Rejuvenate Your Spirit with Irish Coffee

When bad weather forced a transatlantic flight to return to Foynes Port, Limerick, in the winter of 1943, the passengers were in for a surprise. A strong yet creamy drink was waiting there to welcome them to safety. Joe Sheridan, a local chef, had created the first cups of Irish coffee – a rich blend of coffee, cream, and Irish whiskey. The drink became a specialty found at airports, and at the end of the war, made its way across the Atlantic when a journalist of the San Francisco Chronicle persuaded his local bar, the Buena Vista Café, of the drink’s merits.

Ingredients

  • Cream - Rich as an Irish Brogue
  • Coffee - Strong as a Friendly Hand
  • Sugar - Sweet as the tongue of a Rogue
  • Whiskey - Smooth as the Wit of the Land

The Process

Fill an Irish coffee glass (or alternately the coffee mug) with hot water to preheat. Empty the glass, and pour piping hot coffee till about ¾ full. Add brown sugar and stir to dissolve. The sugar is essential to help the cream float on top.

Blend in Irish whiskey and top off with a collar of thick whipped cream poured over the back of a spoon. Do not stir, but rather drink the coffee through the creamy layer.


Cheat Day Treat: Whiskey Caramel Monkey Bread

Now, here’s a monkey that you wouldn’t want to get off your back (read hands). Ever heard of a monkey bread? This sweet, sticky, buttery delight came to America all the way from Hungary via Hungarian immigrants, and hit the streets of southern California around the 1940s. Some even say Nancy Reagan took such a liking to the monkey bread that she served them to the White House guests in the 1980s. Whatever the tales may tell, the humble monkey bread has wowed food lovers all over the world. Many sweet, and savoury variations of the recipe are eaten worldwide, mostly because how it can be easily pulled apart with just your fingers. But, why name such a sweet, sinful, delightful treat a ‘monkey’ bread? While there are way too many stories behind its naming, nothing holds a candle to the one you’re about to read. And, it’s got to do with monkeys, of course! Some say just like monkeys tear everything that they lay their hands on apart with their fingers, so do you while eating this bread. Hence the name, monkey bread. Traditionally cooked over coal fire in clawed pots, the more contemporary version of the monkey bread consists of blobs of biscuit, or bread dough, piled one upon the other in Bundt pans. If you like your sweet treats to be indulgent, and don’t mind all the sticky awesomeness, give the monkey bread a try. Take it a notch higher on the delectable scale, and add some whisky to your monkey bread. Considering the rich sugariness of the bread, a bourbon is the best choice when it comes to infusing your monkey bread with a whisky. The fruity smokiness of the bourbon, and its subtle notes of sweetness marries beautifully into the bread dough. A Kentucky Straight Bourbon works best with this recipe.

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A Spread of Good Hope: Dark Muscovado & Whisky Marmalade

With invigorating ripeness and tangy shards of peels and piquancy, Marmalade often tends to be amorously pushy on those tender morning taste buds. However, once you start loving it, it will be there with you, all your life. Splotches of amber Marmalade doesn’t take much time to spice up your brunch. Pair it up with a slice of generously buttered toast and poached eggs or simply drizzle it over a sugary cake and you are good to go. This humble spread comprises staple ingredients that can be tweaked to suit your taste. We’ll give it a sneaky dose of whiskey to scale up its good old charm. Let’s see how:-

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A RUSTIC ROAST: GROUSE WITH BLACK CURRANT

August ushers in game season. Pheasants, rabbits, and partridge starts finding its way to the pot. The red grouse, in particular, is a delicacy. The rich texture is perfect for roasting and makes a great addition to stews and casseroles.  A native of the Scottish moorlands, the bird should essentially be cooked with juniper and thyme stuffed into its cavity. This rustic roast will soak in more delicate flavors if you layer on top a portion of streaky beacon tied with sprig of heather washed with some good scotch. Just in case you are craving the fresh kick of summer freshness, you might want to add some crushed berries, lemon juice, butter and seasoning before you place the thyme-juniper bouquet-garni into the dressed bird’s cavity.

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