Cocktail of the Week: Fire Starter

Fire Starter

Cinnamon flavoured irish coffee.

2.2 oz Fireball Cinnamon Whisky
5.0 oz Coffee
1 tsp Brown Sugar
2 tbsps Heavy Milk Cream

Method: Prepare in glass
Glass: Goblet

Recipe:

1. Wisk the cream gently, until it thickens slightly.
2. Warm a stemmed whisky glass or Paris goblet with hot water; discard the water.
3. Put the sugar in the bottom of the glass and add very hot coffee to come to within 3 cm of the top of the glass. Stir to dissolve the sugar.
4. Add Fireball whisky.
5. Hold a teaspoon, curved side upwards, across the glass, barely touching the coffee and pour the cream very slowly over the spoon so that it floats on top of the coffee. The cream should be suspended on top of the whisky-laced coffee (it hasn't worked if it falls to the bottom).
6. The coffee is drunk through the cold cream.

Volume: 8.3 oz
Alcohol by volume: 9%