Type: hot drink (IBA version)
Alcoholic level: alcoholic
Basic liqueur: Irish Whiskey
Equipment: directly in the glass
Glassware: Paris Goblet
How to make it:Cool 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 note:Cocktail 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.