Recipe – Irish Coffee

 

Irish Coffee - Speaking Easy Podcast - Cocktails and Home Entertaining - Bartending (1)

Coffee, liquor, whipped cream.

We are all suckers—at least we Americans. Irish Coffee was first created by a bartender at Shannon Airport in Ireland catering to the tastes of American tourists in the 1940s. Oh well, it’s tasty and an excuse to tipple with your first beverage of the morning. It’s also a great pick-me-up after bottomless mimosas.

Like any coffee drink, the variations are endless, and for however many people you are serving there will be n+1 preferences on the proper sweetness, strength, and added flavors. There are also countless ways to make international coffee; an Irish Coffee becomes a French Coffee with a French Roast and Cognac in place of whisky, so on and so forth. Jordan makes his a Kentucky Coffee with bourbon instead of Irish Whisky. Neither Alex nor Jordan uses simple syrup in his coffee, but many recipes call for it, replacing table sugar in a “regular” coffee. Other alcoholic sweeting agents are also used regularly (e.g. Kahlua, Grand Marnier, and Schnapps are common).

Irish Coffee Cream - Speaking Easy Podcast - Cocktails and Home Entertaining - BartendingAlex’s Irish Coffee

  • 2 parts Teeling Irish Whisky
  • 4 parts Café du Monde Coffee & Chicory
  • Homemade super-sweet whipped cream[i]

Method

Brew coffee, pour into coffee mug, pour in bourbon, and stir. Top with a hearty dollop of homemade bourbon vanilla whipped cream.

 

Jordan’s Kentucky Coffee

  • 8 oz. coffee (he prefers coffee full-bodied and a little bitter)
  • 1 ½ oz. cask strength or barrel proof bourbon (something 110 proof or higher)[ii]
  • Homemade bourbon vanilla whipped cream[iii]

Method

Brew coffee, pour into coffee mug, pour in bourbon, and stir. Top with a hearty dollop of homemade bourbon vanilla whipped cream.


 

[i] 2 parts heavy whipping cream, 1 part turbinado sugar—whipped, this will be thicker than regular whipped cream, and oh so delicious.

[ii] Jordan’s “go to” for barrel proof bourbon is Elijah Craig Barrel Proof, which varies in proof depending on the release, but is usually 130+ proof.

[iii] 1 quart heavy whipping cream, 1 tsp. bourbon, 1 tsp. vanilla extract. Combine in a mixing bowl, and whip with a hand mixer (or a whisk and a lot of work), adding sugar to taste as you whip, whip the cream until peaks form—go too far and you’ll have soft butter.

 

So many variations, so many preferences. Tell us how you like your spiked coffee, or better yet, show us on Instagram @speakingeasypodcast