by chef João Pupo
- 1 shot glass of Irish Whisky
- 2 coffee cups of hot Torrié espresso coffee
- 3 coffee beans
Whip the cream with the sugar (canned whipped cream may also be used). Warm the glass in which the Irish Coffee will be served. Place one teaspoon of sugar and the three coffee beans in the glass and add the whisky, stirring. Add the coffee. Very carefully and taking care not to mix the cream with the coffee, pour the whipped cream on to the top of the drink.