RECIPE FOR GAELIC COFFEE:
Pour 35mls of a good Scotch blend (Chivas Regal, Antiquary, Black Label etc.) into a pre-warmed latté glass. Add a teaspoon of demerara sugar (or a dash of sirop de gomme), and stir.
In the meantime, drop a small amount of double cream in a cocktail shaker with loads of ice, and shake vigourously until the shaker is almost too cold to bear holding.
Add hot coffee to the whisky and sugar, about four-fifths to the top of the glass. Stir.
Very slowly drizzle the ice-cold cream over the back of a spoon onto the coffee. If done correctly, the cream should 'layer' over the coffee, so it looks like Guinness.
Now decorate the top with cocoa powder, chocolate sprinkles, coffee beans etc., and serve. Sláinte mhath!
Pour 35mls of a good Scotch blend (Chivas Regal, Antiquary, Black Label etc.) into a pre-warmed latté glass. Add a teaspoon of demerara sugar (or a dash of sirop de gomme), and stir.
In the meantime, drop a small amount of double cream in a cocktail shaker with loads of ice, and shake vigourously until the shaker is almost too cold to bear holding.
Add hot coffee to the whisky and sugar, about four-fifths to the top of the glass. Stir.
Very slowly drizzle the ice-cold cream over the back of a spoon onto the coffee. If done correctly, the cream should 'layer' over the coffee, so it looks like Guinness.
Now decorate the top with cocoa powder, chocolate sprinkles, coffee beans etc., and serve. Sláinte mhath!
by Terry Deary July 13, 2006