Peanut Butter Irish Coffee

We almost always remember firsts and lasts. And when it comes meals, the final bite or final drink significantly influences whether they will be remembered as either lackluster or epic. Which is why I think I spend as much time planning the dessert and/or the final cocktail as I do on the entire menu. Who doesn't want to sway the way guests feel when they leave your home?

It was only recently that I became aware there was such a thing as Peanut Butter Whiskey. If my friend Rose hadn't told me about there was such a thing, I may have never been able to serve Peanut Butter Irish Whiskeys to bring a really good meal to a great ending!

The recipe for this Peanut Butter Irish Coffee is very similar to my favorite recipe for Irish Coffee. The only difference being I use Screwball Peanut Butter Whiskey instead of using Bailey's Irish Cream.

The flavor of peanut butter in the whiskey is more subtle than it is forthright. Which makes it the kind of drink having a broader appeal beyond peanut butter lovers. 

Because this beverage has very few ingredients, it's important that they be really good ones. One of your favorite coffees (made fresh after grinding the beans), the homemade demerara syrup, lightly sweetened freshly whipped cream, and the Screwball Peanut Butter Whiskey will elevate the deliciousness of your Peanut Butter Irish Coffee to even higher level. Lightly shaving some chocolate over the top will give it that priceless wow factor finish!

If you are looking for an end of evening signature cocktail, this Peanut Butter Irish Coffee should be one of your top contenders!

With the holidays already upon us, this is the perfect time to start making these Peanut Butter Irish Coffees for your family and friends. Did I happen to mention they would also be the perfect beverage to enjoy on a chilly night sitting by the fire? But let me not pigeon hole this beverage into only a couple of occasions. As the number of ways to enjoy this swoonworthy coffee is almost endless. May your holidays now be even happier and your cold nights warmer!

Recipe

Peanut Butter Irish Coffee

Makes 1 delicious beverage

Ingredients

1 1/2 ounces Screwball Peanut Butter Whiskey

4 ounces fresh brewed coffee

1/2 ounces demerara syrup 

2 Tablespoons lightly sweetened whipped cream

Garnish: Shaved or peeled chocolate or a crumbled Cadbury Flake bar

Directions

1. To make the demerara syrup put 1/2 cup (100g) demerara sugar and 1/4 cup of water in a small pan. Heat over medium heat until the sugar dissolves (stir frequently). Immediately remove from the heat and transfer to a heatproof jar. Let the syrup cool slightly. Store any leftover syrup in a covered jar in the refrigerator.

2. Pour the Screwball Peanut Butter Whiskey into a heat proof glass.

3. Mix together the coffee and demerara syrup together. Then pour into the glass with the whiskey. Stir to combine.

4. Pipe of dollop or pipe the lightly sweetened whipped cream on top. Garnish with shaved chocolate. Serve immediately.

Notes: (1) The demerara syrup will last in the refrigerator fo 2-3 weeks. Either bring to room temperature before using if chilled.

Strawberry Ricotta Cake

"Some days I am a goddess, some days I am a wild child, and some days I am a fragile mess. Most days I am bit of all three. But every day, I am here, trying." (S.C. Lourie) The moment I saw that quote pop in a social media feed I had several thoughts: guess I am not an outlier after all, validation comes just when you need it most, and never have I ever read words more perfectly capturing my multiple personalities. If I wore t-shirts with long mantras (or warning labels) printed on them, those would be the words on mine. But maybe the next time I come across a bead bracelet pop-up, I will have a bracelet made with the words goddess, wild child, and fragile mess strung together. Just to remind me, even at my age, to always keep trying to be the best version of me.

Speaking of trying, with strawberry season upon us, really you need to try this Strawberry Ricotta Cake!  Because what if I told you it's one of those cakes that might best be described a cross between a luscious white cake and creamy cheesecake?  Or if I told you it's the kind of cake you could easily enjoy at breakfast (yes you can!), as a mid-day indulgence with a cup of coffee, as a summer barbecue dessert, for a weekend brunch, with your book club, or anytime you have a craving for cake! Are you headed out to the grocery store yet?

And as far as cakes go, this one is pretty easy and simple to make! 

A dusting of confectionary sugar and a sprinkling of few more fresh strawberries turns this simple Strawberry Ricotta Cake into an eye-catching dessert!

