RECIPE: CLASSIC IRISH COFFEE

According to the fine Irish folks at Jameson Whiskey, the exact birthplace of Irish coffee is Foynes Airport, County Limerick.

Back then, Foynes was one of the world’s key hubs for transatlantic flights– a major refueling stop where passengers travelling between Europe and North America would pause, refuel and brace themselves for the next leg of the journey.

On one stormy winter night in 1943, a flight bound for North America turned back to Foynes because of brutal weather over the Atlantic. The passengers arrived back wet, cold, tired and in need of something stronger than tea. In the terminal restaurant, head chef Joe Sheridan decided to improvise making the drink with coffee, sugar, Irish whiskey and cream. When someone asked if it was Brazilian coffee, Sheridan replied: “No – that’s Irish coffee.”  Just like that, Irish coffee was invented – and a new Irish classic was born.

If you’re wondering how it came to be popular in America, around 1952, travel writer Stanton Delaplane convinced Jack Koeppler, the owner of the Buena Vista Café in San Francisco, to help him recreate the drink. The Buena Vista became known for it, serving millions of Irish coffees over the decades, all inspired by that first glass at Foynes.

CLASSIC IRISH COFFEE

4-6 ounces hot, strong coffee

1 1/2-2 ounces Irish whiskey

1 1/2-2 teaspoons brown sugar

2 tablespoons heavy cream, beat to soft peaks and floated on top

Directions

Note: Pour hot water into a clear heatproof glass or mug to warm it up so it will not break or crack. Pour it out to mix the drink.

Add the sugar to the warm glass and pour a little of the hot coffee over it, stirring until the sugar is fully dissolved. Add the remaining coffee or until your glass is 2/3 full. Pour in the Irish whiskey and stir.

Lightly whip the heavy cream; I use a milk frother so it is thick but pourable. Pour over the back of a spoon onto the surface of the coffee to create a distinct layer. Serve with a grating of fresh nutmeg if you like.

RECIPE: TRADITIONAL MILK PUNCH

In certain areas of the South, you’ll most certainly find  Milk Punch on the menu for brunch, especially during the Christmas and Mardi Gras seasons. I always make them for Christmas morning and I cannot wait to have Milk Punch when I travel to New Orleans; it is one of my travel traditions. Favorites are from Commander’s Palace and Arnaud’s. The one pictured is from Tableau; so good, I had two.

This recipe can easily be doubled or multiplied for a crowd. For a big batch, pour the ingredients into a gallon container with a lid and shake well. Pour into a chilled silver or glass punch bowl and serve over crushed ice.

TRADITIONAL NEW ORLEANS STYLE MILK PUNCH

INGREDIENTS

Makes 1

1 ½ ounces brandy (brandy is traditional but you may use bourbon if you prefer)

½ ounce dark rum (optional)

2 ounces whole milk

¼ cup heavy cream (omit for a lighter drink)

½ ounce simple syrup* (substitute 1 tablespoon powdered sugar if you don’t have or want to make simple syrup for 1 drink)

1/4  teaspoon vanilla extract

Freshly grated nutmeg

Crushed ice

DIRECTIONS:

Put the brandy, rum, milk, cream, simple syrup, and vanilla into a cocktail shaker filled ½ full with ice. Shake until sugar is completely dissolved.

Strain into glasses of crushed ice. Grate nutmeg over the top and serve.

*To make simple syrup: Add equal parts granulated sugar and water to a pot, bring to a boil, stirring to dissolve the sugar. Once it comes to a boil, immediately remove it from the heat and allow it to cool before using. Store up to 2 weeks in the fridge.