Recommended IBA modern web export by International Bartenders Association (2026) — IBA modern source record
| 50 ml | Irish whiskey — {"raw_name": "Irish Whiskey", "raw_measure": "50 ml Irish Whiskey", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 120 ml | Hot coffee — {"raw_name": "Hot coffee", "raw_measure": "120 ml Hot coffee", "parse_status": "parsed", "mapping_status": "new_raw"} | dilution |
| 50 ml | Fresh cream (Chilled) — {"raw_name": "Fresh cream (Chilled)", "raw_measure": "50 ml Fresh cream (Chilled)", "parse_status": "parsed", "mapping_status": "new_raw"} | other |
| 1 tsp | sugar — {"raw_name": "Sugar", "raw_measure": "1 teaspoon Sugar", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Warm black coffee is poured into a preheated Irish coffee glass.
- Whiskey and at least one teaspoon of sugar is added and stirred until dissolved.
- Fresh thick chilled cream is carefully poured over the back of a spoon held just above the surface of the coffee.
- The layer of cream will float on the coffee without mixing.
- Plain sugar can be replaced with sugar syrup
Garnish: N/A
{"date_published": null, "source_url": "https://iba-world.com/iba-cocktail/irish-coffee/", "image_url": "https://iba-world.com/wp-content/uploads/elementor/thumbs/logo-qo6h9rew50xcgn4z1lnggyd5fcltku6ovu4wzenc64.webp"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.