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Irish Coffee

Joe Sheridan, Foynes Airport, 1943 — perfected by Buena Vista Cafe, SF. The cream must float, not blend.

whiskeycoffeecreamhotafter-dinnerclassic
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FINAL ABV
6.9%
DILUTION
25%
TOTAL VOL.
207.0 mL
SERVED
×1

Ingredients

×1 serving
Irish whiskey
spirit
44.4 mL
Demerara syrup (2:1)
sweetener
14.8 mL
Hot brewed coffee
other
118.3 mL
Lightly whipped heavy cream (float)
other
29.6 mL
TOTAL207.0 mL
SERVED (post-dilution)258.8 mL
RATIO BY ROLE
spirit21%
sweetener7%
other71%

How to make it

5 STEPS · ~5 MIN
  1. 01
    Warm the glass
    Pre-warm a heatproof mug with hot water; discard.
  2. 02
    Build
    1.5 oz Irish whiskey, 0.5 oz demerara syrup (2:1) in the mug.
  3. 03
    Top
    4 oz hot coffee. Leave 1 inch of headroom.
  4. 04
    Float
    1 oz lightly whipped cream over the back of a spoon.
  5. 05
    Serve
    Do not stir. Drink the hot coffee through the cool cream.

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