Recently Tom won the Vice Irish Coffee Competition 2016! Here he is parading his loot! Check out his recipe below.
Spiced fruit syrup
5 star anise
1 tsp coriander seeds, crushed
1 tsp allspice berries, crushed
3cm stick cinnamon
150g prunes, quartered
100g demerara sugar
Zest of one orange
Put all ingredients except orange zest in a pan with 600ml water. Bring to the boil then simmer for 5 minutes. Add the orange zest and simmer for a further 5 minutes. Strain through a sieve, pressing to release the juices from the fruit.
Mix ingredients in a bowl and whisk until just barely beginning to thicken. Stir before use. This makes enough for about 4 glasses of coffee.
50g espresso (I used our Sam blend)50g fruit syrup30g whiskey80g boiling waterWhisky cream, to serve
Warm the fruit syrup in a water bath and preheat an 8oz glass.
Dial in your espresso to give an approx 50g shot (I used a 22g dose in a 20g VST basket, to give 48g in 26 seconds).
In the glass mix espresso, syrup, whiskey and boiling water. Stir well.
Float the whiskey cream on top by pouring slowly over the back of a spoon, pouring just to the rim of the glass. Serve immediately.
Now relax & feel the warmth! Of course - always drink sensible!
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