Irish Coffee
Coffee, whiskey, sugar, and cream floated on top so you drink through it. The cream is the technique.
- Serves
- 1
Irish Coffee
The drink is coffee, whiskey and sugar, and the cream on top is what makes it worth doing properly. It has to float, and you drink the hot coffee through the cold cream without stirring.
Cream floats when it's lightly whipped, to the point where it just barely holds a ribbon. Whip it stiff and it sits there like a hat. Pour it straight from the carton and it sinks.
Tips
- The sugar isn't optional. It's what lets the cream sit on the surface.
- Whip by hand so you can feel the moment it thickens. A machine goes past it in seconds.
- Baileys in place of the whiskey and the sugar makes an easier, sweeter version.
Ingredients
Method
-
Warm the glass with hot water and tip it out. A cold glass kills the drink.
-
Put the sugar in, add the hot coffee, and stir until it dissolves.
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Add the whiskey and stir once.
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Whip the cream by hand until it thickens but still pours. A few seconds past liquid, not to soft peaks.
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Pour it slowly over the back of a spoon onto the surface.
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Don't stir. Drink through the cream.
If it's not right
| What you see | Why | What to do |
|---|---|---|
| Cream sinks | whipped too little, or no sugar in the coffee. | |
| Cream sits in a lump | whipped too far. | |
| Lukewarm | the glass wasn't warmed. |
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