My Irish Coffee is similar to the recipe that @Alex posted above:
15 hours ago, Alex said:This one, from The Kerryman in Chicago.
I use about half the amount of sugar syrup but I do prefer using a simple syrup over sugar cubes. And definitely make the syrup with demerara or brown sugar or jaggery or piloncillo over white sugar.
1 hour ago, Tropicalsenior said:If you want to get fancy, you can whip the cream before you put it on but it just goes back to being cream when you stir it in. It all depends on whether you want to admire it or drink it.
For me, whipping the cream properly, as described in @Alex's recipe, so the hot, spiked coffee can be sipped through the cool cream is key to the charm of the drink and I won't be stirring it in, though do stir away if that's your jam!
