Description
A splendid Irish Coffee recipe in honor of the looming-right-around-the-corner Saint Patrick’s Day.
Ingredients
Scale
- 6 oz. of quality coffee brewed a touch stronger (i.e. add about 2–4 ounces to your usual dosage to accommodate for the upcoming dilution)
- 2 tsp. of brown sugar
- 1.5 oz. of whiskey
- Freshly and lightly whipped heavy cream
- Preheated mug (heat your mug by letting hot water sit in it)
Instructions
- Brew your coffee in the desired method (I recommend pourover or siphon to keep a cleaner cup), using 2-4 grams more of coffee than usual to make the coffee more potent.
- Add the brown sugar to the empty mug and then pour in the hot coffee. Stir lightly.
- Add whiskey.
- Using the back of a spoon, lightly pour the thick cream over the top the spoon to make the cream float on top (this aspect of the cream is not only a necessity of custom but also a linchpin in the taste of the drink as the other components must pass through the cream on the way to the mouth).
Notes
If you’re on the lookout for whiskey well-suited for Irish coffee, look to Powers Whiskey or Concannon Irish Whiskey for your spirit. As for the coffee, since the two above won’t be around forever, make sure to choose a high quality, well-roasted, sweet dessert-like coffee.
- Prep Time: 10 mins
- Cook Time: 10 mins