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The Devil in Molly Malone


How I wish I had come up with this recipe but all credit is due to!  It might seem like sacriledge to put Redbreast 12 Year Old Single Pot Still in Irish Coffee, but you really do have to try this recipe. The name is fantastic too and I'd love to see more barmen serve up this little beauty!

As with the classic recipe for Irish Coffee, the choice of ingredients is absolutely key to success.
Do not cut corners on the quality of each key element - invest in that bottle of Redbreast, the cream must be fresh (and preferably Irish), and the coffee must be a strong Americano.  As the Coffeegeek people will tell you, it's up to you whether you decide to tell your guests that there's a bit of a chili hit from the rim of the glass!


Devil in Molly Malone



(For two small Irish Coffees)

- 30 ml Redbreast 12YO Single Pot Still Irish Whiskey

- 120 ml / 4fl oz Americano Coffee

- 1tbsp Demerara sugar (raw brown sugar)

- 10ml ultra premium maple syrup

- Freshly 'half whipped' Irish Cream

- Small chili pepper


Preparation method

1. Whip the cream with the maple syrup until just short of stiff. Set aside in the refridgerator to chill.

2. Butterfly cut the chili and remove the seeds, then rub the rim of the glass with the inside of the chili and set aside for garnish.

3. Preheat the glass with hot water until warm, and then empty the water.

4. Pour in the whiskey and then the freshly brewed americano to about an inch below the top of the glass.

5. Add the unrefined sugar and stir until fully dissolved.

6. Carefully fold and float the cream over the back of the spoon into the glass and garnish with the butterfly-cut chili.




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