A boozy affogato with some St Pat’s sparkle ☘️🥃🍺 The honey and cereal grain notes of the Irish Whiskey and the bittersweet chocolate notes in the Guinness both work very well with the Bailey’s ice cream richness. The coffee liqueur rounds out the decadent affogato flavors while the Creme de Cacao, chamomile rye, and chicory-pecan bitters bring additional background flavors Add the following to a small saucepan on medium-low heat: 1.5 oz Aged Irish Whiskey (Red Breast 12 yr, Powers John’s Lane, etc) .5 oz Chamomile-Infused Old Overholt rye (For a 750 mL bottle: Add whiskey to non-reactive container with 1/4 cup of chamomile or a chamomile tea bag for ninety minutes with occasional stirring; strain and funnel back into bottle) .25 oz Coffee Liqueur (St George NOLA, Galliano Ristretto, etc) .25 oz Creme de Cacao (Tempus Fugit or Marie Brizard) 1 dash Pecan or Chicory-Pecan Bitters Keep on heat until warm, add .5 oz of Guinness Stout and quickly stir Pour warm mixture over large scoop of Irish Cream ice cream in a chilled double rocks glass Happy St Pat’s!