IRISH COFFEE

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.”

Irish Coffee

INGREDIENTS

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

Demerara Sugar Syrup

INGREDIENTS

2 Cups granulated Demerara Sugar
2 Cups water

INSTRUCTIONS

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.

“Dead Rabbit Drinks Manual,” (c) 2015 by Sean Muldoon and Jack McGarry. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.