Tuesday, July 14

Cream on Velvet – An Imitation Coffee Liqueur

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INTRODUCTION

I have a soft corner, nay the softest corner for Bailey’s Irish Cream.  Anyone who knows about Bailey’s would also know that it is a liqueur.  And anyone who knows about liqueurs would know this isn’t among the most economical of them.

What do you do when you want an Irish Cream on the lines of the Bailey’s formula without having to burn a hole in your pocket party animal?  Perhaps you aren’t concerned about the hole but can’t find any at the local liquor mart.  If you reply in the affirmative to either,  this cocktail recipe is yours.

In this age of hustle and bustle, everyone looks for the easy way out and the least expensive one too. So, I couldn’t help but think of what I thought was a perfect shortcut of a recipe. It’s simple, quick and inexpensive.

If you don’t dig coffee, well, don’t look this way.   If you do, it will do well to know that this is what I term a “fake liqueur” or “shortcut liqueur”.  Term it a “coffee dessert”,  if you may, depending on how much sweetness goes in.

THE INGREDIENTS

Coffee-walnut ice-cream

30ml Vodka
2 tbsp filter coffee*
3 scoops Natural’s Coffee-Walnut Ice-cream (OR Cappucino Ice-cream)
3-4 ice cubes (crushed)
A cherry (for garnishing)
A wine glass

Liquid filter coffee

*LIQUID FILTER COFFEE
Boil two tablespoons of filter coffee in two cups water for twenty minutes, let cool till the coffee residue has settled to the bottom, filter and let sit in the refrigerator.

METHOD

  • Grab a wine glass from your bar,  drop in some crushed ice swirling it to give the glass a frosted appearance.  Like your window on a rainy day.
  • Spoon in two scoops of ice-cream, then add the chilled liquid coffee, followed by a shot of vodka.
  • Stir thoroughly, till the ingredients are blended well into the other.
  • Add yet another scoop of ice-cream, then lace the layer with a few spoons of chilled liquid coffee.  Do not stir it vigorously as the coffee could lend bitter undertones to the cocktail. 
  • Drop in a red cherry for garnish, if you may.  Cherries are red, you may reiterate but in my defence, the word red was attributed to the cherry to help you visualize the look of a dash of red in a cream coloured cocktail.

TIPS
– If you ask me for a preference as far as coffee powder goes, it is for the  MR filter coffee brand which comes cheap and is readily available.

– The boiled coffee may be filtered and stored in the icer if you wish to prepare it days ahead. It may be brought out of the icer a half hour earlier to get it down to a liquid state prior to mixing the cocktail.

– The crushed ice is swirled in the glass to not merely frost the glass but to render it cooler so that the contents stay cool longer!

– Since it is an ice-cream based cocktail, it is served post a meal.  A sure hit at kitty parties.  Truly, my favourite cocktail!

HOW TO DESCRIBE THIS COCKTAIL

A velvety liquid, with a coffee aftertaste.  Smooth and silky.

 

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About Author

Carmelita is an Economics major and is employed with a private sector bank. She holds a diploma in journalism, but that's not the reason for her creative writing skills exhibited in a few freelancing feature writing assignments with a leading daily and also her blog. Her blog falls under the Top 25 of the Best Mumbai Blogs to Follow, by Feedspot.com ranking. She has an eye for offbeat travel, having visited seven continents and seeing more than what meets the average eye. Though not a cook per se, her tips on smart cooking are a thing to reckon in her food and cocktail recipes. As if this is not enough, she dabbles now and then in studio singing assignments which have gained her a sizeable fan following. That she is an avid reader is but natural, with a bent for literary classics which in turn have lent its influence in her blog writing panache.

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