The Irish did the right thing when they combined hot, black coffee with robust Irish whiskey. This hot cocktail is one of the favorite beverages in Irish pubs.
The Irish coffee was created near Limerick, Ireland, at the Foynes airbase, which was replaced with today’s Shannon International Airport, in 1942. The creator of this beverage is Irish chef Joe Sheridan.
According to the story, a flight returned to the airport after unsuccessfully trying to reach New York one evening during a winter storm. Chef Joe Sheridan ran the restaurant at the airport. He mixed up the first round of beverage for the stranded passengers, which was later named Irish coffee.
The Irish coffee gain in popularity and later became a regular drink to have at the Shannon International Airport. Stanton Delaplane, a travel writer, brought the recipe to the United States in 1952, drawing its attention to Jack Koeppler, a bartender of the Buena Vista Hotel in San Francisco. During several initial attempts, the cream kept sinking when he tried to make the drink, and for that reason, he went to the source in order to learn the correct way to make this new coffee drink – the Irish coffee.
Koeppler offered a position in the American Buena Vista Café to Joe Sheridan, where even today you can have a great Irish coffee. Irish Standard I.S. 417: Irish coffee was published in 1988 by the National Standards Authority of Ireland. Variations in preparation exist, although cream, coffee, and whiskey are the basic ingredients in every Irish coffee. The methods used for brewing coffee and the choice of it differ significantly.
Today is typical to use fully automatic coffee brewers or espresso machines. Sometimes the cream used by some bars is sprayed from a can. Some bartenders shake fresh cream in order to make a smooth layer on the top of the coffee. Some bars in Southeast Asia serve a cocktail of whiskey and coffee, often without cream, under the name “Irish coffee.” In Spain, Irish coffee is sometimes served with a layer of cream on top, a layer of coffee in the middle, and a separate whiskey layer at the bottom. There are special devices which are sold in order to make it.
- 1 jigger of Irish whiskey (3 tablespoons)
- 1 cup of freshly brewed hot coffee
- Heavy cream, slightly whipped
- 1 tablespoon of brown sugar
- Fill a mug or footed mug with hot water to preheat it, and then empty. Now, take a warmed glass and fill it with hot coffee until it is about ¾ full. Next, add the brown sugar into the glass and stir it until it’s completely dissolved. Add in Irish whiskey. By pouring gently over the back of spoon top with a collar of the whipped heavy cream. At the end, make sure to serve it while it’s still hot.