This week I took part in the UK Coffee in Good Spirits 2015 Competition (and came a very respectable third place). Now that the dust has settled I thought it would be a good opportunity to share with you the two recipes I presented to the judges.
I have 3 good reasons why you should break out the cocktail shaker this weekend and try something a little cheeky (minus the “bantz”).
1. It’s looking promising for some good weather and with that comes barbeques. What’s a bbq without homemade boozy drinks?!
2. This Saturday is World Whisky Day. It would be rude not to mark the occasion.
3. These recipes are really rather good. I promise you won’t have tasted Irish Coffee quite like this before.
So now I’ve made your excuses, let’s get into the recipes…
This was my left field entry into the competition. it’s a well known drink, with a great creation story, but it is always served hot. So why serve it cold? I found that with the ingredients served cold it brought out all the tropical fruit character of the coffee. The hot coffee was bringing out too much of the flavour of the whisky cask and you couldn’t get all the nuance of the Los Lajones and so creating the drink cold allowed all the flavours of the coffee (as well as the whisky) to come through on the palate. Try it, I promise you won’t be disappointed.
For 2 Irish Coffees You will need:
- Espresso Machine and grinder (although you could use aeropress)
- 2x 240ml wine glass
- Clip top (Kilner Style) bottle
- 22g Los Lajones Natural Caturra, Panama
- 30g Orange Blossom Honey
- 50ml Dalmore 15 Year Old (sorry Ireland but I found Scotch pairs better with the Los Lajones)
- 150ml Double Cream
- Bar spoon
- Small sieve (optional)
- 340ml jug (optional)
Brew espresso to this recipe: 22g Los Lajones Natural Caturra. Delivering 35g of espresso in 30 seconds.
Using the inverted aeropress method, pour the 3 double espressos into the aeropress, add the washed filter in the cap and press the espresso through into a jug to remove the crema. Add 220ml of iced water, the whisky and the honey and divide into two glasses.
Add the cream to the clip top bottle and shake vigorously until you hear a change to the sound the cream makes as it thickens. Keep shaking gently until the cream feels thick. For a really glossy finish, strain through the sieve into a small jug.
Slowly pour the cream over the back of a bar spoon onto the coffee – it should float.
This will be quite unlike any Irish Coffee you have ever had before: the cream coats the inside of your mouth and has the texture of chocolate melting in your mouth. The cool coffee and whisky underlayer has the flavour of pineapple, mango and passionfruit. It is cold, refreshing and luxurious. For a REALLY indulgent experience, why not try with Los Lajones Geisha Sweet Princess?
This cocktail has all the characteristics of a classic Ethiopian coffee – floral, citrus and a long fruit finish, but in an accessible cocktail for people who don’t “get” Speciality Coffee…..yet! It’s amazing how alcohol can change one’s motivation!
For 2 Marmalade Crescendos You will need:
- Espresso Machine and Grinder (although you could use aeropress)
- 2x250ml Champagne coupe glasses
- 21 g Yayu Wild Forest Geri Co-Operative, Ethiopia
- 15g Orange Blossom Honey
- 100ml The Botanist Islay Dry Gin
- 60ml Grand Marnier
- 20ml Limoncello
- 60ml Taittinger Champagne
- Shaker can
- Strainer & sieve
- Edible Flowers (Maddocks Farm organics)
Brew espresso to this recipe: 21g Yayu Wild Forest Geri Co-Operative, Ethiopia. Delivering 22g of espresso in 22 seconds.
Add crushed ice and Limoncello to the glasses and roll them around to coat the inside, discard the Limoncello (I recommend having it as a warm-up) Add 30ml of Champagne to each glass.
Add the gin, Grand Marnier and espresso to the shaker can, top with ice and seal with the glass. Shake vigorously until the can has frosted and the glass has cooled.
Break the seal, and double strain into the glasses. Garnish with edible flowers.
This will be like the experience of drinking Ethiopian Coffee only cold, and boozy! Up front florals, lemon acidity and a long Seville Orange Marmalade finish with a sparkly effervescent mouthfeel.
Have a great weekend everyone. I’m confident you will if you follow these simple steps!