|The man who started it all. Stanton Delaplane at the Buena Vista in 1975.|
Thanks to Stanton Delaplane, an international travel writer for the San Francisco Chronicle, the drink made its way to the United States and The Buena Vista Café in San Francisco.
They sought help from the mayor of San Francisco, a dairy farmer, who informed them that they should age the cream for 48 hours and froth it --- then, it would float as daintily as a swan on top of the coffee. Voila!
|The Buena Vista Café, at the corner of Beach & Hyde Streets|
According to The Buena Vista Café, “Today, it’s still the same delicious mixture, and it’s still the same clamorous, cosmopolitan Buena Vista. Both… delightful experiences."
And that’s a fact, delightful, for sure! A charming little café, with atmosphere and an outstanding Irish coffee!
It serves up 2,000 to 3,500 Irish Coffee’s a day - until the bartender's white jacket sleeves are spattered with coffee and the century-old tavern closes at 2:00 a.m.
Veteran bartender, Jack Nolan, with 37 years service, and his brother, Larry, who has been lining up glasses at the Buena Vista for 40 years, estimate they've served up over 3 million Irish coffees over the years...
6 ounces brewed coffee
1 1/3 ounces Tullamore D.E.W. Irish Whiskey
Heavy cream, lightly whipped
Add 2 sugar cubes to the glass, then pour over coffee until the glass is ¾ full.
Stir thoroughly until the sugar is dissolved.
Add 1 1/3 ounces of whiskey to the coffee.
Float a layer of whipped cream over the top of the coffee by pouring gently over a spoon.