Irish Coffee Cocktail Recipe
Nothing warms a winter night like an Irish Coffee. Hot coffee, a nip of Irish whiskey, and a cool float of cream you sip straight through. It looks fancy but it takes about two minutes.
Ingredients
- Boiling water - 100ml to 120ml
- Espresso - 40ml (a double shot)
- Jameson Irish Whiskey - 60ml (2 Squeezes)
- Brown sugar - 2 tsp
- Lightly whipped cream - enough to float on top
Method
- Pre-warm the glass with hot water for a few minutes, then tip it out.
- Add the brown sugar, pour in about 100ml of boiling water and stir to dissolve.
- Pour in the espresso shot.
- Add the Jameson, then float the cream over the back of a spoon so it sits on top.
- Prefer freshly brewed coffee? Skip the water and espresso and fill with about 150ml to 180ml of hot coffee instead.
Squeeze Tip
The cream is where most people slip up. Whip it just until it thickens but still pours, then float it over the back of a warm spoon. Do not stir. The trick is drinking the hot boozy coffee up through the cold cream.