[Sca-cooks] countess construction (was coffin construction)

[Susan Fox]

-----Original Message-----
>From: Beth Ann Bretter <ladypeyton at yahoo.com>
>Sent: May 4, 2008 10:39 PM
>To: sca-cooks at lists.ansteorra.org
>Subject: Re: [Sca-cooks] countess construction (was coffin construction)
>
>
>> >> It sounds like you need a Laurel, though, to float
>> the properly  
>> >> unwhipped
>> >> cream onto the surface of the Irish coffee!
>> >
>> > An Irish Laurel, of course.
>> 
>> Preferably. I figure at least partial Irish ancestry would
>> help, but a  
>> working knowledge of whisky and its various preparations
>> (which,  
>> naturally, are few among the righteous) would trump it. 
>
>I think what you really need is a brewing Laurel.
>
>Peyton
>
I know a couple of brewing Laurels in Caid.  However, I think I make better Irish Coffee than they do.  Come to think of it, I just submitted the recipe to the Brewers Guild newsletter, just for giggles.  

Not to be a spoon tease:

Niven's Irish Coffee
from notes taken once upon a Loscon.  Makes 1 quart for a party.

In a one-quart measuring cup, mix:

3 cups of coffee [Larry used Moka-Java]
4 heaping Tablespoons light brown sugar

Fill to 1 quart with Irish whiskey [Larry used Bushmill's] and distribute to the waiting tipplers.  Top each cup with unsweetened whipped cream.

Ever in service,
Selene Colfox, OP