Whether you’re at a hen do, birthday party, bottomless brunch or just on a random night out, the Baby Guinness has become a go-to drink for many.
And if you’ve never heard of it, no, it’s not actually Guinness.
The miniature ‘pint’ is made with coffee liqueur and topped with a layer of Irish cream – the combination of which looks just like the classic Irish stout.
It can be made in several different ways, with a base of either Kahlua, Tia Maria or Patron XO Cafe, but no matter which version you prefer, you might be surprised to learn that you’ve probably been drinking it wrong.
With new research revealing that a third of Brits now enjoy shooters like Baby Guinness on a night out, it’s about time we did a deep dive into its origins.
Here’s everything you need to know…
Where did Baby Guinness come from?
‘It looks cheeky and fun, but Baby Guinness began as a very low-key toast to new life,’ claims Jonathan Sitson, the founder of Quick Whip, which helps people craft bar-quality drinks.
The tipple is thought to date back to the late 1980s and, of course, like its larger namesake, it comes from Ireland.
It’s creation is often attributed to a now-closed pub in Dublin, known as The Waxies Dargle, which was located next to the Rotunda Maternity Hospital.
It is said to have been served to new parents, particularly fathers, alongside a regular pint of Guinness, as a fun way to toast the arrival of their baby.
If this story is true, then that means the name is not only a reference to its lookalike beverage, but also a nod to the little ones it was used to celebrate.
So really, to keep the tradition alive, you shouldn’t be cracking out the Baby Guinness whenever you feel like it, but saving it for a special occasion like welcoming a newborn into the world.
How to make a Baby Guinness
Ingredients:
- 25ml coffee liqueur (e.g. Tia Maria or Kahlua)
- 12.5ml Irish cream (e.g. Baileys)
- Chilled shot glass
- Bar spoon (or the back of a teaspoon)
Method:
- Pour the coffee liqueur into a shot glass.
- Slowly layer the Irish cream on top by pouring it over the back of a spoon.
- The result should resemble a perfect tiny pint of stout — rich, creamy, and photo-ready.
‘The trick is to chill your liqueurs in advance and pour the cream very slowly,’ Jonathan adds. ‘And a curved bar spoon makes all the difference.’
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