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Teeling’s Fighting Irish Coffee (Photo courtesy of Teeling Irish Whiskey)

Nope, it’s not St. Pat’s yet. But it has been cold and stormy out this week! And that makes us really, really want a decent Irish coffee.

Apparently, the drink came to pass in the 1940s on Ireland’s wind-whipped west coast — a place of stunning scenery and craggy coastline that’s inspired some pretty amazing literature, film, art, warm tight-knit sweaters and, yes, good drink.

The recipe is simple — good Irish whiskey; good, hot, brewed coffee; real cream (hands off the Reddi-Wip; don’t skimp out here and use real cream). Slainte, friends!

Teeling Fighting Irish coffee

Prep Time 5 minutes
Serves 1 coffee


  • 1 1/4 oz Teeling small batch Irish whiskey
  • 4 oz hot, brewed coffee
  • 1/2 oz Demerara simple syrup
  • 1/4 cup heavy cream


  • Fill a mug with boiling water to warm. Set a aside.
  • In a mixer or using a hand-held mixer, whip the cream until just stiff. Set aside.
  • Dump the hot water from the mug, and pour in the simple syrup, coffee and whiskey. Give it a stir. Top with a bar spoon or more of the heavy cream. Cheers!

To make the Demerara syrup

  • Combine equal parts Demerara sugar and water in a small saucepan. Simmer until the sugar dissolves and the mixture thickens a bit, about 15 minutes.
  • Allow to cool and store in a sealable container in the refrigerator for up to 2 weeks.