For me, Jameson is fine and I also add a shot of Kahlua before adding the coffee (fresh ground of course). Before pouring, I coat the rim of the brandy snifter with a fairly thick cinnamon sugar. And just to placate my insatiable sweet tooth, I use good old-fashioned whipped cream. Yep, shot straight out of the can.

But alas, summer is coming and it’s back to Margaritaville.

If you’re in the habit of serving Redbreast Irish Whiskey to your friends, it’s little wonder that you’ve got a crowd on St. Pats. (I’m looking for *my* invitation, I presume it’s still in the mail.)

That said, when it comes to a pure, pot still Irish like Redbreast, I’d forgo the coffee altogether, pour a couple of fingers in a glass and toast your great good fortune.

Firstly, congrats on your win in the ‘Spro throwdown. I bet you never saw that coming. ;)

Secondly, as one who’s got at least one Irish ancestor who emigrated to these United States circa 1790, I share your belief that it wouldn’t have taken another half century to mix booze and coffee. Given my ancestry, I’d be surprised if it took more than half an hour. ;)

One thing — I have a bottle of Redbreast pot still whiskey. How will that do? And what coffee would you match with it?

But on those footnotes, I’m not sure how the folks in SF and LA expect the rest of us to believe that the Irish landed in the East in the late 1840s, spent a few years there, then began heading West to search for gold and work but never thought of mixing coffee and booze until they landed in California. No self-respecting Irishman would buy that malarkey.