The look and feel of a lovely cappuccino is captured in this surprisingly light and refreshing cocktail. The subtle sweetness of the Irish whiskey pairs perfectly with the coffee liqueur. Maple liqueur and demerara syrup provide a layer of richness that is topped with silky egg white foam. The finishing touch is a hint of heavy cream and a dash of chocolate bitters.
Combine all ingredients except the cream in a Boston shaker,
Dry shake (no ice) vigorously for at least 30 seconds to create a frothy egg white foam.
Add ice to shaker and vigorously shake to chill. Double strain into a chilled cocktail glass.
Gently pour the cream through the foam down the edge of the glass.
Dust with cocoa to garnish.