The classic Irish Coffee recipe is so good that it might appear sacriledge to play around with it. Knowing however how much people love Irish Coffee, for years I tried new things to see if I could improve it, and this very quickly became my, and my firiends' favourite, and until very recently - secret – recipe. I named in honour of the great Irish poet, Francis Ledwidge.
As with the classic recipe for Irish Coffee, the choice of ingredients is absolutely key to success. 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 Ledwidge 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
- 2cl Canadian maple syrup
- Freshly 'half whipped' Irish Cream with a drop of real vanilla essence and a touch of icing sugar to sweeten
1. Pre-heat a clear stemmed glass with very hot water. Empty the water, and add the maple syrup.
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.