Jameson Irish Coffee
The 2021 St. Patrick’s Day Episode of the Dead Men of Whiskey podcast talked about the life oh John Jameson - the man that made one of the most famous Irish Whiskeys in the world. This wobble shot was inspired by that episode.
Ingredients
Jameson Irish Whiskey
A pot still whiskey blended of light and medium flavored whiskies that were triple distilled for exceptional smoothness. Matured in Bourbon and Sherry casks to produce a crisp, clean, mellow taste with sweet, spicy, vanilla tones, and a subtle finish.
Espresso Powder
Sugar
Light Brown Sugar
Heavy Cream
Pure Vanilla Extract
Gelatin
How it’s made…
Here is what we did
This is a two layer wobble shot with the cream layer on top and the coffee layer on the bottom. The order in which you will want to make the layers will be dependent on the mold that you plane to use. We used a square pan for our mold and cut the individual shots with a knife.
For the coffee layer:
Bloom 1 tablespoon of gelatin with 3 tablespoons of water in a small bowl.
In a saucepan, heat 18 ounces of water to a near boil.
Remove from heat.
Add in 3 teaspoons of espresso powder and 3 teaspoons of brown sugar.
Add in your bloomed gelatin and stir until it is completely dissolved.
Stir in 1 cup of Jameson Irish Whiskey.
Pour into your mold.
Allow this layer to set for a minimum of 3 hours.
For the cream layer:
Bloom 1 tablespoon of gelatin with 3 tablespoons of water in a small bowl.
Heat 1 cup of heavy cream and 2 tablespoons sugar on the stovetop until steam appears in the pan but before it comes to a boil.
Remove from heat and stir in your bloomed gelatin until it is completely dissolved.
Add two drops of pure vanilla extract and 1 ounce of Jameson Irish Whiskey.
Mix well and pour into your mold.
Allow this layer to set for a minimum of 3 hours.
There’s no sense sitting around waiting for the gelatin to get firm.
Make yourself a cocktail while you wait for the gelatin to sit.
Jameson Irish Coffee
1/3 parts Demerara and Muscovado sugar syrup
1 part Jameson
1 part lightly whipped double cream
3 parts medium roasted espresso coffee
1 vanilla pod or cinnamon for garnish
Fresh grated nutmeg
Instructions:
Dissolve 2 parts Demerara sugar and 1 part Muscovado sugar in 3 parts of boiling water for the syrup.
Stir sugar syrup into Jameson in a warmed glass.
Whip chilled double cream lightly until it starts to stiffen.
Brew a shot of coffee into the glass from your espresso machine.
Reload and brew in a second shot.
Pour the whipped cream into the coffee over the back of a spoon so it floats on top.
Garnish with a trimmed vanilla pod or a stick of cinnamon and dust with a grating of fresh nutmeg.
Image & recipe courtesy of Jameson Irish Whiskey.