Irish Coffee Perfected

Last fall, I was in Dublin, Ireland on vacation. While there, I made sure to have an authentic Irish coffee at none other than the bar at the Old Jameson’s Distillery. Yes, it’s a total tourist trap. But what better place to enjoy one of the best coffee drinks around, right? I mean, these are the people responsible for the whisky – the essential ingredient!

I’ve had Irish coffee before, and I’ve even had it in Ireland before. But this version was the best I’ve ever tasted. It had just the right touch of sweetness (and this coming from a person who abhors sugar in her coffee) and decadent cream resting on top of the coffee (instead of mixed in).

I watched the bartender make Irish coffee after Irish coffee. I even got a lesson, which consisted of mixing some brown sugar with the whiskey, adding the hot coffee and stir until the sugar is dissolved. Then pour the cold cream over the back of a spoon so it rests on top of the coffee.

Got it. Watched it. Wrote it down. I was on my way to making the perfect Irish coffee back home.

Except that it never worked. I tried and tried, to no avail. Well, I tried twice anyway. Each time the cream sunk to the bottom of the coffee instead of resting on top. The flavor was right, but the presentation was off. So I got bored and moved on. I gave up on my quest to make the perfect Irish coffee.

But recently I found myself with some extra cream (you know, from when you have to buy the whole container for a recipe that calls for two teaspoons), a hankering, and an idea.

Watching all those cooking shows and reading all those cooking magazines has finally paid off. I have perfected the Irish coffee. And now I will share the secret with you.

Put a small metal mixing bowl and a spoon in the freezer and let chill for about 5 minutes. Mix 1 teaspoon of brown sugar with the desired amount of Jameson’s Irish whisky in a clear Irish coffee glass. You technically don’t have to use a clear glass, but if you don’t it will be extremely difficult to admire your handiwork. Remove the chilled bowl from the freezer and pour in some heavy cream (the amount is up to you, but probably 1/4 cup per drink). Whisk the cream as fast as you can until it’s frothy, but not too thick (you’re not looking for whipped cream, but you want to get some air into it). Fill the glass with hot coffee, to about 1-2 inches from the top. Take the spoon from the freezer and hold it over the glass, bottom side up. Slowly pour the cream over the back of the spoon. Voila! Irish coffee perfected.