| GRINGO
GROG
1 tsp.
Brown Sugar
3
cloves
cinnamon
stick
Boiling
Water
2
oz. Jose Cuervo® Tequila
Pat
of Butter
ground
Nutmeg
Rinse
out a heat-proof mug with boiling water,
add
brown sugar, cloves, cinnamon, and pour
in
enough boiling water to dissolve sugar. Add
tequila
and fill mug with boiling water. Top
with
butter and sprinkling of nutmeg.
Irish
Coffee Cup
GUNFIRE
1 cup
Tea
1
shot Dark Rum
Pour
one cup of strong black tea, add rum
and
stir.
Irish
Coffee Cup
HEAT
WAVE
1 oz.
Myer's® Dark rum
1/2
oz. Triple Sec
1/2
oz. Rock & Rye
1
Lemon Juice
Mix
in toddy glass; fill with boiling water.
Garnishwith
slice of orange stuck with whole
clove
and stickcinnamon.
Irish
Coffee Cup
HIGHLAND
HOT MILK PUNCH
2 oz.
Scotch
1
oz. Drambuie®
1/2
oz. Simple Syrup
1
Egg
1
cup Milk
Pinch
Cinnamon
Heat
all ingredients, except cinnamon, in a
saucepan
over low heat, stirring from time to
time
to prevent milk from scorching. Rinse a
heatproof
mug with boiling water and fill with
hot
punch. Sprinkle cinnamon on top.
Irish
Coffee Cup
HOT
APPLE BANG!
1 oz.
Applejack
1
oz. Dekuyper Sour Apple Pucker Schnapps®
4
oz. Apple Cider
1/2
oz. Maple Syrup
Several
cloves
Slice
of Apple (baked)
cinnamon
stick
Pat
Butter
ground
Nutmeg
Lemon
Slice
Rinse
a heat-proof mug with boiling water, add
applejack,
schnapps, cider, and maple syrup
that
has been heated (but not boiled) in a
saucepan,
and stir well. Stud baked apple with
cloves
and add to mug with cinnamon stick.
Add
additional hot apple cider, top with butter
and
nutmeg, and garnish with lemon slice.
Irish
Coffee Cup
HOT
APPLE BANG!
1 oz.
Applejack
1
oz. Dekuyper Sour Apple Pucker Schnapps®
4
oz. Apple Cider
1/2
oz. Maple Syrup
Several
cloves
Slice
of Apple (baked)
cinnamon
stick
Pat
Butter
ground
Nutmeg
Lemon
Slice
Rinse
a heat-proof mug with boiling water, add
applejack,
schnapps, cider, and maple syrup that
has
been heated (but not boiled) in a saucepan,
and
stir well. Stud baked apple with cloves and
add
to mug with cinnamon stick. Add additional
hot
apple cider, top with butter and nutmeg, and
garnish with lemon slice.
Irish
Coffee Cup
HOT
BRANDY
3 dash
Angostura Bitters
2
oz. Brandy
0.3
oz. Cointreau®
mix
the ingredients in a baloom glass and warm
in
flame.
Brandy
Snifter
HOT
BRANDY FLIP
2 oz.
Brandy
1
Egg
1
tsp. Simple Syrup
ground
Nutmeg
Mix
all ingredients, except nutmeg, in a blender
and
pour into a saucepan. Heat gently and pour
into
a warm Delmonico glass and sprinkle with
nutmeg.,
Some recipes call for 2 to 4 ozs. of
milk,
which may be used for those liking a longer
drink.
Irish
Coffee Cup
HOT
BUTTERED RUM
2 oz.
Dark Rum
1
tsp. Brown Sugar
4
oz. Boiling Water
1
cloves
1
tsp. Butter
Pour
the Water and the Brown Sugar into an
Irish
Coffee glass. Stir until the Brown Sugar is
dissolved.
Add the Rum and the Clove and stir.
Drop
the Butter on top of the drink, and dust the
top
of the drink with a light layer of Nutmeg.
