Master the Classics: Irish Coffee - National Irish Coffee Day

[@brentj8593]

Hey, man, just want to say I really appreciate everything you do - former bartender, and even though I'm not in that game anymore, just love your videos and how much they've helped me with what is now an expensive hobby rather then a career!

[@TheEducatedBarfly]

Thanks Brent!

[@pattfoad]

Definitely making this tonight! Ive had to be off coffee for two weeks so what a way to get back on the horse

[@InfoTYML]

Thanks for this recipe. I've only ordered it at restaurants when it's cold outside, and it never looked that good. Now I will make it for myself. Thanks😊

[@mickla787]

“Oh that is everything” is exactly the reaction you want to hear for a drink created to counter a blustery Irish night 👌

[@mickwalsh4084]

Your pronunciation of ‘Foynes’ is just right - in fact I often get a mild hint of an Irish accent with you - ?? Goodnight from Dublin & have a great weekend

[@TheEducatedBarfly]

Thank you Mick!

[@TheEducatedBarfly]

Sorry to disappoint but although I did grow up in Boston there is no Irish within me, that being said I am constantly mistaken for Irish!

[@ryansmith8745]

I loved the video! If you want to stop the French Press leaking coffee grounds use coarsely ground coffee.

[@TheEducatedBarfly]

Thanks Ryan, and thank you for that tip.

[@kellermeyer14]

Thank you! Just made this, but I used an americano instead of coffee, since I have a decent setup at home. Traditional whipped cream has a bit of vanilla in it, i think, so I may add that next time to my shaker (loved the idea of adding the spring btw)

[@baypipo57]

Thx. Brother. From Turkey.

[@AnonymousBosch3158]

How can I make this demerara syrup? And the cream?

[@confusedwhale]

It would have been nice to have the cream running down the glass in the still shot at the end.

[@TheEducatedBarfly]

we just made a mess of it, so had to clean it, but a little foam down the side like an overflowing Guinness would have looked nice.

[@sandrales1351]

I loooove Irish coffee. I always order one when everyone else orders dessert 💚 Thank you!!

[@garlicgirl3149]

Me tonight in exact situation.

[@chillponumama.1200]

Hey mann.. can u explain a blue blazer if u could.. thanks.

[@Barprints]

I learned this YEARS ago with "Irish Mist". Do you know if they still even make that?

[@garlicgirl3149]

I like how you emphasized HOT coffee and glass. Went out with friends tonight. Cold. So ordered this beverage with slight variation. The drink was lukewarm at best. If not afraid to kiss So None off...I just accepted it but bleh!! Lukewarm coffee😝😝😝

[@EaganTheTrollface]

Well I'll be. Just had a big winter festival event in my area on the regional lake - Iowa, so it's completely frozen over - and I was looking up how to make these like 3 or 4 days ago, and here it is! Are you a psychic in your spare time?

[@TheBlackbelair]

A Hawthorne strainer coil in the squeeze bottle? Is this just a coil spring that's dropped inside?

[@TheEducatedBarfly]

Yeah but one meant for food

[@Barprints]

A blender ball works better though in my opinion. Easier to clean, works quicker, and no coil to untangle. You can use it in your shaker as well

[@llcoolmartine]

Nice work! Perfect amount of coffee. Often the mistake is to put too much coffee in the drink. 100-120 ml is just right.

[@Khazandar]

Depends on what you like.

[@leblaze5]

I agree. Irish Coffee as a drink and throwing some whiskey in your mug of coffee are both great, and I do both regularly, but they are separate things.

[@fredrichlogan725]

How about making a Hurricane for Mardi Gras?

[@adanreyes8825]

Great video

[@greasyindiekid]

Hey Leandro will you ever make a Caesar Cocktail? They're very popular in Canada.

[@johnolmos8670]

I like to use Frangelico and sugar to whip the cream and do something very not Irish and grate nutmeg over the cream.

[@Barprints]

Sounds delicious all the same!

[@GlidingChiller]

How different are Irish and Scottish Whiskey? I have some Famous Grouse for mixing but not any Irish, would it still make a great drink?

[@TheEducatedBarfly]

GlidingChiller they’re totally different. Made with different grains (often) and the method of distillation is not the same either

[@RussellJohnson-ux9iv]

Irish whiskey is way smoother

[@TheAndy25026]

Do yourself a favour and pick up a bottle of Pot Still Irish Whiskey. Powers is a great entry point to Irish pot still whiskey. It's a blended whiskey, but it has a high proportion of pot still to grain. Honey, black pepper, clove, and orchard fruit. Full bodied and 'oily' in a good way. If you were to use a scotch whisky, I'd go for something like Auchentoshan or maybe glenmorangie, one of the more affordable expressions of those brands. Don't bother putting anything +€$45 Irish whiskey in an Irish Coffee, you won't notice the difference, unless it's bottled at a higher strength. Generally, in mixed drinks, you want a higher abv for mixing, but you need to factor in that when something of a high abv is heated or served in a hot mixed drink, the alcohol is more apparent, and makes for a harsher drinking experience. 40% abv is fine, but no more than 46%. Brands to try for Irish Coffee; Powers Gold Label, Bushmills Blackbush, Teeling Small Batch, Clontarf 1014.

[@FaithlessLooter]

TheAndy25026 I actually like tullamore dew in mine.

