Irish Spirit(s)

No one is really sure about the origins of Irish coffee. Some say a
County Limerick bartender poured whiskey into coffee to warm up some
American visitors in the ’40s. Then, somehow, the drink migrated to a
San Francisco bar with a travel writer in the early ’50s. Regardless,
the specialty brew is on just about everyone’s menu these days,
including many Baltimore taverns. We asked Mick O’Shea’s Irish Pub (328
N. Charles St., 410-539-7504) to share its popular version ($5). You can
easily make it at home, but as Baltimore 21201’s blogger pointed out recently, “Making our own isn’t the point. Irish coffee is something best shared with others.” So be sure and invite some friends.

Irish Coffee

• 2 ounces Jameson Irish Whiskey
• 2 ounces Kahlua coffee liqueur
• 8 ounces coffee
• Whipped cream

In a 14-ounce mug, add the whiskey, Kahlua, and coffee. Stir to blend. Top with whipped cream. Serves one.

—From Mick O’Shea’s Irish Pub