FROM THE LITTLE MENU
Irish Coffee
Hot coffee with Irish whiskey, sipped through a layer of cold cream.
Home-bar collection version
For one serving
Ingredients
- Coffee
Hot
120 ml / 4.06 US fl oz - Irish Whiskey50 ml / 1.69 US fl oz
- Sugar
At least 1 teaspoon; syrup also works
1 tsp - Cream
Chilled
50 ml / 1.69 US fl oz
US fl oz amounts are rounded; use ml for exact measures.
Make it
- Warm the glass with hot water, then pour it out.
- Pour in hot coffee, add whiskey and sugar and stir until the sugar fully dissolves.
- Lightly whip the cream until slightly thickened but still pourable.
- Hold the back of a spoon close to the coffee's surface and slowly pour the cream over it to form a float. Do not stir.
Behind the drink
In the 1940s, chef Joe Sheridan made it for travelers arriving on a winter night at Ireland's Foynes flying-boat terminal.
Recipe reference
Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.
iba-world.com ↗