The Secret To The Perfect Irish Coffee

When you're looking for a little kick to your coffee, Irish coffee is a great option, as it's coffee that's paired with whiskey and cream.

Irish coffee is usually served in a glass mug, and it's important to note the shape of the mug. A 6-ounce stemmed glass shows off the coffee while also preventing over-pouring, and the tulip shape of the glass also helps keep the drink balanced (via Food & Wine).

However, the secret to perfect Irish coffee is actually in the coffee itself. Instead of using a good quality coffee, use instant coffee instead, as it better balances the drink (via Associated Press).

In addition to instant coffee and whiskey, you should use a high-quality cream. Look for cream that is thick — but not whipped. Also, when you make the Irish coffee, do it in layers. Start with the coffee, then add the whiskey, and lastly, add the cream. A heatproof glass mug is a great addition for the aesthetic of being able to see all the layers.

Another tip: Before making Irish coffee, heat the mug as it will keep the coffee warm longer. A simple way to do this is to put hot water in the mug for about a minute and then pour it out before making the coffee (via The Irish Whiskey Museum).

To make the instant coffee, a good proportion is to use a spoonful of coffee with 5 ounces of boiling water. Then, use an ounce of Irish whiskey, and a generous amount of cream. Make sure the water is boiling when you make the coffee as the coldness of the cream will make your Irish coffee cold otherwise.

It is important that you add sugar to your Irish coffee, whether you normally take sugar in your coffee or not, because it makes the cream float properly (via The Guardian). The best way to do this is to add a teaspoon of light brown sugar and a teaspoon of regular granulated sugar. Again, it's about balance in the drink, and the brown sugar brings out caramel notes. The granulated sugar balances out the brown sugar and prevents too much molasses flavoring (via The Kitchn).

Irish coffee was created in 1943 by Joe Sheridan. He was the chef at Foynes Port in Limerick and made the drink for passengers on a transatlantic boat that had been forced back due to bad weather. It then became an airport specialty. It was brought to the United States after World War II by a journalist with the San Francisco Chronicle. He went to a local bar, the Buena Vista Cafe, where they recreated it for him. The Buena Vista Cafe now serves as many as 2,000 Irish coffees a day.