The Enlightened Mudslide

This from-scratch version of the frozen drink is downright elegant

The classic mudslide has been taken out of hiding, brushed off and dressed to the nines, thanks to Eamon Rockey, drinks guy at the NYC's very posh Betony.

Rockey shared his version of the traditionally fratty, spring break-y frozen drink: He uses homemade Irish cream and a bourbon-coffee liqueur made with cold-brew coffee and Demerara sugar. When blended with ice, the liqueurs combine to make a boozy, frothy, elegant drink that earns its rightful place in your summertime repertoire.

A quick note: While the cocktail doesn't take long to make, it's important that all items are chilled so that the drink doesn't get too diluted by the ice. And speaking of ice, crushed is best.

To learn more, read our story "The Mudslide: Beyond Spring Break."

Recipe adapted from Eamon Rockey, Betony, NYC

Mudslide
5 from 45 ratings
Learn to make Eamon Rockey's Mudslide from Betony restaurant in New York.
Prep Time
20
minutes
Cook Time
0
minutes
Servings
6
Mudslides
Total time: 20 minutes
Ingredients
  • For the Irish Cream Liqueur
  • ¾ cup Irish whiskey
  • ½ cup heavy cream
  • ⅓ cup Demerara sugar
  • 3 egg yolks
  • For the Bourbon-Coffee Liqueur
  • ½ cup cold brew coffee
  • ½ cup Demerara sugar
  • ¾ cup bourbon
  • ::: For the Mudslide: :::
  • 2 ounces Irish cream liqueur
  • 2 ounces bourbon-coffee liqueur
  • 4 ounces crushed ice
Optional Ingredients
  • Espresso beans, grated using a microplane, for garnish (optional)
Directions
  1. Make the Irish cream liqueur: Pour the cream and whiskey into a blender. Mix at a low speed, gradually adding the sugar until it has completely dissolved. Add the egg yolks and blend until smooth. Transfer the liqueur to an airtight container and refrigerate until ready to use. Makes 1 ¾ cup.
  2. Make the bourbon-coffee liqueur: Pour the coffee into a blender. Mix at a low speed, gradually adding the sugar until it has completely dissolved. Add the whiskey and transfer the liqueur to an airtight container. Refrigerate until ready to use. Makes about 1 ½ cups.
  3. Make the mudslide: In a blender, combine all ingredients over ice and blend until completely smooth. Pour into a chilled coupé glass and garnish with grated espresso beans.
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