Now to me it seems improbable that Frederick truly liked his brew. I suspect him of bravado. Or perhaps he was taste-blind.” — M.F.K. Fisher from Serve it Forth
Granted, history does not provide us with many examples of composers who were innovators in the home kitchen (though G.F. Händel [1685-1759] was a notorious gourmand). Rather than stimulating the taste buds with exotic combinations, composers are concerned with expanding our perceptions of sound and tempting us with unique timbral mixtures. Sometimes, however, those experiments receive a reception something akin to what I suspect coffee hour at Freddy the Great’s house must’ve been like! And yet many of the greatest works in Classical literature are the result of an intrepid, defiant composer asking musicians — and the audience — to try something new.
In the third and final recipe in our series about Composers & Coffee, we hold the mustard and instead tame coffee’s octane with the mellowing power of Irish whiskey to create a cocktail that’s at once stimulating and soothing! While I don’t recommend it as your morning coffee, it would make an excellent encore to top off a special dinner. Sláinte!
Rinse two Irish coffee mugs or any large coffee mugs in very hot water until mugs are thoroughly heated.
In a 1-cup measuring cup or a small bowl, whisk the cream until frothy but only soft peaks are reached; set aside. (You can do this step easily with a hand-held milk frother or a small whisk instead of getting out a hand-held mixer.)
The authentic way to enjoy this heart-warming, comforting drink is to sip the hot coffee through the cold whipped cream rather than stirring the two together.
The other recipes in the Composers & Coffee series: