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.
