It was invented at the Foynes airport bar in County Limerick in Ireland in 1943. The bartender was Joe Sheridan. For the full story visit https://giuseppegentablog.com (which I liked a lot). For the preparation you need: brown sugar, long enough coffee, Irish whiskey and milk cream or whipping cream.
I stick to the IBA recipe shown below
- 4 cl Irish whiskey
- 9 cl Hot coffee
- 3 cl Fresh cream
- 1 teaspoon of brown sugar
- Warm the Irish whiskey over a burner. Pour into the glass (for hot drink) hot coffee, and add a teaspoon of sugar. Float Cream on top.
First of all it is advisable to use the special glasses to be sure that they can withstand the heat and do not break during preparation or service, causing very unpleasant situations. If you use other glasses, test their limit on heat resistance first or insert a teaspoon while preparing it (which must be removed before pouring the cream), so the excessive heat of the whiskey and hot coffee will be absorbed. whiskey, use the steam wand to heat and dissolve the sugar in the distillate, you can use a saucepan on a stove if you don't have a coffee machine; prepare a coffee long enough that originally should not have our beautiful cream so as not to stain the cream as you can see in the video, it should be a filter coffee or prepared with mocha. Add it to the whiskey, then shake the cream, a little, just to let it incorporate a little air and pour it on the mixture helping you with the back of the barspoon so that it can remain in suspension. Done. I serve it as seen in the video.
If the video has helped to clarify any doubts, offer me a coffee, I would be grateful to you for encouraging me to continue this online course. Thanks !!