Please make your whisky more widely available in the lancaster/morecambe/carnforth area
Enjoy Irish Coffee: A Whisky-Based Cocktail
The Irish Coffee: a delightful combination of sweet, whisky-laced coffee with whipped cream. Simple, indulgent, and very delicious! I bet you’d add it as one of your “comfort” drinks.
In the early 1940s, a man named Joseph Sheridan had made the best decision anyone could make somewhere in the middle of a notoriously cold country of Ireland. He was the very first person to ever mix the Irish whiskey with rich, black coffee. Legend has it that a flight from Shannon Airport got cancelled and Joseph, the local bartender there, decided to provide the freezing passengers comfort by serving a special drink. And oh, did he lift their spirits up!
Even though the drink was first made in Ireland, it became very popular in San Francisco. Stanton Delaplane, an American travel blogger, drank the airport specialty and immediately fell in love with the drink. After many failed attempts and persuasion with bartenders to float the cream in the same way, the Irish Coffee cocktail was finally crafted and included to the menu of the Buena Vista Café in San Francisco during the early 1950s. As what most people say, the rest is history.
How to Make a Perfect Irish Coffee
There are no top secret ingredients when it comes to making an Irish coffee. But contrary to what most people believe, it is actually not as simple as mixing a shot of whisky to a cup of coffee. It is a well-constructed caffeinated drink that should be made with proper care. Dale DeGroff, a renowned mixologist, believes that the “key” to creating a great Irish coffee is how you treat the cream. According to him, it would be best to hand-whisk the cream so that it has the right amount of stiffness to float beautifully at the top of the coffee and the booze.
The secret would be to make sure that the coffee is very hot and the cream is very cold (and most importantly, carefully whipped at the right amount). Whether you put sugar in your coffee or not, it is important here and not only because of the flavor! Without sugar, the cream will not float the way it should be, so don’t attempt to cut back on it. Once crafted, the drink shouldn’t be stirred; the hot drink must be drunk through its cold cream. Warning: you’ll have a killer mustache after every sip.
The Recipe of the Irish Whisky
- Fill a tall glass with boiling water, leave to stand and pour the water away.
- Carefully whip the cream until there are no bubbles left and it has just started to thicken and formed ribbons beneath the whisk. Place back in the refrigerator.
- Dissolve 2 tablespoons of soft brown sugar in 2 tablespoons of hot water in a pan and boil. Add 1 cup of freshly brewed coffee and stir. Remove from hit and stir in 50 ml of Irish whisky.
- Pour the mixture into the bottom of the pre-heated glass. Take the 50 ml cold unsweetened cream out of the fridge and whisk again. Pour it over the back of the spoon until you hit the rim of the glass to prevent from sinking.
- Add a little nutmeg over the top and serve.
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