Happy Hour: Maloney’s Irish Cream

In honor of the St. Patrick’s Day, that just passed us this week I wanted to give you all a cocktail that can be drunk anytime no matter what holiday.  This was designed by Toby Maloney, head bartender at Chicago’s The Violet Hour.    He combines Irish whiskey, whipping cream, and demerara simple syrup. Then he adds a bit of smoky Scotch (for the “smell of a merrily crackling fire,” he says)  He calls it Maloney’s Irish Cream.

(Photograph by Nigel Cox)

I happen to be a fan of Irish cream, quite Yummy!

Maloney’s Irish Cream

   (makes 2)

    * 1/4 cup raw sugar

    * 2 tablespoons water

    * 1/2 cup Irish whiskey (such as Powers or Knappogue Castle), divided

    * 4 tablespoons chilled heavy whipping cream, divided

    * 1/2 teaspoon Ardbeg Scotch or other peaty smoky Scotch, divided

    * 1/4 teaspoon (generous) orange-flower water,** divided

     *2 cups ice cubes, divided

      *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

      **A flavoring extract; available in the liquor aisle or baking section of some supermarkets and at liquor stores and Middle Eastern markets.

Stir sugar and 2 tablespoons water in heavy small saucepan over medium heat until sugar dissolves and syrup comes to simmer. Cool.

Combine 2 tablespoons raw-sugar syrup, 1/4 cup whiskey, 2 tablespoons cream, 1/4 teaspoon Scotch, and 1/8 teaspoon (generous) orange-flower water in cocktail shaker; add 1 cup ice cubes and cover tightly. Shake drink vigorously at least 30 seconds to chill and aerate. Pour drink with ice cubes into 1 tumbler. Repeat with remaining ingredients to make second drink.

Enjoy!