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56
MY
ROUSES
EVERYDAY
MARCH | APRIL 2016
W
e’re spoiled here on the Gulf Coast. Just over a month
after the last Mardi Gras float rolls by, we have St.
Patrick’s Day parades. If it seems like everyone in
America is Irish on St. Patrick’s Day, there’s good reason (other
than the beer and parades): Americans actually played a role in
creating Irish coffee.
Back in the early 1950s, a plane filled with cold, tired Americans
landed in Limerick, Ireland. The passengers headed straight to the
airport bar. An observant bartender poured them some coffee, and
to warm them up quickly (and show some of that Irish hospitality),
added a splash of Irish whiskey. The weary crowd loved the
drink. One of the passengers asked the bartender if they had just
been served Brazilian coffee, which is made with brandy. The clever
bartender said no, it was Irish coffee, and a classic after-dinner
drink was born.
Irish coffee has evolved a bit since that day in the airport, but here’s
the basic recipe: one cup freshly brewed coffee, one spoonful of
white or brown sugar, one splash Irish whiskey; stir and top with
freshly whipped heavy cream.
Let’s break down the ingredients. First there’s the coffee. Medium
or dark roast. Really, any coffee will do. I like using Rouses medium
roast. It’s robust, smooth and doesn’t overpower the whiskey
Irish coffee
by
Bobby Childs
you’re about to add to it. Plus, it comes in
K-cups. Coffee doesn’t get any easier, or
lazier, depending on your perspective.
Next is arguably the most important
ingredient, Irish whiskey. Before you ask,
yes, it has to be Irish whiskey. After all, this
is an Irish coffee we’re talking about. What
makes Irish whiskey unique? The most
obvious fact is that it’s distilled and aged in Ireland. It’s different
in style from Scotch or most bourbon. It’s typically distilled three
times, unlike Scotch and most American whiskies, which are
usually distilled twice. This extra distillation gives it a lighter style
and a smoother finish, making it perfect for Irish coffee. Jameson or
Bushmill’s will work just fine.
Now I use brown sugar instead of regular
sugar because, frankly, it has more flavor,
and isn’t that what cocktails are all
about? The final ingredient is critical. As
much fun as canned whipped cream is,
make the effort and pick up a pint of
heavy whipping cream, pour some in a
bowl, grab a whisk and go to town. It
doesn’t take long. If you really want
to be fancy, use an Irish coffee mug
— it’s a tall glass mug with short
stem and a foot. And here’s a trick
to adding the cream: Pour it slowly
over the back of a spoon instead of
just adding it to the drink. This way,
the cream floats on top, and it almost
looks like a freshly poured Guinness.
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