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TOP OF THE
MORNIN' JOE
While Joseph Sheridan of County Limerick is widely recognized as the
originator of Irish coffee, some of the credit should also go to
American aviation pioneer Glenn Hammond Curtis. Without
his development of the pontoons that allowed aircraft to float on
water, heavy Irish cream may have never floated over whiskey and java.
BOEING FLYING BOAT
As all great tales go, it was a cold stormy night when the Pan American
flying boat completed its arduous journey across the North Atlantic to
land at Foynes Port, what today is now Shannon Airport. The tired
passengers were tended to by Mr. Sheridan, the head chef at the port’s
hospitality facility. Joe, recognizing the physical discomfort of his
charges decided to add a bit of Irish fortification to his usual brew.
This stimulating mix of caffeine and alcohol caught on and quickly
gained favor with those traveling through this part of Ireland. A few
short years later renowned travel writer Stanton Delaplane and Jack
Koeppler, then-owner of the famed Buena
Vista in San Francisco would refine the recipe for
the
American palate.
My own tutelage on the makings of Irish coffee came from one James
Mongey of County Meath. While I find no fault with the West Coast procedure, I believe
the recipe poured at Jim Mongey’s Dublin Pub in Morristown, New
Jersey is better suited for those chilly eastern evenings in
March.
THE RECIPE:
· 2 parts Irish Whiskey
· 4 parts coffee
· 1 tablespoon of brown sugar
· 1-2 ounces of heavy cream (Do not whip cream)
Preheat Irish coffee glass with boiling hot water, and then empty.
Add brown sugar, then coffee and stir until sugar is dissolved.
Add whiskey.
Collar the coffee by gently pouring heavy cream over a spoon.
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