Most Irish Coffees are too sweet, too big, and way too unbalanced. Here's how to make a proper one.
The best Irish Coffee I’ve ever had was at the Slane Distillery, about an hour north of Dublin, in what was once a stable for horses and is now a snug bar with spacious booths. Irish Coffee often means a haphazard mixture of booze, cream, and coffee, something close to a hot whiskey milkshake.
Irish Coffee, like so many St. Patrick’s Day culinary standbys, is more Irish-American than Irish. Like many cocktails, the origin story is somewhat murky, but the most popular version claims, after a patron wanted to recreate a popular coffee drink he enjoyed at the Shannon airport. The original cocktail features aged, frothed cream, two sugar cubes, hot coffee, and Irish whiskey, but as the drink spread, different formulations took hold.
Jillian Vose, Irish Coffee expert and beverage director of The Dead Rabbit in Manhattan, notes that using too large a glass is one of the biggest mistakes she sees in making an Irish Coffee. The ideal ratio is one ounce of whiskey to six ounces of coffee—a fairly small serving. “This should be a session drink. Using a large glass makes for a boozy, bitter coffee and under sweetened drink typically,” Vose said. “It'll also get cold halfway through with a larger serve.
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