Active Time

　　5 minutes

　　Total Time

　　15 minutes

　　The world’s first rendition of the classic Irish coffee recipe is credited to Joe Sheridan, a bartender at the Flying Boat Terminal in Foynes, Ireland, circa 1943. As legend has it, a reporter named Stanton Delaplane tasted Sheridan’s caffeinated cocktail nearly a decade later before boarding a flight bound for the US. Delaplane was so smitten that he and Jack Koeppler, owner of San Francisco’s Buena Vista Cafe, created their spin to serve at the Buena Vista, where the cocktail remains a fixture on the menu.

　　A hallmark of Irish coffee is its fluffy, frothy crown, so use a deft hand with the whipped cream. Pour it onto the coffee drink over the back of a spoon for the best results. While it’s best to use homemade rather than canned whipped cream, you can customize almost all the other traditional Irish coffee ingredients: Swap the black coffee for espresso topped with hot water, or use iced coffee in warmer weather. Take a cue from legendary American bartender Dale DeGroff and stir brown sugar syrup into your hot coffee cocktail rather than (or in addition to) sweetening the whipped cream. Or skip the whipped cream and replace it with a splash of Baileys Irish Cream liqueur to up the ante of this St. Patrick’s Day standard. While an Irish whiskey like Jameson or Bushmills is classic, you can give the drink a French accent by spiking it with cognac instead, or go for tropical vibes with Kahlúa or dark rum. Garnish with a dusting of cocoa powder for a mocha twist.

Ingredients

　　¼ cup chilled heavy cream

　　2 tsp. sugar

　　1½ oz. Irish whiskey

　　¾ cup hot strong coffee

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　　Editor’s note: This Irish coffee recipe was first printed in the March 2002 issue of ‘Gourmet.’ Head this way for more of our best winter cocktail recipes →