A New England Answer To Irish Coffee
I don’t mess around when it comes to weekend brunching and my favorite venue is home. You don’t even have to change out of your pajamas!
That leisurely morning meal just isn’t complete without a libation to go alongside eggs Benedict, waffles and bacon. Lately, coffee cocktails are my go-to beverage. I like to use cold brew coffee as my base.
In the Boston area, cold brew has surged in popularity due to its smooth mouth-feel and almost complete lack of bitterness. It’s now available at many coffee shops and even on grocery store shelves—ready-to-drink, or as a concentrate. You can also brew your own, which saves cash and allows you to experiment with your favorite brands of coffee. A quick Google search will turn up dozens of easy DIY methods.
Here is a refreshing take on traditional Irish coffee. It combines cold brew, bourbon, whipped cream (extra for your waffles), and Allen’s Coffee Flavored Brandy, a New England favorite out of Somerville, MA. Make your own and toast to the weekend!
Simple Syrup: In a small saucepan, combine 1 cup sugar and 1 cup water. Bring to just under a boil and allow to bubble lightly, until your sugar is completely dissolved. Remove from the stove, pour into a glass jar or bottle and keep refrigerated until ready to use. Basic simple syrup will last in the refrigerator for several weeks.
Whipped Cream: I threw together a quick batch of whipped cream with just ½ cup of heavy cream, a teaspoon of sugar and a healthy tablespoon of vanilla extract. In a large bowl, with a whisk or electric mixer, whip until soft peak form. This will make more than enough for your cocktail, so plan to spoon the extra over your pancakes, waffles, or berry bowl.
Cocktail: In a cocktail shaker, combine bourbon, cold brew, brandy and simple syrup. Top with ice and shake vigorously until chilled. Strain into a Collins glass. Top with a healthy dollop (or two!) of whipped cream. Add a straw and enjoy.