107
Who wants to try this?
(sh.itjust.works)
Add a pill...BOOM!...a Cosby Cocktail!
I bet someone in this thread talking about cocktails will accidentally say Moscow Mule when they mean to say White Russian, but probably only once. More than once would be ridiculous.
It'd be ridiculous because there isn't really any chance someone makes that mistake, and a whole other separate person doesn't see it and then makes the same error
Is anyone as upset as me about the idea of coffee and gin
I've accidentally made Moscow mules using gin instead of vodka. It's weird but not awful. That's nearly what this recipe is. Just use espresso or espresso liqueur instead of doing all that coffee boiling.
Edit: I said Moscow Mule when I meant White Russian like 3 times in this thread. In my defense, I'm somewhat new to drinking.
No bro this is nothing like a Moscow mule. Those are fine with gin.
There is no ice cream or coffee in a Moscow mule, they have like ginger ale and lime?? Just because it also comes in a cup does not make it a similar drink.
Yeah, I said Mule when I meant White Russian (with ice cream instead of cream). And they are weird but kind of OK with gin. Not normal by any means, but not (to me) horrible. But my taste buds are old and I've had COVID 3 times so YMMV.
I have no fucking clue how awful this might be, but I'll try it
It's been 10 hours, how long does it take to boil down that coffee?
Wow, 4 servings in a bottle of vodka is insane. I would do this but absolutely with whiskey or rum or even an añejo tequila not vodka or gin. And half as much of it. And then call it 8 servings!
With vodka it's very nearly a Moscow mule and would probably be great. IDK about the nutmeg, though.
Edit: Goddammit, I meant White Russian, not Moscow mule. :facepalm:
This sounds like one of those deranged AI generated recipes, maybe it's just been mimicking things like this the whole time
Seems like a slug of simple syrup would smooth this out
Is there not enough sugar in the ice cream?
For whatever flavor, have you ever heard of ice cream syrup that isn’t syrup?
750ml serves four people? I guess the name makes sense...
- 284 ml cofee (6x)
- 750 ml gin or vodka
- 1137 ml vanilla ice cream
- nutmeg
Am I stupid or is there some reason you can’t make the coffee 6x stronger than normal without boiling it down? Is it just a practicality thing because it’s easier to make 6 cups and then boil it than it is to make 1 concentrated cup without boiling it down?
Going by the style of recipe, the name at the end, and the font, this looks like it's from an older community cookbook. Which were popular from the 1910s to early 60s. Making 6 cups of coffee and reducing it may have been the easiest way to do this at the time it was written.
Or the easiest way to convey the expected result for most people.
I haven't tried this but I have misgivings, because generally boiling coffee, or extended heating has a tendency to make it taste like old truck tires.
Like a pot of drip just sitting on one of those burners to keep it warm starts tasting worse after about an hour. Can one reduce it quickly enough that this doesn't happen? Or once condensed is it just a different beast?
Yeah, I'd use freeze-dried coffee for this instead of trying to cook down a pot of coffee. Optionally mixed into a cup of fresh coffee instead of hot water.
Yeah, the vanilla ice cream would probably negate the horrible bitterness of coffee that's been simmered that long, but this still sounds very bad. Maybe you could use cold brew concentrate instead?
With espresso machine or cold brewing it is quite trivial to make a really strong coffee
Espresso is only something like 2-3x stronger though. A shot of espresso has less caffeine than a cup of coffee, it’s just more potent by volume.
Technically the reason why espresso is weaker is the fact that the traditional espresso roast is quite dark, and the darker the roast, the less caffeine.
Most drip coffee is sold as medium roast.
Yes, but espresso is not the atrongest atudf you can make on an espresso machine. It's just a standard.
So start with espresso and reduce it by half if you have an espresso machine. I have a simple on/off drip pot, and if I forget to drink my third mug or turn off the machine, I come back to find it has that condensed coffee flavor that's almost caramelized. People supposedly hate it, but I love it as long as it's not burned.
Maybe you could steep the coffee like tea, but I don't know if it would be as concentrated as boiling off the water
The first part reminds me of the bottled espresso concentrate I just found in a supermarket. So far, I used it for spicing up frothed milk for our cappucino and mixed some into the caramel custard which is currently cooling down for this evenings' dessert.
Isn't this just an alcoholic affogato? Well, more like a cocktail based on affogato.
Affogato plus a whole bottle of vodka (I cannot countenance the gin suggestion)
this post was submitted on 02 Aug 2026
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