Please welcome Passionate Cook Anna Alexander to the Cafe!
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The leaves are falling and the skies are getting gray which means it’s approaching my favorite time of the year. Irish coffee season.
Of course, I can enjoy a warm fragrant Irish coffee anytime, but there’s something about settling down at the computer with a steaming mug of whiskey-caffeine goodness while the rain is coming down outside that makes me feel like a “real” writer. It’s cozy. It’s decadent. It warms you from the inside out.
One of the best birthday presents I ever received was a an Irish coffee kit, including the glass mugs, Jameson Whiskey and the recipe from the Buena Vista restaurant in San Francisco, the birthplace of the modern Irish coffee. They’ve been using the below recipe since 1952.
Freshly brewed coffee
2 sugar cubes
2oz. Blended Irish Whiskey
Slightly whipped cream- meaning thick but in no way will it hold a peak
The key is to warm the mugs ahead of time so your coffee doesn’t immediately chill. Drop the sugar cubes into the coffee and once dissolved add the whiskey. On the Buena Vista’s website they demonstrate how to layer on the cream at the end.
If you will be enjoying this beverage with your dessert, especially if you will be having my Lip Lickin’ Lemon Tartlets from the Passionate Cooks cookbook on page 210, I suggest scaling back the amount of sugar to one cube.
Coffee, whiskey and dessert. My idea of a perfect epicurean moment.
Filed Under: Cafe News