Coffee + booze + cream = cold-weather bliss.
We say it’s time to bring the special coffee off the ski hill and back into our after-dinner repertoire, just in time for the chilly days ahead.
The Last Word: Homemade Irish Cream Coffee
Cuffs and Buttons
• 30ml Beefeater Gin
• 30ml Southern Comfort
• 30ml cranberry shrub*
• 120ml cranberry juice
Rumcracker
• 2 oz. Blackpool Spiced Rum
• 4 oz. 100% Pineapple juice
• 0.5 oz. Lime juice
Black Bird
• 1.5 oz Blackpool Spiced Rum
• 0.75 oz Campari
• 1.5 oz Pineapple juice
• 0.5 oz Lime juice
• 0.5 oz Simple syrup
Cognac & Pear Brulée
• 1.5 oz. Remy Martin VS Cognac
• 0.5 oz Bénédictine liqueur
• 1 oz freshly squeezed lemon juice
• 0.75 oz pasteurized liquid egg white
• 1 oz caramelized pear purée (see note)
• 2 dashes Angostura bitters
• 1 tsp cinnamon sugar
Mezcal Mule
• 2 oz mezcal
• 0.25 oz jalapeño and pear syrup (see note)
• 0.5 oz fresh squeezed lime juice
• 4 oz ginger beer, preferably Dickie’s
Spicy Pear Old Fashioned
• 2 oz Canadian rye whisky
• 0.25 oz jalapeño and pear syrup (see note)
• 3 dashes Angostura bitters
Chuzzlewit’s Pear
• ¼ Anjou pear
• 0.5 oz freshly squeezed lemon juice
• 0.75 oz blended scotch whisky
• 0.75 oz amontillado sherry
• 0.5 oz Sons of Vancouver amaretto
• 3 dashes Peychaud’s bitters
Scotch Coffee
• 30ml The Glenlivet Founders Reserve
• 10ml rich demerara syrup (2:1)*
• 120ml coffee
• 15ml coconut whip*
• Toasted coconut shavings
The lady in Red
This recipe, courtesy of the Fairmont Hotel Vancouver, is inspired by a gracious spirit said to haunt the halls of this grand dame of a hotel.
• 1 oz Hendricks Gin
• 0.75 oz St. Germain elderflower liqueur
• 1.5 oz cranberry juice
• 0.25 oz lemon juice
• Sparkling wine