“As always at an Irish dinner party, there were three desserts – vanilla ice cream, a chocolate mousse covered with whipped cream and chopped nuts, and fruit salad with maraschino liqueur and thick cream poured on.
Sherry was served with the grapefruit, a Rhine wine with the chicken and champagne with dessert.
Coffee and liqueurs were served in the drawing room, and entertainment was supplied by collection of stereo slides of American scenes. There were enthusiastically received, for no one had ever seen stereo slides before…”
by Margaret Rudkin 1953
Illustration from “Pepperidge Farm Cookbook” 1965
Note: Irish Coffee can be made with Irish whisky or American Bourbon whisky.
- heavy cream
For each person: In a stemmed goblet put 1 teaspoon fine granulated sugar. Fill the class 3/4 full with very hot coffee. Stir quickly to dissolve the sugar. Add one ounce of your preferred whisky or liqueur and stir once.
Top off with heavy thick cream poured on over the top of an upside-down spoon held just over the top of the coffee so the cream floats on the surface about one inch thick.
Do not stir!
The true flavor comes only by drinking the hot coffee through the cold thick cream. Enjoy!