Mar-Apr2016_Final-FlipBook

the Seafood issue

Irish coffee by Bobby Childs

you’re about to add to it. Plus, it comes in K-cups. Coffee doesn’t get any easier, or lazier, depending on your perspective. Next is arguably the most important ingredient, Irish whiskey. Before you ask, yes, it has to be Irish whiskey. After all, this is an Irish coffee we’re talking about. What makes Irish whiskey unique? The most

W e’re spoiled here on the Gulf Coast. Just over a month after the last Mardi Gras float rolls by, we have St. Patrick’s Day parades. If it seems like everyone in America is Irish on St. Patrick’s Day, there’s good reason (other than the beer and parades): Americans actually played a role in creating Irish coffee. Back in the early 1950s, a plane filled with cold, tired Americans landed in Limerick, Ireland. The passengers headed straight to the airport bar. An observant bartender poured them some coffee, and to warm them up quickly (and show some of that Irish hospitality), added a splash of Irish whiskey. The weary crowd loved the drink. One of the passengers asked the bartender if they had just been served Brazilian coffee, which is made with brandy. The clever bartender said no, it was Irish coffee, and a classic after-dinner drink was born. Irish coffee has evolved a bit since that day in the airport, but here’s the basic recipe: one cup freshly brewed coffee, one spoonful of white or brown sugar, one splash Irish whiskey; stir and top with freshly whipped heavy cream. Let’s break down the ingredients. First there’s the coffee. Medium or dark roast. Really, any coffee will do. I like using Rouses medium roast. It’s robust, smooth and doesn’t overpower the whiskey

obvious fact is that it’s distilled and aged in Ireland. It’s different in style from Scotch or most bourbon. It’s typically distilled three times, unlike Scotch and most American whiskies, which are usually distilled twice. This extra distillation gives it a lighter style and a smoother finish, making it perfect for Irish coffee. Jameson or Bushmill’s will work just fine.

Now I use brown sugar instead of regular sugar because, frankly, it has more flavor, and isn’t that what cocktails are all about? The final ingredient is critical. As much fun as canned whipped cream is, make the effort and pick up a pint of heavy whipping cream, pour some in a bowl, grab a whisk and go to town. It doesn’t take long. If you really want to be fancy, use an Irish coffee mug — it’s a tall glass mug with short stem and a foot. And here’s a trick to adding the cream: Pour it slowly over the back of a spoon instead of just adding it to the drink. This way, the cream floats on top, and it almost looks like a freshly poured Guinness.

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MY ROUSES EVERYDAY MARCH | APRIL 2016