For the times when Irish Coffee Cupcakes just aren’t strong enough, this classic recipe always pleases. The chef Joe Sheridan created this cocktail in the winter of 1943 while working at a restaurant based out of Foynes air base near Limerick, Ireland. One evening, when a passenger plane had to turn back to Foynes due to a winter storm, Sheridan whipped up this drink to warm up the weary travelers. Legend has it that when an American asked if what they were drinking was Brazillian coffee, Sheridan told him “No, that's Irish coffee," adorning this cocktail with the name it would further be known by.
To make this delectable cocktail, you have to start with the perfect cup of coffee. Decaffeinated coffee is ideal for late-night warm-ups with this drink. To get the strong, rich coffee of authentic Irish Coffee, use freshly ground dark-roasted roasted beans in a pour-over or french press.
In this version, both brown and white sugar are used to sweeten the coffee. The small amount of molasses in the brown sugar makes all the difference in bringing out the warm, caramelly sweetness of the coffee.
Making your own whipped cream elevates this drink to another level of deliciousness and takes very little effort on your part. All you need is cold heavy whipping cream or heavy cream. Simply use a hand mixer or a stand mixer with a whisk attachment and whip the cream at medium speed until you reach your desired consistency. Firm peaks typically take between 8 and 9 minutes to form.
Another tip to really spoil yourself or your guests is to use preheated glasses or mugs for this cocktail. Not only will preheating your drink vessels keep the drink hot for longer, but it also helps marry the ingredients and pull out the best flavor. To do this, simply pour hot water into your cups while you brew your coffee and discard it before assembling the drink.