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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (294g) Recipe makes 1 servings |
||
| Calories 180 | ||
| Calories from Fat 100 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 6.9g | 34% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 16mg | 0% | |
| Potassium 138mg | 3% | |
| Total Carbohydrate 5.1g | 1% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 4.3g | ||
| Protein 0.9g | 1% | |
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By: Jamie Renee
The Original Shannon Airport Irish Coffee
By: French Tart
Feb 29, 2008
The original recipe as per Joseph Sheridan should be: "Cream, rich as an Irish brogue; Coffee, strong as a friendly hand; Sugar, sweet as the tongue of a rogue; Whiskey, smooth as the wit of the land." An After Dinner classic and with a rich history - use good Irish Whiskey, freshly brewed coffee and pouring cream (Double cream) - NOT whipped cream for this authentic and delectable boozy coffee! History: From 1939 to 1945 Joseph Sheridan was the head Chef of a catering company based at the Shannon airport (20 miles north of Limerick , Ireland ). Joseph Sheridan was taxed with trying to find a suitable drink for passengers who had traveled for eighteen hours by seaplane and then had to travel by boat to the terminal. Hot coffee and tea was obviously not enough to take the chill out of the passengers so Joseph began to offer an alternative. His mix of Irish whiskey and coffee became known as Irish Coffee, and Joseph had secured his place in drink history To this day if you travel through Shannon Airport you will find the “Sheridan Bar” in the departures lounge, and a plaque that has been placed there in honour of Joseph’s great warm libation. (and yes, they do serve his original Irish Coffee recipe.) Sláinte!
SERVES 1 , 1 Irish Coffee
Ingredients
- 1 cup strong black hot coffee
- 1-2 teaspoon sugar
- 25 ml measure Irish whiskey
- 2 tablespoons double cream
Directions
1
Take a wine glass and pour enough of the coffee to fill it just over half way.2
Add the sugar and stir until it dissolves.3
Add the whisky and stir.4
Slowly pour a thick layer of double cream, over the back of a teaspoon, on to the top of the coffee so that it floats on top.5
Do NOT stir the coffee, but drink it through the cream.
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Featured Reviews for This Recipe
From: CulinaryQueen
On Mar 14, 2008
Photo Tag 2008 ~ This was sublime! I used an Irish single malt whiskey for this and it was tasty and smooth. Will definitely be making this again and again.... 
Thanks FT!
From: ohbother
On Mar 15, 2008
This is the best! A funny story — in 1956, when I was 3 1/2, my mother, little brother, and I flew from New York to Frankfurt to meet my dad. The flight was horrible (mechanical problems, turbulence, and a hyperactive 3 year old — me), so when the plane landed at Shannon for refueling, my mother got off to get an Irish Coffee at Sheridan's — and missed the plane's take-off to resume the flight to Germany. We caught the next one, but my mother figured she might as well have another, so was very relaxed while waiting for the next plane! Meanwhile, we enjoyed giggling over her cream mustache, so everyone was in a pretty good mood for the last leg of the flight.
From: Caroline Cooks
On Mar 25, 2008
Totally delightful! Served with Easter cookies for a Holiday treat--along with the your story of its origin. Thanks for a great recipe!
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