Boozy Coffees

The evenings have grown long and cold and we're lingering longer over dinner. The perfect accompaniment to dessert, or even as a dessert itself, is the "boozy" coffee.

The granddaddy of them all is the Irish Coffee. Add 6 oz. strong black coffee to a mug or heatproof glass with a handle. Add 1½ oz. Irish whisky and 1 tsp. of sugar (some prefer brown sugar). The original calls for heavy cream to be poured slowly over the back of a spoon to layer on top of the coffee. The coffee is then sipped through the layer of cream.

You'll commonly see Irish Coffee and other boozy coffees made with whipped cream. Using freshly whipped cream is preferable and practicable if you're serving several guests at a dinner party, but if you're preparing a single serving for yourself, using the aerosol canned product is an acceptable alternative. Be sure to rinse the nozzle well and it'll keep in the refrigerator for up to two weeks.

The Irish Coffee spawned a host of other boozy coffees that you're no doubt familiar with from restaurant menus. Here are a few other recipes I've developed here at the 500 Words Bar and Bistro.

Kentucky Koffee: 1½ oz. bourbon, 1 tbsp. honey, 6 oz. black coffee, whipped cream. Don't use your expensive bourbon.

Mexican Coffee: 1 oz. Presidente Mexican brandy, 1 oz. Kahlua, 6 oz. black coffee, whipped cream. If you can't find Presidente brandy, any other brandy will do.

Bwana Coffee (adapted from The Elephant Bar restaurant, Torrance, CA): ½ oz. each brandy, Kahlua, crème de banana, and amaretto, 6 oz. black coffee, whipped cream.

And for those who don't drink coffee, the Kilt and Curry: brew Mighty Leaf Bombay Chai Tea for 4 minutes in a large mug (you may use any other brand of chai tea you prefer). Remove the teabag and add 1½ oz. of Drambuie. Sounds weird, but the honey and spices in the Drambuie marry beautifully with those in the chai. Give it a try.

Next month, I'll have some sparkling cocktail recipes for the Festive Season.

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