Warm and buzz-y
An Irish Coffee is the perfect post-holiday one-two punch.
With holiday festivities behind us, it’s time to take a more functional approach to cocktailing. Eschewing the frills and offsetting the chills, coffee cocktails are uniquely qualified to pack this one-two punch.
The star-tenders over at Hodges Bend, 823 E. Third St., possess the duality of barista and bartender, mixing Tulsa-based Topeca coffee with a variety of spirits, from vermouth to mescal. But their traditional Irish Coffee — with only espresso, whiskey, sugar and cream — is a true testament that quality ingredients and a little know-how go a long way. If the weather keeps you from visiting Hodges in person, below is a simple recipe for the perfect tipple to warm the cockles on a wintry day.
Fill a small coffee mug or wine glass with 4 ounces of coffee (fresh ground, medium-roast bean with a French press works beautifully).
Mix in ½ ounce simple syrup made from a lightly refined sugar, like Turbinado or Demerara (brown sugar can work in a pinch).
Add 1 ½ ounce of Jameson Irish Whiskey.
Lightly whip chilled heavy cream only until a foam forms, but not stiff peaks.
Pour the foam over the back of a warm spoon to keep the foam suspended on top.