Irish Coffee

I can vividly remember my first visit to Ireland, landing at Shannon Airport and heading to the bar, even though it was 8 a.m., for an Irish coffee. That is just what you were supposed to do. Invented in 1942 by airport chef Joe Sheridan as a welcoming and warming beverage for the first transatlantic tourists to arrive on passenger flights, the simple drink has all the “essential” food groups: caffeine, sugar, alcohol and fat. Oh my! The only thing better was the Guinness at lunch!

Ingredients for 1 Coffee

4 ounces freshly brewed coffee

1 tablespoon brown sugar

1½ ounces Irish whiskey

1 pint heavy whipping cream, whipped to very soft peaks

Preparation for 1 Coffee

Fill mug (preferably ceramic, not glass, as it holds the heat better) with boiling water to warm.

Drain and add the sugar, whiskey and very hot coffee. Top with cream.

Do not stir, but sip the coffee through the cream.

The goal is a “cream moustache.”

NOTE:

Exchange out the Irish whiskey for a good bourbon. A smoky Scotch and maple syrup are nice trades too. I like to add a splash of Irish cream or Kahlua for a bit of complexity. Any are good “iced.”