David Thornton
Irish Coffee was perfected by Joe Sheridan at Foynes airbase in Ireland in the 1940s, served to cold, weary transatlantic passengers. It was later popularised in America at the Buena Vista Cafe in San Francisco, which still serves over 2,000 a day.
The Cream Float
The cream should be lightly whipped — not stiff peaks, but thick enough to float on the coffee. You drink the hot coffee through the cold cream, creating a wonderful temperature contrast.
Getting It Right
Use freshly brewed hot coffee (not espresso), quality Irish whiskey (Jameson, Powers, or Tullamore DEW), and brown sugar (not white). The glass should be warmed first to keep everything hot.
