Irish Cofee was pioneered by Irish Chef Joe Sheridan in the 1940s. James Beard winner and author of “The Craft of the Cocktail” Dale DeGroff describes Irish Coffee as, “cold cream, hot sweet coffee, laced with wonderful Irish Whiskey.” What’s not to love? Exact proportions and types of whiskey, sugar, and cream preparations can vary slightly, but when done right, it’s delicious.
- 50 ml of your Favorite Irish Whiskey
- 15 ml Demerara simple syrup (2 to 1, sugar to water)
- 75 ml hot coffee
- 30 ml cream float (recipe follows)
- In a heatproof Georgian glass, add S Irish Whiskey, Demerara simple syrup and coffee.
- Leave room at the top for the heavy cream.
- Stir gently.
- Float a thin layer of cream on top.
- Garnish with a healthy grating of fresh cinnamon.
Cream Float Ingredients
- 200 ml cream
- 3 teaspoons powdered sugar
- Pinch freshly grated cinnamon
Cream Float Directions
- Combine ingredients in a Mason jar or protein shaker.
- Cover and shake for 20-30 seconds. (Do not overshake. The consistency should become denser, but still pourable.)