On St. Patrick's Day, everyone is Irish, and we're extending that idea one step further with one of the greatest drinks ever mixed; Irish Coffee.
The origins of Irish Coffee are surprisingly recent. The beverage was created in the winter of 1943 by Joe Sheridan, chef at Foynes Port near Limerick, Ireland. Foynes Port was an airbase housing transatlantic flights, usually only reserved for quick layovers.
One cold and dreary night, a flight was redirected to Foynes. Chef Sheridan concocted a warm, flavorful drink to cheer up the weary travelers. The rest, as they say, is history.
To celebrate the spirit of the Irish, our Village Partners at Quality Coffee Crew have whipped up the Ultimate Irish Coffee, a fiercely delightful concoction made with your choice of our Legend Dark Roast or Nordico Medium Roast and Young American Bourbon by Resurgent Spirits. It's sure to warm your body, spirits, and have your eyes smiling. Bottoms up!
Ultimate Irish Coffee
- 18g of coffee/espresso beans ground between fine and extra fine
- One Village Legend Dark Roast or Nordico Medium Roast based on preference
- 9 ml of unsulphured molasses,
- 5 grams of dark brown sugar
- 36ml or 1.5 oz of Resurgent Young American Bourbon whiskey
Start by filling your moka pot with cold filtered water right below the relief valve or the line marked inside your pot. Brew on medium heat until finished.
Right before the espresso is done, heat your glass with hot water and dump out the coffee.
Start with your molasses in the bottom of your glass, followed by the 5 grams of sugar. Add 1.5 oz of Resurgent Young American Bourbon whiskey and mix well to dissolve the brown sugar.
Add in your coffee, leaving space at the top of your glass for cream.
(Using the back of a spoon over the top of your glass) slowly pour the lightly whipped cream on the back of the spoon, allowing it to fall into your glass, floating on top of the Irish Coffee filling just to the brim.
Garnish with nutmeg, cinnamon and brown sugar mix and clover sprouts.
This is a rough estimate I usually make this recipe based off looks and my own personal taste, which is balanced between taste of chocolate sweetness. I like it to be light and creamy.
- 5 tablespoons cocoa powder
- To taste confections sugar I used about 2 tablespoons
- 1/2 cup of heavy whipping cream
- Add all ingredients in a medium cold metal bowl using a balloon whisk, whip until cream becomes slightly thick but still loose enough to pour like a runny whipped cream. Enjoy!