Gordon Ramsay drinks it in cafés — but you can make it better from your shed

October 7, 2025

A café favourite without the crowd: How to nail the homemade Irish Coffee

We’ve all seen the barista whip it up like magic — steaming coffee, silky cream, a quiet swirl of something stronger underneath. Irish Coffee holds that bit of café theatre we love, but under the surface, it’s surprisingly simple. When you get it right, it feels like a cold-night hug in a glass.

But here’s the twist no one tells you: you don’t need a $20 cocktail menu or espresso machine to make it happen.

Old pub comfort meets shed-side craftsmanship

There’s history in every sip of Irish Coffee. Born in the chilly airfields of 1940s Ireland, the original was made for shivering US passengers grounded by poor weather. Chef Joe Sheridan stirred Irish whiskey into hot coffee, floated cream on top, and served up warmth by the glass. From that humble start, it travelled to cafés and bars worldwide, glamorised and often complicated.

But at heart, Irish Coffee is straightforward. If you like homemade spirits and a bit of creature comfort, you're already halfway there.

What you need: quality over quantity

Irish Coffee rests on four simple components:

Hot, strong coffee – freshly brewed, no stale drip stuff
A smooth whiskey or whiskey-based liqueur
Sugar or sweetener – to balance the bite
Lightly whipped cream – thick enough to float, not fully stiff

If you’re distilling at home, this is a golden chance to show off. The Still Spirits Cream Liqueur Irish Cream essence gives you the base notes of classic Irish Cream — smooth whiskey tones with a whisper of chocolate. Mixed with your homemade neutral spirit and cream base, it delivers a result that rivals store-bought, but tailored to your taste.

The secret is balance – here’s how to get it right

Too many recipes overcomplicate it. The trick isn’t in flair — it’s in feel. Here’s a version that works, every time.

Shed-Style Irish Coffee Recipe
• 1 cup hot, strong coffee (French press or stovetop is ideal)
• 30–40 ml of Irish-style cream liqueur made with Still Spirits Cream Liqueur Irish Cream
• 1 tsp raw sugar (or adjust to taste)
• Fresh cream, lightly whipped

Steps to glory

Warm your glass by rinsing it with hot water (skip this, and your cream might sink).
Add the sugar and pour in hot coffee — stir to dissolve fully.
Add your homemade Irish Cream-style liqueur. Stir again.
Hold a spoon over the drink, round side up, and slowly pour whipped cream over the back of the spoon. It should float and create that creamy cap.
Don’t stir. Drink through the cream for the full, velvety experience.

Optional extras

Want a richer profile? Shave dark chocolate on top or dust with cinnamon. Prefer things stronger? Swap the Irish Cream liqueur for a shot of your home-distilled whiskey and a dash of Edwards Essences Chocolate Rum for added depth.

Got leftovers? Store your homemade Irish Cream in a clean glass bottle in the fridge. Use it within two weeks, and give it a gentle shake before pouring next time.

No syrupy-smooth talk — just clarity

The problem with bar-style drinks at home is that people overthink it. Or worse, settle for packet mixes pretending they’ll do the job. But in truth, the kind of flavour you’re reaching for — depth, balance, and that rich café mouthfeel — comes from real ingredients. And a few solid tools.

Use a proper measuring shot glass. Whip cream by hand for better control. And if you're mixing multiple liqueurs, like blending your own spin with Still Spirits Cream Liqueur Irish Cream and a splash of Edwards Essences Butterscotch Schnapps, write it down. Keep your recipe logged — what worked, what didn’t. That’s how you refine the flavour until it’s your own signature batch.

At-home Irish Coffee is more than a drink

It’s ritual. It says ‘the day’s done, time to slow down’. It’s for sharing, but also for sitting with a quiet moment and something warm in your hands. And when you’ve used your own distilled base, when you know you’ve made every part that went into it — it hits different.

This isn’t about chasing the café version. It’s about reclaiming it. Making something real with a few good ingredients, a careful hand, and no nonsense.

The mic drop

Here’s the truth: the best Irish Coffee you’ll ever taste won’t come from a trendy corner café — it’ll come from your glass, on your terms, using a bottle you made yourself.

Cheers,

Candeece