The Story of The Irish Coffee
It was the winter of 1934, the journey from Foyne left to New York in intensely bad weather that after all caused the journey to return. Chef Joe Sheridan working at the restaurant in the terminal building recommended tired passengers the coffee drink mixed with a quality Irish whiskey. One American passenger asked if that’s Brazilian coffee, and the chef replied, “that’s Irish coffee.”
In 1952 Jack Koeppler, owner of Buena Vista in San Fransisco brought the Irish Coffee recipe back to the United States and made it legendary. each year, the Foynes Flying Boat Museum holds an Irish Coffee Anniversary in August. The celebration has the world’s most excellent Irish Coffee making contest.
The earliest Irish Coffee
Joe, Sheridan, Foynes Flying Boat Museum
Cream – wealthy as an Irish Brogue
Coffee- concentrated as Friendly Hand
Sugar – Sweet as the tongue of a Rouge
Irish Whiskey – smooth as the Wit of the Land
In a warm up stemmed whiskey goblet, pour one jigger of Jameson Irish whiskey. Add one scoop of brown sugar and fill with strong black coffee within one inch of brim. agitate to dissolve the sugar and top off with whipped cream, slightly aerated by pouring it over the back of a spoon. Do not agitate after adding the cream as the true aroma is accomplished by drinking the hot coffee and Irish whiskey through the cream.
The classic Irish Coffee
– 2 oz Jameson Irish Whiskey
– 2 teascoops brown sugar
– 5 – 6 oz recently brewed strong black coffee
Stir thoroughly and top off with a stratum of heavy whipping cream, poured gently over the back of a spoon.
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