The story goes that Irish coffee was created in the mid-twentieth century in the Shannon airport in Ireland, where it was a restorative drink served to weary passengers. The recipe is said to have been brought back to the States by a San Franciscan who shared it with the Buena Vista Bar in his hometown. The hot, strong coffee infused with Irish whiskey became the signature drink of the California bar, and eventually its popularity spread throughout our country, Today, Irish coffee is popular around the globe. The following version is my favorite.

Place 1 tablespoon whiskey and 2 teaspoons sugar in each of 4 warm Irish coffee or 8-ounce heat-proof glasses. Stir with a spoon until the sugar dissolves. Pour enough hot coffee into each glass to fill it about three-quarters full.

Hold a tablespoon (with the back of the spoon facing you) over the coffee in one cup, and ladle 2 to 3 tablespoons of the whipped cream over the spoon so that it gently falls into the coffee. Adding the cream this way will help it float on top of the coffee instead of sinking immediately to the bottom. Repeat to make 3 more servings. Serve immediately.