Irish
Coffee Cup
HOT
BUTTERED RUM (BASIC)
1 Generous
Tbsp. Brown Sugar
1
cinnamon stick
Lemon
Peel
6
cloves
Boiling
Water
3
oz. Dark Rum
Pat
of Butter
ground
Nutmeg
Rinse
a large mug with boiling water and add
brown
sugar, cinnamon stick, and a lemon peel
studded
with cloves. Pour in a little boiling water
and
stir until sugar is dissolved. Add rum and
fill
with boiling water. Stir, then place pat of
butter
on top of drink, and sprinkle with grated
nutmeg.
Irish
Coffee Cup
HOT
BUTTERED RUM BATTER NO. 2
1/2
Brown Sugar
1/2
Sugar
1/2
Butter
1
Pint Vanilla Ice Cream
Blend
all ingredients in a food processer or mixer
and
store in the fridge or freezer. To make a drink
add
a shot of good dark rum along with 1 or 2 tbl
spoons
of batter to a mug of very hot water.
Irish
Coffee Cup
HOT
BUTTERED RUM DE CACAO
2 oz.
Jamaican Rum
1
oz. Dark Creme De Cacao
2
tsp. Brown Sugar
cinnamon
stick
cloves
Lemon
Twist
1/4
oz. Butter
Put
a little boiling water in a warm mug and
steep
the sugar & spices for a couple of minutes.
Add
liqueurs and top off with boiling water. Add
lemon
& butter.
Irish
Coffee Cup
HOT
BUTTERSCOTCH COCOA
3/4
oz. Butterscotch Schnapps
3/4
oz. Coffee Liqueur
5
oz. Hot Cocoa
Mix
ingredients in coffee mug, top with whipped
cream.
Irish
Coffee Cup
HOT
CHOCOLATE #2
1 lb.
Cocoa Powder
1.5
lb. Milk (instant)
6
oz. Coffe Creamer
1/4
cup Powdered Sugar
Mix
milk, cocoa, sugar and coffemate. For 1
serving
place 1/3 cup dry mixture in coffee mug,
add
boiling water and stir.
Irish
Coffee Cup
HOT
DAMN!
1 Egg
Yolk
1
tbs. Sugar
6
oz. Milk
1
oz. Brandy
1
oz. Dark Rum
1/2
oz. Creme de Cacao
ground
Nutmeg
Beat
egg with sugar and stir in milk. Put brandy,
rum,
and creme de cacao into a saucepan over
low
heat and add egg mixture, stirring constantly
until
hot. Pour into a warmed mug and top with
grated
nutmeg.
Irish
Coffee Cup
HOT
KENTUCKY TODDY
Honey
dash
Orange Bitters
4
cloves
3
oz. Bourbon
Lemon
Slice
Boiling
Water
ground
Nutmeg
Put
all ingredients, except nutmeg, in a warmed,
heat-proof
mug and fill with boiling water. Stir well
and
sprinkle with nutmeg.
Irish
Coffee Cup
HOT
MOLLIFIER
1 1/2
oz. Dark Rum
1/2
oz. Tia Maria®
4
oz. Black Coffee
2
oz. Heavy Cream
Pour
the rum, Tia Maria, and coffee into an Irish coffee
glass.
Stir well. Pour the cream carefully over the
back
of a teaspoon so that it floats on top of the drink.
Irish
Coffee Cup
HOT
NAIL
2 oz.
Scotch
1
oz. Drambuie®
dash
Lemon Juice
Lemon
Slice
Orange
Slice
Boiling
Water
cinnamon
stick
Pour
Drambuie, scotch, and lemon juice into a
warmed
mug, add lemon and orange slices and
boiling
water. Garnish with cinnamon stick.
Irish
Coffee Cup
HOT
PEPPERMINT PATTIE
1 oz.
Peppermint Schnapps
Hot
Cocoa
Mix
1 oz. peppermint schapps fill with hot chocolate.
May
use one package of instant hot chocolate.
Use
a 6 oz. mug.
Irish
Coffee Cup
HOT
PIPER
2 oz.
Jose Cuervo® Tequila
2
tsp. Lemon Juice
1/2
oz. Brown Creme de Cacao
4
oz. Black Coffee
Pour
all of the ingredients into an Irish coffee
glass.
Stir well.
