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Fire Starter Coffee

Fire Starter Coffee

Cinnamon flavoured irish coffee.

[Fort] [Noir] [Nuit d'hiver] [Simple]

Ingrdients [ oz | cl ][ Mon bar ]
2 110 oz Fireball Cinnamon Whisky[ Ajouter ]
5 oz Café[ Ajouter ]
1 c. à café Sucre brun[ Ajouter ]
2 c. à table Crème laitière épaisse[ Ajouter ]
Mthode: Préparer dans le verre
Verre: Goblet
  1. Wisk the cream gently, until it thickens slightly.
  2. Warm a stemmed whisky glass or Paris goblet with hot water; discard the water.
  3. Put the sugar in the bottom of the glass and add very hot coffee to come to within 3 cm of the top of the glass. Stir to dissolve the sugar.
  4. Add Fireball whisky.
  5. Hold a teaspoon, curved side upwards, across the glass, barely touching the coffee and pour the cream very slowly over the spoon so that it floats on top of the coffee. The cream should be suspended on top of the whisky-laced coffee (it hasn't worked if it falls to the bottom).
  6. The coffee is drunk through the cold cream.

Volume: 8,3 oz
Units d'alcool: 2,1 verres standard
Alcool par volume (ABV): 9%


Nombre de visionnement: 38288
Evaluation moyenne: 8,0 (5 valuations)

Mon valuation


Recipe from the book Irish Cooking by Clare Connery, but slightly altered.

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Ajouter un commentaire pour ce drink:

My go-to for a relaxing evening at home. The only downside is that you have to drink it while the coffee is hot and the cream is still cool - not great if you're a slow drinker. Still, a small one is all you need and it's gloriously warm and relaxing.

Commentaire par ace spade le 2014-01-13 18:20:08

Ajout par PeatFreak le
Dernire mise--jour le 2013-02-07 14:36:40
Statut: Aprouvé