"Learn to make Eamon Rockey's Mudslide from Betony restaurant in New York...."
INGREDIENTS
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For the Irish Cream Liqueur:
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3/4 cup Irish whiskey
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1/2 cup heavy cream
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1/3 cup Demerara sugar
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3 egg yolks
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For the Bourbon-Coffee Liqueur:
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1/2 cup cold brew coffee
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1/2 cup Demerara sugar
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3/4 cup bourbon
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For the Mudslide:
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2 ounces Irish cream liqueur
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2 ounces bourbon-coffee liqueur
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4 ounces crushed ice
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Espresso beans, grated using a microplane, for garnish (optional)