愛爾蘭咖啡煮法

見大家都有D興趣﹐就見大家分享下啦! (真係試下整啦﹐好浪漫架!)個人認為第一次可以跟足個分量﹐但係第二次就可以跟自己口味轉下個份量喇!
點火呢個步驟係好煩﹐但係佢好重要! 唔點杯嘢就唔好飲!
由於英文係原著﹐我都放埋喺呢度喇!

材料:

• 一對愛爾蘭咖啡杯 (其實我試過﹐只要用一對透明厚身玻璃杯﹐用嚟飲熱嘢用嘅就啱架喇!
• 兩小杯 espresso (冇就用普通咖啡! 會冇咁好飲! 歐洲有種 espresso brewer 好平好易用架! 叫人買啦! 只係 HKD120!)
• 兩指厚嘅 Irish Whiskey - Jameson or Bushmills (男人實識! 唔識就飛咗佢啦! 都唔係男人嚟架!)
• 兩匙啡糖 (多小就自己試下自己口味)
• 用cream再加白糖打成 whipped cream。 打到"杰"就得架喇!
  

步驟:

1. 我都同意作者嘅建議 - 預備好哂D嘢至開始整。D打起咗嘅cream入一入雪櫃一兩分鐘仲好!
   
2. 倒D whiskey 同 啡糖入個杯度 - 唔洗攪架喇!
3. 佢會叫你用espresso steamer整熱杯"酒加糖"! 十秒就搞點! 但係﹐我地呢D窮人當然冇呢部espresso機﹐咪用一大碗滾水﹐再放兩隻杯落去﹐"坐熱佢囉! 好似"坐"熱BB奶槫D奶咁! 見倒D糖熔熔地就得喇。
4. 跟住就用火柴點一點著D酒。要小心﹐酒精火係透明架! 你一放落去近咗D酒就會有一小聲"撻"﹐咁你就好縮手喇! 幾秒就夠喇! 揾個碟蓋住個面十秒左右﹐入面冇哂氧氣個火就會熄架喇! 唔知熄未架話﹐就用枝火柴試下佢會唔會點著左。
5. 跟住就可以倒咖啡入去喇! 倒到3/4。 剩1/4空間就用嚟放先頭打起嘅 cream。

The Recipe

• One Irish Coffee glass (preferably with shamrocks and a gold rim),
  failing that, any smallish glass about 5 or 6 fl. oz.
• One long shot of good espresso
• Two fingers of decent Irish Whiskey (Jameson or Bushmills)
• Two tablespoons brown sugar
• FRESH heavy cream, laced with a dollop of white sugar, beaten until it's the consistency of custard, but not whipped to fluffiness. In Madrid they refer to this heavy thick sweet cream as "nata".

Procedure

1. Have everything prepared and ready before you start assembling as time is of the essence. Get your nata prepared and keep it nice and cold.
2. Pour the whiskey and brown sugar into the Irish Whiskey glass together.
3. Then use the espresso steamer to heat the whiskey until it is good and hot and the brown sugar is dissolved, about eight to ten seconds.
4. CAREFULLY put a match or lighter to the glass and flame the whiskey for a few seconds. This adds a "je ne sais quoi" to the flavor, and cuts down the alcohol, bringing the caffeine and alcohol into perfect balance.
5. Pull your shot, and dump it into the whiskey/brown sugar mixture. Between the espresso and the whiskey, your glass should be about 3/4 full (that's why you don't want to use a real big glass).
6. Carefully lay down a carpet of the "nata" over the warm coffee/whiskey mixture right to the top of the glass. Then, before the nata gets warmed up, enjoy the cool, rich cream juxtaposed against the hot, strong coffee/whiskey.