The Irish coffee will be treated differently than the other drinks on the Cocktail Advent Calendar. Almost every other cocktail that we’ve worked with this month we’ve dressed up. We’ve taken a classic not very good cocktail, substituted good ingredients, added a bit of care, and voilà – a much better cocktail. This is not the case for the Irish coffee, this classic will be made exactly the way it’s supposed to be made, because it’s a perfect cocktail.
The original Irish coffee had no Bailey’s, it had no brown sugar, and it had no whipped cream topped with green crème de menthe. The best way to enjoy this cocktail is perfectly as it is written on paper. The only thing to keep in mind that is not written on the original recipe is that when you’re making coffee cocktails it very much helps to make the coffee extra strong and pre-heating the vessel that the cocktail will be poured into is essential. Last month I was in San Francisco at the Gold Dust in Union Square. The legendary $3.50 Irish coffees are served there. People have told me throughout the years that they just want to go there and drink them all day. I never understood why until I had one at 10 in the morning. Being in a dark bar when it’s bright outside, where people are selling rude stories and nude cherubic women are painted on the ceiling is the perfect place to enjoy an Irish coffee.
- 1.5 ounces Irish whiskey
- 4 ounces very strong black coffee
- 2 ounces lightly sweetened whipped cream
There’s a certain type of “drunk in a bar when you’re not supposed to be” aspect to the Irish coffee that I think lends itself to listening to the rat pack. Auld lang syne, by Frank Sinatra I think is the perfect listening choice for drinking an old-style cocktail made just right.
Hope you wait til the end for the good joke