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Iced Irish Coffee Cocktail

Serves: 1

1 Cup Packed Brown Sugar
1 Cup Stout (such as Guinness)
1/2 cup Heavy Cream
2 teaspoons Cream Sherry or Maple Syrup
2 ounces (1/4 cup) Cold Brew Coffee or Very Strong Coffee
1-1/2 ounces Irish Whiskey
1/2 ounce Coffee liqueur
Dark Chocolate to shave for garnish (optional)

1. Combine the stout and brown sugar in a small saucepan. Bring to a simmer and stir until the sugar dissolves. Continue to simmer on low until the syrup is reduced by half. Remove the syrup from the heat, pour into a sealable container, and chill until ready to use. Syrup will keep in refrigeration for 10-12 days.

2. Place the heavy cream in a medium metal or glass bowl with the cream sherry or maple syrup. Whisk the cream with a large metal whisk until it is thickened, but will not hold a peak. It should be the consistency of thick batter. Set the cream aside in refrigeration until ready to use.

3. Combine 1/2 ounce of the stout syrup with the cold brew coffee, Irish whiskey, and coffee liqueur in a cocktail shaker filled with ice.

4. Shake the drink for 10-12 seconds and strain into a coupe cocktail glass.

5. Carefully top the drink with 1-2 tablespoons of the cream mixture. Garnish with shaved chocolate and serve.