Hello. We are SORTEDfood. Welcome to fridge camp. Jamie Spafford is
very happy because we got sent a present
earlier this week. [DING] Ta-da! That's whiskey. It's by Jameson. What is it? It's their Caskmates
Stout edition. Yes. We don't know what
that is either. But it sounds delicious. A while back, we actually
visited the Jameson distillery in Dublin. And Jamie couldn't make it. So I think they
felt sorry for him. So here's what's
going to happen. We're going to-- well, we're
going to drink some of it and enjoy it. But we're also going to
use it to try and make the ultimate Irish coffee. And we're going to pair
the ultimate Irish coffee. With the ultimate cinnamon buns. So what makes a
good Irish coffee? What is an Irish coffee? Let's cover that one first Irish
coffee is a cocktail consisting of coffee, Irish whiskey, sugar,
and topped with thick cream. The cream must be
cold and not whipped. [BUZZER] Hot. So, Jay and I went to learn all
we could from whiskey expert and new man crush, Ronan-- more on that later-- as Ben and Bazz
worked out what food would make the ultimate
coffee and cake. Well, I'm thinking
pastry, because no coffee is complete without pastry. Yeah. So we're going to do cinnamon
rolls, or our version of them. Because they're kind of--
they're already really popular. But also, there's plenty of
places to play with flavors. The best starting point
for an Irish whiskey is just drinking it. I was hoping you were
going to say that. Yeah? So we're going to start
with the Jameson original. OK. Do you know what George
Bernard Shaw actually said? Irish whiskey is
like liquid sunshine, which I think it actually
looks like it, yeah. It does. Yeah. Which really helps because
there's no sun in Ireland. And now we're going
to try this bad boy. So this is the Jameson
Castmates Stout edition. I like whiskey and I like stout. And this sounds
like you've combined two of my favorite ones. I also feel like we
should hang out more. Yeah. Me too. [MUSIC PLAYING] Oh! Is it good oh, or bad oh? That's a-- that is a good oh. Yeah? I wasn't expecting that
to be that different. I don't want to sound
really complicated, but it's got sweet and bitter. It's higher and lower. [LAUGHTER] OK. Yeah. I'll take higher and lower. A good buttery pastry is
quite rich, especially if we're going to pair it
with an Irish coffee, which we know has got
elements of cream in it. So it is quite indulgent. Yep. And lemon is just an
element of fresh fragrance that cuts through that. That's all the dry stuff. Now with the wet. One egg, melted butter, milk. What we're aiming before
here is kneading it. If you're do it by hand, you
probably need like 10 minutes. But a machine, five
is usually enough. It's going to get
soft and elastic. And because it's enriched,
it's a really nice dough to play with. This proof you can do
in the fridge overnight. Yeah Or about two hours in a room,
sort of room temperature. Place it back into a bowl,
cover it with clingfilm, and leave it for a couple
of hours to double in size. Back at the whiskey
tasting, Jamie realizes he may have
found his soulmate. [MUSIC PLAYING] (SINGING) I should have
told you every single day that I loved you. How are those flavors
getting into that whiskey when they're not
in the original? Well, yeah. So the barrel that's used for
the original is an ex-bourbon. Ex-bourbon's, in part's,
like vanilla, for instance. So when you have that
ex-bourbon barrel, just add some whiskey in it. It's kind of giving
a bit of vanilla. We give it to a
craft beer brewery and then fill it up with stout. Now, what that stout has done
is it has imparted flavor into the wood. So we get this barrel back. It's already had vanilla
and now it's had stout. And all those flavors
combined somehow like, give like, butterscotch,
dry cocoa, like-- like a woody note. What else do we need to
do that's going to make our Irish coffee ultimate? Don't let your creams
sink in an Irish coffee. Fuck. Never do that. You want your
coffee itself to be like the right amount of sweet. You want a bit of
flavor, but you also want the whiskey
to come through. You don't want-- you don't
want anything too overpowering. And then you want like a
really cold cream on top. So it's got that layers. The cream coats your mouth. This hot, sweet
coffee comes through. And then the whiskey
