Conway Mill Trust

The credit for inventing this variation of the hot toddy goes to Joe Sheridan, the chef of Foyne’s Restaurant in County Clare in the 1940s, who mixed Irish Mist liqueur with hot coffee and sugar and topped his creation with thick cream. Today, Irish whiskey is more commonly used and whipped cream is often substituted for the topping, although the original recipe called for thick cream that had not been whipped. The proper way to drink Irish coffee is to sip it through the layer of cream.