This classic Irish coffee recipe comes to us via Dutch Kills, a bar in Long Island City, New York. The warm cocktail was supposedly popularized in the 1940s by Joseph Sheridan, a chef in the port city of Foynes, Ireland. In 1952, Irish coffee was introduced to San Francisco by the Buena Vista Cafe. Sheridan’s recipe went as follows: Cream – rich as an Irish brogue; Coffee – strong as a friendly hand; Sugar – sweet as the tongue of a rogue; Irish whiskey – smooth as the wit of the land.
Enjoy a warm toddy–style Irish coffee with a slice of Chocolate-Whiskey Cake.
What to buy: Powers or Jameson Irish Whiskey is recommended. In a pinch, añejo or Jamaican rum, tequila reposado, and bourbon are acceptable substitutes.
This drink was featured as part of our St. Patrick’s Day Recipes slideshow.