An Irish coffee is in the detail, and that are in the first place, the ingredients. But there is more.
A guide in four steps:
1. An Irish coffee is in the detail, and that are in the first place, the ingredients. As is Mauritian Demerarasuiker preferable to ordinary brown sugar and lends the Irish Paddy whiskey is better than the rougher Jameson. Under the coffee is not Coffee-a dark roasted Guatemalan blend, or a medium roasted Sumatran blend. To whipped cream from a spray can, you should not even think.
2. Take a glass with a foot and heat it by boiling hot water in to pour. Measure a third of the glass in whiskey and heat it together with two teaspoons of dark sugar in a steelpannetje. For info: the whisky singeing allow the alcohol to evaporate, but it affects the taste. Knock, meanwhile the room half on, without sugar, and put strong coffee.
3. Remove the hot water from the glass and pour the whiskystroop in it. Fill with coffee to one and a half inches below the edge of the glass. Pour the last half of whipped cream gently over the convex side of a spoon onto the coffee.
4. Serve without spoon. Ask your guests why, answer me that there not stirred in a Irish coffee. Whether they have a Guinness like.