Irish Coffee Recipe
paddy’s irish whiskey, brown sugar, talisman ‘pato blend’ coffee, whipped cream, cinnamon
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Ingredients
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Cocktail
Garnish & optional
Method
Cocktail
Dissolve sugar
Add 1 tablespoon packed brown sugar to the warmed glass.
Add whiskey
Pour 2 fl. oz. Paddy's Irish Whiskey into the glass over the brown sugar.
Add hot coffee and dissolve sugar
Pour 6 fl. oz. freshly brewed, very hot Talisman 'Pato Blend' coffee into the glass. Stir briskly with a bar spoon until brown sugar is fully dissolved (about 10–15 seconds).
Whip cream
Lightly whip 2 tablespoons heavy cream to soft, pourable peaks — it should be viscous but still pourable. Do not overwhip; you want it to float on the coffee.
Float cream
Hold a spoon so that the back of the spoon is just above the coffee surface and slowly pour the whipped cream over the back of the spoon so it gently floats and forms a distinct layer on top of the coffee.
Finish and serve
Sprinkle 1 teaspoon ground cinnamon evenly over the cream. Optionally add a few whole coffee beans on top and a light dusting (about 1/4 teaspoon) of freshly grated nutmeg. Serve immediately with a long-handled spoon; instruct guests to sip the hot coffee through the cream.