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Video Recipe: The Ball & Biscuit’s Frozen Whiskey Drink
A dangerously delectable cocktail worth sipping this St. Patrick’s Day
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 Lahti
This article appeared in the March 2014 issue.