Irish Coffee Recipe
The Buena Vista does make a damn good Irish coffee.
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Ingredients
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For one serving
Equipment & garnish (optional)
Method
For one serving
Preheat glass
Fill the heatproof Irish coffee glass with hot water to warm it. Let it sit while you prepare the coffee and other components, about 1–2 minutes, then discard the water and dry the inside briefly so it remains hot.
Brew coffee
Brew strong coffee using 0.25 oz of whole beans and 4 oz hot water (or use a strong drip/espresso-strength brew). The target is approximately 3 oz of hot, strong coffee for the cocktail. Keep the coffee hot.
Sweeten and combine
Add 1 tablespoon demerara or brown sugar (or 1 tbsp simple syrup) to the warmed glass. Pour in the 3 oz hot coffee and stir well until the sugar is fully dissolved.
Add whiskey
Pour 1.5 oz Irish whiskey into the hot sweetened coffee and stir gently to combine and to keep the mixture hot. Taste and adjust sweetness if desired (add up to 1/2 tbsp more sugar or simple syrup).
Prepare cream
Pour 2 tablespoons heavy cream into a small chilled bowl. Lightly whip it until it is pourable but slightly thickened (soft peaks are not necessary) — the cream should be loose enough to float when poured over the back of a spoon.
Float the cream
Hold a bar spoon just above the coffee surface (convex side up) and slowly pour the lightly whipped cream over the back of the spoon so it floats on top of the coffee, forming a distinct cream layer.
Garnish and serve
Optionally dust a pinch of freshly grated nutmeg or cocoa powder over the cream. Serve hot without stirring — instruct drinker to sip the hot coffee through the cool cream layer.