Baby Guinness Recipe

Pour coffee liqueur

Pour the coffee liqueur into a chilled 1–1.5 oz (30–45 ml) shot glass so it fills roughly two-thirds to three-quarters of the glass (about 1 tsp in this scaled recipe). If you prefer a full-sized shot, scale quantities to 3/4–1 oz coffee liqueur and 1/4–1/2 oz Irish cream.

Float Irish cream

Using a bar spoon held just above the surface of the coffee liqueur (convex side up), slowly pour the Irish cream over the back of the spoon so it gently floats on top of the coffee liqueur, creating a distinct creamy 'head' that resembles the foam of a Guinness. Aim for a small dome of Irish cream about 1/4 of the total volume (about 1 tsp here).

Optional adjustment (for texture)

If you want a slightly firmer head, thin the Irish cream with a few drops of cold espresso or stir a tiny amount of espresso into the cream before floating; alternatively, lightly whip the Irish cream for a few seconds to thicken, then float.

Garnish & serve

Garnish with a single coffee bean or a dusting of cocoa powder on the cream head if desired. Serve immediately and instruct guests to drink in one or two sips so the layered appearance is enjoyed.

Use a chilled shot glass for best presentation. A bar spoon is recommended for a clean float; if unavailable, pour the Irish cream very slowly over the back of a regular spoon.