On a stormy winter night in 1943, a Pan Am flying boat battling brutal Atlantic weather turned back to Foynes Airport on Ireland's west coast. The weary passengers stumbled into the terminal restaurant, cold and disappointed. What chef Joe Sheridan served them next would become one of the world's most beloved cocktails.
The Birth of Irish Coffee
Foynes had become one of Europe's busiest civilian airports during World War II, serving as a crucial refueling stop for transatlantic flights. The terminal's restaurant, overseen by catering comptroller Brendan O'Regan, had earned a reputation as one of Ireland's finest dining establishments.
Running that kitchen was a chef from County Tyrone named Joe Sheridan. Born in 1909 in Castlederg, he was one of six sons. After his father died, the family moved to Dublin, where Joe found work in restaurants. His job application to Foynes captured his personality perfectly: "Dear Sir, I'm the man for the job. Yours sincerely, Joe Sheridan."
When word came via Morse code that the New York-bound flight had turned back, staff were called in to prepare food and drinks for the arriving passengers. Looking at the tired, cold travelers, Sheridan made a decision that would change cocktail history. He added a measure of good Irish whiskey to their coffee.
One passenger, sipping the unfamiliar drink, asked if Sheridan had used Brazilian coffee. The chef's reply became legend: "No, that was Irish coffee."
A few weeks later, Sheridan appeared at O'Regan's office door holding a stemmed glass. He had refined his creation, topping the whiskey-spiked coffee with a layer of thick cream that floated on the surface. "How about that for eye appeal?" he asked. O'Regan's response was simple: "Genius, chef."
From Ireland to America
Irish Coffee quickly became the signature drink of Foynes Airport, served to every passenger passing through. The airfield saw notable travelers during those years, including Hollywood stars and political figures making transatlantic crossings.
When Foynes closed in October 1945 and operations moved across the Shannon Estuary to what is now Shannon International Airport, the drink moved with it. For nearly a decade, Irish Coffee remained largely an Irish secret.
That changed when San Francisco Chronicle travel writer Stanton Delaplane tasted one at Shannon Airport in the early 1950s. A Pulitzer Prize winner known for his witty columns, Delaplane couldn't stop thinking about it.
The American Perfection
Back in San Francisco, Delaplane challenged a local café owner named Jack Koeppler to help him recreate the drink on November 10, 1952. The two men spent that night experimenting, but success proved elusive. The taste wasn't quite right, and the cream kept sinking to the bottom instead of floating elegantly on top.
Koeppler eventually traveled to Shannon Airport to taste the original for himself. Upon returning, he enlisted help from a local dairy expert who revealed the trick that made all the difference. For the cream to float properly, it needed to be aged at least 48 hours and whipped to just the right consistency.
With the final piece of the puzzle in place, Irish Coffee began its American journey that November night. Delaplane wrote about it in his travel column, and the drink's fame spread rapidly across America.
The Man Behind the Magic
Joe Sheridan deserves more recognition than history has given him. After Foynes closed, he continued working at Shannon Airport before eventually emigrating to America, where he spent years helping perfect the American version of his creation.
Throughout his life, Sheridan carried a newspaper clipping in a hidden pocketâthe Delaplane column that named him as the inventor of Irish Coffee. He died in July 1962 at the age of 53, aboard a ship bound for the Pacific Islands where he had taken a chef's position.
The Official Recipe
The International Bartenders Association recognizes Irish Coffee as an official cocktail in the Contemporary Classics category. The traditional recipe calls for just four ingredients.
Classic Irish Coffee
Ingredients:
- 1.5 oz Irish whiskey
- 4 oz hot, strong black coffee
- 1 teaspoon brown sugar
- Fresh heavy cream, lightly whipped
Instructions:
Preheat an Irish coffee glass or stemmed mug by filling it with hot water for about 30 seconds, then discard the water. This prevents the glass from cracking and keeps the drink warmer longer.
Add the Irish whiskey and sugar to the warmed glass. Pour in the hot coffee, leaving about an inch of room at the top. Stir until the sugar completely dissolves.
Here comes the crucial technique that stumped bartenders for years. Take fresh heavy cream and whip it lightlyâjust until it thickens but remains pourable. Hold a spoon upside down just above the surface of the coffee, and slowly pour the cream over the back of the spoon. The cream should float in a distinct layer on top.
The drink is meant to be sipped through the cream, allowing the cold richness to mingle with the hot, whiskey-laced coffee in each taste.
Common Mistakes to Avoid
Many bars serve a drink they call Irish Coffee that bears little resemblance to the original. Whipped cream from a can, excessive sweetness, chocolate drizzles, and Irish cream liqueur all represent departures from Sheridan's creation.
The authentic version is elegant in its simplicity. Strong coffee provides the backbone. Good Irish whiskeyânot Scotch, not bourbon, but proper Irish whiskeyâadds warmth and character. A modest amount of sugar balances the bitterness. And fresh cream, properly prepared and floated, creates the signature visual and textural contrast.
Pro Tips for the Perfect Irish Coffee
After decades of perfecting this drink, bartenders have learned several key techniques:
- Use coffee that's hot and strong, but not espresso
- Dissolve the sugar completely before adding the cream
- Use heavy whipping cream with high fat content for the best float
- Don't over-whipâthe cream should be thick but still flow slowly
- Always preheat the glass to prevent cracking and keep the drink warm
Try These Irish Whiskey Cocktails
If you enjoy Irish Coffee, explore more ways to use Irish whiskey in your home bar. The spirit's smooth, approachable character makes it perfect for cocktails.
For something refreshing, try a classic Whiskey Sour made with Irish whiskey instead of bourbonâthe result is slightly softer and more approachable. An Old Fashioned with Irish whiskey showcases the spirit's vanilla and honey notes.
Make It at Home
Irish Coffee works beautifully as an after-dinner drink, a weekend brunch indulgence, or a warming treat on cold evenings. The key lies in quality ingredients and proper technique. Don't skimp on the whiskeyâchoose a smooth Irish whiskey you'd enjoy sipping neat. Make your coffee fresh and hot. Take the time to properly prepare and float the cream.
Joe Sheridan had a poem for his creation:
"Cream as rich as an Irish brogue, Coffee as strong as a friendly hand, Sugar sweet as the tongue of a rogue, And whiskey smooth as the wit of the land."
Whether you're making one in your own kitchen or ordering at your local bar, you're participating in a tradition that began with a chef's simple, impudent genius on a cold Irish night.
A Legacy That Endures
The Foynes Flying Boat and Maritime Museum now preserves the history of the transatlantic flying boat era and celebrates the town's most famous culinary export. Joe Sheridan's creation has become one of the world's most recognized cocktails, served in pubs and restaurants on every continent.
The International Irish Coffee Festival ran as an annual event beginning in 1993, attracting competitors from around the world vying for the title of International Irish Coffee Champion. Hollywood legend Maureen O'Hara, whose husband Captain Charlie Blair piloted Pan Am flying boats into Foynes during the 1930s and 1940s, regularly attended the festivitiesâa living connection to the drink's romantic origins in the golden age of aviation.