how to make cappucino at home

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                irish coffee

Different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years.

From the mid-19th century, the Pharisee and the Faiker were served in Viennese coffee houses; both were coffee cocktails served in glass, topped with whipped cream. The former was also known in northern Germany and Denmark around that time. Around 1900, the coffee cocktail menu in the Viennese cafés also included Kaisermelange, Maria Theresia, Biedermeier-Kaffeeand a handful of other variations on the theme.^{[citation needed]}

In 19th-century France, a mixture of coffee and spirits was called a gloria.

• "Un trait de son caractère était de payer généreusement quinze francs par mois pour le gloria qu'il prenait au dessert." (Balzac, Le Père Goriot, 1834, I.)
• "Il aimait le gros cidre, les gigots saignants, les glorias longuement battus." (Flaubert, Madame Bovary, 1857.)

Several places claim to have developed the modern recipe in the 1950s. One version is attributed to a Joe Sheridan, head chefat the restaurant and coffee shop in the Foynes Airbase^[1][2] Flying boat terminal building, County Limerick.^[3] In 1942 or 1943^[4][5] he added whiskey to the coffee of some disembarking passengers.^[6][3][7]

Stanton Delaplane, a travel writer for the San Francisco Chronicle, maintains he brought Irish coffee to the United States after drinking it at Shannon Airport. His version is that he worked with the Buena Vista Cafe in San Francisco to start serving it on November 10, 1952.,^[8][9][10] Sheridan later emigrated to work at the Buena Vista Cafe.^[11]

It is also told that the original maker of the now infamous Irish coffee was invented by Joseph Jackson, of Jackson’s hotel Ballybofey county Donegal, who whilst fighting in World War II made the drink in an effort to keep his fellow comrades awake through the night under attack from German soldiers. Following the war he brought the drink that he invented back to Donegal, making the first Irish Coffee.

  Ingredients

• a)1/4 cup packed dark brown sugar
• b)2 cups strong hot coffee
• c)3/4 cup Irish whiskey, such as Jameson
• d)3/4 cup heavy cream

Preparation

• Combine the brown sugar and 2 Tbs. water in a 1-quart saucepan and stir over low heat until the sugar is just dissolved. You’ll have 1/4 cup of syrup; depending on how sweet you like your Irish coffee, you may not need it all.
• Pour 1/2 cup of the coffee, 3 Tbs. of the whiskey, and 2 to 3 tsp. of the brown sugar syrup into each of 4 warmed 6-oz. glass Irish coffee mugs.
• In a medium bowl, beat the cream with a whisk just until it’s frothy and slightly thickened but does not yet hold a peak, about 1 minute. With a soup spoon, float about 3/4 inch of the lightly whipped cream on top of each coffee and serve immediately.