Feeling Frosty? Warm Up With Three Delicious Irish Coffee Recipes
Need a piping-hot drink to provide some much-needed heat this wintry season? You’ll need the luck of the Irish — or at least a really good Irish coffee recipe.
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The Irish coffee, one of the most famous Irish whiskey drinks ever created, isn’t exactly a new concept among those seeking to imbibe a hot cocktail. Legend has it that the drink was invented in 1942 in the small Irish town of Foynes, when a young chef named Joe Sheridan decided to add Irish whiskey, a touch of brown sugar, and freshly whipped cream to freshly brewed coffee. He created this boozy treat to warm up cold and tired passengers traveling in the middle of a notoriously frosty season, and the rest, as they say, is history.
While Irish coffee is nearly fool-proof — most recipes only use a few simple ingredients that all happen to be wonderfully delicious when paired together — mixologists are still discovering new ways to add their take on this beloved classic.
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If you’re feeling just as chilly as those original Foynes passengers were, try whipping up your very own Irish coffee from the comfort of home. Below, three renowned mixologists reveal their tantalizing techniques for how anyone, including you, can add your own delicious twist to this feel-good, worldly concoction:
The Late Late Irish Coffee
1 oz. Irish whiskey (bartender used Jameson Black Barrel)
.5 oz. mezcal (bartender used Ilegal Mezcal Joven)
.5 oz. espresso liqueur (bartender used Grind Espresso Shot Rum Liqueur)
4 oz. hot coffee (bartender used house blend with Intelligentsia Coffee)
Shaved Irish chocolate (bartender used Cadbury)
Fresh whipped cream
Fresh Whipped Cream:
2 oz. heavy cream
2 oz. simple syrup
1 spoonful espresso liqueur (bartender used Grind Espresso Shot Rum Liqueur)
First, make fresh whipped cream by combining heavy cream, simple syrup and spoonful of espresso liqueur. Whisk until slightly thickened. Set aside.
Build drink by adding Irish whiskey, mezcal, espresso liqueor, and black coffee in a coffee glass, leaving room for whipped cream.
Add one spoonful of whipped cream on top of cocktail. Garnish with shaved chocolate.
(Created by Seth Allen of The Late Late in New York City. (Photo Credit: Jessie Gibson))
Hope Street Brew
1.5 oz. Irish whiskey (bartender used Tullamore DEW)
.75 oz. simple syrup
4 oz. freshly brewed coffee
Freshly grated nutmeg
Add whiskey, coffee and simple syrup to a heated mug.
Put a few ounces of heavy cream in a shaker tin with a strainer, and shake for a full minute.
Layer cream on top. Garnish with freshly grated nutmeg.
(Served at Belle Shoals in New York City.)
The VNYL Irish Coffee
3-4 oz. heavy cream
1 oz. Irish whiskey (bartender used Jameson)
0.5 oz. cinnamon/cardamom syrup (ingredients to follow)
4 oz. hot coffee (bartender used Intelligentsia)
Cinnamon/Cardamom Demerara Syrup:
2 cardamom pods
1 cinnamon stick
125 g. water
250 g. demerara sugar
Begin by making the syrup. Crush the cinnamon and cardamom, and place in a pan with the water and sugar. Bring to boil, then reduce heat to a simmer. Simmer for 5 minutes, then remove from heat and let cool. Keep in the fridge in a covered container until needed.
In a glass bowl take approximately 3-4 oz. of heavy cream and whisk briskly until the cream thickens. Set to side.
In an Irish coffee glass, add whiskey, syrup and coffee. Stir well until the syrup is dissolved. Pour a bit of the cream over the back of a spoon to "float" the cream on to the surface of the coffee, so it floats evenly on top. Serve immediately.
(Created by Gareth Howells of The VNYL in New York City. (Photo Credit: Oleg March))
Bartender Paul Nolan tops off a 15-gallon goblet of Irish Coffee at the Buena Vista Cafe in San Francisco, on Monday, Nov. 10, 2008. The large drink was made to celebrate Irish Coffee first being poured in America at the historic bar. (Photo Credit: AP)