Irish Cream & Reishi Mushroom Coffee Cordial
Irish Cream & Reishi Mushroom Coffee Cordial

Well la de da, I guess it's already mid March and time for another round of me remembering that I'm of Irish descent (very much so, in fact) and breaking out some basic Irish recipes. I love Irish food. I'm one of those few Americans who are obsessed with a traditional Irish breakfast, my absolute favorite part being the blood sausage. That paired with tomatoes and beans make for the perfect comfort food in my book. The Irish seem to have a knack for comfort and good hearty food; at least from what I understand from the meals that have been popularized here in the States. Dense soda bread, boiled potatoes with corned beef and root vegetables, dark, frothy beer... the Irish have a good sense of foods and libations that are made to satisfy and soothe. 

Bailey's Irish cream was first created in 1973 by two men in Essex. According to their tale, the idea was birthed in minutes and the actual product was mixed up within one hour. It was a daring move, to add cream to the beloved Irish whiskey, but they made it work and it sold - a lot. Its low percentage of alcohol made it the perfect paring for other spirits, therefore creating space for people to purchase more booze to mix with it. Ka-ching, am I right? 

While mulling over what to create for my second annual "oh right, I'm also Irish" recipe, I knew I wanted to do something with liquor and after some research, this was the thing that stood out most to me. I still haven't been to Ireland and none of my immediate family immigrated from there, so my ancestral connection to that side has yet to be fully experienced. But I know it will some day and until then, I'm going to keep on making Irish recipes and learning the folklore. And hell, maybe I'll even try my hand at making my own blood sausage. I'll keep ya updated on that one. 

Traditionally, instant coffee is used when making Irish cream. However, being the herbal cordial nerd that I am, I wanted to try something different and infuse my whiskey before adding the cream and chocolate. This version is less sweet than Bailey's, so feel free to adjust the maple syrup, or add 1/2 a cup of raw sugar to the cordial while infusing. 

The Cordial

1 pint Irish whiskey
3 slices reishi mushroom, chopped
1/4 cup crushed coffee beans
2 cinnamon sticks

The Mix

1 cup infused whiskey
2 cups heavy cream
1 tbs cocoa powder
1-2 tbs maple syrup
1 tsp vanilla extract


In a glass jar (I used a wide mouth pint size jar) place the coffee beans and lightly crush with a wooden spoon or muddling tool. Add cinnamon sticks, chopped reishi and cover with whiskey. Cap tightly and infuse for 1-3 weeks. After infusion time, strain the cordial and transfer to a clean jar. ((For this recipe, I honestly forgot to make my cordial a couple weeks in advance, so I infused it over the course of a few nights. It wasn't as strong as I would have liked, but it was still so good!!))

After straining the cordial, place all the cream, cordial and remaining ingredients in blender and mix until smooth. The liquid will be a little frothy, so let it settle for a bit before transferring to a clean bottle or jar. It will keep in the fridge for 1-2 weeks. Serve with coffee or on the rocks. 


Irish Cream & Reishi Mushroom Coffee Cordial
Homemade grenadine Syrup
Homemade Grenadine Syrup

As a kid, my dad and I would always treat ourselves to Shirley Temples at our favorite restaurant, The Tap Room, on Nantucket whenever he had a night off from his hectic chef life. To this day, the taste of a maraschino cherry or grenadine syrup, immediately takes me back to that dark and cozy restaurant. (Fun fact, my family lived in the inn above the Tap Room and I spent many years wandering around the historic halls and making forts under the restaurant tables after hours.) The Tap Room sadly no longer exists, but I can always remind myself of its whaling era charm by mixing up a sweet batch of Shirley Temples, topped with a plump maraschino cherry, of course. 

So, I had no idea that grenadine syrup was made with pomegranates, I always assumed it was cherry based. This is a very new realization for me and I can't seem get over it. But here it is, the big juicy truth. And it's also wicked easy to make! Double wow. 



1 ½ cups 100% pomegranate juice
1 ½  cups sugar
Juice of half a lemon
A dash or two orange blossom water


Heat pomegranate juice in a small saucepan over medium heat. Once the liquid is warm, add sugar and stir until dissolved. Once the liquid is no longer cloudy, remove from heat and add lemon juice and orange blossom water. Let cool and transfer to a bottle with a secure lid. Syrup will keep for up to 1 month in the fridge.


Shirley Temple

 Lemon lime soda (such as 7up) or ginger ale
A splash of grenadine syrup
Maraschino cherries

Pour grenadine syrup and soda over ice. Stir and top with a cherry. Et voilá! That's all it takes.