Well, it’s hump day of National Irish Coffee Week, which means two things: If you are reading this and are not drunk, you haven’t been celebrating with vigor like I have; and it’s time for you to fix that.
The recipe I’m about to share with you is one of my favorites. Normally I like to enjoy it on an evening when I know I’m going to have a late night and want a burst of caffeine with my whiskey.
Ladies and gentlefolk, the Inside-out Irish Coffee:
8 oz French pressed coffee
Ice cube tray (Cool Beans by Fred bring the awesome to this recipe)
Irish whiskey (I use Jameson)
1 Tablespoon cane sugar
(I keep coffee cubes on hand in my freezer, but you’ll want to complete this first part at least four hours before you’re ready to imbibe the Inside-out Irish Coffee)
Brew coffee, pour in to measuring cup (to help expedite cooling process) and stir in sugar.
Pour in to ice cube trays and place in freezer.
Place ice cubes in glass, pour over as much whiskey as your heart desires. Just don’t overflow; wasting whiskey is a sin.
*I have played with freezing heavy cream with the coffee (pictured). Although that makes for nice looking ice cubes, once you pour the whiskey in, the appearance is less than appetizing. So unless you are already so drunk that you just don’t care, I’d suggest sticking to coffee only cubes.