184 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 5
drink
Irish Coffee
Flanagan's Irish-American Pub
3772 The Barnyard
Carmel • 831/625-5500
www.flanaganscarmel.com
Photo:
Kelli
Uldall
One miserable Irish winter evening in
the 1940s, a group of American passengers
disembarked at Shannon International
Airport to be greeted by chef Joe Sheridan,
who added whiskey to coffee to help warm
the travelers. Travel writer Stanton Delaplane
became so enamored with the airport's new
tradition he convinced owners of Buena
Vista Café in San Francisco to adopt it. The
original recipe included Irish whiskey, hot
coffee, brown sugar and cream aged exactly
48 hours. Irish-American Joe Opitz loves that
story, and serves Irish coffee to his cus-
tomers at Flanagan's Irish-American Pub.
Opitz changes the original recipe slightly,
using a white sugar cube and whipped
cream. "We serve a lot of them, especially
on cold, foggy nights," Opitz said.
—Larry Harland
P R E PA R AT I O N :
Warm a footed glass mug with hot
water. Pour piping hot coffee into mug
until it's about three-quarters full. Add
sugar and stir until dissolved. Stir in
whiskey. Top with a collar of whipped
cream. Serve.
I N G R E D I E N T S :
• 1½ oz. Jameson's Irish whiskey
• 1 Sugar cube
• 1 Cup hot coffee
• Whipped cream
