by Joseph Sheridan in Foynes, County Limerick, Ireland when it
was the European terminus for the transatlantic flying boats,
Irish Coffee is a delicious after dinner drink, when done properly.
If you have been served a drink called Irish Coffee with a glob
of semi solid white stuff from an aerosol can sitting like a meringue
over the top of a brown swirling mix, you have been conned.
Hot Black Coffee;
Irish Whiskey (single or double measure to your taste)
Spoon of Sugar
a wine glass (350-400ml).
Put whiskey, coffee and sugar in the glass, fill to within 15mm
-20mm (1/2 to ¾ inch) from the top. Stir well to dissolve
the sugar. Let the mix come to rest before pouring the cream.
The most critical part of getting the Irish Coffee looking good
is the texture of the cream. If you whip the cream and then place
in the fridge for a few hours it will become almost solid. Therefore,
just before making the Irish Coffee, whip the cream until thick
but still pours like thick oil. This means whip for a bit, stop
and check, if not thick, whip again and check. Be sure to stop
before the cream starts to form peaks.
Using a spoon turned upside down over the coffee mix with edge
of the spoon just touching the surface of the coffee, gently pour
the cream over the back of the spoon and it will float on the
coffee without mixing. Pour till cream is just below the rim of
the glass. Serve immediately.