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| Irish coffee. Photo: LeNell Smothers |
Whiskey and wine consume me as well as I them, but coffee must have captured my heart. Unfortunately, my household move from New York City to Mexico has been held up by the restoration of my antique Faema "Urania" espresso machine. Thank the java gods who inspire rare folks such as the Italian gents at Omnipak Imports in New York to work their magic and lovingly bring back to life such old monster machines. How can I ever serve guests at Casa Cóctel with my dignity intact without a proper machine to make lovely coffee drinks? Coffee is just yet another ingredient in the cocktail pantry.
Sean Muldoon is the mastermind behind the award-winning bar menu of the Merchant Hotel in Belfast. When I say award-winning, I mean they took the 2009 Tales of the Cocktail Spirit Awards by storm, with World's Best Drink Selection, World's Best Hotel Bar and World's Best Cocktail Menu. I had my best ever Irish Coffee in this gorgeous historic bar with the sweetheart, Mr. Muldoon, as my host.
The following recipe is inspired by the Buena Vista Irish Coffee service in San Francisco. As Mr. Muldoon so eloquently put it, "This is not stupid Irish coffee." No cans of commercial whipped cream, no candy sprinkles and no green food coloring.
Irish Coffee
2 ounces Bushmills Irish Whiskey
¾ ounce molasses syrup (made 1:1, molasses with water)
4 ounces strong black coffee
Freshly whipped cream
Freshly ground nutmeg
Layer whiskey, syrup and coffee in a pre-warmed toddy glass. Mr. Muldoon says to not go nuts with the whipped cream -- just add about a thumb-thick cream float on top. Garnish with freshly ground nutmeg.
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