Irish Coffee

Irish Coffee

Like most tales from the Emerald Isle, the origin of Irish Coffee seems to have more versions of its history than could possibly be true.

The idea of mixing a spirit or liqueur with coffee most likely has heritage in other parts of Europe. The Viennese seem to have a drink similar, as do the French, but the most widely accepted idea is that a Chef in Limerick. Ireland, post WWII, working in a restaurant at Foynes Port (a flying airplane hangar that was a stop off for fuel) wanted to give his layover folks something to warm up on one of those blustery and chilly nights near the Irish Sea. So he devised a simple drink of strong, black coffee and simply added some sugar, Irish Whiskey (warms hearts and hearths everywhere) and a dollop of cream.

One such passenger, a travel writer for the San Francisco Chronically named Stephen Dalephane was fortunate enough to be warmed by the elixir and when back home in San Francisco, asked a local bartender at the Buena Vista Hotel to try and recreate. He did.

Debate the origin all you want but I think this “poem” says it best:

Cream – Rich as an Irish Brogue
Coffee – Strong as a Friendly Hand
Sugar – Sweet as the tongue of a Rogue
Whiskey – Smooth as the Wit of the Land

Irish Coffee

2 oz Irish Whiskey
1 t sugar (brown is best)
Fresh black coffee
2 oz heavy cream, poured over back of spoon to float

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