Into a stemmed glass,
put two (2) teaspoonfuls of sugar, preferably brown;
add one-third (1/3) Irish Whiskey and
two-thirds (2/3) really hot, really strong black coffee, preferably freshly brewed, not instant.
The glass should be filled with this mixture to within half an inch (1cm) of the brim.
Stir well at this point to ensure all of the sugar is dissolved, and
then carefully float over the back of a spoon a collar of lightly-whipped cream,
so that the cream floats on the top of the coffee and whiskey.
Do not stir any more.
Serve the drink without a spoon or a straw,
as part of the pleasure comes from sipping the hot coffee and whiskey through the cool cream.
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This recipe was printed from BARTENDER Magazine.
For the largest source of bartending information
please visit us at: http://www.Bartender.com
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(or go to your upper taskbar, select File and then Print from the menu)
Please remember: Not to drink in excess. Moderation is the key word. Cheers!
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