With St. Patrick’s Day just around the corner, we’ve put together the perfect recipe for one of our all-time favourites.
The origins of the Irish coffee go back to a cold winter night in 1942, when County Limerick chef Joseph Sheridan added whiskey to the coffees of some American tourists.
Departing from Shannon Airport some years later, travel writer Stanton Delaplane from The San Francisco Chronicle brought the recipe back to the U.S. after drinking an Irish coffee at the airport.
The Irish coffee was first served at the Buena Vista Café in San Francisco on November 10, 1952.
Since then, the Irish coffee has stood the test of time and now enjoyed around the world. Sláinte!
5-7 oz hot coffee or 2 shots of espresso
Fresh whipped cream
1-2 tsp brown sugar
1 ½ oz Irish whiskey
Run hot water slowly over a glass until it’s at room temperature or hotter, and then dry it.
Add brown sugar to the mug.
Pour in the whiskey.
Add the coffee or espresso, leaving room at the top for whipped cream.
Stir until the sugar is completely dissolved.
Set the whipped cream on drink.
Don’t stir. (The Irish coffee stays warmer for longer with the cream sitting on top).