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The Port of Foyne was a busy air traffic point between Europe and United States
in the 1930s and 1940s, carrying a diverse range of people from refugees and
Royal members. It was the winter of 1934, the flight from Foyne left to New York
in extremely bad weather that eventually caused the flight to return. Chef Joe
Sheridan working at the restaurant in the terminal building offered tired
passengers the coffee drink mixed with a quality Irish whiskey. One American
passenger asked if that's Brazilian coffee, and the chef answered, "that's Irish
coffee."In 1952 Jack Koeppler, owner of Buena Vista in San Fransisco brought the
Irish Coffee recipe back to the United States and made it famous. Every year,
the Foynes Flying Boat Museum holds an Irish Coffee Festival in August. The
festival has the world's best Irish Coffee making competition. The Original
Irish CoffeeJoe, Sheridan, Foynes Flying Boat MuseumCream - Rich as an Irish
Brogue Coffee- Strong as Friendly Hand Sugar - Sweet as the tongue of a
RougeIrish Whiskey - smooth as the Wit of the Land In a warm stemmed whiskey
goblet, pour one jigger of Jameson Irish whiskey. Add one spoon of brown sugar
and fill with strong black coffee within one inch of brim. Stir to dissolve the
sugar and top off with whipped cream, slightly aerated by pouring it over the
back of a spoon. Do not stir after adding the cream as the true flavour is
obtained by drinking the hot coffee and Irish whiskey through the cream. The
Classic Irish Coffee- 2 oz Jameson Irish Whiskey- 2 teaspoons brown sugar- 5 - 6
oz freshly brewed strong black coffee Stir thoroughly and top off with a layer
of heavy whipping cream, poured gently over the back of a spoon.