The Irish are distinctly known for their love of good stout and good whiskey, so it’s no surprise that Jack Koeppler, owner of the San Francisco restaurant the Buena Vista in 1952, teamed up with travel writer Stanton Delaplane to try to recreate a tasty drink the former had during a pass-through at Ireland’s Shannon Airport.
The delicious coffee recipe featured Irish whiskey and cream, and is still served at the restaurant today. These two are often credited for bringing Irish coffee as we know it now to America. Boy, are we glad they did!
With its dark coffee flavor and sweet brown sugar, it almost tastes like chocolate. Add whiskey and top it with whipped cream to create a warming and smooth cocktail coffee, great for a cool night. It’s a great accompaniment to serve alongside dessert, too.
- 6 ounces dark brewed coffee
- 1 1/2 ounces Irish whiskey
- 1 Tablespoon light brown sugar
- Whipped cream
- Place Irish whiskey and brown sugar in a mug.
- Add coffee to mug and stir. Top with whipped cream.