Thursday is nearly here, and I know you're excited.
A recent WalletHub study ranked Tampa as sixth in the nation for best places to celebrate St. Patrick's Day, which some of us may use as an excuse to drink too much on a weeknight. And since Tampa was also rated No. 2 for most Irish pubs and restaurants per capita, I'd say we take the holiday pretty serious.
(Productivity around the office will be a little on the low side come Friday.)
Our featured cocktail this week is the Dublin Calling, the brainchild of Datz general manager and mixologist Morgan Zuch.
Zuch's elevated this riff on a classic Irish sipper by incorporating cold brew, plus whipped cream spiked with Guinness and Baileys. She basically took Baileys, Guinness, sugar and whipping cream to make a cocktail that floats on your cocktail.
"Dublin Calling is my spin on a true Irish coffee," Zuch said. "There are so many variations, but Tullamore Dew is my absolute favorite Irish whiskey and we live in Tampa, so I thought making this cocktail with cold-brew coffee was the perfect Datz twist to match our weather."
Give the recipe a whirl at home, or order the drink at South Tampa's Datz through St. Paddy's.
Datz's Dublin Calling
Makes 1
Whipped Cream:
4 ounces Guinness
4 ounces Baileys Irish Cream
1/2 cup sugar
12 ounces heavy whipping cream
Combine Guinness, Baileys and sugar into a medium pot and let boil on high heat. Once boiling, bring it down to a low heat and let simmer for 1 hour.
Combine alcohol and sugar reduction into a metal mixing bowl and whisk until the mixture has stiff peaks.
Charge the whipped cream in a CO2 canister twice.
Cocktail:
1.5 ounces Tullamore Dew Irish Whiskey
1/2 ounce Galliano Ristretto
2 ounces cold-brew coffee
1 dash orange bitters
Combine Tullamore Dew, Galliano Ristretto, cold-brew coffee and orange bitters in a mixing glass
Stir contents of mixing glass. Strain into a footed glass mug. Top with Guinness and Baileys reduction whipped cream.
Follow @cfasick on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Mar 10-16, 2016.