Belfast Coffee

Use 2:1 demerara sugar syrup for its listed portion.

Select a heat-resistant glass and chill it in advance.

Prepare a garnish of freshly grated nutmeg.

Stir the poteen, sugar syrup, and cold brew coffee concentrate with ice until well chilled.

Strain the mixture into the pre-chilled glass.

Gently float the chilled cream on top of the cocktail.

Finish by dusting with the freshly grated nutmeg.