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Irish coffee was invented and named by a chef named, Joe Sheridan. Upon meeting a group of American passengers who had just disembarked from a boat trip on a frigid winter evening, Sheridan added whiskey to their coffee to warm them. When asked if they were being served Brazilian coffee, Sheridan told them it was “Irish coffee.”
1/2 Ounce Demerara Sugar Syrup, recipe follows
1 1/2 Ounces Powers Gold Label Irish Whiskey
4 Ounces hot Filtered Coffee
1 Ounce whipped Heavy Cream, for garnish
Fresh nutmeg, grated, for garnish
2 Cups granulated Demerara Sugar
2 Cups water
Combine the sugar and water in a medium saucepan over medium heat, but do not boil.
Slowly stir to dissolve the sugar.
When the syrup has thickened, remove from the heat.
Use a funnel to pour into bottles.
The syrup will keep for 2 to 3 weeks in the refrigerator.
Add all the ingredients, except the garnish, to an Irish coffee glass.
Float an inch of whipped cream on top. Garnish with freshly grated nutmeg.