This recipe is a classic and yes it is definitely socially acceptable to enjoy Irish coffee throughout March. The month of March is filled with a lot of different celebrations. In many parts of the U.S. it's a time where Winter slowly slips away and the sunshine greets us again. For others it is a month that holds their favorite festive holiday that often calls for green beer, pub crawls and memories to be made.

Our goal with this recipe was to give you something simple to make (because we know it is a struggle when you haven't had any coffee yet) but also add a little bit of a different twist to things. The Jameson adds a hint of spicy, nutty and sweet notes that blends well with darkness of the coffee. Of course we want the drink to be delicious but hold up to the edgy aspect of boozy coffee.



1 1/2 ounces of Jameson

4 ounces of chilled dark roast coffee (we used Ruby Roasters, out of Stevens Point, WI)

1 ounce heavy cream

1 tablespoon hazelnut syrup



1. Fill glass of choice with ice, we used a pint glass.

2. Combine the chilled coffee, hazelnut syrup, Jameson, and heavy cream in an ice-filled cocktail shaker. Shake vigorously to ensure the mixture gets very cold, which should take around 30 seconds.

3. Strain into the pint glass and enjoy!


We envisioned this recipe being enjoyed on a calm spring morning, with the soft spring light shining through the trees and a journal in hand. The change of seasons brings different comforting aspects into each day. Where are you enjoying your Irish coffee?

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