irish coffee
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by rachel mcreynolds and lucinda breeding
The drink one part Irish whiskey three sugar cubes strong black coffee heavy cream, lightly whipped (don’t use whipped cream, which isn’t even slightly authentic; just handwhip heavy cream to a light froth with a metal whisk or fork) Preheat a 6-ounce cup with boiling water. Pour out the boiling water. Add one jigger of good Irish whiskey. Add three sugar cubes, mixing well. Pour in coffee. Leave an inch below the top. Stir to dissolve the sugar. Gently pour the very lightly whipped heavy cream — over the back of a spoon, so it doesn’t dissolve in the coffee — to the cup’s brim. Careful not to stir after adding the cream. Drink through the cream, to achieve maximum Irish-ness. Wine comes in at the mouth And love comes in at the eye; That’s all we shall know for truth Before we grow old and die. I lift the glass to my mouth, I look at you, and I sigh. — A Drinking Song, W.B. Yeats Sigh indeed, but first, drink up. In honor of St. Patrick’s Day, press your luck and soften your focus with this close-as-you’ll-get Irish coffee. But don’t get sloppy. We’re convinced Yeats wouldn’t approve.
The tunes While you’re sipping, listen to these Irish charmers: The Jakeys (Celtic folk-rock’s tortured soul, which shows up with abrasions, chipped teeth and glory), County Rexford (traditional Celtic rock with a blend of Irish influences and the trio’s gut instincts), The Cranberries (jangling, mournful guitars and vocals). Photo by David Minton
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Little d After Dark
March 2012