Different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years. From the mid-19th century, the Pharisäer and the Fiaker were served in Viennese coffee houses; both were coffee cocktails served in glass, topped with whipped cream. The former was also known in northern Germany and Denmark around that time. Around 1900, the coffee cocktail menu in the Viennese cafés also included Kaisermelange, Maria Theresia, Biedermeier-Kaffee and a handful of other variations on the theme. In 19th-century France, a mixture of coffee and spirits was called a gloria.
"Un trait de son caractère était de payer généreusement quinze francs par mois pour le gloria qu'il prenait au dessert."
"Il aimait le gros cidre, les gigots saignants, les glorias longuement battus."
Several places claim to have developed the modern recipe in the 1950s. One version is attributed to a Joe Sheridan, head chef at the restaurant and coffee shop in the Foynes AirbaseFlying boat terminal building, County Limerick. In 1942 or 1943 he added whiskey to the coffee of some disembarking passengers. Stanton Delaplane, a travel writer for the San Francisco Chronicle, maintains he brought Irish coffee to the United States after drinking it at Shannon Airport. His version is that he worked with the Buena Vista Cafe in San Francisco to start serving it on November 10, 1952., Sheridan later emigrated to work at the Buena Vista Cafe. It is also told that the original maker of the now infamous Irish coffee was invented by Joseph Jackson, of Jackson’s hotel Ballybofey county Donegal, who whilst fighting in World War II made the drink in an effort to keep his fellow comrades awake through the night under attack from German soldiers. Following the war he brought the drink that he invented back to Donegal, making the first Irish Coffee.
Preparation
and at least one level teaspoon of sugar are poured over black coffee and stirred in until fully dissolved. Thick cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little until the entire layer is floated.
Variations
In 1988, the National Standards Authority of Ireland published Irish Standard I.S. 417: Irish Coffee. The standard has been cancelled at least as of 2020. Although whiskey, coffee and cream are the basic ingredients in all Irish coffee, there are variations in preparation: the choice of coffee and the methods used for brewing it differ significantly. The use of espresso machines or fully automatic coffee brewers is now typical: the coffee is either a caffè americano or some kind of filter coffee, often made using a coffee capsule. The cream used in some bars to make what is sold as "Irish coffee" is sometimes sprayed from a can. Some bartenders gently shake fresh cream to achieve a smooth layer on top of the coffee. In Spain, Irish coffee is sometimes served with a bottom layer of whiskey, a separate coffee layer, and a layer of cream on top; special devices are sold for making it. Some bars in Southeast Asia serve a cocktail of iced coffee and whiskey, sometimes without cream, under the name "Irish coffee". Many drinks of hot coffee with a distilled spirit, and cream floated on top—liqueur coffees—are given names derived from Irish coffee, although the names are not standardised. Irish creamcoffee can be considered a variant of Irish coffee, but involves the use of Irish cream as a "pre-mixed" substitute for the whisky, cream and sugar. Jamaican coffee would be expected to be made with rum; Highland coffee, also called Gaelic coffee, with Scotch whisky; Russian coffee with vodka; and so on, and so forth.
