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Irish Coffee Recipe
Irish Coffee
Difficulty: Easy | Total Time: | Makes: 2 drinks

This classic Irish coffee recipe comes to us via Dutch Kills, a bar in Long Island City, New York. The warm cocktail was supposedly popularized in the 1940s by Joseph Sheridan, a chef in the port city of Foynes, Ireland. In 1952, Irish coffee was introduced to San Francisco by the Buena Vista Cafe. Sheridan’s recipe went as follows: Cream – rich as an Irish brogue; Coffee – strong as a friendly hand; Sugar – sweet as the tongue of a rogue; Irish whiskey – smooth as the wit of the land.

Enjoy a warm toddy–style Irish coffee with a slice of Chocolate-Whiskey Cake.

What to buy: Powers or Jameson Irish Whiskey is recommended. In a pinch, añejo or Jamaican rum, tequila reposado, and bourbon are acceptable substitutes.

This drink was featured as part of our St. Patrick’s Day Recipes slideshow.

INGREDIENTS
  • 6 teaspoons Demerara or turbinado sugar
  • 3 ounces Irish whiskey
  • 4 ounces espresso
  • 4 ounces water
  • 3 ounces heavy cream
  • 2 fresh mint leaves, for garnish (optional)
INSTRUCTIONS
  1. Place 4 teaspoons of the sugar, the whiskey, espresso, and water in a small saucepan and stir to combine. Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
  2. Place the remaining 2 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes.
  3. Transfer the hot coffee mixture to two 8-ounce heatproof glasses or mugs, top with a heaping spoonful of the whipped cream, and garnish with the mint leaves (if using). Serve immediately.
    Write a review | 6 Reviews

  • thanks for sharing the recipe of this coffee :D

    http://www.irishmonkey.com/

  • Anyone know how to make Baileys, or any other Irish Cream Liqueur whipped cream? Not just for drinks but, for say, pumpkin pie.

  • I agree with Cathy. Dale DeGroff's version is markedly similar to the one she describes, minus the heating step, not that that is a bad thing.

  • A Danish roommate, years ago, used to use espresso, Kahlua, Irish whiskey & unsweetened whipped cream (the Kahlua was sugary enough). Not traditional but certainly delicious.

  • Correction: "Fill the mug with coffee up to 1.5" from the brim, then stir the coffee & whiskey mixture together." The rest is correct.

  • I don't know what this abomination is but it certainly ISN'T Irish Coffee.

    Heat a heat proof mug (Irish Coffee Mug, ideal) by either filling it with hot water or flaming a small amount of Irish Whiskey in it. Empty the mug.

    Put a shot of Irish Whiskey in the bottom of the mug and stir in sugar to your taste (1-2 teaspoons). Fill the mug up to 1.5" from the brim. Spoon some sweetened, thickened cream to within .5" of the brim, unless you like cleaning up the overflow or having a cream moustache.

    Sip the Irish Coffee through the cream...do not EVER STIR the cream into the drink. If the whiskey "burns" too much, add more sugar to the next one.

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