Type: hot drink (IBA version) Alcoholic level: alcoholic Basic liqueur: Irish Whiskey Equipment: directly in the glass Glassware: Paris Goblet Garnish: undecorated
- 3/10 Irish Whiskey
- 5/10 hot coffee
- 2/10 Cream
- 2 teaspoons brown sugar
How to make itCool shaker and place cream; shake for 2 minutes and preserve half-whipped cream in a bowl in the refrigerator until you have to use it. Warm up the glass with hot water and pour in sweetened coffee (with brown sugar) and Whiskey. Float the cream on top. Do not stir. The cocktail is ready.
Variations and noteCocktail time is after dinner. It was created by a bartender at Shannon airport in Ireland after the Second World War. But it became famous in the world only in the following years.