The warming Irish Coffee gets a frosty, minty make-over in this Frozen Irish Coffee! The Frozen Irish Coffee is inspired by the Erin Rose bar in New Orleans. The Erin Rose is a must stop (multiple times, often at 3 am, ha!) Tales of the Cocktail or any visit to NOLA. You can just past go and avoid Bourbon Street all together and head right to the Erin Rose. It’s a great buzz to kick-off to a night out or to rap up a sticky, hot NOLA evening on the town to cool off….or for a morning pick-me-up, hey it’s NOLA! Tucked away right off Bourbon Street, lies this magical bar. The neon signs lining the bar here at none of the tres chic kitchy signs you’ll find at just about ever new hip restaurant in the past few years. You will stick to the floor, be elbow-to-elbow with unbearably sweaty person next to you, it’s cash only, and you drink the Frozen Irish Coffee out of plastic cups. And it’s what makes the place magic. During Tales, you will inevitably find a friend or fellow bartender there at any hour of the day. It’s the only constant at Tales and maybe the best drink in the city. You can bring a little bit of NOLA home with this Minty Frozen Irish Coffee.
Mint is added both in via liqueur and a fresh herb garnish. Mint is the perfect addition to the bracing beverage. I used a good Creme de Menthe, but feel free to use a bit of Fernet Branca Menta if you have it.
This recipe is super easy, brewing and freezing the coffee is the hardest part! Freezing the coffee allows you to having to add ice to get the right consistency. If you want to drink this quicker and not freeze coffee, add chilled coffee with a few ice cubes in the blender. It’s all blended up for a chilly, creamy treat that’s perfect for St. Patrick’s Day or any day. Feel free ditch the glass and pour the Minty Frozen Irish Coffee into a plastic cup for the full effect!
You can get the regular version of the Frozen Irish Coffee here!Print
The warming Irish Coffee gets a frosty, minty make-over in this Frozen Irish Coffee! The Frozen Irish Coffee is inspired by the Erin Rose bar in New Orleans.
- 1 cup strong brewed coffee
- 2 cups vanilla ice cream
- 1 1/2 oz brandy, I used Bertoux, or Irish whiskey like Slane whiskey
- 1 1/4 oz coffee liqueur, I used Mr. Black
- 1 oz creme de menthe or 1/2 oz Fernet Branca Menta garnish: coffee grounds, mint sprig
Make coffee and freeze into cubes. Reserve coffee grounds for garnish. Once frozen and coffee cubes and all of the other ingredients into a blender and blend. Pour into a highball or Irish Coffee glass. Garnish with coffee grounds and mint sprig.