A schematic, not to scale. The ml scale follows the glass.
Whisky base
Irish Coffee
The cream floats because the coffee underneath is sweetened, which makes it denser. Leave the sugar out and the float sinks, which is the tidiest piece of physics in the book. Warm the glass first or the drink is lukewarm by the second mouthful.
Build
- Irish whiskey50 ml
- Hot coffee120 ml
- Sugaror 10 ml sugar syrup1 tsp
- Cream, chilled50 ml
Method
- Build in the glass and float the cream
Garnish
Nothing. The cream is the garnish
Method
Build in the glass and float the cream
Glass
Toddy
Base
Whisky
In the book