Ingredients
Blend (use blender) all ingredients until smooth. Store tightly covered in refrigerator. Shake before serving. Keeps up to one month.
Ingredients
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.
Ingredients
Combine whiskey, sugar and coffee in a mug and stir to dissolve. Float cold cream gently on top. Do not mix.
Ingredients
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.
Ingredients
Combine the whiskey, coffee and syrup in an irish coffee cup. Gently ladle the cream on top, and serve.
Ingredients
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.
Ingredients
Blend all ingredients with 2 scoops of ice. Pour into a poco grande glass. Sprinkle some optional nutmeg or cinnamon on top.
Ingredients
Gently simmer tea and peel in a small saucepan for 1 – 2 minutes. Add liquors and pour, with peel, into a cup. Serve.