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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