Day 2 of the Jameson Irish Whiskey St. Patrick’s Day Celebrations in Dublin started with a jovial stroll through the centre of Dublin. Well, actually my day started a couple of hours earlier in the splendid Westin Hotel in Dublin with a rather generous breakfast. However, on hitting the street we were greeted with what was turning into another surprisingly warm and sunny March day as we dodged the morning hustle and bustle and made our way to Jamesons (Prohibition Era) Butchers Bar. Entering via the shop front to what appears to be a fully functioning butchers shop, we made our way down to the basement to what felt like a very illicit and secretive whisky bar.
Here we were treated to a masterclass in making the perfect Irish Coffee followed by time behind the bar to make our own and of course even more time to enjoy drinking it. The perfect pick me up following the previous nights festivities in St Patrick’s Cathedral and the liquor Rooms.
A little bit of history:
Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee was invented and named by Joe Sheridan, a head chef in Foynes, County Limerick but originally from Castlederg, County Tyrone. The coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was “Irish coffee”.
Stanton Delaplane, a travel writer for the San Francisco Chronicle, brought Irish coffee to the United States after drinking it at Shannon Airport, when he worked with the Buena Vista Cafe in San Francisco to start serving it on November 10, 1952, and worked with the bar owners Jack Koeppler and George Freeberg to recreate the Irish method for floating the cream on top of the coffee, sampling the drink one night until he nearly passed out. The group also sought help from the city’s then mayor, George Christopher, who owned a dairy and suggested that cream aged at least 48 hours would be more apt to float. Delaplane popularized the drink by mentioning it frequently in his travel column, which was widely read throughout America.
In a tumbler add;
10ml Demerara and Muscovado sugar syrup
(dissolve 2 parts Demerara sugar and 1 part Muscovado sugar in 3 parts boiling water)
90ml Medium roasted espresso coffee
30ml of lightly whipped double cream
Garnish with a trimmed vanilla pod or stick of cinnamon
dust with a grating of fresh nutmeg
Sit back and enjoy!
Like what you read here? – As part of the new Jameson Bow St Distillery experience, Jameson are offering
The Whisky Shakers experience to get in touch with your inner mixologist:
Like a house, a cocktail requires a good foundation. The 90-minute Whiskey Shakers experience is a cocktail masterclass which immerses you in the world of Jameson whiskeys and explores the cocktails that have emerged from them. Your skilled Jameson bartender will guide you through the history, ingredients and recipes of both world famous and freshly-minted Jameson cocktails. In the Shakers’ Room you’ll be provided with all of the professional bar tools and ingredients required to turn the recipes into masterpieces.
Juggling and other bartender tricks won’t improve the taste of the cocktail, but we won’t judge whatever helps you unleash your inner mixologist. After all, we wouldn’t be living up to our family motto, Sine Metu, which translates as “without fear”, if we discouraged you from taking a bold approach. After enjoying your new creations you’ll continue into the Maturation House where you’ll have the rare opportunity to sample whiskey straight from the cask.