Reverse Irish Coffee


Reverse Irish Coffee Just In Time For St. Pat’s

Having lived near “The City” aka, San Francisco, for many years, I did and still do always love to venture into the Buena Vista Café.  This fun-filled café which always features the most interesting souls is located at the lower turn stile of the famous Hyde St. cable car.  It has gorgeous views of the San Francisco Bay, but who looks at that when you are surrounded by all of these unique people.  Usually you are lucky to get any where near the bar and for heavens sakes, you certainly don’t go to have a deep conversation; for one thing the people noise usually is deafening. So what you do is gawk at everyone and imbibes the famous BV Irish Coffee—made famous by Stanton Delaplane, the travel writer for the San Francisco Chronicle.   He supposedly brought that drink to the USA after drinking it at the Shannon Airport, Ireland and the BV started serving it in November, 1952.  The original supposedly was conceived in the 1940’s by a group of American passengers who disembarked from a Pan Am flying boat on a miserable winter evening in the 1940’s.  Well, I can relate to that because in 1946 I was on a Pan Am Flying Boat Europe bound when we had to make an emergency forced landing in Newfoundland.  That was an interesting experience and even as an 8 year old, I could have well used an Irish Coffee. The following is an unusual version of this drink; how ever, it is good and a bit lighter on the calories than the more original version. It’s also to be served cold for a reverse.  Happy St. Pat’s everyone and enjoy!!!! (Hint: remember, not too many)

Main Tumbler Ingredient:

2 oz. Irish Whiskey

Coffee Foam Ingredients:

2 oz. Coffee Liqueur

1 Egg White (at room temp)

1. Combine whiskey and ice cubes in a tumbler. Top with 1 to 2 inches of coffee


2. For coffee foam: Gather an egg white from a room temperature egg in a small

bowl, add a splash of lemon juice and beat till fairly stiff.  Then put in 2 oz. of

coffee liqueur. Whip more.  Don’t worry, it won’t be as stiff as before, but it’ll

still be perfect to add as a topping for your Reverse Irish Coffee.

Your choices then are:

a.        Put the mixture in a chargeable whipped-cream dispenser, charge it up; shake vigorously and then add 1 or 2 inches more to your drink.

b.       Or if you don’t have the dispenser, just distribute one or two inches worth from your whipped egg white bowl and that’ll be just fine.

c.        Remember not to stir and to drink the bottom liquid through the foam.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email


About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID.

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