One of the most beloved Irish Coffees in New York, St. John Frizell’s recipe was one of only two in our recent blind tasting to call on fresh espresso rather than coffee. It tied for first place with the recipe from The Kerryman in Chicago.
- 1 1/2 ounces Irish whiskey, preferably Powers Gold Label Irish Whiskey
- 1 ounce simple syrup
- 1 shot espresso
- whipped heavy cream, to top (see Editor's Note)
Garnish: freshly grated cinnamon
- Add the whiskey and simple syrup into a mixing tin.
- Add a small amount of boiling water to an 11-ounce mug to heat it, and nestle the tin in the mug so that the tin heats as well.
- Dump the water out of the mug, add the whiskey-sugar mixture and top with boiling water to about 1 inch below the rim of the glass.
- Pour the espresso shot directly into the mug.
- Float the cream on top and garnish with freshly grated cinnamon.
Whipped Heavy Cream:
Pour several ounces of heavy cream into a mixing tin. Dry shake without ice until the cream begins to thicken, but is still pourable.