"Irish coffee was brought to America by Stanton Delaplane, a travel writer for the San Francisco Chronicle, after sampling the drink by Sheridan at the Shannon Airport bar. Delaplane convinced Jack Koeppel, owner of the Buena Vista Cafe in San Francisco to put Irish coffee on the menu. The Buena Vista Cafe now serves up to 2,000 Irish coffees per day."
2 sugar cubes
1 ½ ounces Tullamore Dew Irish Whiskey
6 ounces brewed coffee
heavy cream, lightly whipped
Fill a glass with very hot water to preheat the vessel, then empty. Pour the hot coffee into the glass. It should be about three-fourths full. Drop in the sugar cubes. Stir until sugar is completely dissolved. Add whiskey. Top with a collar of lightly whipped cream by pouring gently over a spoon. The coffee concoction should be sipped through the floating cream.