Cinnamon Cyser Ice Cream Cocktail
June 17th, 2013
Into a tall 350 ml glass you should throw in two (Australian) tablespoons of Jamieson’s Irish Whiskey followed by approximately 15 tablespoons of Morgan’s Barn (or some other) cinnamon cyser.
Jamieson’s Irish Whiskey and Morgan’s Barn cinnamon cyser complement in ice cream like fingers into the same glove. We recommend our darker cinnamon cyser to enjoy the full cinnamon flavour component.
Dollops of semi-soft vanilla ice cream are dropped in to fill just over three-quarters the height of the glass. And then top it up with full cream milk.
Consider the addition of a very small dash of real or thickened cream.
Grab a cocktail stirrer (or a knife) and get the booze infused in a creamy consistency of ice cream.
That’s it. Enjoy.
The proportions aren’t set in stone and you could easily double the alcohol proportion. But it was nice to this recipe. Next time we might infuse some mint leaves or drop in half-a-dozen black cherries or a handful of raspberries. We could even be cliche and stick a Cadbury Flake in the top to become a dessert. Or not.
After all, the first rule of Mead Club is there are no rules in Mead Club.
Update: 24 June, 2013
Try crushing half a ripe banana through this cocktail before serving… very nice indeed.