Here’s the original Irish Coffee recipe for purists. It was created by the chef at the Shannon Airport in 1943 to keep snowed-in patrons warm.
The history of the original Irish Coffee recipe.
In 1943 Brendan O’Regan opened a restaurant and coffee shop in the Shannon Airport considered one of the best restaurants in Ireland at the time.
His chef was Joe Sheridan.
One wintry night a Boeing 314 Clipper flying boat enroute to New York had to return to the Foynes airport due to bad weather.
Sheridan added a little Irish whiskey to their coffee to help warm them up. One of the passengers who enjoyed it asked him if it was Brazilian coffee. “No – that’s Irish Coffee” he jokingly responded, and it’s been called that ever since.
For more of the story visit the Foynes Flying Boat Museum.
The original Foyne’s Irish Coffee recipe.
- 1 c freshly brewed coffee
- 1 tsp brown sugar
- 1 jugger (1.5 oz) Irish whiskey
- 1 oz heavy cream, slightly whipped
- Fill a large stemmed coffee cup or Irish cream glass with boiling water to preheat it. Let it stand for few seconds, then empty the glass.
- Fill glass 3/4 full with coffee. Add 1 teaspoon of brown sugar and stir until dissolved.
- Add a jigger of whiskey. Stir.
- Slightly whip the cream with a fork, just to thicken it but it is still pourable.
- Holding the spoon upside down over the glass, slowly pour lightly whipped cream over the back of the spoon so it floats on top of the coffee. Do not stir.
If you’d like to add a chocolate touch, stir 2 tablespoons of milk chocolate chips with the sugar until dissolved. Sprinkle chocolate dust on top of whipped cream.
Want more? Compare it to the American Buena Vista recipe.
A Pulitzer Prize winner tasted an Irish Coffee at the Shannon Airport and knew he had to have them in America. He teamed up with Buena Vista Cafe’s owner, Jack Koeppler who was more than happy to accommodate his friend’s wish. After several tries and much research they created their own recipe.
Try the recipe and compare it to the traditional!
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