Back in Black, A Beer Cocktail Recipe
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Courtesy Krissy Harris, former cocktail director, The Wren, New York City

If you like Irish coffee, you’ll want to give this deep, dark variation a try. Make your own burnt-sugar syrup, or purchase Tippleman’s version. Both can be used to sweeten your regular morning brew, too.


1½ ounces cold brew coffee
1 ounce Irish whiskey
½ ounce burnt sugar simple syrup (recipe below)
Guinness, to top


In cocktail shaker filled with ice, combine whiskey, coffee and simple syrup. Shake until chilled. Strain into highball glass filled with ice. Top with Guinness.

Burnt Sugar Simple Syrup Ingredients

1 pound brown sugar
1 quart water

Burnt Sugar Simple Syrup Directions

“When making the syrup, don’t let the sugar totally burn,” says Harris. “When the pot starts to steam and smoke just a little, and the sugar caramelizes, that’s when it’s ready.”

In medium saucepan, add sugar. Cook over high heat, stirring, until sugar dissolves and begins to smoke. Once sugar is completely dissolved, add water and stir to incorporate. Remove from heat, and let cool to room temperature. Strain out any large chunks of burnt sugar. Transfer to clean glass jar. Refrigerated, it will keep up to 2 weeks.

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