Irish Coffee
This spec: The Dead Rabbit, New York (Sean Muldoon and Jack McGarry)
The Irish Coffee is Irish whiskey, demerara syrup and hot filtered coffee in a warmed glass, topped with an inch of barely whipped cream and fresh nutmeg. You drink the hot, sweet coffee through the cold cream. This is The Dead Rabbit's recipe, timed for National Irish Coffee Day.
- GlassIrish coffee glass
- MethodBuilt in the glass
- Ingredients4
Directions
- Warm a stemmed Irish coffee glass with hot water, then empty it.
- Add the whiskey, demerara syrup and hot coffee and stir.
- Float about an inch of barely whipped cream on top, pouring over the back of a spoon.
ToolsJiggerBar spoonIrish coffee glass
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The Irish Coffee was created at the Foynes flying-boat terminal in Ireland in the 1940s, when chef Joe Sheridan served it to cold transatlantic passengers. In 1952 it crossed to San Francisco's Buena Vista Cafe, which made it famous in America. The Dead Rabbit in New York, from Sean Muldoon and Jack McGarry, built its reputation partly on its Irish Coffee.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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