just finishes it off in butterscotch goodness. So once you've got those-- that foundation and that
parameter set, play. Have some fun. Before Mike like,
he left he left us with a flavor wheel, a
whiskey flavor wheel, that we have to work
with now to make this cinnamon well [INAUDIBLE]. So we've already put
citrus into our dough. But then we have
cardamon, cinnamon, plus-- and this is a really nice one-- ground coriander. Boys in the know. The good thing is, turns
out cinnamon buns was a good choice. That's a relief. The interesting thing
is that we definitely know what components make
a great Irish coffee. Now we've just got
to make sure that we don't mess those components up. Say when. Stop. Two fingers of coffee? Yeah, maybe. OK. Go. Stop. I'll tell you what. This is easy. [LAUGHTER] I think that's, just
borderline right because it's starting to seep in. So it's good, but I've
tasted a lot better. [MUSIC PLAYING] Right now, layers
of butter and sugar between every roll of bread. It's of pastry. It is a pastry, but
it's kind of bread. It's a bread pastry. Oh, [INAUDIBLE] hear that? Once we've rolled it,
inch, two centimeter slices all the along. OK. Gives you a spiral. And then stack it into
an oiled cast iron pot. Cover them up again. Give them another hour to
proof while we preheat an oven. [INAUDIBLE] We good to go? Second proof, eggwashed,
oven, 190 degrees, 20 minutes. And then like 10
minutes of cooling. I don't think anyone
has taken Irish coffee this seriously before. Right. [LAUGHTER] No, no, no. I know. What I'm saying
is, that's 25 mill. That is-- What I'm saying is that
you're picking that up. That's enough. All right. Less than last last. It's the aspects of
rhythm, isn't it. Feels better, actually. Yeah, because before
you were just like-- That's better. Yes. It should be nice and golden. Have a bit of a spring back. And then to make a glaze, icing
sugar, the juice of the lemon we zest earlier. Are we stealing their syrup? Well, if we're trying to pair
it with their Irish coffee and they can use ginger
syrup, why don't we? Plus, a pinch of celery salt. Oh, yes, mate. You've brought that back round. I thought that was curdling. I think that's the one. That's amazing. I've never had an Irish
coffee like that before. That's great. Let's-- should we
do the sexy one? Let's do a sexy one. [MUSIC PLAYING] I don't think we've
done a bad job. It looks like we've
done a good job. That has a strong Irish coffee. Cheers. Cheers. Cheers. Now this is about
the sixth iteration, so we've really tried. OK. Together? Together. See, I'm always very
conscious about drinking it, because of that. Oh, that is-- There's no pretty
way of drinking this. I have to say, we've
done a fantastic job. That is very good. That is warming, and sweet,
and spiced, and delicious. It's-- you go into it
and you go, first, well, I didn't realize it was going
to be cold Irish coffee, and you get through it
and it's, oh, it's not. Yeah. And then they merge. And boomtown, they get it. You get it. That's exactly what Ronan
told us was like the magic. That is the magic. We made the Ronan magic. Well, let's try your buns. Let's try it with a bun. I mean, these are
still [INAUDIBLE].. It's not just the
cinnamon bun, is it? No. Oh, it's so soft. You're going to
dip it, aren't you? Well, we had this conversation. I don't think-- I don't
think it needs-- oh, OK. You've just-- I'll dip mine now. I think you might be
right there, lads. Oh, you're going deeper. Mm. That's a game changer. That is unbelievable. You've definitely
[INAUDIBLE] the stuff there. Some would argue though
what we did was overkill. But we tried to absolutely
nail this, didn't we? Yeah. And I think we've done it. [APPLAUSE] Very much recommend that you get
the recipes for both of those, because they are
a different class. We obviously seem to think
that we did a very good job. We did, didn't we? We did. But we'd love to know how
you thought we got on. Please comment down
below and let us know. Also, what would your ultimate
coffee and cake have been? Would you have done it
completely differently? And-- Very nice. --you've also introduced
me to my new BFF, Ronan. They're going out straight
after we close this fridge door. Going out. I mean, going outside. [LAUGHTER] [INAUDIBLE] Thanks.
