Cozy season is well and truly upon us — which means it’s time for warming cocktails. This week’s recipe is a classic Irish Coffee, made with Teeling Small Batch Irish Whiskey.
The Irish Coffee is thought to have originated at the Foynes Air Base in County Limerick, in southwest Ireland, in the 1940s. Apparently, the drink was created to warm up a group of American tourists who had just arrived after a particularly cold and miserable seaplane flight.
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Joe Sheridan, an Irish chef and bartender, added a hearty splash of whiskey to the group’s coffees and topped it off with cream. One of the Americans asked if it was Brazilian coffee, to which Sheridan replied that it was “Irish coffee” and thus the drink was born.
This recipe uses Teeling Small Batch Irish Whiskey, produced by the Teeling Whiskey Company, an independent distillery based in Dublin, Ireland. The Teeling family has been crafting Irish Whiskey since 1782, when Walter Teeling established a small craft distillery in Dublin.
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In 2012, Jack and Stephen Teeling opened a new distillery — the first new distillery in Dublin for over 125 years — just down the road from where the original family distillery once stood.
This recipe calls for Teeling Small Batch, which is made from a mix of malt and grain whiskies. It is aged in ex-bourbon barrels and finished in Central American rum casks. The resulting liquid is smooth and complex, with notes of vanilla, caramel and spice.
The Teeling Whiskey Irish Coffee
Ingredients:
40ml Teeling Small Batch
10ml brown sugar syrup (50% sugar, 50% hot water)
120ml fresh coffee
Double cream
Method:
Preheat glass with warm water and discard. Add the Teeling Whiskey, brown sugar syrup, brewed coffee and stir to combine. Warm a large spoon and gently pour the cream over the back of the spoon and add onto the coffee. Garnish with a light dusting of grated nutmeg.
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