Proper Irish Coffee

A barmaid in Ireland taught me the history behind and the proper way to make an Irish coffee.

In Ireland, there is Baileys Coffee or Irish Coffee. They never mix the two. And they use Powers or Paddie's whiskey, which has lower viscosity than Jameson's. The kind I had was a heated glass, Powers, brown sugar, weak espresso, and half-half milk. 

The coffee originated in the boat docks of Limerick on the River Shannon shortly after WWI. Joe Sheridan operated a little restaurant by Foynes International Airport that grabbed the attention of travel writer Stanley Delaplane. after that moment in history, the coffee would go on to be an international sensation.

Here for you is the recipe for the world's greatest caffeinated concoction, just as it was taught to me.

2 oz Powers or Paddie's Irish Whiskey

1tbsp brown sugar

6 oz. espresso beans, brewed like coffee

2 oz. homemade whipped cream**

steps:

1 - Take a clean glass and heat it up with boiling water.

2 - add the whiskey and 3/4 of the sugar and mix until well blended.

3 - Pour the coffee over the top and stir thoroughly again for a minute or so.

4 - whip your fresh cream and the other bit of sugar and ingredients into a frothy foam of sorts.

5 - pour the cream into the glass over an inverted spoon head, until it is proud with the rim.

6 - grab a scone or some brown bread and soup, and serve your perfectly blended true-blue Irish coffee!

*Making homemade Irish-style is quite easy. Take whipping cream or half and half, and beat it with a whisk until it thickens. vanilla extract and fine ground sugar can be added to thicken the flavor.