An Oakland grave from 1962 says: “Here lies Joseph A. Sheridan, the master chef from Shannon, Ireland, who created for the world the treasure known as Irish coffee.”
The story goes that Sheridan was the chef at the Foynes Airport in the 1940s, and at one point, to warm up passengers stranded at the airport during inclement weather, mixed up a combination of coffee, sugar, Irish whiskey and whipped cream.
Word of the delicious beverage made its way to travel writer Stanton Delaplane, then the Buena Vista Cafe, where owner Jack Koeppler recruited Sheridan to help him perfect the recipe for the San Francisco cafe, according to archivist Rosie Grant, the author behind the new cookbook, “To Die For: A Cookbook of Gravestone Recipes” (Harvest, $26). She got permission from the cafe to share the recipe.
Irish Coffee
Makes 1 drink
INGREDIENTS
8 ounces hot, freshly brewed coffee
2 sugar cubes or about 2 teaspoons sugar
1 1/2 ounces Irish whiskey (Tullamore Dew is a classic choice)
Heavy whipping cream or premade whipped cream
“To Die For: A Cookbook of Gravestone Recipes,” by Rosie Grant (Harvest, $26) showcases 40 recipes carved into gravestones, and tells the stories of the people behind them. (Courtesy of Harvest)
DIRECTIONS
Fill an Irish coffee glass or mug with hot water and let it sit for a moment to warm. Empty the water before proceeding.
Fill the preheated glass about three-quarters full with the hot coffee. Add the sugar and stir until completely dissolved. Pour in the whiskey and stir. Lightly whip the heavy cream until it reaches a fluffy but pourable consistency. Gently pour the cream over the back of a spoon, letting it float on top of the coffee.
Serve immediately and enjoy your Irish coffee while it’s hot, letting the rich flavors mingle with the silky cream. Cheers!
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