If you read the text above my awesome stomach drawing in the last post you'll realize i haven't managed to cook anything in the last month. That remains true, but Cohort Communion waits for no scholar. So though i couldn't find time to feed myself, i was compelled to create a new cocktail for my cohort's monthly gathering. I'm very sorry to say i once again have NO pictures (grad student! papers! self loathing! these things take a lot of time!) but i am awfully proud of this one, so here goes.
Deconstruction
- Coffee infused whiskey
- Kahlua
- Coffee simple syrup
- Vanilla vodka whipped cream
This drink is cool both flavor-wise and conceptually (it's like a deconstructed Irish coffee if Irish coffee went to the spa and had a bunch of treatments to make it prettier and more loveable). It's also excellent for parties since people can (and are expected to) mix their own, so less pressure on you as bartender!
Coffee Whiskey
Infuse your whiskey by combining a fifth of good whiskey bourbon (i use Buffalo Trace or Maker's Mark) and between 1/4 to 1/2 cup dark roast whole coffee beans in a tightly sealed jar. Let that go for about 4 days (probably ok up to 6 days but the coffee flavor is good and strong after 3-4 and too much more you risk picking up a lot of oil from the beans). When you're ready to serve, strain out beans (keep them to make boozey chocolate covered coffee beans!) and add four ounces of Kahlua. This is the "coffee."
Coffee Simple Syrup
This is a total cinch. Brew (or buy) 4 ounces hot coffee and combine with 3 ounces white sugar. Stir until dissolved, microwaving to a boil as necessary to dissolve sugar. This is the "sugar."
Vodka Whipped Cream
Combine a pint of heavy whipping cream with 1 TBS white sugar, 1 TSP vanilla extract and about 4 ounces of vanilla vodka (i use Stoli Vanil) in a mixing bowl. Whip with electric beaters until thick. This is a little tricky - because of the addition of the vodka the mixture is thinner than is should be and thus doesn't get as whipped as normal whipped cream (i.e. no peaks; i tried balancing this with more sugar but i think my understanding of chemistry is a little lacking). If you make this ahead of time, be prepared to re-whip it for just a few minutes before you serve it or else it can separate a little. This is the "cream" (hence why it's ok that it's not totally firm whipped).
Serve the components in serving dishes rather than mixing them as individual drinks (i used my cream and sugar dishes for the "cream" and "sugar" and a little pitcher for the "coffee") and allow people to mix them to their taste - just as they would a normal cup of coffee! Pretty cool, no? It makes for a great "dessert" or after dinner drink that's not too sweet (though people can make it really sweet if they want) and is bursting with delicious coffee flavor.
YUM!
