The modern twist on this drink began in 1942 when Joe Sheridan, head chef at the Foynes Airbase Flying boat terminal in County Limerick added whiskey to a group of American passengers' coffee to warm them after a failed Atlantic crossing due to bad weather. And when the passengers asked if they were being served Brazilian coffee, Sheridan told them it was "Irish coffee".

Ingredients

1½ ounces Irish Whiskey
1 tablespoon sugar
¼ cup hot coffee
heavy whipping cream or shipped cream

Preparation

Combine first three ingredients in a warm mug, stirring to combine. Float cream on top by slowly pouring it over the rounded side of a spoon; don't mix. Or top with a large dollop of whipped cream.