The Irish coffee was invented in 1942, but not many people know the story of its origin.
Joe Sheridan was a chef who took a job in the Rienna restaurant, the home of the Flying Boat terminal at Foynes Airport, Limerick.
The airport was typically used as a stopover destination for passengers on transatlantic flights to the US – often carrying political or Hollywood names during the Second World War.
One evening, a flight had to turn back due to extreme weather.
To warm everyone up, Sheridan added a drop of whiskey to everyone’s coffee, and a global phenomenon was born.
To celebrate, Roe & Co Irish whiskey’s version of the classic has been created by its resident brand ambassador, Colin Martin, as follows.
Roe & Co Irish Coffee Recipe
40ml Roe & Co Irish whiskey
75ml hot coffee
1 tsp demerara sugar
Top with whipped double cream
Garnish with the grated nutmeg
Add all ingredients (apart from cream) to an Irish coffee glass and stir to dissolve sugar.
Top with cream.
Top with grated nutmeg.
Feeling fancy? Whip your cream with 5ml of maple syrup and a drop of vanilla essence.