Empirical Stonefruit meets a light, fruity coffee and a splash of Tawny Port. A plum kernel and a cream float finish it, and the spirit's bitter almond and marzipan notes echo the kernel. A fall and winter nightcap.
Ingredients
1½ oz Empirical Stonefruit
½ oz simple syrup
½ oz Tawny Port
4 oz hot coffee (We suggest a light and fruity coffee, with gentle acidity.)
heavy cream float (on top)
1 plum kernel (cracked, for the cream)
45 ml Empirical Stonefruit
15 ml simple syrup
15 ml Tawny Port
120 ml hot coffee (We suggest a light and fruity coffee, with gentle acidity.)
heavy cream float (on top)
1 plum kernel (cracked, for the cream)
Alternatives
Tawny port — ruby port, or Oloroso Sherry with a little demerara syrup.
Plum-kernel flavor — a few drops of almond extract or a small amount of amaretto.
Method
Add simple syrup, Port and Stonefruit to your preferred Irish coffee cup.
Brew a batch of your favorite coffee and pour it into the glass. Stir.
Cream float: add the cracked plum kernel to heavy cream and infuse overnight in the fridge. Strain, then whisk until it just stiffens enough to float.
