Forklift // Leigh Lacap // Coin-Op San Diego

forklift irish coffee craft cocktail recipe leigh lacap
Irish coffees are awesome. Check that, Irish Coffee done correctly is amazing. Originating from the Shannon Airport in Dublin (weird), the drink was popularized at the Buena Vista Café in San Francisco, and has been the house drink there since the 50’s. If you’ve never had one, it’s worth a trip to San Francisco strictly to go to the Buena Vista. Apparently there are some other joints in that town that make cocktails too… just fyi.

In this version of the venerable classic, Leigh Lacap (@leigh_russ instagram) of Coin-Op San Diego takes this hot beverage and makes it Southern California cool. The simple addition of espresso liqueur adds a tiny notch of sweetness that would normally be found in the sugar cube, but also kicks up the caffeine quotient a bit. The cocktail over ice is also awesome for those of us who dig on coffee cocktails, but don’t necessarily need their bellies warmed. Especially as we shed our winter coats and head full force in to spring. The move here is the use of real whipped cream. Don’t bother with the can, whip some up yourself and see the difference. It will sit beautifully atop the cocktail, where the freshly grated nutmeg will stare adoringly up at you as you sip and yearn for the Emerald Isle.

1.5 oz Irish Whiskey
.5 oz Espresso Liqueur
.25 Cane Syrup
4 oz Cold Brew Coffee

For this cocktail, you’re going to build it in the glass. Put all the ingredients (except your whipped cream) in your preferred cocktail glass, give it a quick stir, top with whipped cream and grate nutmeg over the entire shebang. As easy as drinking green beer on St. Patrick’s Day.

How to make whipped cream:
2 tablespoons of sugar
1 cup heavy whipping gream

Put them in a bowl and whisk. For a while. Pro tip: freeze your metal bowl and whisk for 15 minutes or so before you go for it. Makes it easier on your whiskin’ arm. When the cream starts getting stiff peaks, you know you’ve made it to the Big Leagues. It will store in an airtight container for around 10 hours or so. Re-whisk for a few seconds when you’re ready to use it again. Stiffen those peaks!

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