How to make the perfect Irish Coffee, a combination of Irish whiskey, fresh coffee, syrup and cream.
Irish Coffee – Photo © Cocktails & Bars
Before the late Dick Bradsell created the ‘Pharmaceutical Stimulant’ in 1983 which later became known as the Espresso Martini, another caffeinated alcoholic beverage was becoming popular around the world.
The history of the drink dates back to 1943 and is attributed to Joe Sheridan, a chef working at a restaurant at Foynes, the main airport for Flying Boats in Ireland. On a very cold and stormy winter evening, a flying boat flight to New York was turned back due to bad weather. To warm up the passengers, he put Irish whiskey into their coffee and topped it with pouring cream. When they asked him if he had used the Brazilian variety, he replied, “No it was Irish coffee.” Later in 1952, Sheridan was offered a job at the Buena Vista in San Francisco. There he met Stanton Delaplane, a journalist who popularised his drink around the world.
The cocktail is warming, delicious and delivers a good caffeine kick whether it’s enjoyed as breakfast-brunch cocktail, on St Patrick’s Day or as an excuse to break out a bottle of your favourite Irish whiskey.
Irish Coffee Recipe
Ingredients
- 45 ml Irish whiskey
- 15 ml Demerara syrup 1:1
- 120 ml freshly brewed coffee or espresso
- thickened cream, lightly and freshly whipped
Glassware: glass mug
Garnish: grated nutmeg
Method
Make the brewed coffee and pour it into the glass. Add Demerara syrup and stir. Add Irish whiskey and stir again. Over the back of a spoon, add lightly whipped cream so that it floats on top. Garnish with grated nutmeg.
* To make the Demerara syrup, in a small pan under gentle heat, add equal parts of Demerara sugar and water and stir until dissolved.
Photo by Cocktails & Bars – © Copyright: All rights reserved.
