With Saint Patricks Day approaching what better way to celebrate but with the perfect Irish coffee. The Irish coffee is a long standing favourite in pubs in Ireland to warm your hands and soul on a cold day or as a nightcap. This recipe for this classic Irish coffee cocktail is easy when you know how. The trickiest bit of making it is getting the cream to float perfectly on the top. Don’t be too cavalier or it may end up curdled!
As one half of Morello is Irish, we don’t need to tell you that you should only make an Irish coffee with Irish whiskey! And don’t be tempted to omit the sugar because it is an imperative element to ensure the cream floats.
Slainte agus beannachtaí na Féile Pádraig oraibh! (To your health and Happy St Patricks Day to you)
What You’ll Need
Any kind of glass or glass mug looks best – we love these Irish coffee glasses
50ml Jameson Whiskey (or any other Irish whiskey)
2 tablespoons soft muscavado brown sugar
Lightly whipped double cream
1 cup of freshly brewed coffee
- Brew some freshly ground coffee (depending on your glass size 150-200ml). This must be piping hot.
- Lightly whip some double cream. It should be of pouring consistency or else it will probably sink through the coffee Put the cream into a small jug and leave in the fridge.
- Heat your Irish coffee glasses with some hot water & rinse
- Add two teaspoons of soft brown sugar to the bottom of the glass and top up half the cup with the hot coffee.
- Mix well and ensure the sugar has dissolved.
- Add the whiskey measure and stir.
- Top up with coffee to about an inch under the top of the glass line.
- Place your teaspoon face up against the top of the glass and very gently pour the cream over the spoon so that if forms a perfect collar on top of the coffee.
- Serve as is. Don’t serve with a spoon – an Irish coffee should never be shaken or stirred!
Who invented Irish coffee?
There’s a good old scéal (story) as to how Irish coffee was invented. The Port of Foyne in Co Limerick was a busy air traffic hub back in the ’30’s and ’40’s and was used for travel between Europe and the United States. In the winter of 1934, a flight from Foyne to New York had to return to the airport due to bad weather. Chef Jo Sheridan was working at the airport terminal at the time and offered the tired, cold passengers a coffee drink mixed with Irish whiskey to warm them up. One passenger asked if it was Brazilian coffee to which the chef answered ‘No, that’s Irish coffee’.
In 1952, Jack Koeppler (the owner of Beuna Vista in San Francisco) brought the Irish coffee recipe back the States and made it famous. They are still serving it at the Beuna Vista bar in San Fransico to this day. And if you are ever in Foynes in Ireland make sure to head to the Foynes Flying Boat Museum where they hold the world’s best annual Irish Coffee competition (and Festival).