The Kerryman’s Irish Coffee

The Kerryman | Chicago

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.


Serving: 1

  • 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

  1. Fill a 6-ounce Victorian Irish coffee glass or mug with hot water to heat it.
  2. Discard the water and add all the ingredients except for the heavy cream.
  3. Float the whipped heavy cream on top.
  4. Garnish with freshly grated nutmeg.
Editor's Note

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.