Although Italy cannot claim St. Patrick as their favorite son, they can claim espresso and the fact that Patrick’s parents were citizens of Rome. So it’s easy for Italians to translate the green in their flag to the “wearin of the green” on St. Patrick’s Day. There are many Irish pubs in Italy and you can be sure they will be serving Guinness on draught and Irish whiskey on March 17th along with pasta and pizza and Irish Espresso.
Here is a recipe that we have adapted from home roaster and coffee aficionado Jim Slaughter who claims it makes the “best Irish coffee in the world”. Combine the whiskey and brown sugar together in a heat-resistant container. Then use the espresso steamer to heat the whiskey until hot and the brown sugar is dissolved, about eight to ten seconds. Transfer to an Irish Coffee mug and carefully pour the lightly whipped cream over the back of a spoon held just above the surface of the coffee as you pour to get a creamy float on top.
- One Irish Coffee Mug about 5 or 6 fl. oz.
- One long shot of good espresso (Lavazza Super Crema)
- Two fingers of decent Irish Whiskey (Jameson or Bushmills)
- One generous teaspoon of demerara or brown sugar
- FRESHLY prepared heavy cream sweetened with white sugar, beaten until it’s the consistency of custard, but not whipped to fluffiness.