County Clare Coffee
Nothing could ever top the Fort Defiance Irish Coffee; built like a boozy Americano and sweetened with a basic simple syrup, it’s the pinnacle of the form. However, I was intrigued by the idea of adding some tropical flair to this classic, and I like what the lime and banana achieve here. I named this version after the county where the Shannon Airport is located, an important place in the history of Irish Coffee.
INGREDIENTS
1½ oz. Irish whiskey
¼ oz. creme de banane
1 teaspoon lime oleo syrup
6 oz. strong hot coffee, preferably French press
Nutmeg, for garnish
Cream, to top
ABV LEVEL
Pour about ¼ cup cream into a small (i.e. 8 oz.) jar and seal. Set aside. Boil a kettle of water. Pour boiling water into your serving mug to heat. Take a small shaker tin and measure whiskey, banana liqueur, and lime oleo syrup into it. Set that into a large rocks glass one-quarter full of water to heat the spirits; stir, then set aside while you make your coffee. When the coffee’s ready, dump heating water from the serving cup, pour in warm whiskey mixture, and pour coffee on top. Shake cream jar for about 30-35 seconds; it should be thickened but still pourable. Float cream onto top by slowly and gently pouring it onto the surface of the drink. Grate fresh nutmeg on top.
