Mixmo: Dizzy Dairy, Angel Tits, pousse Cafes and Whipped Irish Cream

mxmologoI could talk on and on the Ramos fizz, (don’t say gin in the title and people will order it more) or about dry shaking or about my recent interest in drinking a whole egg in a Polish beer, but these are things we know about.  I could talk of egg safety, rant about flips, sour and why you should just get over it, or I could talk about milk punches, but that is so last year.  Instead I would like to address a dark secret that those of us in the “craft” and “quality” cocktail arena ignore: Irish Cream.

I shan’t name names, but if it is made of dairy, and 16% alcohol, and good nearly indefinitely at room temperature?  That is like the fires from Supersize Me, that is like a truck stop egg salad sandwich and that is something of questionable quality to put into your body.

Actual Irish Whisky in Ifresh rish Cream, not too tall of an order is it?

Actual Irish Whisky in Ifresh rish Cream, not too tall of an order is it?

I vastly prefer to talk fresh dairy, sugar and then booze to make cream.  If an Irish Cream substitute is the goal, then it’s quite easy, 2oz of cream, 2 oz of booze and 2 oz of fine sugar and that is pretty much it.  Mix in the sugar first, and then the booze, the booze will do quite well to keep the sugar from dissolving otherwise.  For whipped cream, double up on the cream and sugar before adding the same 2 oz of booze, that is to say 4oz to 4 oz to 2 oz.

As for mixing the whipped cream, the easiest way by far is to use an isi charger, the next easiest the immersion blender and then finally, lets not forget the good ol’ Boston shaker with a Hawthorne spring in it.

I use fire non stop to prove that I am indeed a manly man behind the bar, this fancy pants whipped cream is the perfect topping for a Spanish coffee or a way to make an Irish coffee with double whisky.  But, I also like the old timey subtly of the pousse café.  Pousse cafes are layered shots, meaning “to push coffee,” they are after dinner sweet mistakes, fun to make and drink but generally a relic of the past that echo hangovers to the future.  Pictured below are 4 pousse cafes, from easiest to hardest.  The pousse café is always important for bachelorette parties and, well, that’s about it.  Below are 2 that every one should know and 2 that don’t matter at all.  Note, make the Angel’s Tit (stop calling it the angel “tip,” or “kiss,” this is a bar, we can say “tit,” my grandmother says “tit,” and she is a lady)with some butter scotch schnapps and nix the cherry and it’s a blow job shot, in a gay bar they call them cocksuckers.  It is important as a bartender to bridge cultural gaps.

An Angel Tit, b-53, Striped Biologist Taunter, The Pousse Cafe

An Angel Tit, b-53, Striped Biologist Taunter, The Pousse Cafe

Angel’s Tit recipe
Crème de cacao, whipped cream and a cherry

B-52 recipe
Coffee Liqueur, Your fancy Irish Cream, and topped with Grand Marnier

Striped Biologist Taunter– One by me
Clear crème de cacao, Chambord, Pear Eau di Vie and then drizzle a bit of violet on top

The Pousse Café Recipe-I triple dog dare you
Grenadine, Dark crème de cacao, Crème de Menthe, Chambord, Blue Curacao, Triple Sec, Brandy

http://forums.egullet.org/index.php?/topic/129074-mxmo-xlii-dizzy-dairy/  read more Dizzy Dairy Here

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2 Responses to Mixmo: Dizzy Dairy, Angel Tits, pousse Cafes and Whipped Irish Cream

  1. Pingback: ricette x tutti | Angel Pousse

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