25ml/1fl oz Irish Whiskey
1 tsp brown raw cane sugar
1 heaped tbsp whipped pouring cream
1 hot double espresso with a small measure of hot water to fill the glass
Use warmed coffee glasses and add the whiskey.
Add the sugar and dissolve in the whiskey.
Add the coffee and stir well. Whip the cream lightly but still able to pour.
The lightly whipped cream is carefully poured over the back of a spoon initially held just above the
surface of the coffee and gradually raised a little as you pour, the cream should float on top.
Traditional Irish Coffee - A common misconception is that the Irish Coffee recipe was invented in America the 1950's.
In fact the original Irish coffee recipe was invented by a chef at Foynes' port, County Limerick in the 1930's. Foynes' port was
where planes on route from Europe to America would stop to refuel before crossing the Atlantic Ocean it was succeeded by
Shannon International Airport in the west of Ireland. Joseph Sheridan, the chef in question, was seeking a way to keep passengers
warm as their planes were being refueled. The Irish coffee was conceived after a group of American passengers disembarked from a
Pan Am flying boat on a bitterly cold winter's evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers.
The passengers enjoying the taste of the coffee, asked if they were being served Brazilian coffee, Sheridan told them it was Irish
coffee. The Irish coffee was born and the famous Irish coffee recipe is now enjoyed at all corners of the Globe.
Stir fry the beef, add the vegetables and cook till tender, then pour the GUINNESS and reduce by half.
Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half.
Serve with the champ potato and honey roast carrot and parsnip.
Tip – This stew is always better made one day in advance!
Recipe by Gilroy's Restaurant at Guinness Storehouse, Dublin
200ml of GUINNESS®
Foreign Extra Stout
400g stewing diced beef
1 medium onion - diced
1 large carrot - diced
1 large celery - diced
1 large parsnip - diced
1 Litre of thick beef stock
Sprigs of fresh thyme and rosemary
Champ potato (creamed mash potato)
Melt the chocolate with the butter and reduced Guinness over a bain marie and leave to one side.
Whip half the sugar with the egg yolks till ribbon stage and leave to the side. Whip the other half of
the sugar with the egg whites to make a meringue mix.
Fold the chocolate mix in with the egg yolks, then fold the egg whites in and bring the mousse
altogether. Leave to sit in the fridge for a couple of hours until set and ready to use.
Once finished you can enjoy this beautiful chocolate mousse and be proud to have a perfect Guinness
Chocolate Mousse Recipe added to your repertoire.
7 Egg Whites
7 Egg Yolks
330g Dark Chocolate
100ml Guinness Reduced By Half