Irish
Coffee Cup
HOT
RUM
1.5
tsp. Lemon Juice
4
oz. Light Rum
2
Sugar Cube
1
fill Hot water
In
a mug, dissolve the sugar cubes in a small
amount
of the water and add the rum and lemon
juice.
Fill the rest of the mug with hot water and
stir.
Sprinkle the top with cinnamon.
Irish
Coffee Cup
HOT
SHOT
1 Beef
Bouillon
1
1/2 oz. Jose Cuervo® Tequila
Boiling
Water
Salt
and Pepper
Dissolve
the cube of beef bouillon in a mug of
boiling
water. Add the tequila and season to taste.
Irish
Coffee Cup
HOT
SPICED CIDER #2
2 Apple
Cider
1/4
Sugar
12
cloves
6
allspice
4
cinnamon stick
Combine
the cider, sugar and spices in a large
saucepan.
Heat slowly to boiling. Boil 3-5
minutes.
remove spices. Serve hot garnished
with
orange slices, lemon slices, or rings of
unpared
red apple with whole cloves forced
through
peel. 16 servings. If desired, chill spiced
cider
and serve over ice cubes made from apple
juice.
Irish
Coffee Cup
HOT
ZULTRY ZOE
1 1/2
oz. Jose Cuervo® Tequila
1/2
oz. Galliano®
4
oz. Mexican Hot Chocolate
2
oz. Heavy Cream
Pour
the tequila, Galliano, and hot chocolate into
an
Irish coffee glass. Stir well. Pour the cream
carefully
over the back of a teaspoon so that it
floats
on top of the drink.
Irish
Coffee Cup
IMPERIAL
HOUSE BRACER
2 Egg
Yolk
3
oz. Cream
3
oz. Ruby Port
2
oz. Cognac
ground
Nutmeg
Beat
egg yolks and beat in cream. Gradually
mix
in port, using a whisk, and then add cognac.
Heat
in a saucepan over low heat, stir well, and
serve
in warmed wine goblets or mugs. Sprinkle
with
grated nutmeg., Makes two servings.
Irish
Coffee Cup
INSOMNIAC
3 oz.
Espresso
1
tbs. Instant Coffee
1/2
oz. Frangelico
1/2
oz. Tia Maria®
2
oz. Milk
2
oz. Cream
Blend
all ingredients with 2 scoops of ice. Pour
into
Poco grande glass.
Irish
Coffee Cup
IRISH
COFFEE #2
1 cup
Coffee
1
Whipped Cream
1
oz. Irish Cream
1
oz. Rye
add
sugar if desired, stir, top with whipped
cream
Irish
Coffee Cup
IRISH
COFFEE (ORIGINAL)
4 Orange
Peel
4
Lemon Twist
16
cloves
1
cinnamon stick
2
tsp. Sugar
1/4
Part Irish Whiskey
3/4
Part Coffee
Stud
the strips of orange and lemon peel with
2
cloves each and place them in a frying pan or
chafing
dish with the stick of cinnamon and the
2
teaspoons of sugar. Place over moderate heat,
stirring
occationally with a wooden spoon, until
the
sugar has melted. Pour the Irish Whiskey
into
the pan and light a match to the liquid. (Be
sure
to step back since the flame will flare up
instantly.)
Shake the pan to and fro slowly until
the
flame dies out. Pour in the hot coffee all at
once
and let it come to a simmer. Remove from
the
heat. Rub the cut edge of a strip of lemon
peel
around the inside of each the irish coffee
cup
and dip it into a dish of caster sugar so that
the
sugar adheres to the inside rim. Pour in the
coffee,
trying not to disturb the sugar. Top each
serving
with a dollop of whipped cream.
Irish
Coffee Cup
IRISH
COFFEE, QUICK
1 cup
Coffee
1
To Taste Kahlua®
1
Top With Whipped Cream
To
a cup of coffee add Kahula to taste. Add
ReadiWhip
to top.
Irish
Coffee Cup
ISRAELI
COFFEE
1 Ounce
Sabra
6
Ounces Coffee
Same
procedure as Spanish coffee substituting
Sabra
for Kahlua and brandy.
Irish
Coffee Cup
|
JACK'S
APPLE
2 oz.
