I had never tasted an Irish coffee until a business trip to Napa Valley, We were meeting other people who were there from different parts of the country. My seasoned traveling friend suggested we all meet at Buena Vista Cafe, in downtown San Francisco–a legendary establishment. The cafe sits above Fisherman’s Wharf, overlooking the bay, with a cable car stop right outside the door They’ve been serving Irish coffee since the fifties, and to see them still follow the same method is quite the show, making rows upon rows of the drink at the same time. Since then it’s been a traditional stop for me!
Ever since then, Irish coffee has been not only my St. Patrick’s Day cocktail of choice, but it’s also a great winter warmer. This is a slight variation on the Buena Vista recipe (espresso versus coffee.) Enjoy!
- 1 cup espresso
- 2 Tbsp. Jameson Irish Whiskey
- 1 Tbsp. brown sugar
- 1/2 cup heavy cream
- Fill glasses with hot water and let stand. (To warm glass.)
- Whisk the heavy cream until it starts to thicken, but is still very pourable. Set aside.
- Discard water, and add whiskey and sugar to the glass.
- Pour the espresso in and gently swirl it to mix the sugar and whiskey through.
- Take a teaspoon and turn it upside down placing it directly over the espresso.
- Slowly pour the cream onto the back of the spoon letting it “float” on the top of the espresso.
- Serve at once while still hot.
- Garnish with coffee beans
Jameson Irish Whiskey is the most popular to use. Jameson does have a newer item that would add a little twist–Jameson Caskmates Stout Edition is Jameson Irish Whiskey that’s triple-distilled, blended Irish whiskey that’s been finished in Irish craft beer-seasoned barrels.
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