I do not consider this recipe to be true Irish coffee. Firstly the coffee should not be mixed with the whiskey and the sugar. The demarara sugar should be placed in the base of the glass and the whiskey added to the sugar, do not stir, slowly add the coffee, leaving about 1" space at the top of the glass, add heavy cream over the back of a spoon so it floats on the surface. When you drink the whiskey slides up the side of the glass through the coffee and cream, mixing in the mouth Enjoy!!
Irish Coffee
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up.
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Credit: Todd Coleman
3/4 cup strong, hot coffee
3 tbsp. Irish whiskey
2 tsp. brown sugar
2 tbsp. heavy cream, whipped nearly to soft peak stage
Combine coffee, whiskey, and sugar in an Irish coffee glass; stir with a spoon to combine. Pour cream over back of spoon into glass and serve immediately.
Ratings & Reviews (2)
Malcolm: You are absolutely right! I've just returned from St. Paddy's at an Irish home and they make it as you described. Sugar (they use a cube or spoon in the white stuff), then whiskey (Jameson's 12 year old), coffee, then the cream which they whip. I like the idea of the floated cream. Tasting the coffee with the whiskey floating through it is heavenly. Is brown sugar even known in Ireland? Demarara would be closer to the sugar used in the UK but does it really matter?
Irish Coffee
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