Stout Cocktail: Back in Black

• 1½ oz. cold-brew coffee
• 1 ozIrish whiskey
•  ½ oz. burnt sugar simple syrup
•  Stout, to top (The Wren uses Guinness)

Preparation

1. 1.

   Combine the whiskey, coffee and syrup in a shaker and fill with ice. Shake until chilled. Strain into a highball filled with ice. Top with stout.

2. 2.

   Burnt Sugar Simple Syrup: 1 cup brown sugar 2 cups water

3. 3.

   Add the sugar to a medium saucepan. Cook over high heat, stirring, until the sugar dissolves and begins to smoke. Once the 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 and transfer to a clean glass jar. Cover and keep refrigerated for up to 2 weeks. Note: When making the syrup, don’t let the sugar totally burn. Instead, when the pot starts to steam and smoke just a little, and the sugar caramelizes, that’s when it’s ready.