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COCKTAIL - IRISH CREAM - Mudslide
Nb persons: 0
Yield: 1 3/4 cup
Preparation time:
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| Mudslide Recipe adapted from Eamon Rockey, Betony, NYC Yield: Enough for 6 Mudslides INGREDIENTS For the Irish Cream Liqueur: | |
| 3/4 cup | Irish whiskey |
| 1/2 cup | heavy cream |
| 1/3 cup | Demerara sugar |
| 3 | egg yolks |
| For the Bourbon-Coffee Liqueur: | |
| 1/2 cup | cold brew coffee |
| 1/2 cup | Demerara sugar |
| 3/4 cup | bourbon |
| For the Mudslide: | |
| 2 ounces | Irish cream liqueur |
| 2 ounces | bourbon-coffee liqueur |
| 4 ounces | crushed ice |
Espresso beans, grated using a microplane, for garnish (optional)
DIRECTIONS
1. Make the Irish cream liqueur: Pour the cream and whiskey into a blender. Mix at a low speed, gradually adding the sugar until it has completely dissolved. Add the egg yolks and blend until smooth. Transfer the liqueur to an airtight container and refrigerate until ready to use. Makes 1 3/4 cup.
2. Make the bourbon-coffee liqueur: Pour the coffee into a blender. Mix at a low speed, gradually adding the sugar until it has completely dissolved. Add the whiskey and transfer the liqueur to an airtight container. Refrigerate until ready to use. Makes about 1 1/2 cups.
3. Make the mudslide: In a blender, combine all ingredients over ice and blend until completely smooth. Pour into a chilled coupé glass and garnish with grated espresso beans.
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