Irish Coffee Recipe
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.
- 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)
- 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.
- 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.
- 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.
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...+READ
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.-COLLAPSE