The strawberries at the Farmer's Market this week were irresistible and my source of inspiration. From the moment I saw these fresh, ripe, and sweet berry beauties, I knew they were destined for this tender, dense, moist, too delicious for words, irresistible Strawberry Ricotta Cake. 

The secret ingredient in this cake is the whole milk ricotta cheese. Ricotta adds richness and creaminess to this moist, dense, heavenly cake. While the vanilla, lemon zest and lemon juice make the flavors pop and balance the sweetness, the strawberries add the most luscious fruitiness. 

Using a standing mixer fitted with a paddle attachment helps to create a smooth, thick batter. Half of the batter is spooned into a parchment paper lined, buttered nine inch spring form pan. Before placing half of the cut strawberries (cut side down) on the batter, smooth it with an offset spatula. The remaining batter gets spooned on and finished with a layer of the remaining strawberries. Before placing in the oven, sprinkle the top with two tablespoons of granulated sugar.

Baking time for the Strawberry Ricotta Cake ranges from 55-65 minutes (my baking time was closer to the 65 minute mark). Let the cake cool slightly before removing from the springform.

A light dusting of confectionary sugar and maybe a handful of strawberries are the cake's finishing touches.

If there was ever a cake to help celebrate the summer strawberry season, this Strawberry Ricotta Cake would be the one. While there are no shortage of strawberry recipes on the blog, I am completely smitten with this one. I will be dreaming about this cake for days as there isn't a crumb left. Next week's Farmer's Market can't get here soon enough. And when blackberries and blueberries are in season, I think I will make a black and blue berry version of this ethereal cake.

So I have tried my best here to convince you to temporarily put your chocolate dessert loving heart on hold and make this divine, beautifully rustic Strawberry Ricotta Cake. So head on out to the store, sooner rather than later, and make a mess in your kitchen. Because, if you have never had a cake made with ricotta, I promise you will be wondering how a cake make with 'cheese' can taste that good. If you are lucky, there will be at least one slice leftover for you to enjoy the day after it's made. And, oh, by the way, I think you should know I am the Strawberry Ricotta Cake goddess now.

Recipe

Strawberry Ricotta Cake

Makes one 9" cake, serves 8-12, depending on how you slice it

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 1/2 teaspoons vanilla

2 cups (260g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (375g) plus 1 Tablespoon whole milk ricotta

1 1/2 cups (300g) fresh strawberries, stems removed and cut in half

Zest of a small lemon 

1 teaspoon freshly squeezed lemon juice

2 Tablespoons granulated sugar for topping the cake before baking

Confectionary sugar for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter sides of the pan and top of the parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy (approximately 3-4 minutes).

3. Mix the in the whole milk ricotta, vanilla, lemon juice and lemon zest. Beat until blended.

4. Beat in the eggs, one at a time, until well incorporated.

5. Sift together the flour, baking soda, baking powder and Kosher salt.

6. Add in the sifted dry ingredients to the batter. Beat until the flour is incorporated but do not over beat.

7. Spoon half of the batter into the prepared pan. Smooth with an offset spatula. Arrange half of the cut strawberries (cut side down) on top of the batter.

8. Spoon the remaining batter into the pan. Smooth with an offset spatula. Arrange the remaining cut strawberries (cut side down) on top of the batter. Sprinkle with the 2 Tablespoons of granulated sugar.

9. Place the springform pan on a large baking sheet and place in the oven on the center rack.

10. Bake 55-65 minutes or until the cake is golden and a toothpick inserted into the center has hardly any crumbs. Note: My baking time was closer to the 65 minute mark.

11. Remove from oven and let cake cool.

12. Remove the cake from the springform pan. Transfer to a cake stand or platter.

13. Generously dust with confectionary sugar.

14. Slice into wedges, serve, and savor.

15. Store any leftovers in the refrigerator to help the cake retains it's moistness. It probably won't last that long, but this cake will be good for up to three days.

Notes: (1) Use a high quality store bought whole milk ricotta or make your own. (2) Look for more medium sized (versus large) strawberries. (3) You could also make this cake with blueberries or a combination of summer berries. 

