The History of Irish Coffee - Irish Coffee Recipe
The most popular story:
1942 - As the story goes, a flight full of American passengers was recalled to Foynes Airbase after struggling
against heavy storms for several hours. The flight landed safely at the airbase, and the passengers disembarked. Though grateful to be alive, they were cold and
miserable in the freezing night air.
Joseph Sheridan (1909-1962), the chef at the airbase terminal restaurant caught sight of the chilly passengers. He decided to whip up a concoction that would warm their bodies as
well as their spirits. Sheridan brewed up some hot coffee and added a splash of good Irish whiskey to the mix. The passengers enjoyed the hot coffee’s unique
flavor. One passenger even asked Sheridan if they were drinking Brazilian coffee. Chef Sheridan famously replied, “No, that’s Irish coffee.”
By 1945 the era of the Flying Boat was coming to an end and Foynes closed in order to make way for land planes. A new airport was opened on
the other side of the Shannon Estuary - Shannon International Airport. Joe Sheridan, now working in Shannon, took his famous drink to the new
airport and worked there until 1952. As a tribute to Joe Sheridan , a plaque honoring his achievement can be
seen outside the Joe Sheridan Cafe Bar in Shannon International Airport - now the new gateway to the south-west of Ireland.
November 10, 1952,Stanton Delaplane (1907-1988), a travel writer for the San Francisco Chronicle, persuaded San Francisco’s Buena Vista
Bar to start serving the coffee beverage. He, along with George Freeberg, the owner of the Buena Vista bar to recreate making making Irish Coffee that he had tasted at Joe Sheridan's
Cafe Bar - but the drink didn't work out quite right for them as they had a problem with the cream. According to the Tavern's legend, Stanton Deaplane,
after sampling dozens of failed experiments, nearly passed out on the cable car tracks.
In 1952, the Buena Vista Cafe offered Joe Sheridan a position at the restaurant and he emigrated to the United States. There is a memorial plaque at his graveside in Oakland, California, inscribed with
the words "Here lies Joe Sheridan, the inventor of the world's most
famous drink: Irish coffee."
Today, the original Irish Coffee drink can still be enjoyed at the Shannon Airport in the Joe Sheridan Café Bar
where a plaque marking his achievement had been erected.
The Foynes Flying Boat
Museum holds an annual Irish Coffee Festival in June which
includes the World Irish Coffee Championship in County Limerick. The celebration
includes participants from the world's best hotels, restaurants and bars.
– It is also said the original Irish Coffee was invented by Joe Jackson
at the Ulster Hotel, which he purchased in 1945, located in Ballybofey,
County Donegal. One of the specialties of the house was, and still is, is his Irish Coffee, which was made of strong black coffee,
sugar, Irish whiskey, and then a layer of cream on top.
Joe, who was originally from Derry, was in the Merchant Navy during
WWII. One night, in the north Atlantic, his ship was torpedoed by an
enemy sub. To help him recover from hypothermia, Joe was given a
traditional Navy remedy, a mixture of coffee and rum. Later, as he
served on ships in the eastern Mediterranean, he tasted a number of
drinks made from cream, sugar and various types of spirits.
the early 1950s, a Scottish motoring magazine published an account of
Joe Jackson’s Irish Coffee. The Jacksons maintain that the magazine described Joe’s drink a full
year before the other Joe, Joe Sheridan, did his. A framed copy of the
article used to hang in the Jackson’s Hotel lobby for many years until
it disappeared during renovations.
Foynes Flying Boat Museum
The man who brought Irish coffee to America, by Carl Nolte, San Francisco Chronicle, November 9, 2008
Irish Coffee ... The Rest of the Story, Ulster Heritage Magazine,
by Barry R. McClaim.
Ballybofey, County Donegal, Ireland
Who Really Invented Irish Coffee, The Evening Herald newspaper,
July 3, 2011.
Authentic Irish Coffee Recipe - Joe Sheridan's Recipe
The next time you’ve got chilly guests, follow Joe Sheridan’s example. Warm their spirits with
a spirited beverage that has been a favorite since 1942: Irish coffee.
Beverage and Cocktails,
Yields: 1 serving
Prep time: 10 min
1 measure or shot (2 ounces) Irish whiskey
2 teaspoons brown sugar
5 to 6 ounces freshly-brewed strong black coffee
2 teaspoons heavy or whipping cream, lightly whipped*
The cream should be "half whipped - not too stiff and not too liquid)
Place a teaspoon in a bowl with hot water to heat; let sit until ready to use.
Preheat a stemmed whiskey goblet (7-ounce coffee cup or goblet may be substituted) with boiling water so that it is good and hot. Pour out the hot water and discard.
Add the brown sugar in the bottom of the goblet. Fill with strong black coffee
to within 1 inch of the top; stir gently until sugar is dissolved. Add the Irish Whiskey; stir again and then let sit until the mixture is still.
Using the hot teaspoon, place the spoon (back side up) in the goblet. Gently
pour the prepared whipped cream over the back of the teaspoon (held just above the coffee’s surface). Gradually raise the spoon as you slowly pour in the cream.
This will result in a layer of liquid cream that floats on top of the coffee. Do not stir the cream in the coffee.
Drinking the coffee through the layer of cream results in the rich, authentic flavor that the
coffee’s drinkers originally enjoyed. Do not stir. Irish coffee is best enjoyed by sipping the coffee through the cream.
Makes 1 serving.