We’ve been a part of the Pinewood family since its inception with a Crema coffee bar right inside the restaurant. You can pop in and get coffee to go or have the Crema experience alongside a tasty full menu of lunch, brunch and dinner. Alongside the traditional coffee menu, Pinewood also offers a small selection of coffee cocktails.

The Southern Limerick — an elevated take on the traditional Irish coffee — is a staple on the menu. We find ourselves craving this comforting cocktail when the air starts to turn crisp and chilly. It’s a relatively easy-to-make cocktail that uses ingredients that you may already have in your home bar. We’re happy to report that our pals at Pinewood were willing to share their recipe. (P.S. It’s a great way to impress your friends and family during the holidays or any gathering!)


In an 8 oz glass mix:

  • 3/4 oz James E. Pepper 1776 Rye Whiskey
  • 3/4 oz Meletti
  • 1/4 oz rich Demerara syrup*
  • ~5-6 oz hot coffee (Try Tres Banderas or Decaf)

Top with a sweet cream float** and a few dashes of Angostura bitters.

(Pinewood’s, like, extra cute and uses a small spritz bottle and rabbit stencil for the bitters!)

Recipe Notes

*Rich Demerara syrup — Mix 2 parts Demerara (or raw) sugar to 1 part boiling water; stir until sugar dissolves.

**Sweet cream float — In a cocktail shaker (or mason jar with lid), mix 4 oz heavy cream and 1/4 oz rich Demerara syrup. Shake vigorously to combine and before each use. (Like really, really shake it up good or else it won’t float nicely on top!) This will make enough sweet cream float for a few cocktails.

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