Snack: Irish Coffee

Throughout a great part of Western Europe a very popular after-dinner drink, sometimes called a dessert, is the inviting Irish coffee. I have many recipes for this great favorite, but the most appealing is one that I found in an Irish cookbook, 250 Irish Recipes, which I bought in Dublin.

INGREDIENTS

Cream: rich as an Irish Brogue

Coffee: strong as a friendly hand

Sugar: sweet as the tongue of a rogue

Whiskey: smooth as the wit of the land

METHOD

Heat a stemmed whiskey goblet. Pour in one shot of Irish whiskey–the only whiskey with a smooth taste and full body to make this beverage satisfactorily. Add two coffee-spoonfuls of sugar. Fill the goblet with strong coffee to within one inch of the brim. Stir to dissolve sugar. Top off to the brim with whipped cream, slightly aerated, so that it floats on the coffee. Do not stir after adding cream as the true flavor is obtained by drinking the hot coffee and Irish Whiskey through the coolness of the cream.