|Irish whiskey||2 Cup (32 tbs) (1 Jigger)|
|Strong black coffee||1 Cup (16 tbs) (Hot)|
|Double cream||1 Tablespoon|
Heat a stemmed whiskey goblet.
Add the sugar and enough of the hot coffee to dissolve the sugar.
Add the Irish whiskey and fill the glass to within an inch of the brim with more very hot black coffee.
Gently pour the double cream onto a teaspoon that is held over the coffee.
The cream spilling over should float on top of the coffee.
But this won't work unless the cream is rich and chilled.