Brad’s Irish Fog
With the weather getting colder I thought a hot drink recipe might be in order. This is from the Wine Access Magazine (Dec11/Jan12). The recipe is courtesy of Brad Hendrickson, chef-de-cuisine at ensemble restaurant in Vancouver.
BRAD’S IRISH FOG
3 cups boiling water
3 Earl Grey tea bags
6 oz Bailey’s
2 oz Irish whisky (such as Jameson)
4 tsp honey (to taste)
Add tea bags to boiling water in a heatproof pitcher or teapot and let steep 2 to 4 minutes. Add Bailey’s and Irish whisky to tea; add honey, if desired. Serves 4.