Chilled Irish Coffee

For 1 serving:

Combine1 cup freshly brewed hot coffee,¼ cup heavy cream, and1½ tsp. sugar (or to taste)in a mixing glass. Stir to dissolve the sugar, and chill thoroughly. Spoon1 Tbsp. Sweetened Whipped Creaminto the bottom of a 14-oz. highball glass. Stir2 oz. Irish whiskeyinto coffee mixture, then pour the mixture over the whipped cream. Fill the glass with ice, then top with the remaining1 Tbsp. Sweetened Whipped Cream. Dust withfreshly grated nutmeg or ground cinnamon. Drink immediately.

For 4 servings:

Combine4 cups freshly brewed hot coffee,1 cup heavy cream, and2 Tbsp sugar (or to taste)in a pitcher. Stir to dissolve the sugar, and chill thoroughly. Spoon1 Tbsp. Sweetened Whipped Creaminto each of four 14-oz. highball glasses. Stir8 oz. (1 cup) Irish whiskeyinto coffee mixture, then divide the cocktail among glasses. Fill each with ice and top with another1 Tbsp. Sweetened Whipped Cream. Dust withfreshly grated nutmeg or ground cinnamon. Serve immediately.

Do ahead:Coffee mixture can be chilled up to 8 hours ahead.

Editor’s note:This recipe was first printed in the January 1973 issue of ‘House & Garden’ as ‘James A. Beard’s Chilled Irish Coffee.’Head this way for more of our favorite summer cocktail ideas →