National Irish Coffee Day is Monday, January 25, 2016. Warm up with this ideal beverage during the winter season.
Los Angeles’ historic Irish pub, Tom Bergin’s Public House, aka “The House of Irish Coffee,” is celebrating their 80 year anniversary in February.
Original owner Tom Bergin received a copy of the first-ever recipe from famous San Francisco columnist Stanton Delaplane after he brought it over from Shannon Airport in Ireland, where the original Irish Coffee was created by chef Joe Sheridan in 1938. A staple on Tom Bergin’s menu ever since (the bar opened a couple years earlier in 1936), their signature Irish Coffee features Tullamore DEW Irish Whiskey, dark roast coffee, simple syrup, and chilled heavy cream.
Tom Bergin’s Irish Coffee
By Owner Derek Schreck
- 1 1/2 oz. Tullamore Dew Irish Whiskey
- 1/4 oz. Simple Syrup (or Substitute 1 Sugar Cube)
- Dark Roast Coffee
- Chilled Heavy Cream
Preparations: Warm a toddy glass by filling it with hot water. Never build an Irish Coffee in a cold glass. Once the glass is warm, dump out the water. Add your simple syrup and Tullamore Dew whiskey. Fill with dark roast coffee (Tom Bergin’s usees a proprietary house blend – Tom Bergin’s House Blend – from Picacho Coffee Roasters) leaving about a 1/4” of room at the top. Whip the heavy cream until it is just thick enough to stick to an overturned finger. Gently float the cream on top.