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      HOW DO YOU MAKE AN  .  .  .  IRISH COFFEE small white with green logo
BY CHRIS POH
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 seen in American Public House Review
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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