IRISH COFFEE
Jack McGarry, a co-owner of the Dead Rabbit bar in Lower Manhattan, is so particular about his Irish coffee that he arranged a search for the best cream available in the Northeast. He settled on Trickling Springs, available at the Stinky Bklyn cheese shop in Brooklyn. But any good cream (and Irish whiskey) will do, as long as you use high-quality, freshly brewed coffee and very cold whipped cream. Making the sugar syrup takes a few more minutes, but pays off in a subtle sweetness.
Provided by Robert Simonson
Categories quick, cocktails
Time 15m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Warm an Irish coffee glass or mug by filling with hot water, then draining.
- Make Demerara syrup: Put the sugar and 1/2 cup water into a small saucepan; place over low heat, stirring until sugar dissolves. Let cool.
- Whip the cream in a cold mixing bowl until it acquires a ropy consistency. Quickly place in refrigerator until needed.
- Build the drink in the warmed glass: put in 1/2 ounce of syrup (store the rest in refrigerator for future drinks), then the whiskey, then the coffee. Gently spoon cream onto the top until cream is at least 3/4 -inch thick; if whipped properly, it should float. Dust with nutmeg.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 1 gram, Carbohydrate 143 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 46 milligrams, Sugar 141 grams
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