Recipe

• 1.5oz Irish whiskey (I used Jameson)
• 4oz hot fresh brewed strong coffee
• 1-2 sugar cubes (1 cube = ~1 tsp)
• Lightly thickened heavy cream (should still be pourable with no stiff peaks – this is easy to do by shaking up cream in a mason jar until thickened)

Dissolve the sugar cubes in the coffee. Add the whiskey and gently stir to combine. Float the cream over the drink by gently pouring over a barspoon. Finish with a dusting of freshly grated nutmeg.

About

The Irish Coffee was introduced to the US in 1952 by the folks at The Buena Vista cafe in San Francisco. Since then, it’s definitely made its mark in popular culture, though unfortunately its original deliciously balanced recipe has not, with versions often calling for things like Irish cream/Baileys, whipped cream, Kahlua, and other unnecessary ingredients that make the drink a sugarbomb. I’ll take some boozy coffee for brunch and save the dessert for later.