Today is National Irish Coffee Day – the perfect treat to help you warm up on a cold January day! It’s a delicious cocktail that’s sweet, creamy with a nice kick from both the coffee and booze! 

This wonderful concoction was created by Chef Joe Sheridan in 1943 at Shannon Foynes port in County Limerick. Foynes was used as an airbase for transatlantic flights at the time. One day, after a transatlantic flight was cancelled, Joe whipped up something special to cheer up the disappointed passengers. It was a big hit with the passengers and one of them asked “Is this Brazilian coffee?” to which Joe replied “No, that’s Irish coffee” It soon became the welcoming drink at the airport. Joe brought his recipe with him when he went to work in San Francisco and it soon gained popularity in the States and later around the world.


Now that we've learned the history, it's time for the fun part: how to make our own! For this one, we'll be focusing on a whiskey-based approach, but feel free to add in a cream liqueur such as Baileys  or Coole Swan if you want a bit of a creamier hit!


Ingredients


2 tbsp double cream

150ml freshly brewed black coffee

50ml Jameson Black Barrel 

½ - 1 tsp brown sugar

Pinch freshly grated nutmeg


Directions

Step 1

Lightly whip the cream just so it’s slightly thickened, then set aside. 


Step 2

Brew hot coffee then pour into a heatproof glass. Add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg on the top. Serve hot.


We hope you enjoyed our blog post! Be sure to check out our full range of fantastic Irish whiskeys here.  If whiskey isn’t your thing, then be sure to browse our range of cream liqueurs you can add to give your Irish coffee a lovely smooth flavour. 


Tag us on Facebook or Instagram @Irishdrinkshop this #NationalIrishCoffeeDay! We’d love to see your fabulous creations! Slainté!


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