Yesterday was my favorite holiday, St. Patrick’s Day. Before my dad’s stroke we always took part in local the parade and festivities. Since then our celebrations are usually closer to home or more low-key. This year was no exception. I did start my St. Patrick’s Day with one of my favorite traditions, Irish coffee.
The first Irish coffee I had was a traditional Irish coffee, not the version made with cream liqueur and topping. For me that is the only way to drink Irish coffee.
Not only was that the first way I tried it, but it is also the way I had it in Ireland. I had to try it once or twice, just to be sure. Assuredly, I like the traditional Irish coffee.
I only drank two Irish coffees yesterday and sadly one was not the kind I like the most. So I had to switch to Guinness. As the traditional Irish tune Whiskey in the Jar asserts, “I take delight in the juice of the barley”.
Sticking with tradition I also made Shepherd’s Pie and Colcannon. I did not make soda bread this year. Ever since eating Irish brown bread in Ireland The Hubs is not a huge fan of my Irish bread making. He is still a fan of my Shepherd’s Pie. While I do not typically eat red meat I love the thick layer of mashed potatoes topping Shepherd’s Pie. I also like Colcannon quite a bit. Potatoes, cabbage, cream, and butter; really what’s not to love? Mine was a bit runny this year. We still ate it, though. Did I mention potatoes, cabbage, cream, and butter?
All in all, it was a wonderful day. I spent time with the people I love, listened to some Irish music, and ate well.
Irish Coffee Recipe
- 1 ounce Irish Whiskey
- 3-4 ounces brewed espresso + 1-2 ounces hot water
- 1 teaspoon brown sugar
- 1 tablespoon fresh cream hand whipped
Warm the glass by pouring in hot water. Allow to sit. Dump the hot water just before making the drink.
Pour whiskey into warmed glass.
Add the sugar to the whiskey and stir to dissolve.
Add the coffee to the glass, leaving room for cream.
Top with fresh hand-whipped cream, pouring it over gently over the back of a warmed spoon. This allows the cream to float on the top of the coffee.