Foynes, Ireland (1942)
There’s few things more satisfying and comforting than a well-made Irish Coffee. The cool cream blends with the hot coffee as you take that first sip, backed up by the mellow nip of Irish whiskey and sweet rich sugar. Perfect for a rainy afternoon pick-me-up or for a turbo-charged dessert.
To make this really special, you’ll want to pay attention to the details, starting with the whiskey. Irish whiskey is mellow, the softer predecessor to wild country Scotch whisky. I prefer Redbreast in this – it’s an old-style whiskey made in pot stills that give spirits more body and funk than column stills (those make for cleaner, crisper spirits). That extra bit of character stands up well when mixed with bold coffee.
For the coffee, go for the best you can produce at home. Use a medium roast (darker if you prefer) and grind your beans fresh. Use a French Press or a pour-over kit to make the coffee (drip coffee makers generally don’t get the water hot enough to extract the best flavor). Make it on the strong side since you’ll be diluting it with whiskey. For the sugar, go with demerara or turbinado sugar – that extra bit of molasses softens and unifies the coffee and whiskey where white sugar would be cutting and sharp. If you don’t have the right sugar on hand, mix half white sugar and half brown sugar – that’ll get you close enough. And for the whipped cream: sorry to say, but you gotta whip it fresh. Premade and presweetened whipped cream isn’t the right texture, won’t float on top, and has sweetness that will nuke your beautiful drink.
This is an example where specific glassware makes a difference: Many places use a larger handled 8.5-ounce glass that encourages a bit too much coffee in the mix. To do this drink proper, buy a set of the 6-ounce Libbey “Georgian” glasses they used in the original (made during World War II at a coastal seaplane port) and at The Buena Vista in San Francisco (where they make up to 2,000 Irish Coffees a day).
Hardware: Jigger, Plastic Measuring Cup, Teaspoon measure, Kettle, French Press (or pour-over kit), Standing mixer (or whisk), Barspoon
Glassware: 6-ounce Irish Coffee glass
Spirit: Irish whiskey (recommended: Redbreast, Jameson, Tullamore DEW)
Accents & Garnishes: Demerara sugar, Freshly-whipped heavy cream
Boil enough water to prepare your coffee, plus a bit extra. When boiled, fill your Irish Coffee glass with boiling water to preheat, then prepare your coffee. While the coffee is brewing, in a standing mixer (or by hand using a whisk), whip 1/4 cup of heavy cream to thicken. Stop before you get to soft peaks – the cream should be thick but still pourable. When the coffee is ready, pour out the boiling water that was added to the Irish Coffee glass.
In the glass, combine:
2 teaspoons demerara sugar
1 1/2 oz Irish whiskey
scant 1/2 cup coffee
Stir well to mix and dissolve sugar, then slowly ladle the cold whipped cream over the top to float – just enough to fill the glass, no more. Distribute and level the whipped cream with the back of a barspoon.