About this recipe

A timeless, warming cocktail born at Shannon Airport in 1940s Ireland — strong hot coffee, a generous pour of Irish whiskey, a touch of brown sugar, and a thick crown of lightly whipped cream that melts slowly into the cup. Simple to make, endlessly satisfying, and guaranteed to impress.

Instructions

1. 1

   Warm your irish whiskey coffee glass (Large) (or a sturdy, heat-safe mug) by filling it with very hot water. Let it sit for 30 seconds, then pour out the water and dry quickly. A warm glass keeps the drink hot longer and prevents cracking.

2. 2

   While the glass warms, pour the cold heavy cream into a small mixing bowl. Add the granulated sugar and vanilla extract if using. Using a hand mixer or a whisk, whip the cream until it is just thickened — it should pour slowly and hold a soft ribbon when you lift the whisk, but NOT form stiff peaks.

3. 3

   Add the brown sugar to the warmed glass (Large). Pour in the hot brewed coffee and stir well until the sugar is completely dissolved.

4. 4

   Pour in the irish whiskey and give it one gentle stir to combine.

5. 5

   Hold a large wooden spoon upside down just above the surface of the brewed coffee, with the tip of the spoon touching the inside of the glass (Large). Slowly pour the lightly whipped heavy cream over the back of the spoon so it floats gently on top. Fill to just below the rim. The cream should sit as a distinct, pale layer — do not stir it in.

6. 6

   Serve immediately without a straw. The traditional way to drink irish whiskey coffee is through the cold heavy cream — each sip of hot, whiskey-laced brewed coffee passes through the creamy layer, which is what makes it magical.