I really should have taken a picture before I let the cream and coffee mix.

 It’s a rainy, yucky Easter and that calls for a little pick me up. I’m a big fan of Irish Coffee and that rush of whiskey and caffeine perfect for a dreary afternoon. There are lots of variations to this super simple drink, I opted for a close proximity of the recipe they serve at Dead Rabbit NYC home of the very best Irish coffee I have ever had, hands down. 

OK, brew up your favorite coffee, I went with Captain Rodney’s Private Reserve and pour 4 ounces in the glass, add 1/2 ounce of Demerara syrup, 1 1/2 ounces of Irish Whiskey (I used Dead Rabbit’s, cause it’s Easter, see what I did there?) and stir it up. Top with fresh whipped cream, but don’t whip it too firm. If you have nutmeg, this would be the time to grate a bit on top. 

Yours is going to look a lot better than mine does. One of the beauties of this drink is the contrast, visually and in taste, of the cold whipped cream and the hot coffee. They start out as distinct layers that slowly run together as you enjoy the drink, this is why you use clear glass instead of a coffee mug. I love this dichotomy so much that I snatched the drink up and began enjoying it immediately, forgetting to take the picture. So, I had to add more whipped topping to photograph a drink already in progress.

If you’d enjoy having one of these made properly, don’t forget your hospitality industry folks out there and toss a virtual tip their way. There are lots of places to donate to help our friends in need, so seek one out and do a good thing. Stay home, stay safe and stay hydrated!