Today’s Thirsty Thursday adult beverage comes via friend DES in Kalispell along with an interesting story.
…You guys will get a kick out of this. Steve, our son, spent the summer season guiding at one of the lodges up on Bristol Bay in Alaska. He had one hell of a time fishing and working up there and on the way back down to school in Missoula stopped in for a week with his new Canadian fiancé (which was the first we’d heard about it by the way).
Turns out she’s the granddaughter of the camp’s founding partner, a formally trained chef and apparently a spey casting wizard. She’s a lovely women with a giggling laugh and waist-long, flaming red hair. They apparently fell head over heels at the lodge and are getting married at Thanksgiving; we’re thrilled as can be at the news.
She served us several rounds of this Canadian Spiked Iced Coffee the first night they were here – it’s now on our favorite list for a host of reasons….
We’re in; making our coffee syrup this morning. And see you at the wedding.
1 ounce Canadian Maple Rye Whisky (she uses Tap 357)
3/4 ounce Double Espresso Vodka
1/2 ounce coffee syrup
1-1/2 ounces whole milk
Dash of ground cinnamonCoffee Syrup
1 cup strong brewed coffee
1 cup white sugar
Make a coffee syrup. Combine the coffee and sugar in a medium sauce pan over low heat; stir until sugar dissolved. Chill before stirring into your spiked iced coffee.
Shake a spiked iced coffee. Combine all ingredients in your trusty shaker with ice, shake well, then pour into a rocks glass. Garnish with a dash of ground cinnamon.
Enjoy.
