Tuesday, July 31, 2012

Getting Drunk With The Gourmand

Irish Coffee     

This classic Irish coffee recipe comes from Dutch Kills, a bar in Long Island City, New York. This style of Irish coffee was popularized in the 1940s by Joseph Sheridan, a chef in the port city of Foynes, Ireland according to the legends. Sheridan’s recipe went as follows: Cream; rich as an Irish brogue; Coffee; strong as a friendly hand; Sugar; sweet as the tongue of a rogue; Irish whiskey; smooth as the wit of the land.

What to buy: Powers or Jameson Irish Whiskey is recommended. In a pinch, añejo or Jamaican rum, tequila reposado, and bourbon are acceptable substitutes.

Total Time: 5 mins
Makes: 2 drinks

6 teaspoons Demerara or turbinado sugar
3 ounces Irish whiskey
4 ounces espresso
4 ounces water
3 ounces heavy cream
2 fresh mint leaves, for garnish (optional)
  1. Place 4 teaspoons of the sugar, the whiskey, espresso, and water in a small saucepan and stir to combine. Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
  2. Place the remaining 2 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes.
  3. Transfer the hot coffee mixture to two 8-ounce heatproof glasses or mugs, top with a heaping spoonful of the whipped cream, and garnish with the mint leaves (if using). Serve immediately.

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