Winter is officially here! Well, on the calendar anyway. On the thermometer, not so much. But that's OK because this week's sauce is just as good over ice as it is hot.
We're making coffee, espresso to be exact, and replacing the water with something better: whiskey.
This drink screams holidays for me; I discovered it just before Christmas several years ago. Prior to becoming a whiskey drinker, I was trying to figure out what to do with half a bottle of Jameson Irish Whiskey left over from a party, where we served Irish car bombs. Yeah, it was that kind of party.
Technically, what we're creating is a coffee extract. Essentially upgraded coffee, it's much stronger than the traditional drip version. And since we can't run whiskey through our coffee makers (wait, can we?), we'll be cold brewing. It's easy and a pretty damn good way to brew your joe in general. I recommend the AeroPress if you want to switch up your daily routine.
Once you get your extract, you'll probably want to sweeten it, but I suggest brown sugar simple syrup (recipe below). It brings another depth of flavor to your beverage.
Now you get to have fun.
You'll need to dilute the extract before preparing a drink. Use hot water on a chilly night, and those who prefer iced coffee should dilute with cold water. You can sip it as is, like I do, or add a dollop of whipped cream or coffee creamer (Baileys, anyone?).
Let me know the creative ideas you come up with for your Irish espresso in the comments or on Twitter. Enjoy!
Irish Espresso
Makes 1
Brown Sugar Simple Syrup:
1 cup brown sugar
1 cup water
Add brown sugar and water to a saucepan over high heat, bringing them to a boil. Whisk for about a minute, reduce heat and keep stirring until fully dissolved. Remove from heat to cool.
Espresso Extract:
8 tablespoons espresso (I prefer Café Bustelo)
1 tablespoon vanilla extract
1 750 milliliter bottle Jameson Irish Whiskey
Brown sugar simple syrup, to taste
Put espresso in a jar large enough to hold a bottle of whiskey, then add vanilla extract and Jameson. Give mixture a good shake and let it rest at room temperature for 2-4 hours. (It will start to get bitter if it sits too long.)
After the coffee goodness blends with the whiskey, strain the mixture. If you have an AreoPress, you know what to do, but a French press may also be used. For those with neither, place a coffee filter over a mesh strainer and pour the coffee through. Sweeten with simple syrup.
In a rocks glass, dilute with equal parts water (hot or cold) to serve. Top with your preferred fixin's.
Follow @cfasick on Twitter, or email him at [email protected] if there's a cocktail or recipe you'd like featured.
