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Fire Starter Coffee

Fire Starter Coffee

Cinnamon flavoured irish coffee.

[Black] [Simple] [Strong] [Winter Night]

Ingredients [ oz | cl ][ My Bar ]
2 110 oz Fireball Cinnamon Whisky[ Add ]
5 oz Coffee[ Add ]
1 tsp Brown Sugar[ Add ]
2 tbsps Heavy Milk Cream[ Add ]
Method: Prepare in the glass
Glass: 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
Alcohol units: 2.1 standard drinks
Alcohol by volume (ABV): 9%


Times viewed: 31836
Average Score: 8.0 (4 votes)

My Score


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

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Post a comment about this 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.

Comment by ace spade on 2014-01-13 18:20:08

Added by PeatFreak on
Last updated on 2013-02-07 14:36:40
Status: Approved