cbh

At last! I've been on the verge of making the perfect Irish Coffee
for ages now, but have always come up against the usual stumbling
block where when trying to get the cream to float on the surface,
the bloody stuff sinks to the bottom. Of course every bit of
literature about making Irish Coffee on the planet says "just pour
it over the back of a spoon." Yeah right. The secret (or maybe
it's obvious to the more culinarily inclined here) is to heat the
bleedin stuff up to at least room temperature and preferably whisk
it a bit first, and _only then_ try pouring it over the back of a
spoon into the coffee.

So tonight's success story was a shot of espresso (I use a mix of
columbian & continental from the local coffee dudes) into a warmed
glass topped up with hot (just off the boil) water, a teaspoon of
sugar (brown would've been better, but we only had white, and
caster at that, but who cares?), a generous swig of Irish, currently
I prefer the Blackadder malt bottling for mixers, which has slightly
more "punch" at 43%, and the appropriately treated cream. And since
we left the proper Irish Coffee glasses that my sister kindly bought
us at M's dad's place we used ordinary glasses and burned our hands,
but who cares anyway, the coffee was great!

I think I'll be doing a few more of them in the near future.

Chris.
--
http://www.chrishedley.com -- Nothing much of interest except my genealogy
stuff and some duff photos. Don't say you weren't warned.

steve

Go to Bournemouth. There was a pub there that sold "Irish Coffee" from
around the world.

Japanese "Irish" used Sake, with, I think, a strand of seaweed for that
really authentic Japanese touch.

--
Steve

sage

A little tip for pouring the cream - heat the spoon first and then pour the
cream over the back of it into the glass. It slides off the back of the
spoon beautifully. K


warned.

cat

I've been cheating for years, and whipped the cream first. It makes the
drink more attractive, I find... and at least you stand some chance of not
ending up with a boozy café au lait.
The weirdest I ever made was the result of literal translation - languages
can be vicious that way... I had asked my brother (a chef, who if you ask
me really should know *better*) to get me some fresh cream (and eejit here
said "creme fraiche"). I remembered only too late - Christmas day, all shops
closed - that creme fraiche does not mean fresh cream, but sour cream (i.e.
cream with lactic ferments in it)... With no option, we decided to be adventurous...
imagine an Irish coffee topped up with errrr mmmm something tasting like
yoghurt...
Funny, it never caught on.
Cat(h)


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kateh

And yet I love coffee yogurt.......go figure.
Is it my imagination or have the fellas started a recipe thread....all on
their own?
Kate(who loves Irish coffee)H

telmey®

I'm watching and interested but keeping my keypad shut :-)

kateh

Ah, sure ya are.
So what do *you* put in the perfect Irish Coffee, tell me....... Telmey?
KateH