Lake Michigan, Bailey's Harbor, Wisconsin (May 2022)

Thin Mints Martini

The season for Girl Scout Cookies usually begins sometime in January and ends in late April. Year after year the number one selling cookie is the Thin Mints. At some point most of us learn to stock up on boxes of these cookies and keep them stored in the freezer (they taste even better ice cold). So, that sometime during the remaining eight months of the year, you can still satisfy your cravings for Thin Mints. And then there are others of us who live with cookie monsters and the stash of cookies hidden (but apparently not well enough) in the freezer are gone even before the Girl Scout Cookie season comes to an end. Only if you are lucky enough to know a lifelong, bleeds green Girl Scout might you be able to get your hands on some of the stash they are willing to part with. And I happen to be lucky enough. But those coveted boxes of Thin Mints (now under lock and key) sadly won't last until the return of Girl Scout Cookie season. But now I have this Thin Mints Martini, a luscious liquid version of the famed cookies, to do more than simply satisfy a craving for one!

Making a choice between a Girl Scout Thin Mints Cookie and this Thin Mints Martini might be hard for anyone with a cookie sweet tooth. However, I can honestly say I won't mind (as much) if the boxes of stashed boxes of Thin Mints stored in the freezer now magically disappear. Because my desire to muster enough self-control to make these cookies last for the rest of the year seems to have greatly dissipated. As I have this Thin Mints Martini to thank! It's nothing short of being the liquid gold version of the cookies. 

There are multiple versions of recipe for Thin Mints Martinis out there. Some use Creme de Menthe, Creme de Cacao, chocolate liqueurs, chocolate syrup, heavy cream or half-and-half, and/or vanilla flavored vodka to name a few. This recipe is much simpler as it uses ingredients you are likely to have on hand (maybe with one exception). And shall I say this recipe is even slightly less caloric than some of the other versions out there). Equal parts Vodka, Bailey's Irish Cream, a coffee liqueur (like Kahlua), peppermint schnapps, and some ice are all you need. Together those ingredients create the most intoxicating (in a good way) cocktail. If there was ever a throw down for a Thin Mints Martini, this one should be entered as serious contender! I would even go so far as to say it's highly possible it would be declared the winner! 

Perfect to sip on a warm, even hot day, to serve as an after dinner cocktail, or to simply satisfy a Thin Mints Cookie craving, Thin Mints Martinis are surprising light, refreshing, and go down pretty easy. They are deceptively lethal, so sip slowly.

With Mother's Day, bridal shower season, as well as the warmer weather months returning, there may be no better time than to start making Thin Mints Martinis for your family and friends. But especially for your Girl Scout friends! For those of you who host a Kentucky Derby party, think about going the non-traditional route. As there is now a new even more refreshing, sinfully delicious mint flavored cocktail to sip and savor. Move over Mint Julep and make way for the Thin Mints Martini! But in all seriousness, don't wait for a special celebratory occasion or until your stash of Thin Mint Cookies is gone to make one! Cheers!

Recipe

Thin Mints Martini

Makes 1 delicious cocktail

Ingredients

1 ounce Peppermint Schnapps

1 ounce good quality Vodka

1 ounce coffee liqueur (like Kahlua)

1 ounce Bailey's Irish Cream

Ice

Fresh Mint Sprigs

Optional, but for giggles: Girl Scout Thin Mint Cookies

Directions

1. Fill a martini glass with ice.

2. Pour the Peppermint Schnapps, Vodka, coffee liqueur, and Bailey's into a cocktail shaker. Add about 8-10 ice cubes. Shake vigorously for about 12-15 seconds. Pour into the martini glass.

3. Garnish with a fresh sprig of fresh mint. Cheers! Note: These are deceptively lethal, so drink responsibly!

Notes: (1) Feel free to replace the Kahlua with a coffee liqueur from one of your favorite distilleries. (2) You can make a pitcher of the Thin Mint Martinis (no ice added) and keep in the refrigerator until ready to serve. Simply measure out four ounces, pour into a shaker filled with ice, and pour into a martini glass filled with ice.

Whiskey Sour

For as many times as I have traveled to Colorado over the past almost twenty years, I had never been there during the winter. But that all changed this past weekend. Days before leaving about eight inches of fresh snow fell in Boulder giving way to an absolutely beautiful winter landscape, yet some dicey snow packed trails. With the exception of a day with some strong winds, it was a perfect blue sky, sunny winter weather weekend. Lost luggage, tweaking my knee in a freak accident, and not coming home with my usual number of photos were some of the more forgettable experiences. However, staying in my favorite place, waking up to spectacular sunrises, discovering new hiking trails, eating at new places, and finding a great running store more than made up for them. Just being able to spend a few days in one of my happy places is always enough to sustain me until my next trip to the mountains. Already I am planning my return.

