On St. Patrick's Day, nothing beats a traditional Irish drink.
But while Irish coffee originated in Ireland during the 1940s, it was Americans who made the drink what it is today. A journalist for the San Francisco Chronicle brought the recipe over and it was later perfected by bartenders.
"The key to making a great Irish coffee is the treatment of the cream," says Jack. "You need to age it for two days, and then whip it when it's cold. This treatment stabilizes the cream so that it stays at the top of the glass when you pour it over the hot coffee."
Using only four main ingredients — simple syrup, whiskey, coffee and liqueur-infused cream — his version of an Irish coffee is easy to make and tastes out-of-this-world!
WATCH: How to Make Irish Coffee
- .75 ounces Demerara syrup (2 parts raw Demerara sugar to 1 part water)
- 1.5 ounces Clontarf Irish Whiskey
- 4 ounces hot coffee
- Brady's Irish Cream liqueur-infused cream (3 parts cream to 1 part Brady's)
- Freshly grated nutmeg
- Pre-heat an Irish coffee goblet or toddy glass. Pour boiling water into glass and let sit for 30 seconds.
- Discard water and add Demerara syrup, Clontarf Irish Whiskey and hot coffee to the glass, leaving room for 1 inch of cream.
- Float 1 inch of the Brady's Irish Cream liqueur-infused cream (3 parts cream to 1 part Brady's) over the top of the drink. Enjoy.