Courtesy of Hudson Hub Times,
"Coffee, Irish whiskey, and cream.
Taken separately they're a tasty trio. But combine them just the
right way and in just the right proportions and they get even better,
transforming into a drink that can perk up the grayest day.
We're talking Irish coffee, of course, a drink that's especially
popular around St. Patrick's Day, but good any time you want to add some
zing to your caffeine.
The secret, says Larry Silva, general manager of the Buena Vista Cafe
in San Francisco -- which serves up 2,000 Irish coffees a day -- is how
you put the drink together.
At the Buena Vista -- the original source of the drink in the U.S. --
Irish coffee starts with a stemmed, 6-ounce glass that's been preheated
with hot water. And both of those elements are critical. A bigger or
smaller glass would throw off the coffee-booze balance. A cold glass
results in a tepid cocktail. There was a bit of a hitch a few years back
when Libbey Glass stopped making the type the Buena Vista uses. Silva
had to scramble to find another source but, happily, Libbey has since
reinstated the product.
For a touch of sweetness, the Buena Vista recipe adds two cubes of
sugar, though other recipes call for brown sugar. The cream, meanwhile,
should be fresh and just slightly whipped -- nothing from an aerosol
can.
As for the whiskey, the Buena Vista is currently using Tullamore Dew.
In general, what you are seeking is a smooth whiskey that won't fight
with the other flavors, says Silva. This isn't the time to pull out that
peaty Scotch. But don't be afraid to use something good.
"Using a premium spirit elevates any cocktail," says John Concannon, a
California vintner who has teamed with Ireland's Cooley Distillery to
develop Concannon Irish Whiskey, which also makes a good Irish coffee.
The whiskey, made and aged in Ireland, is matured in bourbon barrels,
then finished off with some time in wine barrels that have been used to
age Concannon Vineyard's flagship petite sirah wine. "Because of the
unique barrel finishing in the distilling process, Concannon has a
complexity and character all its own, making for a one-of-a-kind Irish
coffee experience," Concannon said via email.
Though it seems likely that people have been introducing a drop or
two of whiskey into coffee for a while, the drink as a cocktail was
popularized in Ireland at the Foynes port, precursor to Shannon Airport,
in the 1940s when chef Joe Sheridan decided to pep up some coffee with
Irish whiskey to cheer chilly travelers. The drink was much appreciated
and one of the passengers is said to have asked, "Was that Brazilian
coffee?" Sheridan jokingly answered, "No, that was Irish Coffee," and a
tradition was born.
San Francisco newspaperman Stanton Delaplane tried the coffee while
flying from Shannon Airport in 1952 and on his return got together with
Jack Koeppler, then-owner of the Buena Vista, to recreate the drink. The
trickiest part was getting the cream to float on top, something that
was solved by whipping the cream just a bit, then pouring it carefully
over the back of a spoon into the cup.
St. Patrick's Day has a special resonance for Concannon since his
great-grandfather and winery founder, James Concannon, was born on March
17 in the Aran islands off the coast of Ireland. The winery, based in
the Livermore Valley region east of San Francisco, will be celebrating
this year with traditional, live Irish music and a toast (with wine) to
their founder.
And they'll be busy at the Buena Vista, too. Last year, thirsty revelers sucked down 3,640 Irish coffees.
Take that, green beer.
Looking to brew a little Irish cheer yourself this St. Patrick's Day? Try this classic recipe, or the chocolate-laced variation.
___
IRISH COFFEE
Depending on which version of the "original" Irish coffee you
subscribe to, it is sweetened with either 2 sugar cubes or 1 teaspoon
brown sugar. For a rich and chocolaty take on Irish coffee, stir 2
tablespoons of milk chocolate bits into the coffee at the same time as
the sugar. Once the chocolate bits have melted, proceed with the recipe.
Start to finish: 5 minutes
Servings: 1
Boiling water
Hot coffee
2 sugar cubes or 1 teaspoon brown sugar
1 1/2 ounces Irish whiskey
1/4 cup heavy or whipping cream, lightly beaten (but still pourable)
Fill a large coffee cup with boiling water to preheat it. Let it stand for about 1 minute, then empty the glass.
Fill the glass three-quarters full with hot coffee. Add the sugar, then stir until dissolved. Stir in the whiskey.
Top the coffee-whiskey blend with the lightly whipped cream. To do
this, hold an overturned spoon over the coffee, then slowly pour the
cream over it. The goal is for the cream to float on top of the coffee;
do not mix it in. Part of the Irish coffee experience is drinking the
hot coffee through a layer of cool cream.
(Recipe adapted from The Buena Vista Cafe, San Francisco)"
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