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Since opening in 2010, the Ball & Biscuit has been slinging award-winning potables worthy of a place at the forefront of the craft-cocktail movement. So when one of its seasoned mixologists raves about a recent pour, we set our preferences aside and say, “We’ll have whatever she’s having.” Here, general manager Kendall Lockwood shares the recipe behind the Frozen Irish in Indy, a “classed-up slushy” that had veteran bartenders glued to the counter at the annual Tales of the Cocktail convention last July. But beware: Lockwood warns that between the creamy, milkshake-like consistency and the potent coffee grounds, this frozen whiskey drink is best when sipped very, very slowly.
• 2 ounces Saint Brendan’s Irish Cream Liqueur• 1 ounce Jameson• 2 1/2 ounces heavy cream• 2 ounces vanilla ice cream• 1/2 teaspoon coffee grounds• crushed ice
1. Combine the ingredients in a blender.2. Add 3/4 cup crushed ice.3. Blend until smooth and creamy.4. Pour into a glass and garnish with coffee grounds.
Video by Felicia LahtiThis article appeared in the March 2014 issue.
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