Irish Coffee
Cream- rich as an Irish brogue
Coffee- strong as a friendly hand
Sugar- sweet as the tongue of a rogue
Whiskey- smooth as the wit of the land
Chef Joe Sheridan first blended these ingredients in 1943 to serve weary ocean-liner passengers traveling from the U.S. to Limerick. It's been a favorite ever since.
1 t. light brown or demerara sugar
Hot strong black coffee
1 jigger Irish whiskey
1 to 2 T. unsweetened whipped cream
Heat a stemmed mug or whiskey goblet by filling with hot water. Empty; add sugar and enough hot black coffee to dissolve the sugar. Stir well. Add the whiskey and fill the glass to within 1/2 to 1" of the rim with more hot black coffee. Float the cream on top; do NOT mix! Sip the hot whiskey-laced coffee through the cream.
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Baking
