Irish Coffee / Buena Vista Cafe, San Francisco, Calif, serves 2000 of these per day.
PREPARE CREAM IN ADVANCE Fridge heavy cream 2 days, then half-whip when ready to serve.
METHOD Heat Irish Coffee glass w/ with very hot water, then empty out water. Pour hot coffee into hot glass three-quarters full. Drop in two sugar cubes. Stir/dissolve. Add full jigger of Irish Whiskey for proper taste and body. Top w/ collar of lightly whipped (half-whipped) heavy cream gently poured over spoon. Enjoy it piping hot.
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THE IRISH COFFEE STORY / thebuenavista.com
On the night of Nov 10, 1952, then-BV owner Jack Koeppler, challenged intl travel writer Stanton Delaplane to help re-create a highly touted "Irish Coffee" served at Shannon Airport in Ireland.
They began to experiment---stirring and sipping--acknowledging two problems: taste wasn't "quite right," cream would not float. Jack pursued the elusive elixir with religious fervor, even making a pilgrimage to Shannon Airport. Upon his return, experimentation continued.
The problem of the cream was taken to San Franciscos mayor, a prominent dairy owner. It was discovered that when cream was aged 48 hours and frothed to a precise half whipped consistency, it would float as delicately as a swan on the coffee's surface.
Success was theirs and a sparkling clear, six-ounce, heat-treated goblet was chosen for service. Finally, the perfect-tasting Irish whiskey was selected. Soon the Coffee's fame spread throughout the land.
Today, its still the same delicious mixture, in the same clamorous, cosmopolitan Buena Vista. Both
....delightful experiences.
Clone of NYC's Emack & Bolios "Grasshopper Pie" (creme de menthe ice cream with Oreo cookies.
ICE CREAM Simply add bit creme de menthe, dark chocolate flakes and crumbled Oreos to store-bought mint chocolate chip ice cream. Scoop onto fancy sugar cone.
FANCY SUGAR CONE dip inch of sugar cone in marshmallow fluff, then roll in crumbled Oreos.