Although we’re celebrating National Irish Coffee Day today, the actual date of its arrival on our shores was on 11/10/52. It was imported from Ireland to San Francisco via Stanton Delaplane who first had a taste of it at Shannon Airport. The creator was Chef Joe Sheridan.
Here is Sheridan’s original recipe. “Cream as rich as an Irish brogue; coffee as strong as a friendly hand; sugar sweet as the tongue of a rogue; and whiskey smooth as the wit of the land.”
In case that is too vague, here are some recommendations for you. Use a heavy whipping cream, all the better if it comes from grass-fed cows. The coffee should be French Press pot using a Full-City or Vienna roast. I prefer to use Demerara sugar cubes, and the whiskey should be Jameson’s or Powers.
Dale DeGroff also has this to say: “Never use canned cream in an Irish Coffee. Whip your own cream without sugar by placing a stainless steel bowl or pitcher in the fridge until it is very cold . Start with very cold heavy cream and whisk or whip to just under stiff so the cream has no bubbles and will still pour slowly. Always sweeten the coffee using brown sugar or brown sugar syrup. Finally don’t drown the drink in coffee, about 4 ounces is all you need. Try to find the classic stemmed Irish Coffee glasses, because of their size they will force you to use the right amount of coffee. Those are the tricks we use in the business to make drinks bartender proof.”
1 1/2 oz. Jamesons Irish Whiskey
1 oz. Brown Sugar Syrup
Lightly Whipped Unsweetened Cream
Combine Whiskey, coffee and syrup in an Irish coffee glass. Ladle one inch of cream on top.