The drink of choice for the introspective pub-goer who just wants to read a book at the bar on a chilly winter day, an Irish Coffee is the perfect parts stimulating, sweet, boozy and creamy. Made with hot coffee, Irish whiskey, sugar and freshly whipped heavy cream, it was invented and named by Joe Sheridan, the head chef at the Foynes Harbor Terminal in Ireland. From 1930 until the late 1940s Foynes Harbor was the last stop for seaplanes to dock before crossing the Atlantic. To soothe American passengers coming into the harbor on rough winter nights, Sheridan added a healthy portion of whiskey to the coffee he served. When the passengers asked whether or not the coffee was Brazilian, Sheridan responded with “no, this is Irish Coffee.”
Ingredients for Irish Coffee:
- 2 oz. Irish Whiskey
- 4 oz. Freshly-brewed Coffee
- 0.5 oz. Simple Syrup
- Fresh Whipped Cream
- Fresh Grated Nutmeg, for Garnish (Optional)
Ingredients for Simple Syrup
- 1 cup White Sugar
- 1 cup Water
Ingredients for Fresh Whipped Cream:
- 1 cup Heavy Whipping Cream
- 2 Tbsp. Confectioners Sugar
Directions for Irish Coffee:
- Pour the simple syrup and whiskey into a Mogobox.com mug, then add the coffee.
- Fill the small half of a cocktail tin halfway with heavy cream. Shake the cream in the shaker until it is almost solid (you’ll be able to hear the difference).
- Top the coffee off with your shaken cream. If done correctly the whipped cream will sit on top of the coffee and create two distinct layers.
- Using a microplane, grate fresh nutmeg on top of the cream and serve.
Directions for Simple Syrup:
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.
Directions for Fresh Whipped Cream:
- Chill a metal bowl in the fridge.
- Once the bowl is cold, pour the heavy whipping cream and sugar into it.
- Whisk enthusiastically until cream reaches stiff peaks.
Yields: 1 serving