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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The Mint Julep

After a few weeks diversion, it's back to summer cocktails. While summer may be half over, the back yard still beckons and there's still plenty of time to relax with one of summer's most enjoyable cocktails.

The Mint Julep, admittedly, is not for everyone. The popularity of brown liquors in cocktails has waned in the last few decades, and bourbon is not widely appreciated in Canada. That's a pity, because if you're willing to give it a try, the Mint Julep offers some mighty fine contemplative sipping for a lazy, late summer afternoon.

Bourbon is an American whiskey (they spell it with an "e" following Irish tradition; Canadians follow the Scotch spelling, without) made primarily from corn, and usually in Kentucky. It must be aged in charred oak barrels for a minimum of two years, though most are aged longer. It is at least 40% alcohol by volume (80 proof), though some varieties are stronger. Bourbon has aromas and flavours of toffee, dried fruit, and vanilla, among others. Those who enjoy it "neat", or straight, add a splash of water to allow the flavours to open up. Some prefer a few ice chips instead. Some decry this as heresy.

Jim Beam is one brand you can always find in Ontario, and if you want to try the Mint Julep, but not sure you'll ever drink the rest of the bottle, miniatures are sometimes available. Or use it in cooking: it's a great ingredient in barbeque sauce.

Maker's Mark is a premium brand, but very expensive in Ontario compared to its price in the U.S. If you're traveling south of the border and want to bring a Bourbon home to try, Maker's Mark is a good choice.

My personal favourite is Wild Turkey 101. Rarely available in Ontario (though "regular" 80 proof Wild Turkey sometimes is), it's one of the reasons I look forward to a trip to the U.S. High in alcohol and almost viscous, it is intensely flavourful. Add a little ice and those flavours slowly unfold. A fine sippin' whiskey.

In the days before refrigeration, Southerners added mint to their Bourbon to provide a cooling sensation in the summer and violà, the Mint Julep was born. It retains a strong association with the American South: for example, it is the traditional drink sipped at the Kentucky Derby. About 120,000 are downed each year.

As with most cocktails, there is debate over the "proper" way to prepare them, so what you're getting is my version. Feel free to alter the recipe to suit yourself.

Muddle three or four mint leaves in the bottom of a Collin glass with 1/2 ounce of simple syrup. Add 2 ounces of Bourbon and fill with crushed or shaved ice. Stir well, garnish with a mint leaf, and sip through a straw. Hum a few verses of My Old Kentucky Home.