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Irish Coffee
Our classic Irish coffee recipe comes from Dutch Kills, an equally classic bar in Long Island City, New York. The warm, revivifying cocktail was said to be 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 was written with the effortless poetry of the Irish: “Cream—rich as an Irish brogue; coffee—strong as a friendly hand; sugar—sweet as the tongue of a rogue.
Ingredients
- 2 tablespoon demerara or turbinado sugar
- 3 ounce irish whiskey
- 4 ounce freshly made espresso
- 4 ounce water
- 3 ounce heavy cream
- 2 fresh mint leaves, for garnishing
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Directions
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 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved.
Transfer the hot coffee mixture to heatproof glasses or mugs, top with a heaping spoonful of the whipped cream, and garnish with the mint leaves (if using). Serve immediately.
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