2oz Rye Whisky (Templeton Rye)
1/2oz Amaro Meletti
1/2oz Organic Grade B Maple Syrup
3/4oz Lemon juice
1 Egg white
Shake once without ice, then shake with ice and strain in to a glass.
Garnish: Sprinkle of pumpkin spice (available at Whole Foods)
I can’t believe it, but it’s already that time again. ‘Fall’, ‘Autumn’, ‘The Golden Season’..whatever you want to call it, it’s here! It’s not so visually obvious in Los Angeles of course, seeing as we really don’t get a seasonal change with the leaves here, but at the end of October there is a definite change in the air. Girls start wearing boots and scarves, snuggling by the fire sounds like fun and everywhere starts to smell like pumpkin spice and cinnamon!
This drink of the week is one of my new favorites, because it’s got that ‘Whisky sour vibe’ with a suitable Autumnal twist. The Pumpkin spice and maple syrup give it just the right feeling for the season, without being over bearing. I have to say, I am the brilliant mind who came up with the name for this drink haha but the drink honestly tastes amazing too. The Amaro gives a hint of saffron that balances out the sweet and the egg white gives the fluffy texture I always enjoy in sours.
It is currently on the drink list at both locations for Hostaria Del Piccolo and was created by their beverage director Greg Bryson.
Irish Coffee (Caifé Gaelach in Irish)
- 2oz Irish Whiskey
- 3/4oz Brown Sugar
- 4oz Hot Black Coffee
- 2oz Fresh thick cream
Serve in an 10 oz Glass Coffee Mug/Toddy glass
This may not be the most original drink recipe to post, but is certainly one of my favorites at this time of year. When my boyfriend (FG) and I went to Ireland 2 years ago we had several of these delicious beverages and couldn’t believe how much better they were than the ones we’d ever had in the States. The secret, we discovered, is in two major components of the drink. There is NO baileys in a true Irish Coffee and the cream topping is NOT whipped cream. This is a terrible misconception, for some reason everywhere I go in LA offers whip cream on top and Baileys Irish cream inside.
Thick cream is what you should actually use, and although to some extent it is slightly whipped with a fork, it is still very much a liquid. If you can dollop the cream on top you have whipped too much.
Pour the hot coffee into an Irish coffee mug then add the Whiskey and sugar, stir until fully dissolved. The sugar is essential for floating liquid cream on top. The cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little. The layer of cream will float on the coffee without mixing with it and looks amazing. You should then drink the coffee through the cool layer of cream.
Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee is said to have been invented by Joe Sheridan, a chef at Foynes Port in the county of Limerick, in West Ireland. Passengers arriving to Foynes were often tired, freezing and in a bad mood. One evening in the winter of 1942, a Pan Am plane took off from Foynes but had to turn back due to severe weather. The passengers on board were apparently terribly upset and tired after returning to the airbase, and Joe wanted to prepare something special for them and warm them up. He created the Irish coffee recipe on a whim and when the American travelers were immediately hooked, and when one guest asked, “Is this Brazilian coffee?” Joe responded with: “No, That’s Irish Coffee.”
Kind of a cool story (if it’s true, which i’m not able to verify) but even if it isn’t true, this is a great drink to heat you up on a cold winters day. Enjoy!