Here, at the site of the world's first Irish coffee, The Buena Vista Cafe, in San Francisco, is where I learned to make this warm, delightful beverage. There's no better place to go than the source, right?
Our waitress took our order as she threw--no, I'm not making this up--napkins down onto the table in front of us. With a flip of her wrist and careful notice of any breeze, she managed to land them on our spots with barely any effort. She was rather cheeky, obviously well-seasoned at this waitressing business, and boldly shouted our order to the bar.
We observed as we waited, the man in the white coat (perhaps a doctor during the week?) make a pour of this and a swirl of that, mixing in just the right order with just the right amount of all the ingredients, all that was necessary for an Irish Coffee.
8 oz. hot coffee
1 shot of whiskey (I prefer Jameson's or Tullamore Dew)
2-3 T. sugar or 3 sugar cubes
1/8 c. heavy cream
Place sugar into bottom of glass. Pour coffee over sugar and mix with a spoon until dissolved.
Place shot of whiskey in glass. Stir into coffee.
In a small bowl, pour cream and beat with a fork or small whisk to create a head of foam. Using a spoon to catch foam, slowly pour cream into coffee and scoop out foam to place on top.
Another great addition is a shot of Bailey's Irish Creme if you prefer your Irish coffee on the creamier side.