Recommended Difford's Guide modern web export by Difford's Guide (2016) — Difford's Guide modern source record
| 30 ml | Irish whiskey — {"raw_name": "Irish whiskey", "raw_measure": "30 ml Irish whiskey", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 60 ml | Hot filter coffee — {"raw_name": "Hot filter coffee", "raw_measure": "60 ml Hot filter coffee", "parse_status": "parsed", "mapping_status": "new_raw"} | dilution |
| 30 ml | Heavy/double cream — {"raw_name": "Heavy/double cream", "raw_measure": "30 ml Heavy/double cream", "parse_status": "parsed", "mapping_status": "new_raw"} | other |
| 10 ml | Brown sugar syrup — {"raw_name": "Brown sugar syrup", "raw_measure": "10 ml Brown sugar syrup", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Select and pre-heat a TODDY GLASS.
- Prepare garnish of grated nutmeg and/or float 3 coffee beans.
- Select a heat-proof glass and PRE-WARM by filling with very hot water and leave to stand.
- Separately warm cream and WHIP or shake (ideally, use a milk frother to heat and whip cream).
- Empty hot water from pre-warmed glass.
- POUR whiskey, sugar syrup and hot coffee into pre-warmed glass.
- Briefly STIR.
- FLOAT heated and aerated cream (over the back of a warmed spoon).
- Dust with freshly grated nutmeg &/or float 3 coffee beans.
Garnish: Prepare garnish of grated nutmeg and/or float 3 coffee beans.
{"date_published": "2016-01-12 11:10:50", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1021/irish-coffee", "image_url": "https://cdn.diffordsguide.com/cocktail/PAGqZO/square/0/512x512.webp?v=1737701575"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.