Ever since discovering the deliciousness of bourbon, I have been on a mission to try as many classic bourbon based cocktails as possible. From Paper Planes, to the Boulevardier, to the Old-Fashioned, my interest in and love for bourbon cocktails has only deepened. So it only made sense that I added the iconic Whiskey Sour to my repertoire. Going back to the 1870s, the Whiskey Sour is a sweet, tart, spicy, warm cocktail. From its' tart lemon flavor, to its' sweetness from simple syrup and St. Germain (elderflower liqueur), to the warmth and spiciness of the bourbon, to the creamy, foamy texture of the egg white, I have to wonder why it took so long for this classic cocktail to come into my life. But as they say, better late than never.

The very earliest recipes for Whiskey Sours did not include egg whites. Nor were they made with elderflower liqueur. However, these two ingredients help to create an even more luscious, memorable version of the Whiskey Sour.

To help create the finished foamy, frothy texture, many recommend using the dry shake method. Instead of mixing the ingredients and ice in a cocktail shaker, the ingredients are first mixed in a cocktail shaker without ice. After giving the ingredients a vigorous shake for 20-30 seconds, you can add in the ice and shake again or simply pour the cocktail over a glass filled with ice. If, by chance, your cocktail isn't foamy enough to your liking, you can always use a frother. 

When it comes to garnishing the Whiskey Sour nothing compares to or elevates a cocktail more than Luxardo Cherries. If, for some reason you can't find them at your local spirits, food specialty, or grocery store, use maraschino cherries instead.

The Whiskey Sour is of those year round kind of cocktails as it is as refreshing in the summer as it is warming in the winter. While it is typically served in an old-fashion glass, I strong recommend you serve it in a coupe glass as it makes for a great swoonworthy presentation. 

So the next time you are having friends over for cocktails, dinner, and/or movie night consider starting out serving them Whiskey Sours. Even non-bourbon lovers may find themselves swooning over this classic, impressive cocktail. 

Recipe

Whiskey Sour

Make 2 cocktails

Ingredients

4 ounces Bourbon

3/4 ounce simple syrup (preferably homemade)

1 1/2 ounces fresh squeezed lemon juice

1 ounce St. Germain or Elderflower liqueur

2 teaspoons to 1 Tablespoon egg white (the more egg white used, the frothier finish)

Ice cubes

4 Luxardo cherries

Directions

1. Add in the Bourbon, simple syrup, lemon juice, St. Germaine, and lastly the egg white to a cocktail shaker. Shake for 20-30 seconds. Note: This is the dry shake method as it's shaken without ice.

2. Add ice cubes to either coupe or old-fashioned glasses. Pour the cocktail mixture over the ice cubes into each glass.

3. Garnish with Luxardo cherries.

Notes: (1) Use a good drinking Bourbon. I happen to like Russell's and Buffalo Trace. (2) While slightly unconventional, I highly recommend serving the Whiskey Sours in coupe glasses. (3) You can use a frother to further whip up the egg whites after you pour the cocktail in your glass. (4) To make your own simple syrup combine one cup of water and one cup of granulated sugar in a saucepan. Bring to a boil, whisking occasionally. When the sugar has completely dissolved remove from the stovetop and let cool completely. Store the simple syrup in a bottle or jar in the refrigerator. It will be good for slightly more than a month. (5) If you are interested in learning more about the history of bourbon, you might want to watch this documentary Neat: The Story of Bourbon. 

Boulder, Colorado (February 2022)

Old Fashioned

While almost everyone in the blog world has been posting recipes for holiday cookies and confections in recent weeks, we took a first time whirlwind trip Nashville with friends for several days. I could say it has taken me a week to recover and catch my breath from three days of non-stop concert going, bar hopping, eating, sightseeing, as well as hat and boot shopping, but I would be lying. In spite of uncharacteristically day drinking on this trip, I'm happy to report it took me less than a day to get caught back up in the holiday shopping and baking frenzy. But honestly, I wish I was back in Nashville sipping a cocktail and listening to some really good music. Okay, and maybe going on the hunt for a third pair of cowboy boots. From listening to music in the iconic Blue Bird Cafe and Ryman Auditorium as well in some of the more famous honky-tonks on Broadway, to spending a few hours at the Cheekwood Estate and Gardens, to eating hot chicken at Prince's and Hattie B's (jury is out on which is better), to enjoying breakfast and dinner at some pretty amazing places, to just taking in Nashville's interesting architecture, I loved everything about that city. So why had it taken me so long to get there? Not sure I even know. But I am now available to be a tour guide to the capital city of country music! 

