To learn more or opt-out, read our Cookie Policy. I was in San Francisco to celebrate my 21st birthday and after a sunny morning at the Ferry Building farmers market, I made my way down the Embarcadero to the busy corner where the cable cars do their about-face, right in front of the historic Buena Vista Cafe.
Perched on a stool with a big grin, I ordered my drink from a mustached bartender in a crisp white jacket. In between making whiskey-laced coffee cocktails a dozen at a time, he performed magic tricks to the row of delighted tourists packed shoulder to shoulder at the bar. The legend starts on a San Francisco night in when then-Buena Vista Cafe owner Jack Koeppler and travel writer Stanton Delaplane undertook the challenge of recreating the Irish coffee served at the Shannon Airport.
Following his adventure, the pair ultimately developed the recipe the bar and restaurant still uses today. But according to Buena Vista bartender Darcy Parsons the trick is the technique. While anyone can spike a hot cup of sweetened coffee with whiskey and splash some cream on top, capping a cup of joe with a cloud of whipped cream — and getting it to stay that way while customers sip the hot liquid underneath — requires a certain level of skill.
It starts with having the right tools. Then comes the coffee. The Buena Vista uses organic medium roast coffee from Oakland-based Peerless, brewed on commercial grade Curtis machines one pot at a time.
He also uses the spoon to blend the sugar into the coffee, clattering down the line with quick plunging motions. Whiskey comes next. Since the mids the Buena Vista has used Tullamore Dew Irish Whiskey in its signature Irish coffee, though you can order a number of variations made with tequila, brandy, or peanut butter whiskey. And with the bar making anywhere between 1, to 2, Irish coffees every day, it seems within reason that it is, in fact, the single largest consumer of Irish coffee in the world, which is what Parsons claims.
In addition to looking cool, it helps mix the coffee, sugar, and liquor, he explains. Batched along the bar in a neat line of 28 glass goblets, the cafe pours more Irish whiskey than anyone in the world thanks to its renowned recipe. Invented by Irishman Joseph Sheridan in , the original Irish Coffee was developed to soothe and revive the spirit.
Decades later, that same recipe graces the bar each day by the thousands. The tulip shape prevents an oversized pour of coffee and keeps the balance of ingredients intact. Equally important is what happens before any coffee even hits the bottom. Always preheat your glass by filling it with hot water and letting it sit until warm. This keeps the coveted cocktail steaming hot from the get-go. Nolan uses an organic medium-roast Colombian coffee blend, which he finds is a solid middle ground, even for those who claim to hate coffee.
Nolan warns against using strong roasts. The crisp white collar of whipped cream that floats above each glass of Irish Coffee is the most difficult ingredient to perfect. Buena Vista discovered that cream aged for a few days floats better than fresh-from-the-dairy cream.
So let your cream languish for a day or two before whipping. Once you have the right consistency, pour your cream over the back of a warm teaspoon held just above the coffee. Raise the spoon slowly as you pour and watch the perfect Irish Coffee roar to life. Preheat a 6-ounce heat-proof glass by filling it with hot water.
Once warm, discard the water. Stir until the sugar is dissolved. Float a layer of whipped cream over the top of the coffee by pouring it gently over the back of a spoon. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
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