Tied for top honors in our recent blind tasting of Irish Coffees, this recipe from The Kerryman in Chicago is archetypal, calling on one and a half ounces of Irish whiskey, three ounces of hot coffee and half an ounce of demerara syrup. A dusting of fresh nutmeg on top of the finished drink sets it apart from similar recipes.
- 1 1/2 ounces Irish whiskey, preferably Jameson
- 3 ounces hot coffee
- 1/2 ounce demerara syrup (1:1, demerara sugar:water)
- 1 ounce whipped heavy cream (see Editor's Note)
Garnish: freshly grated nutmeg
- Fill a 6-ounce Victorian Irish coffee glass or mug with hot water to heat it.
- Discard the water and add all the ingredients except for the heavy cream.
- Float the whipped heavy cream on top.
- Garnish with freshly grated nutmeg.
Whipped Heavy Cream:
Hand whip or dry shake the cream until it reaches a consistency that will float. If it's not thick enough it will sink; if it's too thick it won't float properly. It should be thick, but still pourable.