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Scotland and Ireland have much in common, not least a world-wide reputation for distilling. Here we present instructions for a simple yet effective preparation, used in both countries to warm and cheer. Irish Coffee
1/4 cup hot, strong, black coffee 1-2 tsp sugar 1 large measure Irish whiskey 1-2 tbsp double cream Fill a stemmed whiskey glass with hot water then throw out, refilling it with boiling water. Throw this out, fill  the glass somewhat more than half full with coffee and add sugar to taste. Stir to dissolve, then add the whiskey. Pour the cream over the back of a spoon to float on top.
Drink the hot liquid through the cool cream. If double cream is not available use lightly-whipped single (whipping) cream. Coffee with Drambuie Drambuie is the liqueur of Scotland and has an ancient and honourable pedigree. Fleeing from the English forsces, Bonnie Prince Charlie took refuge with the Mackinnons of Strathaird on the isle of Skye. As a gift for their hospitality, he gave them the recipe for his own liqueur. It is still made to this day from that secret recipe based, naturally, upon whisky. Coffee with Drambuie is delicious served at the end of a meal.
1 measure Drambuie 1-2tsp soft brown sugar pot of strong coffee double cream To make each serving take a stemmed glass and warm. Put in the Drambuie, stir in the brown sugar and fill with coffee to just an inch below the rim. Stir until the sugar is fully dissolved then pour on the cream over the back of a teaspoon, so that it floats on the surface.
Irish Coffee From the Appletree Press title: A Little Irish Cookbook.
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