Irish Coffee has become nearly as synonymous with Ireland as Irish whiskey has. Even people who don't normally drink coffee or whiskey succumb to this irresistible concoction!
The story of Irish Coffee is fascinating and it's much easier to prepare than most people realise. It's the perfect after dinner drink, and, I think, especially delicious on a Sunday afternoon, after a long walk, especially if the weather has been a little unclement!
Making Irish Coffee may be easy, but the choice of ingredients is absolutely critical. Do not cut corners on the quality of each key element - the whiskey must be Irish, the cream must be fresh (and preferably Irish), and the coffee must be a strong dark roast freshly brewed Arabica. The choice of whiskey definitely influences the finished product. We've used Powers here, as its spice and caramel character combines extremely well with coffee, but if you can't find Powers, opt for Jameson or Tullamore Dew - these will give your Irish Coffee slightly more gentle whiskey notes.
(For one Irish Coffee)
- 2.5cl (a little more than a full bottle cap) Powers Irish Whiskey
- 12cl / 4fl oz Strong freshly brewed dark roast Arabica coffee
- 2 teaspoons brown sugar
- Freshly 'half whipped' Irish Cream
1. Pre-heat a clear stemmed glass with very hot water. Empty the water, and add the brown sugar.
2. Now add coffee and whiskey. Stir well, then wait for the brew to still.
3. Take a hot teaspoon and pour the lightly whipped fresh cream slowly over the back of the spoon. The cream should be "plopping consistency" and must be fresh.