[@bryanjensen355]

Interesting technique on the cream. So is that the "spring" removed from a Hawthorne strainer - or an entire whole (small) Hawthorne put into the squeeze bottle?

[@TheBlackbelair]

I'm confused by this too.

[@Barprints]

I'm sure you figured it out by now, but it is the spring from a Hawthorne. A blender ball works better though in my opinion. Easier to clean, works quicker, and no coil to untangle. You can use it in your shaker as well

[@kellermeyer14]

@@Barprints funnily enough I had a few blender balls in the house. None of them fit in my squeeze bottle. The hawthorne spring worked amazingly

[@Ghorda9]

@@Barprints i don't really see how a spring is hard to clean, just swish it around in warm soapy water and then do the same in clean water to rinse.

[@Barprints]

@@Ghorda9 cleaning isn’t the problem, for me it was more the untangling of the spring after use. At least in a shaker anyway

[@michaelfoy8078]

messy and I would have used brown sugar so that the coffee whiskey mix didn't cool down and used cold heavy cream poured over the back of a spoon, at least you didn't used squirty cream from a tin

[@happysunshinydays6349]

Make a video showing us folks how its done then idiot.

[@MrDammed1]

guys, the thumbnail

[@TheEducatedBarfly]

Jack_VS_Jack yeah. I know. It’ll be back to normal in a couple hours LOL. Had a mishap and would rather that then a downright mistake

[@Androidbossslc]

What’s with the thumbnail

[@TheEducatedBarfly]

Androidbossslc it’ll get fixed

[@LetsTalkDrinks]

This Irish coffee is so good I decided to make a video of exactly how NOT to make one. Unfortunately mine tastes horrible 😂😂😂🤣🤣🤣

[@56star11]

Mexican coffee next??

[@TheEducatedBarfly]

we could do that!

[@NeilFisher49]

What type of coffee did you use?

[@TheEducatedBarfly]

Neil Fisher I used coffee from a local Shop here in LA called King’s Road I say use whatever coffee you love!

[@alicedell8595]

Funny.

[@akashgeorge6096]

what's your Instagram?

[@TheEducatedBarfly]

@theeducatedbarfly

[@davidc9123]

This is just wrong...if i made a irish coffee like this in my bar id be getting my p45 asap

[@davidc9123]

@@michaelhannaford6543 1. Any glass coffee glass with a handle, fill up to rim with boiling water with tea spoon in. 2. Start shaking very cold cream in a bottle( pour a very small amount of baileys into heavy cream, its just for a nice aroma off the cream) 3.1-2 brown sugar cubes in glass( depending on how sweet customer likes it) 4. 35.5ml of jameson( 35.5ml is standard measure in ireland) 5. Fill glass with black, high quality coffee until roughly 1.5cm away from rim of glass. 6.layer cream smootly over coffee with a bar spoon. 7.serve on saucer with napkin and a spoon. This is how ive learned in my bar how to make it l. I employ you to try it or ask for it in a bar to be made this way. A bar tender who cares enough to please the customers wont hesitate. This drink like most is highly elevated with great presentation and service. I really like the addition of the coil in your bottle to reduce shaking time:)

[@ianholmes6078]

That is a very specific way to make an Irish Coffee. It is not reasonable to say this is "wrong". The ingredients are correct. The ratios are good. The presentation is acceptable. Your suggestions are good, but I cannot imagine most bartenders would be overly keen to accomodate such a specific request from a customer.

[@davidc9123]

@@ianholmes6078 i understand not everyone makes them near the same. This is just how i have learned over time to make it. I onoy said what i said because youre adding room temp sugar syrup in a drink thats meant to be hot. But sure look thats what the comment section is for right? Classically you shoukd be adding sugar cubes and not syrup, can lead to over dilution when it should be a strong coffe with a hut of jameson up front.

[@ianholmes6078]

@@davidc9123 Excellent point. The syrup along with the whisky and cream all diminish the heat of the drink. I had not considered that. It is great that your bar pays attention to those details. Lord knows there are a lot of bars where it is just a job, not a craft.

[@TheAndy25026]

@@davidc9123 It was made famous by the use of the Georgian glass; keep the handles for lattes. Jameson is too light to compete with the coffee and cream; Powers was the original whiskey used. It's recipe has changed since the 40s slightly (it now has a grain whiskey component, alongside the Pot Still foundation) The recipe appears to be adapted from the 'The Dead Rabbit' in NYC, who have made it their business to consistently serve the best type of Irish Coffee, all things and details considered. The use of Demerara in a syrup solution is in line with that ethos; more consistent and quicker (they make a couple hundred a day there, and now have a purpose made Irish Coffee station). The whole napkin thing on a saucer looks so naff and cheap, along with the handle. The spoon just invites people to stir it, thus ruining the whole point of the layering. Sipping through cold, smooth cream (that doesn't have Baileys in it) into the hot coffee and whiskey below. Don't ever use the canned whipped cream; you are cheating yourself and the drink. 90 to 100ml of brewed coffee (not espresso!) is perfect, it's not a Starbucks serve. Slainte

[@daltonrabon2125]

Think I could use some bourbon instead? 🤔

[@TheEducatedBarfly]

Surewhythehellnot?

[@Barprints]

I've done Irish Whisky, Bourbon and Jamaican Rum at different times. If you haven't already, then go for it.

[@anasdrinks1109]

what's your Instagram?