My relatively recently acquired taste for Bourbon whiskey served me well while I was in Nashville. Along with trying a Bushwacker for the first time (talk about a boozy milkshake) and drinking Ranch Waters, the timeless, classic Old Fashioned was my cocktail of choice on this trip. After sampling them at several different places, I discovered I am a bit of an Old-Fashioned fussytarian (is anyone surprised?). I definitely prefer them being made with a good Bourbon whiskey, garnished with both an orange peel and cherries (Luxardo cherries please), and a little on the sweeter side. 

Old Fashioned cocktails have been around since the 1800s. Some might say the Old Fashioned isn't really a cocktail. Just a glass of whiskey sweetened with some sugar and bitters. However, if you have ever had a great Old Fashioned you know it's a whole lot more than just a glass of whiskey. 

Like pretty much everything, great food and great cocktails usually begins with great ingredients. With a little bit of personal preference thrown in there too. And when it comes to the Old Fashioned there are no shortage of opinions on the brand of Bourbon (or rye) whiskey to use, the type of sweetener (sugar cubes or simple syrup), the kind and quantity of bitters, the citrus fruit (orange or lemon) garnish, the ice (one large cube or a handful of smaller cubes), and last but not least, the cherries. There are even a plethora of opinions on the amount of time the Old Fashioned should be stirred. 

 

The ingredient having the biggest influence on the taste of the Old Fashioned is going to be the bourbon whiskey. I happen to love the flavors of vanilla, molasses, toffee, mint, dark fruit, and anise found in Buffalo Trace Bourbon. For me it's my absolutely first choice when making this cocktail. But you will find a number of the 'best bourbons for an old-fashioned' recommendations if you look for them. Among some of those frequently mentioned are Elijah Wood Small Batch, Four Roses Small Batch or Single Barrel, Basil Hayden, Angel's Envy, and Maker's Mark. The flavor profile of the Old-Fashioned will differ slightly depending on which bourbon you choose. More expensive bourbons generally have a deeper oak, caramel and vanilla notes. So choose well and wisely.

Some Old-Fashioneds call for the use of a sugar cube muddled in water, while others call for the use of a simple syrup. This one uses a simple syrup made with equal parts Turbinado sugar. and water (see notes) to add a nuanced complexity and depth of flavor to the cocktail. 

To muddle or to spritz, that is the question with regard to the orange peel. And the answer is.....spritz! Spritzing gives the Old-Fashioned just the right amount of sweetness. Now to the cherry garnish. Which one and how many? The options for cherries include maraschino or ones in heavy syrup (like Maraska or Luxardo). If you are looking to create a really great Old Fashioned, use cherries in heavy syrup (save the maraschino for topping a sundae). And three of them on a cocktail skewer just seems to be the perfect number. Now to the bitters. You will find some Old Fashioned recipes call for the use of only kind of bitter and anywhere from 2 to 6 dashes. In the spirit of more is better, this one uses two different kinds: Orange bitters and Peychaud's Aromatic Cocktail Bitters. And three dashes of each. Last, but not least, is the ice. One large cube or a handful of cubes? The benefits of using one large ice cube is it is slow to melt and less likely to water down the cocktail. You want your Old Fashioned chilled, but not diluted. 

Like taking forever to get myself to Nashville, my appreciation and affinity for a really good (dare I say great?) Old Fashioned took almost as long. While I should have been influenced by my Old Fashioned loving friends (especially the girl from Minnesota aka the one who sometimes dons a 'Just call me Old-Fashioned' t-shirt) some years back, I only loved to drink bourbon a few short years ago. But like they say 'good things come to those who wait'. Although if you love bourbon or bourbon whiskey, think 'sooner rather than later' to enjoy this classic, timeless cocktail. Cheers!

Recipe

Old Fashioned

Makes 1 really good cocktail

Ingredients

2 teaspoons chilled simple syrup (see Notes)

3 dashes Orange bitters

3 dashes Peychaud's Aromatic Cocktail Bitters (or can use Angostura Aromatic Bitters)

1 large ice cube

2 ounces of Bourbon or Rye Whiskey (Buffalo Trace, Russell's, etc.)

1 orange peel (about 1 inch wide and about 3 inches long) 

3 Luxardo cherries

Directions

1. Add the two teaspoons of simple syrup followed by three dashes of the Orange and Aromatic bitters to a cocktail glass. 

