Merci Island Throw Me Down Dessert

This recipe is a favorite at Moore gatherings.  It’s not food, in the traditional sense of the word.  It is a “dessert drink” called “Merci Island Throw Me Down.”  If you ever did a podcast about recipes with odd names, this might be a contender.

Helen Gurley Brown, who was editor of Cosmopolitan magazine until she was well into her 80s, published this recipe in the 1960s.  I lost the recipe once, and re-discovered it at last in Talk About Good. My grandmother served this for many years, and I originally collected the recipe from her.  She served it very elegantly in antique crystal champagne glasses, and it always made a show.  I don’t know how Catholic it is, unless you pray for more!

Cheers!

Patrick Moore

Merci Island Throw Me Down Dessert

Ingredients

• 5-6 jiggers of bourbon (Be careful not to pour more than 6, or it will be ruined.  For fun I have started using 4 jiggers of bourbon and 1 jigger of crème de bananes.)
• 3/4 c. strong coffee (this I collect from the morning carafe after it’s been abandoned)
• 1 quart vanilla ice cream

Mix all ingredients in an electric blender and then chill.

This is a sipped dessert, and is best served in chilled champagne glasses with a sprig of mint.  Merci Island Throw Me Downs serve wonderfully to end a company dinner.  You have your coffee, dessert and after dinner drink all in one!

This recipe will serve six.