Jack McGarry, a co-owner of the dead Rabbit bar in Lower Manhattan, is so particular about his Irish coffee that he arranged a search for the best cream available in the Northeast. He settled on Trickling Springs, available at the Stinky Bklyn cheese shop in Brooklyn. But any good cream (and Irish whiskey) will do, as long as you use high-quality, freshly brewed coffee and very cold whipped cream. Making the sugar syrup takes a few more minutes, but pays off in a subtle sweetness.
Ingredients
- 1 cup Demerara sugar
- Heavy cream, preferably Trickling Springs or another high-quality brand
- 1 ½ ounces Irish whiskey, preferably Powers Gold Label
- 4 ounces hot, freshly made coffee
- Dash of ground nutmeg
1 drink
Preparation
- Warm an Irish coffee glass or mug by filling with hot water, then draining.
- Make Demerara syrup: Put the sugar and 1/2 cup water into a small saucepan; place over low heat, stirring until sugar dissolves. Let cool.
- Whip the cream in a cold mixing bowl until it acquires a ropy consistency. Quickly place in refrigerator until needed.
- Build the drink in the warmed glass: put in 1/2 ounce of syrup (store the rest in refrigerator for future drinks), then the whiskey, then the coffee. Gently spoon cream onto the top until cream is at least 3/4 -inch thick; if whipped properly, it should float. Dust with nutmeg.
About 15 minutes
Dining and Cooking