This Brazilian Irish coffee recipe is a tropical version of the famous Gaelic cocktail for a boost in the cold of our winters. Check it out!
Irish coffee is a drink made with hot coffee, whiskey, and (brown) sugar, stirred, and topped with thick cream. The coffee is drunk through the cream. The original formula explicitly uses non-whipped heavy cream, and the version with whipped cream is acceptable.
Word of mouth tells us of a legendary story about a famous drink that mutated in our tropical lands.
Any type of commercial or gourmet Brazilian coffee will work for this recipe.
- 1 tbsp jigger Irish cream liqueur
- 1 tablespoon sugar
- 1/2 fluid ounce whiskey
- 1/2 fluid ounce quality Brazilian "cahaça", or any tropical distilled alcoholic beverage,
- 6 fluid ounces hot Brazilian coffee
- 1 teaspoon white sugar, or more to taste (optional)
- 1/4 cup whipped cream
- Place sugar on a plate or shallow bowl
- Wet the rim of glass or mug with a moistened paper towel.
- Dip the rim in sugar to coat.
- Pour whiskey into the prepared glass.
- Add the cachaça.
- Add the cream liqueur
- Pour in Brazilian coffee, but let free about 1/2 inch.
- Add sugar, to taste, and stir.
- Top with whipped cream.
Decades ago, there used to be a secret poker game between rich farmers from Brazil, Argentina, and Uruguay, in the cold winter nights of southern Brazil.
The match that lasted for days and only stopped when the last guy would fall to the winner always took place in the back of a discrete tavern in Gramado, RS, Brazil.
During those nights the Macedo couple served them food and drinks and the game was their primary annual source of income.
Mrs. Anita Macedo was a great cook, and she adapted the Irish coffee recipe so those poker warriors could face the cold winter nights of that lovely city with a boost of tropical enthusiasm.