Winter has arrived – Irish Coffee anyone?

Posted by:strictlycoffee onMay 3, 2012

Winter is fast approaching in the Cape, shorter days and longer evenings lend themselves to warm fire places and warm drinks. One that has been with us for a long time is the humble Irish Coffee. Below is the tale of how this humble drink came into being and has crept into our hearts – and tummies …

The tale of Irish Coffee

According to legend the humble Irish Coffee had it’s origins in the Port of Foyne, a busy air traffic point between Europe and United States in the 1930s and 1940s, carrying a diverse range of people from refugees to Royal Family members. It was here in the winter of 1934, that a  flight from Foyne left to New York in extremely bad weather. Battling the elements the  flight eventually had to turn around.  Chef Joe Sheridan working at the airport restaurant in the terminal building offered tired passengers the coffee drink mixed with Irish whiskey. One American passenger asked the chef  if it was Brazilian coffee, and the chef answered, “No, 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 famous. Every year, the Foynes Flying Boat Museum holds an Irish Coffee Festival in August. Where the world’s best Irish Coffee is judged
Below is  the traditional recipe for The Original Irish Coffee

  • Cream – Rich as an Irish Brogue
  • Coffee- Strong as Friendly Hand
  • Sugar – Sweet as the tongue of a Rouge
  • Irish Whiskey – smooth as the Wit of the LandIn a warm stemmed whiskey goblet, pour one tot of Irish whiskey. Add one spoon of brown sugar and fill with strong black coffee within one inch of brim. Stir to dissolve the sugar and top off with whipped cream, slightly aerated by pouring it over the back of a spoon. Do not stir after adding the cream as the true flavor is obtained by drinking the hot coffee and Irish whiskey through the cream.

    Classic Irish Coffee
    – 2 oz Irish Whiskey
    – 2 teaspoons brown sugar
    – 5 – 6 oz freshly brewed strong black coffee

    Stir thoroughly and top off with a layer of heavy whipping cream, poured gently over the back of a spoon.

    Hot Irish Monk
    – 2 oz Irish Whiskey
    – 1 oz Frangelico hazelnut liqueur
    – 4 oz hot chocolate

    Stir thoroughly and add a thick cap of whipped cream; sprinkle with chopped, toasted hazelnuts.

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