The key to perfect Irish coffee is in the coffee itself. It must be bold but not bitter, smooth but not sweet. Traditional drip-style coffee is most often used, but our favorite is using a French press with a medium- to dark-roast coffee. By allowing the coffee grounds to saturate the water first instead of forcing the water through a filter from the beginning, it opens up the characteristics of the coffee, highlighting its natural nuttiness and spice.
Pour a cup of coffee, leaving enough room for other liquid ingredients. Next, stir in a shot of Irish whiskey, a half-teaspoon of brown sugar and a sprinkle of nutmeg until everything is well dissolved. You can also stir in about a tablespoon of liqueur like Bailey’s Irish Cream for added sweetness.
Whip heavy cream until peaks form; using a large spoon, scoop the cream and top off the coffee. Be careful not to mix the cream in the coffee; it should float on top.
For a more daring ritual, instead of using a cup or mug, use a thick wine glass. Dip the rim in water and coat the rim with sugar. With a match, tilt the sugar-coated glass rim over the flame to crystallize the granules. Be sure to not knock off the caramelized layer when stirring in ingredients. Enjoy and drink responsibly.
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