Irish Coffee #3
Ingredients| Ingredients
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1. Stud the strips of orange and lemon peel with 2 cloves each and place them in a frying pan or chafing dish with the stick of cinnamon and the 2 teaspoons of sugar. Place over moderate heat, stirring occationally with a wooden spoon, until the sugar has melted.
2. Pour the irish whiskey into the pan and light a match to the liquid. (Be sure to step back since the flame will flare up instantly.) Shake the pan to and fro slowly until the flame dies out. Pour in the hot coffee all at once and let it come to a simmer. Remove from the heat.
3. Rub the cut edge of a strip of lemon peel around the inside of each the irish coffee cup and dip it into a dish of caster sugar so that the sugar adheres to the inside rim. Pour in the coffee, trying not to disturb the sugar.
Top each serving with a dollop of whipped cream.
Also see ...
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Irish Coffee #4
Combine the whiskey, coffee and syrup in an irish coffee cup. Gently ladle the cream on top, and serve.
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Irish Coffee (Simple)
Start with sugar in the empty glass. Next pour in the whiskey, followed by the coffee. Stir until sugar is dissolved, and let mixture settle. Float whipped cream on top and serve.
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Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float cold cream gently on top. Do not mix.
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Irish Cream Liqueur #2
Place all ingredients in a blender, blend well. Bottle and let mellow in refrigerator at least one week befor serving. this has been found to be best after 1 2 weeks. Store in a refrigerator. Liqueur at room temperature by removing from refrigerator 1 2 hours before serving. DIV/DIV DIV/DIV
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Irish Cream Liqueur #3
Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month. DIV/DIV DIV/DIV P id=cl/P HR color=c7c7c7 noShade SIZE=1
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Jamaican Blues
Pour the dark rum, blue curacao, coconut cream and pineapple juice into a blender with 1 1/2 cups of crushed ice. Blend until smooth. Pour into a hurricane glass, garnish with a pineapple piece, and serve.
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Pour the shots into a glass over ice, fill with 7 up, add cream and stir. Garnish with any fruit or cherry.
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Put ice into a glass. Add orange juice and coconut rum. Lastly add cranberry juice to taste and stir well.
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Pour all ingredients into a cocktail shaker half filled with ice cubes. Shake well, strain into a chilled cocktail glass, and serve.
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Stir the rum, coffee and water together. Top with the whipped cream. Sprinkle with a pinch of well ground coffee and drink with a straw.
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