Full Brunch Irish Coffee
by
Chris Stewart
A savory Irish coffee version, using flavors that work really well in a winter brunch.
- Level
Intermediate
- Cooking
1h+
- Overral
1h+
- Ready
Irish Whiskey
45mlFull Fat Heavy Cream
200mlSmoked Almond
to grateSalted Almond
to grateMedium Roast Filtered Coffee
100ml
Spiced Tomato Falernum
Tomato Liqueur
75mlPoitín
75mlTurbinado Sugar
2¼ cupsAllspice
5Clove
5Star Anise
1Cinnamon Stick
2Orange
1Lemon
1Water
150ml
Equipment
Cocktail Shaker
Hawthorne Strainer
Irish Coffee Glass
Irish Whiskey
45mlFull Fat Heavy Cream
200mlSmoked Almond
to grateSalted Almond
to grateMedium Roast Filtered Coffee
100ml
Spiced Tomato Falernum
Tomato Liqueur
75mlPoitín
75mlTurbinado Sugar
2¼ cupsAllspice
5Clove
5Star Anise
1Cinnamon Stick
2Orange
1Lemon
1Water
150ml
Equipment
Cocktail Shaker
Hawthorne Strainer
Irish Coffee Glass
Full Brunch Irish Coffee
Chris Stewart
Peel 1 orange and 1 lemon. Reserve the peels
Add 150ml of water to a saucepan
Add 2¼cups of turbinado sugar. Mix over medium heat until the sugar is dissolved
Add 2 cinnamon sticks and 1 star anise
Add 5 allspice berries and 5 cloves
Add the orange and lemon peels. Simmer over medium-low heat for 20m to infuse
Let it cool down at room temperature for at least 1h. Strain the syrup into a bowl
Add 75ml of poitín
Add 75ml of tomato liqueur and stir
Transfer the mixture to a bottle and store in the refrigerator. The spiced tomato falernum is ready
Place the spring from a Hawthorne strainer inside a cocktail shaker
Add 200ml of full fat heavy cream to the shaker
Shake the cream to whip it until slightly thick
Add 15ml of the Spiced Tomato Falernum and 45ml of Irish whiskey to a glass
Add 100ml of medium roast filter coffee and stir
Top with 30ml of the whipped cream
Grate 1 smoked almond and 1 salted almond. Sprinkle over the cream. The full brunch Irish coffee is ready
Enjoy!