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.