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Properly brew Irish coffee

Irish coffee has a very good reputation. It often appears in the menu of inexpensive cafes, and if your experience with this drink comes down to several cups drunk in such places, you most likely remember this drink as sweetish, with a harsh alcoholic taste of liquid.
No, no and NO. Irish coffee can only be made from excellent ingredients.
Good Irish coffee is a blend of nutty, bitter, caramel flavors and fiery whiskey, which gives a pleasant contrast with the cool whipped cream, the cap of which is topped.
Do not let your hand reach for mediocre coffee, cheap whiskey and cream from a can, and then angry leprechauns may knock at your door!
The history of Irish coffee is well known (for the history of cocktails it is very rare). The recipe was invented in the winter of 1943 by Joe Sheridan, chef of Foynes Port in Limerick. The drink was created specifically for tired, cold air passengers of transatlantic flights, whose flights were delayed due to bad weather in Ireland.
For several years, the drink was a specialty of this particular airport, and after the war, was brought to the States by a journalist from the San Francisco Chronicle, who convinced the local bar Buena Vista to include it in the menu. And then the innovation was picked up by the rest of the restaurants.
Perfect Irish Coffee
(per serving)
50 ml of cream 30%
2 tablespoons cane sugar
50 ml Irish whiskey
150 – 200 ml of freshly brewed coffee
Grated nutmeg – for decoration
First of all, let’s make a reservation: even if you never put sugar in coffee, do not try to reduce its amount in this recipe.
Thanks to sugar, coffee gets extra density and it is he who, in fact, keeps the cap of cream on the surface, not allowing it to sink.
So here we go.
Fill a heat-resistant glass with hot water and leave to stand. Beat the cream and refrigerate it.
Melt the sugar in two tablespoons of hot water by placing the ingredients in a saucepan. Bring to a boil. You should have a thick syrup.
Remove it from the heat and add the whiskey. Now pour the water from the thermal glass (it is thus heated) and pour syrup to the bottom. Pour coffee from above, now lightly stir it.
Take the cream to the surface of the coffee. Top with powdered nutmeg.

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