Irish Coffee
Café Irlandais
材料
- Irish Whiskey 1 1/2 oz
- Coffee 8 oz
- Sugar 1 tsp
- Whipped cream 1 tblsp
手順
Heat the coffee, whiskey and sugar; do not boil. Pour into glass and top with cream; serve hot.
アイリッシュコーヒーは熱いコーヒー、アイリッシュウイスキー、砂糖に軽く泡立てたクリームの層を乗せ、混ぜて飲むのではなくクリームを通して飲むIBAコンテンポラリークラシックです。下の温かく苦いコーヒーと上の冷たく濃厚なクリームのコントラストがドリンクの魅力の中心です。世界で最も広く認知されているホットカクテルの一つです。
History & Origins
Irish Coffee was created by chef Joe Sheridan at Foynes Flying Boat Terminal in County Limerick, Ireland, in the early 1940s, reportedly to warm American passengers on a cold winter's night. San Francisco journalist Stanton Delaplane is credited with bringing the recipe to the United States after tasting it at Shannon Airport in 1952, introducing it at the Buena Vista Café. The IBA formally recognizes it as a Contemporary Classic.
Tasting Notes
Aroma: Rich roasted coffee and warm Irish whiskey, with a sweet cream and vanilla note. Palate: Hot and comforting — the whiskey's malt and the coffee's bitterness are tempered by the sugar's sweetness, with the cool, silky cream providing a luxurious counterpoint. Finish: Warming and slightly sweet, with coffee and whiskey lingering long.
Pro Tip
Float the cream by pouring it over the back of a spoon to keep it as a separate layer on top, ensuring it is only lightly whipped — not stiff.
使用テクニック
Compare Irish Coffee
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