St. Patrick’s Day boasts two now-classic libations: green beer and Irish coffee. While both are 20th century inventions, one predates the other by about 30 years and only one is actually Irish. Legend has it that green beer was first served in New York in 1914, while Irish coffee was first served at a small airport in Foynes, County Limerick, Ireland in 1943. While we’d be hard-pressed to turn down a pint of beer, it’s an Irish coffee that really hits the spot.
Start with 1 and 1/2 ounces Irish whiskey and a sugar cube, fill the glass with coffee, then top with whipped cream. If you want a twist, Tim Davin, operations manager of 17 River Grille, recommends adding a few sweet ingredients. “A number of years ago, I was looking through my great-aunt’s recipe book and found her recipe for Irish cream,” he says. “It included Irish whiskey, heavy cream, sweetened condensed milk, espresso powder, dark chocolate syrup and vanilla.”
In a blender, combine 1 pint heavy cream, 1 can sweetened condensed milk, 1 pint Jameson Irish whiskey, 1/2 teaspoon espresso powder, 1 teaspoon vanilla extract, and 1 teaspoon chocolate syrup. Warm a glass with hot water, then pour out the water. Add cream to glass and swirl gently to warm. Add coffee to rim. Once made, the cream can be stored in refrigerator for up to 30 days.
The Case For Irish Coffee
Plus, 17 River Grille's Tim Davin shares the simple recipe.
