Place in a mug (preferably an Irish coffee mug):
- 1.5 oz (1 shot) Irish whiskey
- 1 tsp brown sugar
Get a small plate handy. You’ll need it quickly.
Steam this with the steamer on an espresso machine until it’s about as hot as coffee. About 160-180 degrees Ferenheight if you’re counting. Using a grill lighter or match immediately ignite the vapors of the whiskey, let burn for one to three seconds, and snuff by placing the small plate over the cup.
Make and add to the cup:
- 1 shot espresso
- Lightly whipped cream
The whipped cream should not be whipped as much as you would for other purposes but rather be to soft peaks.
We don’t all have espresso machines or want to whip our own cream for just one drink, so here are some possible shortcuts…
You could probably do the whiskey and brown sugar mixture in the microwave. You’ll still want to ignite it. That is a very important step.
Strong black coffee could be substituted for the espresso.
For the whipped cream, buy the stuff in the can and don’t shake the can before you use it. You’ll get a thicker, more liquid cream out that’s perfect for this recipe.
Thanks to Amy for reminding me of this recipe. It’s been a long time since I made it, but I think I remembered it all.