Irish Coffee

Irish Coffee was invented by a chef named Joe Sheridan in the early 1940s at the Foynes Airport flying boat terminal in Ireland. He created the warm cocktail to comfort freezing cold passengers whose flight had to turn back due to bad weather. A travel writer later brought the recipe to the Buena Vista Cafe in San Francisco, popularizing it in America.

A traditional Irish whiskey like Jameson, Tullamore D.E.W., or Powers is the best choice for an authentic Irish Coffee. These triple-distilled whiskeys are smooth and slightly sweet, blending perfectly with the bitterness of the coffee and the richness of the cream. You want to avoid smoky scotches or harsh bourbons, which can overpower the drink's delicate balance.

The cream floats on top of an Irish Coffee due to the specific gravity of the liquid layers. By lightly whipping heavy cream and slowly pouring it over the back of a spoon, the fat-rich cream rests gently atop the sugar-dense coffee and alcohol mixture. If you pour it too fast or use thin milk, it will sink and mix into the drink immediately.

A strong, dark roast coffee is ideal for Irish Coffee because it provides a robust flavor that can stand up to the Irish whiskey and brown sugar. It is traditionally brewed quite strong and served hot to ensure the sugar dissolves completely and the glass stays warm. Avoid using heavily flavored coffees, as they will clash with the natural notes of the whiskey.