Applejack
4
oz. Hot Apple Cider
1
tsp. Honey
Pinch
Nutmeg
Pinch
Cinnamon
Slice
Apple (baked)
Heat
applejack and cider in a saucepan and
stir
in honey until dissolved. Pour into a
warmed,
heat-proof mug and sprinkle with
ground
nutmeg and cinnamon. Garnish with
baked
apple slice.
Irish
Coffee Cup
JAMAICA
COFFEE
1/2
oz. Cognac
1/2
oz. Tia Maria®
1/2
oz. Dark Rum
Black
Coffee
1
Heaping Tsp. Whipped Cream
Pinch
Cinnamon
Pinch
ginger
Warm
cognac, Tia Maria, and rum in a
saucepan,
ignite, and pour quickly into a
warmed,
heat-proof mug. Fill with hot
coffee,
top with whipped cream, and
sprinkle
top with cinnamon and ginger.
Irish
Coffee Cup
JAVAMEISTER
1.5
oz. Jägermeister®
4
oz. Black Coffee
Put
a shot of Jagermeister in a cup of
hot
coffee. Top with whipped cream.
Irish
Coffee Cup
JUNGLE
COFFEE
0.5
oz. Southern Comfort®
0.5
oz. Brandy
0.5
oz. Brown Creme de Cacao
0.5
oz. Creme de Banana
4
oz. Black Coffee
Pour
all ingredients, except the Cream into
an
Irish Coffee glass. Stir well. Carefully
float
the Cream on top of the drink. Dust
with
Cocoa Powder.
Irish
Coffee Cup
KENT'S
CORNERS HOT CUP
5 oz.
Apple Cider
1
oz. Maple Syrup
2
oz. Dark Rum
1/2
tsp. Lemon Juice
cinnamon
stick
Heat
all ingredients in a saucepan and bring
to
boiling point, but do not boil. Serve in a
warmed
mug.
Irish
Coffee Cup
KENTUCKY
COFFEE
1.5
oz. Bourbon
1
fill Hot Coffee
1
Whipped Cream
Add
coffee to burbon in a mug. Top with
whipped
cream.
Irish
Coffee Cup
KENTUCKY
HOT CHOCOLATE
1.5
oz. Bourbon
0.5
oz. Brown Creme de Cacao
4
oz. Hot Cocoa
Pour
all ingredients, except the Cream into
an
Irish Coffee glass. Stir well. Float the
Whipped
Cream on top of the drink. Dust with
Cocoa
Powder.
Irish
Coffee Cup
MELYA
Espresso
Honey
Unsweetened
cocoa
Brew
espresso. In a coffee mug, place 1
teaspoon
of unsweetened powdered cocoa,
then
cover a teaspoon with honey and drizzle
it
into the cup. Stir while the coffee brews,
this
is the fun part. The cocoa seems to coat
the
honey without mixing, so you get a dusty,
sticky
mass that looks as though it will never
mix.
Then all at once, presto! It looks like dark
chocolate
sauce. Pour hot espresso over the
honey,
stirring to dissolve. Serve with cream.
Irish
Coffee Cup
MEXICAN
HOT CHOCOLATE
1.5
oz. Jose Cuervo® Tequila
0.5
oz. Kahlua®
4
oz. Hot Cocoa
2
oz. Cream
Pour
all ingredients, except the Cream into
an
Irish Coffee glass. Stir well. Float the
Whipped
Cream on top of the drink. Dust
with
Cocoa Powder.
Irish
Coffee Cup
MIKE
GILL'S GROG
1 Fifth
Light Rum
1
Pint Orange Juice
1
cup Brandy
1/2
cup Kümmel
1/2
cup Benedictine
1/2
cup Lemon Juice
1/2
cup Falernum
1
cup Pineapple Chunks
1
l. Spring Water
Mix
all ingredients in a saucepan and heat
until
simmering. Serve in warmed mugs with
a
pineapple cube.
Irish
Coffee Cup
MILLIONARE'S
COFFEE
1/2
shot Bailey's Irish Cream®
1/2
shot Kahlua®
1/2
shot Frangelico
6
oz. Coffee
Place
Bailey's Irish Cream, Frangelico and
Kahlua
in Irish coffee mug and add coffee.
