Buena Vista Fizz: Hae Some Coffee IN Your OJ

In The Imbibery and Distillery by Christine McKellar

This cocktail is not for the lazy nor the faint of heart. Truly, the best way to imbibe the Buena Vista Fizz would be to go to the  world famous Buena Vista Cafe where it all began on Hyde Street in San Francisco and settle in for some serious people watching and food and beverage over-indulgence. But, if you have the time, the ingredients and the initiative make this at home and wow your Irish lovin’ friends and family.



For the Chicory-Infused Rye:

6 ounces rye whiskey, such as Bulleit

1/2 tablespoon ground chicory

For the Coffee Syrup:

6 ounces strong coffee or espresso

1 cup plus 2 tablespoons demerara sugar

For the Cocktail:

1 ounce Jameson Irish whiskey

1 ounce chicory-infused rye

1/2 ounce freshly squeezed juice from 1 lemon

1/4 ounce freshly squeezed juice from 1 orange

3/4 ounce coffee syrup

1/2 ounce egg white

1/2 ounce soda

Garnish: freshly grated nutmeg



  1. For the Chicory-Infused Rye: mix rye and chicory in a resealable glass jar, seal, and shake well. Let infuse overnight, then fine-strain and reseal.
  1. For the Coffee Syrup: stir sugar into coffee until dissolved. Let cool before using.
  1. For the Cocktail: To make the cocktail, add Jameson, chicory-infused rye, lemon juice, orange juice, coffee syrup, and egg white to a mixing glass. Fill with ice, shake hard until well chilled, about 20 seconds. Pour into Irish coffee glass and top with soda. Garnish with nutmeg and serve immediately.