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 Francisco’s 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, it’s still the same delicious mixture, in the same clamorous, cosmopolitan Buena Vista. Both…....delightful experiences.
