A Shot in Ireland is a standard spirt measurement of 1/4 Gill or 1.2 Oz / 35.5 ml. There is also a benefit of heating the spoon so the cream slides of better and less likely to mix especially if the cream is cold from the fridge.
Lovely video. I could tell the presenter was a bit nervous but gave us a very clear and simple demonstration, regardless. Thank you for including a bit of history on the drink's origin, too! Is that a 6oz glass and 35.5mL shot measure?
😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲 Such a nice reason to use a spoon - to conduct heat away from the glass. Probably not to shatter it. 🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔 Anyway, great video. Such a sweet sense of humor. 🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗
Almost perfect ha, see how she had a lump of brown sugar when she poured the coffee... The trick is after you pour the sugar into the glass, add a dash of boiled water to start melting it, then then shot of whiskey and mix, BEFORE pouring the coffee... The rest of the steps are correct and also if the cream is already whipped, leave in the fridge until needed to it sets on top
Good points. I suspect the cream was on the tray and not in the fridge for mise en place for the video. I might not add water to dissolve the sugar, though, as it dilutes the drink. Rather, add a bit of the hot coffee on top of the sugar into the heated glass and swirl or stir to dissolve, then add the whiskey and rest of the coffee. Ideally the coffee, too, would be kept on the burner until the pour. Alternatively, you can prepare sugar and coffee beforehand like a simple syrup. This is a good one if you're making lots of Irish Coffees at a run. (I like to mix up a bottle of this 'coffee syrup', often with Demerara sugar, and store it in the pantry as it's lovely for all sorts of drinks and for baking.)
@arnarne you're not diluting it, it's literally like a splash of boiling water to mix the sugar haha 🤣, it basically becomes sugar syrup. At best, it is probably diluting it from 40% to 38%, it's not noticeable, it's how to make the Irish coffee look like an Irish coffee and not have lumps in it.
@@nevermind4679 if you were making like 10 Irish coffees then yeah maybe add 10 spoons of sugar and 10 splashes of water, but it's much of a muchness, because there's no milk in the coffee you need the brown sugar syrup before the whiskey to offset the bitter coffee. I have made many Irish coffees and am from Dublin, it's not as complicated as it looks if you're prepared with cream already whipped in the fridge and the sugar melted in the already boiling glass, that's half the battle.
A Shot in Ireland is a standard spirt measurement of 1/4 Gill or 1.2 Oz / 35.5 ml. There is also a benefit of heating the spoon so the cream slides of better and less likely to mix especially if the cream is cold from the fridge.
Very helpful. Thank you!
She is gorgeous
Well done, Ms. Ireland! ☘
You nailed it looks lovely
great job looks lovely
Wonderful, will try it.
Lovely video. I could tell the presenter was a bit nervous but gave us a very clear and simple demonstration, regardless. Thank you for including a bit of history on the drink's origin, too! Is that a 6oz glass and 35.5mL shot measure?
Nicely done.
I'm struggling to get the coffee cream division but I will continue to try 🎉
the spoon has to be cold , that will help
Stunning...I don't drink alcohol but I will give it a try on Irish coffee as this looks delicious 😋
😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲😲 Such a nice reason to use a spoon - to conduct heat away from the glass. Probably not to shatter it. 🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔 Anyway, great video. Such a sweet sense of humor. 🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗
Sláinte mhór!
Well done young lady looks and i bet tastes great too
What capacity the glass?
One shot ... ml?
Top banana. I’m going to do it.
Классно, девушка хороша! Коктейль сделан по правилам! Ок!
Kinda like zambuki
Powers is crap I have lived in Ireland over 9 years. It's more commonly used for cleaning lol.
Almost perfect ha, see how she had a lump of brown sugar when she poured the coffee...
The trick is after you pour the sugar into the glass, add a dash of boiled water to start melting it, then then shot of whiskey and mix, BEFORE pouring the coffee... The rest of the steps are correct and also if the cream is already whipped, leave in the fridge until needed to it sets on top
You certainly do not want to dilute the drink with water!
Good points. I suspect the cream was on the tray and not in the fridge for mise en place for the video. I might not add water to dissolve the sugar, though, as it dilutes the drink. Rather, add a bit of the hot coffee on top of the sugar into the heated glass and swirl or stir to dissolve, then add the whiskey and rest of the coffee. Ideally the coffee, too, would be kept on the burner until the pour. Alternatively, you can prepare sugar and coffee beforehand like a simple syrup. This is a good one if you're making lots of Irish Coffees at a run. (I like to mix up a bottle of this 'coffee syrup', often with Demerara sugar, and store it in the pantry as it's lovely for all sorts of drinks and for baking.)
@arnarne you're not diluting it, it's literally like a splash of boiling water to mix the sugar haha 🤣, it basically becomes sugar syrup. At best, it is probably diluting it from 40% to 38%, it's not noticeable, it's how to make the Irish coffee look like an Irish coffee and not have lumps in it.
@@nevermind4679 if you were making like 10 Irish coffees then yeah maybe add 10 spoons of sugar and 10 splashes of water, but it's much of a muchness, because there's no milk in the coffee you need the brown sugar syrup before the whiskey to offset the bitter coffee. I have made many Irish coffees and am from Dublin, it's not as complicated as it looks if you're prepared with cream already whipped in the fridge and the sugar melted in the already boiling glass, that's half the battle.
Piss powers
She doesn't tell us the size of the glass which means you have no chance of getting the proportions right. What a joke....
Proportions are a matter of personal taste, exactly how everyone makes their coffee. Its your choice if you want it strong or weak, sweet or not. FFS