Irish Coffee

Recipe from Jack McGarry

Adapted by Robert Simonson

Irish Coffee
Barton Silverman/The New York Times
Total Time
About 15 minutes
Rating
4(93)
Notes
Read community notes

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. —Robert Simonson

Featured in: Good Irish Coffee Starts With the Cow

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Ingredients

Yield:1 drink
  • 1cup Demerara sugar
  • Heavy cream, preferably Trickling Springs or another high-quality brand
  • 1½ounces Irish whiskey, preferably Powers Gold Label
  • 4ounces hot, freshly made coffee
  • Dash of ground nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

690 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 143 grams carbohydrates; 0 grams dietary fiber; 141 grams sugars; 1 gram protein; 45 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Warm an Irish coffee glass or mug by filling with hot water, then draining.

  2. Step 2

    Make Demerara syrup: Put the sugar and ½ cup water into a small saucepan; place over low heat, stirring until sugar dissolves. Let cool.

  3. Step 3

    Whip the cream in a cold mixing bowl until it acquires a ropy consistency. Quickly place in refrigerator until needed.

  4. Step 4

    Build the drink in the warmed glass: put in ½ 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 ¾ -inch thick; if whipped properly, it should float. Dust with nutmeg.

Ratings

4 out of 5
93 user ratings
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Private Notes

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Cooking Notes

Tony Magee

Hold the whiskey back and pour it through the cream instead of pouring it into the coffee before adding the cream. Then dip a spoon through the cream into the coffee and sample. You'll end up eating all the cream before you even take a taste from the cup...

A K

May need a new cream recommendation since the Trickling Springs fraud judgment.

mary

Just like the Irish coffee my Irish Catholic mother and Church of Ireland father used to make. They good cream is key-layered and NOT whipped

Tanya

I have actually tries it yesterday at Dead Rabbit!! Its exactly as described - we saw them make it.. it was ridiculously delicious!!!

jkatep

Looks like the unbeatable and famous original Irish coffee from the Buena Vista in San Francisco. Will definitely try this to see how it compares! Great way to start a day off.

Nancy

Delicious!

Tony Magee

Hold the whiskey back and pour it through the cream instead of pouring it into the coffee before adding the cream. Then dip a spoon through the cream into the coffee and sample. You'll end up eating all the cream before you even take a taste from the cup...

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Credits

From Jack McGarry, the Dead Rabbit, New York

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