Dublin’s Merrion Hotel offers up a recipe for the ultimate Irish Coffee
Whilst it dates back some 65 years, Irish Coffee is still the beverage of choice to heat up St. Patrick’s Day. At The Merrion, Dublin’s most luxurious 5-star hotel, guests of The Cellar Bar, the intimate No. 23 cocktail bar, or the Drawing Room can relax after dinner and imbibe one of the hotel’s signature Irish Coffees.
Legend has it that Irish Coffee came to the world’s attention in 1942, when Americans flying to Ireland landed at Foynes Airport in County Limerick. John F. Kennedy, Humphrey Bogart, Eleanor Roosevelt, Edward G. Robinson, and Ernest Hemingway would rest in the airport whilst the flying boat was prepared for its next journey.
One evening, due to poor conditions on the North Atlantic, a flight had to return to Foynes. The restaurant at the airport was informed to prepare food and drink as the passengers would be cold and miserable.
Chef Joe Sheridan was preparing coffee when he thought a little drop of something stronger might warm them up, so he added Irish whiskey to their coffee.
A surprised passenger asked, “Is this Brazilian coffee?” to which Joe replied, “No, that’s Irish Coffee!” and from then on, Irish Coffee became the official welcoming drink at Foynes Airport. Some 10 years later, Chef Sheridan traveled to San Francisco, where he introduced the beverage to America. And the rest, as they say, is history.
Many may wonder how to prepare the perfect Irish Coffee at home to ward off a chill on a cold night or spruce up their St. Patrick’s Day celebrations. In its inimitable style of service and excellence, the bartenders at The Merrion have concocted their own signature preparation of Irish Coffee as follows:
The Merrion Irish Coffee
Ingredients:
Jameson Irish Whiskey – 35 cl and a drop for good luck
Strong freshly brewed coffee (caffeinated or decaf)
2 Brown Sugar Cubes (depending upon required sweetness)
50 m. Heavy Cream
3 Coffee Beans
Preparation:
Fill a café latte glass with a handle with hot water and leave to warm. Brew a pot of coffee. Empty the water from the glass and place the sugar cubes inside. Caramelize the sugar by pouring a few drops of Whiskey over them and gently light with a long match. Only let it burn for a few seconds so that the sugar just begins to caramelize. Pour in the measure of Whiskey and fill with coffee to within one inch of the rim. Ensure you keep a teaspoon in the glass at this stage. Stir well and ensure the sugar is completely dissolved to avoid a grainy texture when drinking. Place the cream in a clean cocktail shaker and shake vigorously until whipped. Using the back of the spoon, gently pour the cream into the glass. Garnish with three coffee beans and serve.
On a typical winter’s evening, The Merrion serves up around a dozen Irish Coffees to guests, however, Stephen Lynch, Assistant Manager of the Drawing Rooms and Bar No. 23, reports that about two-and-a-half years ago, he and his staff prepared 150 Irish Coffees in an hour and a half much to the pleasure of the entire French Rugby Team who had taken up residence in the hotel bar that evening.
For further information and reservations please contact The Merrion directly on +353 1 603 0600, facsimile +353 1 603 0700, email [email protected] or alternatively via the website - www.merrionhotel.com. This release is posted at http://www.magellan-pr.com/press.html
Background on The Merrion: Opened in October 1997, The Merrion – a recipient of several awards, including one of the ‘Top 500 Greatest Hotels in the World’ from Travel and Leisure, January 2004, Five Red Stars from the AA, the 2003 Gold Ribbon Award by RAC Hotel Services, ‘The World’s Best Places to Stay’, Conde Nast Traveller 2002 Gold List and ‘Best Hotel Spa in Dublin’, Harpers & Queen magazine 2002 - was created from an historic row of Georgian townhouses and the eighteenth century architecture and design have been preserved throughout the hotel. The 145-room property includes twenty suites, and features state-of-the art technology thoughtfully incorporated into the period-Georgian décor.
For more information contact:
Magellan PR on
Tel: 020 8875 2850
Email: [email protected]