Irish Coffee Jello Shot

Warm Irish whiskey meets rich coffee and cream—all the cozy comfort of the classic hot drink in a cool, jiggly party treat.

The Irish Coffee Jello Shot adapts chef Joe Sheridan's landmark 1943 creation into gelatin form, capturing the whiskey-coffee-cream flavor combination in a party-ready shooter. Sheridan created the original Irish Coffee at the Foynes flying boat terminal in County Limerick in the winter of 1943, initially to warm transatlantic passengers delayed by bad weather on the Shannon estuary. The combination of hot coffee, Irish whiskey, brown sugar, and lightly whipped cream became the template for all subsequent coffee cocktails. American travel writer Stanton Delaplane encountered the drink at Foynes and worked with bartender Jack Koeppler at the Buena Vista Café in San Francisco from November 10, 1952 onward to recreate it, eventually cracking the cream float technique after numerous attempts; the Buena Vista subsequently built its reputation partly on serving thousands of Irish Coffees daily. The gelatin adaptation preserves the whiskey-coffee flavor — typically Jameson Irish Whiskey and coffee liqueur — in a set format suited to St. Patrick's Day party service, omitting the hot preparation requirement while maintaining the recognizable flavor combination.