Description
A splendid Irish Coffee recipe in honor of the looming-right-around-the-corner Saint Patrick’s Day.
Ingredients
Units
Scale
- 6 oz. (180 ml) of quality coffee brewed a touch stronger (i.e. add about 2-4 oz to your usual dosage to accommodate for the upcoming dilution)
- 2 tsp. of brown sugar
- 1 1/2 oz. (45 ml) 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
- Category: Cocktail
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 170