Classic Irish coffee Whip 75 ml double cream until thick, and chill it. Warm four
Irish coffee glasses with hot water, dry water, dry them, and place
in each a rounded teaspoon of sugar and two shots of Irish whiskey.
Divide 700ml hot strong coffee among the glasses. Into each glass
slowly dribble the chilled cream over the back of a spoon. Do not
stir.
Basic hot laced coffee Many coffee-liqueur combinations can be perfected with a few
adjustments to one basic recipe, such as: take 250ml of strong hot
coffee, one to two shots of a liqueur or spirit, and sugar to taste.
Stir the coffee and alcohol together either with a couple of
tablespoons of double cream, or top the coffee-booze mixture with a
dollop of whipped cream, on which can be sprinkled practically any
powdery garnish from the list above.
Another variation on basic laced
coffee can be the addition of hot chocolate, chocolate syrup, cocoa
powder, or crème de cacao, as both coffee and many liqueurs,
particularly the orange-flavored ones, go well with chocolate.
Again, the word "mocha" in a coffee drink generally indicates the
presence of chocolate, and should not be confused with the ancient
port of Mocha. Moka or Mocca which still gives its name to some
coffees from Yemen, and, wrongly, Ethiopia. It should also not be
confused with coffee brewed in a Moka Express pot. Other recipes
which include chocolate may have the word "Mexican" in the title, as
chocolate-drinking originated with the Aztecs.
French grog For each person to be served, bring to the boil 100ml red wine
and three teaspoons of sugar. add 250 ml fresh strong coffee,
continue boiling for two minutes and serve in large cups or cafe au
lait bowls.
Cafe brulot diabolique
The grande dame of coffee drinks, this traditional recipe reflects
250 years of coffee culture in New Orleans. Brew 250ml (the
equivalent of four demitasses) of very strong coffee, and keep it
warm. In a saucepan, gently heat 150ml brandy and 75ml Cointreau or
Grand Marnier, four narrow strips each of lemon and orange peel, six
cloves, a 10cm stick of cinnamon, and at least six cubes of sugar.
When the mixture is very hot, carefully ignite it and let it flame
for only a few seconds. Slowly pour the hot coffee into the flaming
mixture, stirring as you go, until the flame is extinguished. Or for
a visual effect, pour the ignited alcohol into the coffee. Strain or
ladle the mixture into four small cups and serve immediately.
