I first stumbled upon the Nutty Irishman cocktail on a crisp fall evening, when a friend turned up with a bottle of hazelnut liqueur. We decided to experiment, mixing it with whatever was on hand, and somehow landed on this creamy, nutty concoction. From that night on, it became my go-to comfort drink for chilly evenings – sweet, smooth, and just boozy enough to feel like a treat.
Contrary to what the name suggests, the Nutty Irishman doesn’t have a long history in Ireland (or with any legendary Irish bartenders – unless you count my friend). It’s a pretty modern blend, but Irish cream and hazelnut liqueur fit together so naturally that it tastes like it should be a classic. Don’t expect to find tales of old Dublin pubs serving this up to literary giants – it’s more of a fun, crowd-pleasing creation enjoyed wherever people want dessert in a glass.
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The combination is pure magic: creamy, rich, with that unmistakable hazelnut sweetness, but still balanced. I’ve made it for friends who claim they’re “not into sweet drinks,” only to watch them happily ask for seconds. It’s become something of a party staple for me, especially at small get-togethers or around the holidays.
What You’ll Need (per drink):
- 1 ounce Irish cream liqueur
- 1 ounce hazelnut liqueur
- Ice
- Whipped cream for topping (completely optional… but honestly, just do it)
I always reach for a rocks glass for the cold version; it shows off that creamy color and gives you room for ice. If you’re making the hot variation, a cozy coffee mug works perfectly.
How to Make It:
For the classic cold Nutty Irishman:
- Fill a cocktail shaker with ice.
- Pour in Irish cream and hazelnut liqueur.
- Shake well, until the outside of the shaker gets cold and frosty.
- Strain into a rocks glass over fresh ice.
- Top with whipped cream if you’re in the mood.
For a hot version (great after coming in from the cold):
- Gently warm the liqueurs together on the stove or in the microwave (don’t let it boil!).
- Pour into a mug.
- Add whipped cream – and maybe a touch of cinnamon or nutmeg, if you like.
If you want an alcohol-free option: Mix 1 ounce hazelnut coffee syrup with 2 ounces half-and-half or cream. Not quite the same, but it hits that craveable nutty-sweet spot.
The Nutty Irishman is a dessert in itself, but it’s also fantastic paired with actual desserts (trust me: brownies and this cocktail are a dangerous combo). Once or twice, I’ve even sipped it alongside a cheese plate, and the mild cheeses work surprisingly well.
A few lessons learned: Splurge a little on good Irish cream – it genuinely makes a difference. Make sure your hazelnut liqueur is tightly sealed so it stays fresh and punchy. If you’re serving a crowd, you can pre-mix equal parts of the liqueurs and just pour over ice when you’re ready.
My favorite twist? Add a shot of espresso or strong coffee for a Nutty Irishman Coffee – the coffee cuts right through the sweetness and makes it totally sippable, even for “I don’t like sweet drinks” types. For summer, try blending the ingredients with a big scoop of vanilla ice cream for a sort of boozy milkshake that vanishes before you know it.
Honestly, what I love about the Nutty Irishman is how simple it is – just two bottles and a few minutes, and suddenly you’ve got something that feels a lot more special than the effort you put in. Sometimes, those are the best cocktails.
