How to make authentic Irish coffee fancy coffee

Irish coffee is perhaps the most hopeless and outdated coffee drink in the world. But Irish coffee can also become incomparably delicious if it is well made and drunk after dinner.

The reason why many people scoff at Irish coffee is that they have never had any authentic Irish coffee. The coffee they drink does not have a strong nutty aroma, bitter taste, caramel sweetness and the strong taste impact of whisky. The Irish coffee they usually drink is often cold, and the cream on the coffee is always sparse and tastes bad. It's hard to make real Irish coffee with mediocre coffee, cheap whisky or brandy, plus canned spray cream, and its insipid taste hardly makes you feel the joy after dinner.

Irish coffee is different from other cocktails. Its origin is clear: in the winter of 1943, Joe Sheridan, a chef in the Irish port of Limerick Foynes, made only one drink for the guests on board the airship that had been forced to return because of bad weather. This drink soon became a local specialty. After World War II, the drink was brought to the United States by a reporter from the San Francisco Chronicle and asked the local Buena Vista Cafe to make the same drink for him. Today, the cafe sells 2000 cups of Irish coffee every day.

Although Irish coffee has a long history, few people know the authentic practice of Irish coffee today. Some people even squeeze green mint cream on the coffee to commemorate its hometown of Ireland. If the next time you want to make a cup of green Irish coffee on St. Patrick's Day, I suggest you save it and treat this legendary drink with due respect.

Coffee

The enthusiasm of the Irish for drinking tea is well known. I can hardly imagine what kind of coffee the Irish chef used in 1943. But I don't think it's espresso at least. Today's local cafes, such as Food Food Ireland and Vintage Cocktail Club in Dublin, use Italian espresso to make Irish coffee, which makes it look more like a strong martini than a soft after-dinner drink. Jack McGeary (Jack McGarry), a local bartender at the New York's Dead Rabbit Bar in Belfast, uses drip coffee. I agree with his understanding that "Italian espresso or American coffee will outweigh Irish Whiskey's silky, soft taste." The amount of Irish coffee should be larger so that people can taste it slowly. Italian espresso can't satisfy this at all.

Sugar

Whether you add sugar or not (I personally don't like sugar, but it's legal), sugar is crucial to Irish coffee because it affects more than just the taste of coffee. If you don't add sugar, the cream on the coffee won't float, so you'd better add some. Legend has it that authentic Irish coffee is filled with brown sugar. Many cafes also make Irish coffee according to this saying. Good Food Ireland chef Neven Maguire uses soft brown sugar, while Vintage Cocktail Club uses black sugar. I think both sugars are very suitable. They both have high solubility, but I think brown sugar will make coffee too bitter. Maguil said he had "further improved the recipe of Irish coffee" and that he made "the best Irish coffee in the world". What he did was to melt the sugar in the pot first. I don't think it's necessary to do so. Maybe he was trying to keep the sugar from diluting the coffee when it melted, but there was so little moisture in the sugar that it was a little picky.

Wine

Maguil is also very particular about the use of wine. Most people pour whisky directly into coffee, while he pours whisky into a pan, uses lit whisky to burn off the alcohol, and then adds Baileys and sugarcane wine to increase the strength of the coffee. Although I think this is cool and the sugar in the wine is completely released, except for the sweet taste, I can't drink the whisky itself at all. Of course, Baileys goes well with sugar cane wine and coffee, but to put it bluntly, they are just the icing on the cake, and whiskey should be the protagonist of Irish coffee.

Cream

The hardest thing about making Irish coffee is how to make cream float on the surface of the coffee. At least I spent a lot of time trying to make the cream float perfectly. I think the key is that the coffee should be hot and the cream should be iced. At the same time, don't beat the cream too thick. A small amount of cream will float more easily. Many cafes, with the exception of Good Food Ireland, use a special kind of heavy cream, which contains less fat than the double cream on the market. You can also use whipped cream, but it doesn't float very well.

Vintage Cocktail Club whipped away the cream with stout beer and barley syrup. Although this is fun, it will destroy the sweetness of the cream, the strength of the wine and the mellow taste. Dead Rabbit will add a little cane wine or Baileys. Other restaurants have added Baileys and vanilla pods. Last year's Dublin Best Irish Coffee Competition winner Tom Stafford (Tom Stafford) added a little orange dander to the cream. I was pleasantly surprised by the orange flavor in the cream (although this surprise was not matched by Irish coffee with two spirits), but in the end I felt that Irish coffee should be made simple. Don't try anything new at home, especially the green mint cream!

The latest popular way to drink is to sprinkle some cinnamon on the cream. This will not only make the coffee look better, but also taste good. It would be great if you could sift the cinnamon powder into the shape of clover (the national flower of Ireland).

Here is what I personally think is the best recipe for Irish coffee, for reference only:

-50ml double or whipped cream

-2 teaspoons brown sugar

-50 milliliters of whiskey, preferably local Irish

-150-200 ml freshly brewed hot coffee

-A little cinnamon powder, sprinkled on cream.

The following is the production method:

1. Pour hot water into an insulated glass and set aside. Beat the cream to thicken the texture of the cream. Remember not to play too thick. Put the cream in the fridge

two。 Melt the sugar in two tablespoons of hot water and bring it to a boil until the syrup is formed.

3. Remove the pan from the heat and stir in the whiskey. Pour the water out of the glass, pour in the whisky well stirred with syrup, then pour in the coffee. Take the cream out of the fridge and stir it. Put a spoon on the coffee and pour the cream on the back of the spoon slowly. Don't let the cream sink into the coffee. Sprinkle a little cinnamon over the cream. Classic Irish coffee is finished!