Airport Delivers The Perfect Irish Coffee
An Irish airport has been told to instruct bar staff to produce the perfect Irish coffee, after a number of complaints by visitors. Clare County Council wrote to The John Sheridan bar at the airport – ironically named after the drink’s founder – requesting that staff be retrained in their production of the classic beverage.
Sheridan is said to have invented the drink in 1942 and first served it at Shannon airport whilst working in the bar there. Understandably, locals and visitors alike have been justified in voicing their concerns that quality control at the airport has not been more stringent.
The traditional Irish coffee is a notable part of the national heritage and when made correctly, a most enjoyable drink. The recipe for success is as follows:-
First, place a teaspoon of sugar into a stemmed Irish coffee glass. Add a double shot (1 oz) of Irish whisky to the sugar, stir well and then top with half a cup (4 oz) of strong coffee. Then simply add whipped cream to cover the drink.
Despite its few basic ingredients, producing a good Irish coffee is surprisingly difficult to perfect. It is notoriously easy to get wrong; either tasting too sweet or simply not being strong enough. It is therefore important to use unsweetened double cream that has been hand-whipped as opposed to the canned varieties and is also essential to stick to the advised measures in a classic Irish coffee mug or glass, which should total eight ounces.