2. Add in one large ice cube.

3. Pour in two ounces of a good quality bourbon or bourbon whiskey. Gently stir for at least thirty, but preferably sixty seconds.

4. Give the orange peel a squirt and add to the glass.

5. Place three Luxardo cherries on a cocktail skewer and place in the glass. Alternately drop a couple of cherries into the glass.

6. Now sit back and savor. Maybe put on some Old Dominion, The National, Carly Pearce, Dan and Shay, Zac Brown, Little Big Town, Lady A, Jason Aldean, or Chris Stapleton to create a bourbon whiskey drinking mood.

Notes: (1) Some like a little sweeter Old Fashioned. If you do, use 1 Tablespoon of simple syrup. (2) To make the simple syrup add one cup of water and one cup of Turbinado sugar to a saucepan. Bring to a boil, whisking occasionally, until the sugar has melted. Let cool. Store in a bottle or jar. Store in the refrigerator. Simple syrup will be good for at least one month. 

Broadway in Nashville (December 2021)

Frozen Irish Coffee

Remind me not to complain about coldmaggedon or snowmaggedon when winter returns. Simply say the word 'heatmaggedon' to put an immediate stop any of my whining. Just the mere mention of that word should be enough to remind me what the insanely hot and humid days of August felt like and how dripping wet I was while trying to get my half-marathon training runs in this summer. The next best thing to resurrecting the backyard kiddie pool this summer (complete with a floating chaise lounge) has been the discovery of this luscious Frozen Irish Coffee. Between the two of them, I now have relief from hot days and hot nights covered. 

You might be wondering if a Frozen Irish Coffee is as good as or maybe even better than a hot Irish Coffee. The best answer would be you must have both of them in your life. You might also be wondering if this blender cocktail made with ice cream is worth all the calories. The answer is unequivocally and emphatically yes! 

Ice cream based cocktails became all the rage in the 70s an 80s. If you believe bartending lores and legends, then you are likely to believe the first Frozen Irish Coffee was created by Jim Monaghan, Sr., owner of multiple French Quarter bars in New Orleans sometime in the 80s. At some point at the turn of the century, there was a shift from creamy boozy cocktails to a return to the classic cocktails and the arrival of 'lighter' beverages. However, there was one exception. It seems the life of the Frozen Irish Coffee originating in the Big Easy doesn't seem to be ending any time soon.

Typically Irish Coffee is served in a footed Irish Coffee glass, but this one is best served in the more impressive old-fashioned or martini glass. 

It goes without saying, Irish Coffee should be made with an Irish whiskey. I used Jameson but there are plenty of Irish whiskey options available. In addition to Irish whiskey, the cocktail is made with a chilled rich coffee, a good quality vanilla ice cream, a coffee liqueur (like Kahlua or Bailey's Irish Cream), and ice cubes. 

After whirling all of the ingredients together in a blender, pour the mixture into a cocktail glass containing either one or two large ice cubes. The larger the ice cube, the likely they are to melt and dilute this luscious cocktail.  Serve the Frozen Irish Coffee with or without a dusting of cocoa or espresso powder. The recipe below makes two generous servings. 

While I could easily drink this Frozen Irish Coffee year round, it is really best enjoyed during the warm, hot weather months. It is the perfect, most refreshing finish to a meal or as a post cocktail party beverage. 

Recipe

Frozen Irish Coffee

Makes 2 cocktails

Ingredients

2 ounces Irish whiskey

2 ounces coffee liqueur (e.g., Kahlua or Bailey's Irish Cream)

1/2 cup good quality vanilla ice cream, just slightly softened

4 ounces dark roast chilled coffee

2 cups ice cubes

Cocoa or espresso powder for finishing

Directions

1. Put all of the ingredients in a blender.

2. Process until the mixture has a texture similar to a thin milkshake.

3. Add a large ice cube or several ice cubes to an old-fashioned glass. Pour in the Frozen Irish Cream. Lightly dust with cocoa powder.

4. Instead of an old-fashioned glass use a martini or footed Irish coffee glass).

Notes: (1) Recipe inspired by the Frozen Irish Coffee recipe shared in the June/July 2021 issue of Garden and Gun. (2) For optimal flavor, I highly recommend using a dark rather than a medium roast coffee. (3) To make the large cocktail sized ice cubes, I used a silicone mold like this one.