Irish Coffee — Whiskey Meets Coffee

Joe Sheridan invented Irish Coffee in 1943 at Foynes Flying Boat Terminal, the precursor to Shannon Airport, to warm and revive American passengers whose transatlantic flight had turned back in bad weather. Journalist Stanton Delaplane tasted it at Shannon Airport in 1952 and worked with bartender Jack Koeppler at San Francisco's Buena Vista Café to recreate the recipe, which opened on November 10, 1952. The Buena Vista claims to have served over 30 million Irish Coffees since. Joe Sheridan emigrated to San Francisco in 1952 and worked at the Buena Vista for several years.

Irish Coffee is one of the world's great cocktail-coffee hybrids — a masterfully simple drink of Irish whiskey, hot black coffee, brown sugar, and cold lightly whipped cream that, when made correctly, produces an experience of layered temperatures and contrasting flavours that no single ingredient could achieve alone. Invented in 1943 by Joe Sheridan, chef at Foynes Flying Boat Terminal in County Clare (now Shannon Airport), when a group of American passengers turned back from a transatlantic flight in bad weather, the Irish Coffee was reportedly served to warm the passengers and provide comfort. The recipe was brought to San Francisco's Buena Vista Café in 1952 by journalist Stanton Delaplane, where it became an institution and the standard by which Irish Coffee is judged.

FOOD PAIRING: Irish Coffee's whiskey-coffee-cream combination bridges to Provenance 1000 recipes featuring Irish cuisine and celebratory occasions — Irish Coffee alongside Baileys cheesecake, dark chocolate Guinness cake, and Irish brown bread with butter is the complete Irish pub table. As a dessert cocktail, Irish Coffee served after a winter meal of roast lamb, colcannon (mashed potato with kale), and apple crumble creates the definitive Irish winter evening experience. The coffee's heat, whiskey's warmth, and cream's cooling effect create a temperature-contrasting trifecta that only cold, wet climates truly appreciate.