An Irish coffee is one of the most indulgent, warming treats on the planet, but in the wrong hands, it can be a third-rate muddle rather than a princely-offering. And here’s how to get it right.

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“There are some key elements to making a delicious Irish coffee,” says Walter Pintus, head bar operations manager, The Conduit, London. “However, mediocre ingredients and poor making have affected the reputation of this iconic Irish drink.”

“Therefore,” he adds, “make sure you use a fine and well-balanced coffee brew.” And get your ratios right.

And when it comes to the whiskey, Pintus uses Yellow Spot 12 Year Old Whisky.

 
 
 
 
 
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Tonight’s choice and always hits the spot. Yellow spot will always be one of my all time favourite whiskeys. Matured in three different types of casks for a minimum of 12 years offers great depth of flavour. Yellow spot belonged to a family of 4 (Blue, Green & Red) which mostly disappeared over time apart from the Green Spot. Red spot (15YO) has recently been rereleased and can’t wait to try it. The coloured spots originally were painted onto the casks to determine age. Yellow spot ceased production back in the 1950s but was resurrected in 2012 and I’m glad it was. Currently distilled at Middleton for Mitchell and Sons and if you haven’t tried this, you really should! #whiskey #irishwhiskey #whiskeyporn #whiskeylover #irishdistillers #yellowspotwhiskey #whisky #instawhiskey #whiskeygram #dram #middletonwhiskey #mitchellandsonswhiskey #drinks #alcohol #bourbon #fridaynightdrinks #potstill #irish #ireland #photography #photo #booze #whiskeytime

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How to make the perfect Irish Coffee

Making an Irish coffee – Glass of Irish coffee drink on wooden table with brown background
(Thinkstock/PA)

Ingredients:

  • 35ml Yellow Spot 12 Year Old Whiskey or other Irish whiskey 
  • 100ml hot brewed coffee
  • 15ml Clément sugar cane syrup
  • 25ml lightly whipped fresh cream
  • nutmeg for garnish

Method: Fill a tempered glass with hot water and let it warm up for a few minutes. Remove the water, add the sugar cane syrup, hot brewed coffee and the whiskey, and stir together. Top with a layer of cream (pour slowly over the back of a spoon, so it sits on top) and garnish with grated nutmeg.

Top tip: “On top of picking a good coffee dram, I like to add a touch of spiciness with the sugar cane syrup – it enhances the taste with a consistent depth and complexity of flavour,” notes Pintus. “The cream’s texture – semi-liquid, not too thickly whipped – and its cold temperature are also important to ensure a small degree of blend with the hot coffee, but so it remains floating on top.”

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