Federalist Bartender/Senior Editor Christopher Bedford is back, this time with the recipe for a perfect, restaurant-quality Irish coffee, just in time for St. Patrick’s Day. Check out the recipe below.
- Add one heaping teaspoon of brown sugar and one to two ounces of whiskey to a tempered glass, and cover with coffee, leaving an inch of room at the top.
- Shake cool creamer either in the container or a cold shaker.
- Position your teaspoon just above the coffee and pour the cream onto it, layering the top inch of the glas.