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Invented in the 1940s to warm up transatlantic passengers. Spec: 40 ml Irish whiskey, 80 ml hot coffee, 1 tsp brown sugar, lightly whipped cream floated on top.
Sip the hot coffee through the cold cream.
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Usually triple distilled, which gives a light, smooth, slightly fruity spirit. 'Single pot still' Irish whiskey mixes malted and unmalted barley, a style unique to Ireland.
A creamy liqueur of Irish whiskey and dairy cream, created in 1974.
Black beer with coffee and chocolate notes from roasted barley. Irish dry stout (Guinness) is poured with nitrogen for its creamy head.
Spec: 40 ml Irish whiskey, 80 ml hot coffee, 1 tsp brown sugar, lightly whipped cream.
Simple lamb and potato stew.
Simple, dairy-rich cooking.
A short, concentrated coffee made by forcing water at about 9 bar through compact coffee in 25–30 seconds. A common recipe: 18 g coffee in, about 36 g of drink out. The golden foam on top is crema.
Espresso topped with steamed milk and a thick layer of foam, roughly equal thirds. Named after the brown robes of Capuchin friars. Italians drink it only in the morning.
Espresso with plenty of steamed milk and a thin layer of foam. In Italy, ordering a 'latte' gets you a glass of milk.
A smaller, stronger milk coffee with velvety microfoam, created in the 1980s.
'Stained' espresso: just a dash of foamed milk.
Espresso 'cut' with an equal amount of warm milk, little foam.