Ingredients
- 4 tbsp Irish whiskey
- 25g/1oz brown sugar
- 425ml/3/4pt fresh strong black coffee
- 90ml/3fl oz double cream
Method
- Divide the whisky and brown sugar between two heatproof serving glasses.
- Pour the hot coffee into the glasses to come about 4cm/1½in from the top.
- Very carefully and steadily pour the cream over the back of a spoon to float on top of the coffee. Drink at once!
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