Recipe: Irish Coffee

Friday, 26 March, 2021

Anyone else remember these relics?

Well we certainly do, we may even have a couple lying around... OK, OK, I admit, I searched high and low for them so I could have my own vintage set.

This recipe is pretty simple, but there are some key things to remember. Have fun!!!

- Generous shot of good quality whiskey. I actually like using a slightly more peaty scotch (what would the Irish say!) like Johnnie Walker Black to stand up against the sugar, but it really is dealer's choice

- 1.5 teaspoons brown sugar.

- Brew a plunger of coffee. Make it a little bit stronger than you normally would (throw an extra scoop of coffee in the plunger for the luck of the Irish.) Alternatively you can extract an espresso per glass and top up with around 100ml hot water.

- Prepare the cream. The important thing to remember is that it needs to be smooth, thick pouring consistency. Not fluffy, we don't want to spoon it on top, that's the magic of this cocktail.

- When the coffee is ready combine the coffee, whiskey and brown sugar. Then to achieve the divided line of coffee and cream, you need to get a real swirl going in the glass, a mini whirlpool. Very carefully pour the cream over the back of a teaspoon so that the cream sits on the top of the coffee, creating two layers of sinful deliciousness. Don't be afraid to try it, the spoon thing works, I promise!
Why is this important? The point is to let the hot liquid be drunk through the cold cream, which floats beautifully atop it. This will leave you with that killer white moustache after each sip.

Fresh brewed coffee makes this drink sensational! NO judgement on my well used glasses! I eventually found them at the SPCA :)

The traditional glasses have these helpful little lines to follow, but an almost double shot is what you want.

1.5 teaspoons of sugar but you can adjust this to taste or the style of whisky you choose

Pour the coffee to the next line, or about 150ml

Swirl the coffee mixture and while it's still whirling, gently pour your cream over the back of the spoon to create the separate layer.

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