The Origins of Irish Coffee

Our tale takes place as the classics tend to be: on a cold, stormy night near Limerick in Ireland. It was the year 1943.

Ireland had become a popular stopover for planes during WW2; In particular, Foynes Port in Limerick had become one of the largest civilian airports in Europe. Foynes Port had also developed a discreet reputation for transporting celebrities and important political figures across the Atlantic to the US.

Effectively a safe stopover during the war, planes could refuel without the fear of being attacked as Ireland remained neutral during WW2, even after it became certain the Nazis were nearing defeat. Rather than fear of attack, it was more likely that the unforgiving Atlantic weather would force planes into a u-turn once airborne.

One fateful night, as the Atlantic weather raged, a passenger plane was forced to turn midway into its flight destined once again for Foynes Port. Upon hearing of plane and passenger misfortune, chef Joe Sheridan, in a moment that would etch his name in the annals of history, was inspired to create a drink to help warm the chilled bones of the weather-beaten passengers.

By adding Irish Whiskey to fresh, strong coffee, brown sugar, and complimenting the beverage with a topping of double cream, Joe Sheridan had, unbeknown to the world, created one of the most iconic drinks of all time.

The legend foretells of an American passenger upon tasting the drink asking, “Hey buddy, is this Brazilian coffee?” Joe quick as a flash in Irish brogue and wit said, “No, that’s Irish coffee.”

Later in 1952, San Francisco Chronicle journalist, Stanton Delaplane, was waiting at Foynes Port. He tasted the drink, was instantly enamored, and upon returning to the US, introduced it to Jack Koeppler, a bartender in San Francisco’s Buena Vista Hotel. Delaplane encouraged the bartender to recreate the Irish tipple.

However, both Koeppler and Delaplane could not recreate the drink, as the double cream continuously sank to the bottom of the glass. Delaplane, a man of action, returned to the source, where creator Joe Sheridan revealed to the writer that it was only possible to float the cream by pouring slowly over the back of a spoon.

The drink has become such a success that the Buena Vista Hotel is rumoured to serve close to 2000 Irish coffees per day. From inauspicious beginnings to now rightfully considered as one of the most popular drinks in history, and all thanks to a chef, some Irish wit, and an Atlantic storm.

Making a traditional Irish Coffee at home actually couldn't be simpler. Here's what you'll need to do:

1. Preheat coffee glass with hot water; empty glass once warm.

2. Add a cup of hot, black, rich coffee.

3. Add 2 tablespoons of brown sugar stirred until dissolved (sugar is essential or cream won’t float).

4. Add 50ml Irish whiskey (Tullamore, Jameson, Bushmills, Teeling), but don’t stir.

5. Finally, slowly pour 50ml double or whipped cream over the back of a spoon onto the surface of the drink.

If you want to mix things up a bit, try making a Mint Chocolate Irish Coffee

1. Add half a cup of hot, black, rich coffee to an already heated glass.

2. Add 25ml of Creme De Menthe.

3. Add 25ml Kahlua or other chocolate liqueur and stir.

4. Add 50ml of Irish Whiskey, but don’t stir (measures can be preference based).

5. Finally, slowly pour 50ml double or whipped cream over the back of a spoon onto the surface of the drink.

Best enjoyed during Atlantic stormy weather.