Top
with whip cream and allspice(cinnamon
and
nutmeg)(optional)
Irish
Coffee Cup
MOCHA
ALMOND FUDGE
0.5
oz. Amaretto
1
cup Coffee
0.5
oz. Coffee Liqueur
0.5
oz. Creme de Cacao
Mix
and serve in coffe cup.
Irish
Coffee Cup
MOCHA
NUT
1.5
oz. Frangelico
0.5
oz. Creme de Cacao
4
oz. Black Coffee
2
oz. Cream
Pour
all ingredients, except the Cream into
an
Irish Coffee glass. Stir well. Carefully
float
the Cream on top of the drink. Dust
with
Cocoa Powder.
Irish
Coffee Cup
MONK'S
ROPE COFFEE
4 oz.
Black Coffee
1
1/2 oz. Frangelico
1/2
oz. Brown Creme de Cacao
2
oz. Heavy Cream
Pour
the coffee into an Irish coffee glass.
Add
the Frangelico and creme de cacao and
stir.
Pour the cream carefully over the back
of
a teaspoon so that it floats on top of the drink.
Irish
Coffee Cup
MRS.
CAHILL'S IRISH COFFEE
Black
Coffee
2
oz. Irish Whiskey
1/2
oz. Kahlua®
Orange
Peel
2
tbs. Whipped Cream
Rinse
a wine goblet, mug, or a beer schooner
with
hot water and fill, leaving room at the top,
with
hot coffee. Stir in whiskey and Kahlua
or
Irish Mist. Add a slice of the outer zest of
an
orange peel and top with a generous serving
of
whipped cream.
Red
Wine Glass
MULLED
CLARET
5 oz.
Red Wine
1
oz. Port
3/4
oz. Brandy
Pinch
Cinnamon
Pinch
ground Nutmeg
Several
cloves
Lemon
Peel
Heat
all ingredients in a saucepan (do not boil)
and
pour into a warmed mug.
Irish
Coffee Cup
MULLED
WINE
3 Water
1
Sugar
12
cloves
2
cinnamon stick
1
Lemon Peel
75
Red Wine
1/4
Brandy
Simmer
3 cups water with, sugar, cloves,
cinnamon
sticks, and lemon peel in a stainless
steel
pot for 10 minutes. Add wine heat to a
"coffee
temperature" (DO NOT BOIL) then add
the
brandy.
Irish
Coffee Cup
NUDGE
1 oz.
Kahlua®
1
oz. Creme de Cacao
1
oz. Vodka
fill
Coffee
Put
alcohol in mug first, fill with coffee. This
allows
sufficient mixing of ingredients.
Irish
Coffee Cup
NUKED
HOT CHOCOLATE
2 tsp.
Cocoa
1
tsp. Sugar
1/2
tsp. Vanilla Extract
12
oz. Milk
Mix
with a bit of milk (1 oz or so) in coffee mug.
Nuke
mug for about 30-50 seconds. Stir until the
heated
cocoa dissolves. Fill mug with milk. Nuke
for
1-2 minutes, depending on wattage and
preferences
as to burnt mouth parts.
Irish
Coffee Cup
NUTTY
IRISH COFFEE
Black
Coffee
1
shot Bailey's Irish Cream®
1
shot Frangelico
1
squirt Chocolate Syrup
Fill
mug 2/3 full with coffee. Add liquers,
chocolate
syrup, and stir. Top it off with a
mound
of whipped cream, sprinkle it with
cinnamon
or nutmeg if desired.
Irish
Coffee Cup
PORTLAND
COFFEE
1 shot
Bacardi 151®
1
shot Kahlua®
2
Splashes Triple Sec
3
dashes Cinnamon
3
dashes Nutmeg
1/4
cup Sugar
1
squirt Whipped Cream
1/2
cup Coffee
Put
sugar in a plate. Put 1 splash of Triple
Sec
in a bowl. First dip the rim of coffee cup
in
the bowl of Triple Sec, then in sugar. Add
1
shot each of Rum and Kahlua, & 1 splash
of
Triple Sec. Light with a match (this
crystalizes
the sugar on rim). Add cinnamon
and
nutmeg. Add coffee (this should put the
fire
out) till cup in 3/4 full. Top with whipped
cream.
