[ pick your music according to your drink ...]
1. André Rieu - Second Waltz (From "Jazz Suite Nr. 2" / Live)
2. HAUSER - La Isla Bonita
3. Julio Iglesias - Moralito (La Gota Fria) (Spanglish)
4. HAUSER - Sway
5. Pink Martini - The Lemonade Song
6. The Goodfellas - No One Knows
7. Bebo Best - Mambo And Cola
8. Pink Martini - Donde Estas Yolanda
9. JULIO IGLESIAS - Vida
10. Caro Emerald - I Belong to You
11. Julio Iglesias - Sway
12. Vaya Con Dios - Quand Elle Rit Aux Eclats
13. Connie Francis - That's Amore
14. Pink Martini - Una Notte a Napoli
15. Julio Iglesias - Soy un Truhan, Soy un Senor
16. HAUSER - Senorita
17. Julio Iglesias - Agua Dulce, Agua Sala
18. Pink Martini - Let's Never Stop Falling in Love
19. Louie Austen - They Can't Take That Away
20. Cirque du Soleil - Creature De Siam
21. Enoch Light - Guaglione
22. Julio Iglesias & Juan Luis Guerra - Jurame
23. André Rieu - Opera Potpourri (Live)
50 ml Irish Whiskey
120 ml Hot coffee
50 ml Fresh cream (Chilled)
1 teaspoon Sugar
Warm black coffee is poured into a pre-heated Irish coffee glass. Whiskey and at least one teaspoon of sugar is added and stirred until dissolved. Fresh thick chilled cream is carefully poured over the back of a spoon held just above the surface of the coffee. The layer of cream will float on the coffee without mixing.
Plain sugar can be replaced with sugar syrup
IBA official cocktail (International bartender association)
Different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years.
From the mid-19th century, the Pharisäer and the Fiaker 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-Kaffee and a handful of other variations on the theme.
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 chef at the restaurant and coffee shop in the Foynes Airbase flying boat terminal (about 15km from present-day Shannon Airport, County Clare). In 1942 or 1943 he added whiskey to the coffee of some disembarking passengers.
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.Sheridan later emigrated to work at the Buena Vista Cafe.
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