Apparently, I have never had a hot drink. Not like this, I haven't. The others were hodgepodges of disparate ingredients which failed to harmonize. This cocktail is a heavenly chorus.
1 ounce añejo rum
½ ounce bourbon
2 teaspoons crème de cacao
2 teaspoons Drambuie
4 ounces hot coffee
2 ounces heavy cream
Pour the rum, bourbon,crème de cacao, Drambuie, and coffee into an Irish coffee glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.
Poetic fluff aside, this libation is fit for a three-dog night. Once again I was flabbergasted by how harmoniously rum and bourbon mix. The crème provides a chocolate overtone, the Drambuie adds its own Scotch sweetness, and the coffee provides a solid vehicle for transmission.
But I meant what I said before. These ingredients don't just mix, they combine. It seems like most of the hot drinks I sampled before this (hot buttered rum, candle in the window) were disjointed, fractured. You could taste each ingredient separately. With DeRosier's 19th hole, however, the flavors form a massive, amalgamated super-flavor. (I know there's probably a better and more erudite culinary term for "super-flavor" but what the heck.) And that super-flavor is fine. Chocolaterumbourbonsweetwhiskycoffee, with cream on top.
I didn't have heavy cream; so I just used ReddiWip. That's a big no-no. I also didn't have añejo (aged) rum, so I used Bacardi Gold. I can only imagine how fine the flavor would've been if I had employed the proper ingredients. If anyone out there mixes this drink properly and gives it a go, kindly report back to me and tell me how it went.
But whatever you do, enjoy.
Okay, so the count currently stands at two in favor and one abstention, huh? Heh heh. Makes sense.
Good question, Jon Paul. If I really put my shoulder to the wheel I reckon I could get finished with school in two weeks. Then I could get placed with a bar or casino or something within the next week or two, hopefully, and start work at the end of February or the beginning of March. The sooner the better, I'm dyin' here.
Say, I meant to ask you, you're flying helicopters for the armed forces, right? How'd you get into that?
Yeah--for the Navy. Although I'm not flying now (in the desert instead) and for my next tour, I'll fly fixed-wing (C-26's). At this point, the title of "helicopter" pilot is about as permanent as one of those name tags they hand out at office parties--and makes about as much sense.
I have about 2,500 fixed/rotary hours under my belt in five airframes, but I'll probably double that amount of time for my next tour. Helos have short legs. C-26's have longer legs, so the time counter will click up faster.
I started out life as a Navy enlisted guy, and applied to flight school. Much to my surprise, they let me in. I'm not sure if they have yet to realize their mistake, but needless to say, I never looked back.
I have about two years until I retire, then on to greener pastures. A fiction writing gig appeals, but as you know it's a roll of the dice no matter how talented you are.
Great news on the bartender gig. From where I'm sitting, that's a perfect job to have for an aspiring fiction writer. And I hear the cheap booze is a pretty good benny too!
Wow. That's impressive work. Not only am I glad to know a serviceman but also rather impressed at your flying time and versatility!
What might those "greener pastures" consist of besides writing (which I can already tell you're rather awesome at)? Still going to fly?
Thanks for the encouragement. I'm never one to turn down a drink...even bartender's SCHOOL has given me plenty of novel-fodder. I should bring my notebook more often...
7 comments:
Dude the sounds amazing. Probably even more so to me since I haven't had a nip in over six months.
But that will change soon. How long before you start bartending?
any cocktail hosting both rum and bourbon is one I shall run far away from..and fast. LOL.
Okay, so the count currently stands at two in favor and one abstention, huh? Heh heh. Makes sense.
Good question, Jon Paul. If I really put my shoulder to the wheel I reckon I could get finished with school in two weeks. Then I could get placed with a bar or casino or something within the next week or two, hopefully, and start work at the end of February or the beginning of March. The sooner the better, I'm dyin' here.
Say, I meant to ask you, you're flying helicopters for the armed forces, right? How'd you get into that?
Yeah--for the Navy. Although I'm not flying now (in the desert instead) and for my next tour, I'll fly fixed-wing (C-26's). At this point, the title of "helicopter" pilot is about as permanent as one of those name tags they hand out at office parties--and makes about as much sense.
I have about 2,500 fixed/rotary hours under my belt in five airframes, but I'll probably double that amount of time for my next tour. Helos have short legs. C-26's have longer legs, so the time counter will click up faster.
I started out life as a Navy enlisted guy, and applied to flight school. Much to my surprise, they let me in. I'm not sure if they have yet to realize their mistake, but needless to say, I never looked back.
I have about two years until I retire, then on to greener pastures. A fiction writing gig appeals, but as you know it's a roll of the dice no matter how talented you are.
Great news on the bartender gig. From where I'm sitting, that's a perfect job to have for an aspiring fiction writer. And I hear the cheap booze is a pretty good benny too!
Wow. That's impressive work. Not only am I glad to know a serviceman but also rather impressed at your flying time and versatility!
What might those "greener pastures" consist of besides writing (which I can already tell you're rather awesome at)? Still going to fly?
Thanks for the encouragement. I'm never one to turn down a drink...even bartender's SCHOOL has given me plenty of novel-fodder. I should bring my notebook more often...
"Novel-fodder." You seriously crack me up. Now THAT should be a cocktail!
Novel-fodder! A story in a drink! That's great. You have been officially appointed my Muse, Polly. Thanks for the sentiments.
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