Author Notes
If you're going to make an Irish coffee, you may as well make the version of Irish coffee from the bar that has been named best bar in the world—NYC's The Dead Rabbit—that also happens to be famous for its Irish coffee. There are a couple of versions of their recipe in existence. This is the one I prefer. —fiveandspice
Ingredients
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1.25 ounces
Irish whiskey (they recommend Power's Gold Label or Clontarf 1014)
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4 ounces
hot, but not scalded coffee (about 75°C)
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5/8 ounce
Rich Demerara syrup (combine two parts demerara sugar to one part water and cook until the sugar dissolves; keep until needed)
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1 ounce
heavy cream, softly whipped
Directions
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Add the Irish whiskey to a tall, heat-tolerant glass, preferably an Irish Coffee glass. If you have Irish Coffee glasses I am impressed with you. I use jars. Combine the coffee and 5/8 oz. Demerara syrup separately from the whiskey, then add it to the glass with the whiskey and stir gently.
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Float the whipped cream over the top and grate a bit of nutmeg over the whipped cream. Serve.
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