Irish Coffee cocktail in a irish coffee cup — made with Irish Whiskey, Coffee, and Sugar

Irish Coffee

Café Irlandais

글라스 Irish coffee cup
난이도 Medium
칼로리 ~205 kcal
ABV 4.39%

재료

조리법

Heat the coffee, whiskey and sugar; do not boil. Pour into glass and top with cream; serve hot.

IBA ContemporaryClassic

아이리시 커피는 뜨거운 커피, 아이리시 위스키, 설탕에 살짝 휘핑한 크림 층을 올린 IBA 컨템퍼러리 클래식으로, 크림은 저어 마시는 것이 아니라 크림을 통해 마시는 방식입니다. 아래 따뜻하고 쓴 커피와 위 시원하고 진한 크림 사이의 대비가 음료의 매력에서 핵심입니다. 세계에서 가장 잘 알려진 핫 칵테일 중 하나입니다.

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.

coffee warming creamy bitter whiskey

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.

사용된 기법

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