A classic born in Ireland and celebrated all over the world for its combination of coffee and Irish whiskey. A delicate layer of thick but not overly-whipped cream tempers the strength of this cocktail, and completes its perfection. 

Ingredients: 

• 2 Shots illy Espresso
• 40ml Irish Whiskey 
• 5g Cane Sugar 
• 40ml Cold Fresh Heavy Cream 
• Unsweetened Cocoa Powder 
• 2 Coffee Beans 

Preparation: 

• Prepare the two espressos in a cappuccino cup. 
• Pour the whiskey and the cane sugar into a serving glass. Heat this mixture with the steam wand of your espresso machine. Take care not to overheat it as this will alter the taste of the whiskey. 
• Add the espressos to the glass of warmed whiskey. 
• Shake the cream, which should be very cold, until it becomes quite thick. 
• Layer the cream on the cocktail, gently pouring it over the back of a mixing spoon so that it floats on top of the coffee. 
• Decorate with a dusting of cocoa powder and garnish with two coffee beans before serving 

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