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Hot sweetened coffee spiked with Irish whiskey under a layer of barely whipped cream that floats rather than mixes in. The cream sitting on top is the whole trick.
Whip the 60 ml cream with a fork or whisk for about 30 seconds, just until it thickens slightly and pours slowly off a spoon. It should still be pourable, not stiff like whipped topping.
Stir the brown sugar into the 300 ml hot brewed coffee until fully dissolved.
Divide the 60 ml whiskey between 2 warmed heatproof glasses, then pour the sweetened coffee in, filling to about 2 cm from the rim.
Turn a spoon upside down and rest its back just above the surface of the coffee, then pour the cream slowly over the spoon so it spreads out and floats rather than sinking in.
Serve immediately without stirring, so drinkers taste the cold cream first and the hot spiked coffee underneath.
