The other day I received Classic Irish Recipes by Georgina Campbell; the book is a small treasure filled with authentic Irish dishes and beverages. Since I happen to like the taste of Ryan’s Irish Cream, the following recipe caught my eye (not to be confused with Irish Coffee, although it's similar):

 

Gaelic Coffee

1 measure of Irish whisky

Strong black coffee

Crystallized brown sugar to taste

Lightly whipped heavy cream

 

Measure the whisky into a stemmed glass, or one with a handle. Place a spoon in the glass so the hot coffee won’t break it and pour in enough freshly made strong black coffee to come to about ½” from the top. Sweeten to taste and stir vigorously to dissolve the sugar, and create a miniature whirlpool in the glass. Top up with the cream, poured down the back of a teaspoon. It will settle and make a distinct layer in creamy contrast to the dark coffee underneath. It is important that the coffee is very hot to contrast with the cold cream. (Makes one drink).