When this creamy, not-too-sweet classic is made correctly, you’ll understand why the Irish are aghast at the thought of Americans adding whipped cream or Baileys to it.
4 ounces hot black coffee
2–4 teaspoons granulated whole-cane sugar
2 ounces Jameson Irish Whiskey
3 ounces double cream, or heavy cream
Place a stainless-steel spoon in a stemmed glass. Trickle hot water down the spoon, filling the glass. This tempers the glass, preventing it from cracking. Drain water.
Pour coffee into glass about ¾ to top. Stir in the sugar until dissolved. Add whiskey, but don’t stir.
Drizzle cream—very slowly—over the back of the warm spoon, creating a 2-inch floater. Once finished, it should resemble a mini pint of Guinness. Now the fun part: Drink as if you’re trying to sip under the cream—it’s key to ensuring a proper mix.