Irish
Coffee Cup
PSYCHO
JOE
3/4
oz. Kahlua®
3/4
oz. Peppermint Schnapps
fill
Coffee
1)
Put all ingredients in mixing glass 2) Shake
3)
Pour into coffee mug 4) Add sugar and
cream
if neccasary
Irish
Coffee Cup
PUERTO
BANUS BRUNCH SPECIAL
1 1/2
oz. Light Rum
1
oz. Cream Sherry
4
oz. Orange Juice
1
tsp. Honey
Several
Dashes Angostura Bitters
cinnamon
stick
Orange
Slice
Heat
all ingredients, except orange slice, and
pour
into a warmed mug or Old Fahioned glass.
Garnish
with orange slice.
Irish
Coffee Cup
RENSSELAER
SLAM
1 Part
Coffee
3
Parts Irish Cream
1
Part Coffee Brandy
1
Part Rum
Mix
liquor with hot coffee.
Irish
Coffee Cup
RICHARDS
FAMILY
4 cl.
Vodka
4
cl. Bailey's Irish Cream®
2
cl. Whiskey
30
cl. Coffee
Use
a big beer-glass, pour the spirits into it,
then
fill it up with hot coffee.
Beer
Mug
RITCHIE
RITCHIE
1 1/2
oz. Anejo Rum
2
tsp. Brown Creme de Cacao
2
tsp. Creme de Cacao
4
oz. Black Coffee
2
oz. Heavy Cream
1/2
tsp. Cinnamon
Pour
the rum, dark creme de cacao, white
creme
de cacao, and coffee into an Irish coffee
glass.
Pour the cream carefully over the back
of
a teaspoon so that it floats on top of the drink.
Dust
with the cinnamon.
Irish
Coffee Cup
ROCK-AND-RYE
TODDY
2 oz.
Rock & Rye
2
dashes Angostura Bitters
1
Lemon Slice
3
oz. Boiling Water
1
cinnamon stick
Pour
rock and rye and bitters into coffee mug.
Add
lemon slice. Add boiling water and
cinnamon
stick. Stir. Sprinkle with grated
nutmeg.
Irish
Coffee Cup
ROLF'S
SCANDINAVIAN GLOGG
4 Cardamon
1/4
cup cinnamon stick
25
cloves
Orange
Peel
2
Quarts Port
2
Quarts Red Wine
1
1/2 cup Raisins
1
cup Almonds
2
cups Sugar
4/5
Quart Brandy
take
seeds out of cardamom pods, put the
seeds
and the rest of the spices (1-4) in
cheesecloth
bag. combine 1qt port, 1qt red
wine,
raisins and spice bag, simmer for
15-20
minutes. add remaining port, red wine
and
almonds, heat through (but not hot
enough
to evaporate remaining alcohol). In
another
pan, mix sugar with 1/3 of the brandy,
light
brandy on fire and melt sugar. When
sugar
is melted add remaining brandy.
Then
combine with the wine/port mixture.
Drink!!!
Irish
Coffee Cup
SCHUYLKILL
PUDDING
1.5
oz. Dark Rum
0.5
oz. Cherry Brandy
0.25
oz. Brown Creme de Cacao
4
oz. Coffee
Fill
a shaker half full with ice cubes. Pour all
ingredients
into shaker and shake well. Fill an
Irish
Coffee glass almost full of ice cubes, and
strain
drink into Irish Coffee glass.
Irish
Coffee Cup
SECRET
PLACE
1 1/2
oz. Dark Rum
1/2
oz. Cherry Brandy
2
tsp. Brown Creme de Cacao
4
oz. Coffee
Crushed
Ice
Pour
all of the ingredients into an Irish coffee
glass
filled with crushed ice. Stir well.
Irish
Coffee Cup
SHOCKING
CHOCOLATE
1 oz.
Aftershock Cinnamon Schnapps
1
cup Hot Cocoa
Heat
the hot chocolate and add the cinnamon
schnapps
Irish
Coffee Cup |
