Irish coffee is there to enjoy. But to enhance the enjoyment, ponder a while on the history of Irish coffee. Then,
I firmly believe, you would enjoy it more.
Irish coffee was indeed invented by the Irish. The Port of Foynes located in the County of Limerick, was a major hub for air traffic between the USA and Europe during the 1930’s and 1940’s. Travel was by flying boats. One specific flight that took off in 1943 encountered some terrible weather and had to turn back. The weather was equally as nasty upon its return and
passengers headed towards the terminal restaurant.
The passengers, chilled by the boat trip from the seaplane to the terminal, in cold damp weather conditions, appreciated a hot cup of coffee or tea at arrival at the terminal. Brendan O’Regan, the manager of Foynes catering services believed the passengers would welcome something stronger. Realising how miserable the passengers were, head chef Joseph Sheridan, rose to the occasion, and after some experimenting came forward with what is known today as Irish Coffee.
Legend has it that one of the passengers asked whether it was Brazilian coffee to which Sheridan replied no it was Irish coffee. The Buena Vista in San Francisco helped to bring this renowned drink to the States in 1952. Owner Jack Koeppler made his way to Ireland to learn the secrets of Irish coffee from the horse’s mouth – Joe Sheridan.
Today the original drink can be enjoyed at Shannon Airport in the Joe Sheridan Café Bar where a plaque marking his achievement had been erected. The Foynes Flying Boat Museum holds an Irish coffee festival each year in August which includes a parade, music, a carnival and the World Irish Coffee Championship. Irish coffee is increasingly enjoyed through out the world.
Here is the original Shannon recipe: What you need:
One jigger of Irish whiskey
Two teaspoons of sugar
Fresh hot coffee Fresh cream What to do:
Rinse a stemmed whiskey class with boiling water so it is hot to start of with.
Add one shot of Irish whiskey
Add two teaspoons of sugar
Fill with strong black coffee leaving approximately two centimetres at the top of the glass Stir gently
Using the back of a spoon slowly pour cream over so it sets on top of the mixture.
Fill to the brim with heavy cream slightly aerated.
Important – do not stir after adding cream as the true flavour is obtained by drinking the coffee and whiskey through the cream.
Enjoy!