How to make an Irish coffee
A direct hit of caffeine and booze, an Irish Coffee is one of Ireland’s most famous exports. The Irish coffee was invented in 1943 by bartender Joe Sheridan. According to FFT, Irish coffee was borne of necessity: “At the time of the invention, Joe was working at a restaurant at Foynes Port near Limerick, an airbase for transatlantic flights and the base for the flying boat terminal.
“According to history records, on the 25th of January 1943, a flight left the terminal for New York.
“Several hours into the journey, the flight needed to return due to severe weather conditions.
“After landing back at their starting point and feeling depleted the passengers were brought to the restaurant where Joe Sheridan worked.
“Feeling empathy for the cold, delayed passengers, Joe wanted to create something special to cheer them up.
“It was this moment that he came up with the bright idea of adding some good Irish whiskey to the passengers’ coffee. Naturally, they absolutely loved it.
“One of the passengers came to Joe to thank him for this wonderful creation and asked if it was Brazilian coffee.
“Joe just smiled and responded, “No, it was Irish coffee” and so the Irish coffee was born.”
For two coffees:
- 16 oz. hot water
- 2 tsp. light brown sugar
- 1 c. brewed coffee
- 2 oz. Irish whiskey (such as Jameson)
- 1/2 c. heavy cream for topping
- Chocolate shavings, for garnish
Warm the chosen mugs – it’s best to do this by putting hot water in and letting it sit for several minutes.
Warming the mugs helps stop glass mugs from cracking, and can help keep your coffee warm for longer.
Next, dissolve the brown sugar in the coffee and add the full measure of whiskey.
Stir slowly a few times to mix the two.
When whisking your cream, keeping going until some light peaks form.
You want the cream to be slightly stiff, but still pourable.
To add your cream use a jug with a thin spout and pour slowly over the back of a teaspoon onto the top of the surface of the coffee until you reach the rim of the glass.
Gently pour the cream on top of the coffee – it should sit on top and not dissolve into the mixture.
Sprinkle with chocolate shavings and you’re good to go.