- Irish whiskey50 ml
- Hot coffee120 ml
- Fresh creamchilled50 ml
- Sugar1 teaspoon
Method
Pour the hot coffee into a preheated Irish coffee glass, add the whiskey and at least one teaspoon of sugar, and stir until dissolved. Pour the fresh cream, thick and chilled, carefully over the back of a spoon held just above the surface, so that it floats on the coffee without mixing. The sugar can be replaced with sugar syrup.
Garnish
No garnish.
Author's version
- Espresso60 ml
- Whisky60 ml
- Sugar10 g
- Whipped cream60 ml
Method
Mix the espresso, whisky and sugar in the glass and top with the whipped cream.
History
The most widely accepted version credits the creation to Joe Sheridan, chef of the restaurant at the Foynes flying boat terminal in Ireland, who in 1942 or 1943 began adding whiskey to the coffee served to passengers who had just landed. In 1952, journalist Stanton Delaplane took the idea to the Buena Vista Cafe in San Francisco, which popularized the drink in the United States. Several places claim to have arrived at the modern recipe in the 1950s.
Sources: official IBA spec and Wikipedia.
Flavor
· ·
Pairs with
desserts · coffee
Sweet and full-bodied, it stands in for dessert or goes along with it.
In the Bottle Catalog
Jack Daniel's Old No. 7 · Gentleman Jack · Jack Daniel's Single Barrel · Jim Beam