What goes into a baby Guinness
Many people already view Guinness as a key component of a two-ingredient drink when crafting the ideal black and tan beer cocktail. However, the baby Guinness is more akin to other two- or three-ingredient shooters like the B-52 or lemon drop. Just as there's a proper technique for pouring a Guinness from the tap, there's also a correct method for pouring a baby Guinness. The magic lies in the specific gravity of each liqueur.
The ingredients for a baby Guinness are quite simple: coffee liqueur topped with a splash of Irish cream. It's the pouring technique that transforms it from a random mix of spirits into a delightful party or dessert shot. The aim is to layer the Irish cream gently over the coffee liqueur, replicating the foamy head of a perfectly poured Guinness stout. This is done in the same manner as adding the final layer of wine in a New York Sour Cocktail—by pouring the Irish cream slowly over the back of a small spoon, allowing it to spread across the drink.
And that’s all there is to it. Down it in one gulp, letting the flavors meld in your mouth before swallowing. The nutty sharpness of the coffee liqueur combined with the creamy vanilla richness of the Irish cream creates a sensation reminiscent of a well-poured Guinness. If you’re not the designated driver, feel free to order a second round and savor the experience.
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