THE ENDORSEMENT
Sip sublime Irish coffee.
WITH FEW EXCEPTIONS—the Dead Rabbit being No. 1—you don’t go to an Irish bar for Irish coffee. Old Folgers from the Bunn warmer, an out-of-whack coffee-to-whiskey ratio, and freshly spewed Reddi-wip about sums it up. But when done right, Irish coffee is a mood lifter nonpareil, a little miracle of perfection, little being the operative word. According to Dale DeGroff, who consulted on the Dead Rabbit’s recipe, you want no more than four ounces of freshly brewed coffee, one and a half ounces of Irish whiskey, an ounce of demerara syrup, and an inch of cream on top. Balance is key, and so is whipping the cream à la minute, and only to the point where it barely reaches soft, not stiff, peaks. The…