Defusing the car bomb

Those of you who read my “guilty pleasures” Mixology Monday post know that I have a soft spot for the Irish car bomb. Sure, it’s got a politically incorrect name, it’s messy, it curdles if you don’t drink it fast enough, and it requires chugging a half-pint of Guinness, but it’s also tasty and fun. Even so, I’m not about to put it on my cocktail menu at a classy place like Carlyle. Well, not exactly…

The photo above shows a new dessert drink we’re calling a Defusion. The bottom layer is a mix of Jameson and Baileys, shaken over ice and strained. The top layer is a Guinness foam garnished with a little grated nutmeg. For obvious reasons we don’t use the words “car bomb” anywhere on the menu, but customers in the know will recognize the inspiration. If they don’t, they can still enjoy the drink on its own merits. (Considering that one of the first guys to order it was visiting from Ireland, I’m very happy with this decision!)

I came across beer foam while flipping through the Alinea cookbook, which describes an ale foam in one of its dishes. This immediately gave me the idea for the drink. Achatz’ foam technique wouldn’t work for me though. It’s fine for the coursed service at Alinea, but behind the bar I needed something I could prepare in advance and keep stable throughout the night.

Luckily I work with a talented chef who was able to help me out. I approached him with the idea and he suggested the following recipe for making Guinness foam:

1 can Guinness
4 oz half-and-half
2 leaves gelatin

Bloom the gelatin in cold water. Simmer the gelatin with a few ounces of Guinness to dissolve. Pour the mixture into a whipped cream dispenser along with the half-and-half and the rest of the Guinness. (Recommended: Reserve some Guinness for the chef.) Charge with one or two CO2 N2O cartridges, shake, and keep chilled.

The resulting foam is perfect for the bar. It keeps easily for several days and comes out with just the right firmness when chilled in an ice water bath. The taste is true to Guinness with just a little cream for sweetness.

To make the the drink you need:

1.5 oz Jameson Irish Whiskey
.75 oz Baileys Irish Cream
Guinness foam

Shake the first two ingredients over ice and strain into a tall shot glass. Top with the foam, grate on nutmeg, and serve immediately with a demitasse spoon.

The drink is stable but the foam will melt, so it’s important to serve this quickly. It doesn’t have to be consumed quickly though, so unlike its rowdy cousin you won’t risk spilling this drink down your shirt while you chug. Take it slow, pinkies out.

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Tagged as: Baileys, beer, foam, Guinness, Jameson