As the owner of several Irish pubs — including Conor O’Neill’s in Boulder — Colm O’Neill has served an Irish car bomb or two over the years. “We poured a staggering amount of them,” O’Neill said. But a drink that requires imbibers drop a shot glass of Irish cream layered with whiskey into a pint of Guinness stout is not a quick or easy drink to craft, especially on a crowded weekend at the bar. “We would see so many car bombs that we were pre-mixing Irish cream with whiskey so when we got busy on a Friday night, we would be in a position to pour out this kind of concoction,” O’Neill said. But the mixture didn’t keep long, and O’Neill said some patrons looked at the mysterious mix in its unmarked container and thought, “What the bloody hell is coming out of that?

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