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Good Irish Coffee Starts With the Cow


irish coffee and cream

When making Irish coffee, most bartenders are concerned with the choice of whiskey that goes into your drink. But Jack McGarry, co-owner of Manhattan’s Dead Rabbit, argues that it’s the cream that really makes the difference. Click through to read more about his quest to find the, ahem, cream of the crop (plus a recipe you can recreate in your own home).

“As I was having my Guinness, my two 14-year-old nephews are drinking a glass of milk,” he recalled of the trip. “And they were freaking out, like we were freaking out about the Guinness. I figured, if a 14-year-old kid is freaking out, I’d better taste this milk. So the whole trip was about dairy.”

Read More on The New York Times

Photo by Barton Silverman

Alicia Hahn

Alicia Hahn is an online editorial intern for culture who excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.