When this creamy, not-too-sweet classic is made correctly, you\u2019ll understand why the Irish are aghast at the thought of Americans adding whipped cream or Baileys to it.\r\n\r\n4\u00a0ounces hot black coffee\r\n2\u20134\u00a0teaspoons granulated whole-cane sugar\r\n2\u00a0ounces Jameson Irish Whiskey\r\n3\u00a0ounces double cream, or heavy cream\r\n\r\nPlace a stainless-steel spoon in a stemmed glass.\u00a0Trickle hot water down the spoon, filling the glass. This tempers the glass, preventing it from cracking. Drain water.\r\n\r\nPour coffee into glass about \u00be to top. Stir in the sugar until dissolved. Add whiskey, but don\u2019t stir.\r\n\r\nDrizzle cream\u2014very slowly\u2014over 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\u00a0as if you\u2019re trying to sip under the cream\u2014it\u2019s key\u00a0to ensuring a proper mix.