Can you believe that St. Patrick’s Day is only two weeks away? This year is flying by…before you know it we’ll be putting up Christmas decorations again! Okay, let’s put that thought away, shall we? Today we are paying homage to my Irish heritage with this “as traditional as I can get” Irish Coffee…..
As with most cocktail recipes, there a a million different ways to prepare an Irish Coffee. Everyone claims to have the “authentic” or “original” recipe, and of course non of them are the same. The original Irish Coffee was invented and named by Joe Sheridan, a head chef in Foynes, County Limerick. A group of American passengers arrived at the small Shannon airport in southwest Ireland on a cold winter evening in 1942 and entered the restaurant. Sheridan added whiskey to the coffee to warm the passengers. When the passengers asked if they were being served Brazilian coffee, Sheridan told them it was “Irish coffee”.
Warm 2 Irish coffee mugs by filling with HOT water for a few minutes…..
Pour out the hot water and add one heaping teaspoon of sugar to each mug…..
Pour 1/2 cup of hot coffee over the sugar, and stir until sugar fully dissolves…..
Add whiskey, stir to combine. Once the coffee is still, gently pour “whipped” cream over the back of a Tablespoon to keep the cream from mixing with coffee…..
Drink coffee through the cream without stirring…..
- I used Jameson Irish Whiskey. Use whatever brand you have on hand, just make sure it is Irish Whiskey and not Scotch Whisky…they are very different.
- Irish Coffee recipes call for “sugar” and some actually specify brown sugar. I chose raw sugar because it is less processed and probably closer to the sugar that was available back in the 1940’s when this cocktail was created.
- “Topped with thick cream”….well that one is definitely open to interpretation, lol. I chose to “lightly” whip the heavy cream with a hand mixer until it was thick and fluffy, but before stiff peaks formed…..
I also added a Tablespoon of powdered sugar, because straight cream does not sound appetizing to me. 😉 With a bit of volume added it is also much easier to keep the cream “floating” on top of the coffee. YUM!!
Most people know that my idea of coffee is actually a mug of hot chocolate with a double shot of espresso mixed in, but I was pleasantly surprised with this Irish Coffee and I really did enjoy it. The whiskey was not overpowering, there isn’t enough sugar to make the drink too sweet, and the cream on top was perfection. My Irish ancestors would be so proud. 🙂
If you need a cold cocktail for your St. Patrick’s Day celebrations, this Boozy Shamrock Shake would be perfect…..
Cinco de Mayo is right around the corner and this Mexican Coffee Cocktail would be a nice addition to your fiesta…..
|Prep time||10 minutes|
- 1 Heaping teaspoons (raw sugar)
- 1 cup fresh brewed coffee
- 1 Ounces Jameson® Irish Whiskey
- 1/4 cup whipping cream (lightly whipped with 1 Tablespoon of sugar)
|Warm 2 Irish coffee mugs by filling with HOT water.|
|Pour out the hot water and add one heaping teaspoon of sugar to each mug.|
|Pour 1/2 cup of hot coffee over the sugar, and stir until sugar fully dissolves.|
|Add whiskey, stir to combine.|
|Once the coffee is still, gently pour "whipped" cream over the back of a Tablespoon to keep the cream from mixing with coffee.|
|Drink coffee through the cream without stirring.|
This recipe will be partying at these link parties!