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
Rich Demerara syrup (combine two parts demerara sugar to one part water and cook until the sugar dissolves; keep until needed)
heavy cream, softly whipped
In This Recipe
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.
Float the whipped cream over the top and grate a bit of nutmeg over the whipped cream. Serve.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.