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Fire Starter Coffee
Cinnamon flavoured irish coffee.
[Black] [Simple] [Strong] [Winter Night]
| Ingredients [ oz | cl ] | [ My Bar ] |
|---|---|
| 2 1⁄10 oz Fireball Cinnamon Whisky | [ Add ] |
| 5 oz Coffee | [ Add ] |
| 1 tsp Brown Sugar | [ Add ] |
| 2 tbsps Heavy Milk Cream | [ Add ] |
Glass: Goblet
Recipe:
- Wisk the cream gently, until it thickens slightly.
- Warm a stemmed whisky glass or Paris goblet with hot water; discard the water.
- 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.
- Add Fireball whisky.
- 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).
- The coffee is drunk through the cold cream.
Volume: 8.3 oz
Alcohol units: 2.1 standard drinks
Alcohol by volume (ABV): 9%
Popularity
Times viewed: 50024
Average Score: 8.0 (5 votes)
| My Score |
|---|
History
Recipe from the book Irish Cooking by Clare Connery, but slightly altered.
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Comments
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 2012-12-30 14:51:24
Last updated on 2013-02-07 14:36:40
Status: Approved