At your average bar, the Irish Coffee’s components generally aren’t contemplated, they are merely assembled. The coffee? Probably burnt and definitely stale, left neglected on a hot plate and poured from a pot that probably hasn’t been washed since the bar opened. The whiskey? Just keep it Irish. The cream? Whatever. But at New York City’s the Dead Rabbit, the Irish Coffee is a matter of national pride.
In the New York Times, Robert Simonson talks with the bar’s owners Jack McGarry and Sean Muldoon—both of them Irishmen—about the pains they’ve gone through to recreate their home country’s cocktail, which involves a hunt for the perfect cream. [New York Times]