Makes 1 drink

INGREDIENTS

Hot water heated to 180 degrees for preheating the glass

Splash of Demerara Simple Syrup (recipe below)

4 ounces (1/2 cup) hot filter coffee

2 ounces (1/4 cup) Irish whiskey, such as Tullamore D.E.W., Knappogue Castle, Green Spot or Writers’ Tears

Frothed cool cream, in the style of Buena Vista Cafe (see below)

DIRECTIONS

Preheat your glass with the hot water — fill it nearly to the top and allow it to sit for at least 30 seconds to fully warm the vessel. Ideally, you’re using a traditional Irish coffee tulip, but any heatproof 6-ounce glass will do.

Discard the preheating water, then add a splash of Demerara Simple Syrup to the heated glass. Add the coffee, then pour the whiskey.

Gently, carefully, with a practiced hand, float a layer of frothed cool cream on top of the drink. Serve immediately.

Demerara Simple Syrup

Makes 12 ounces

INGREDIENTS

1 cup Demerara sugar

1 cup water

Directions

Add the sugar to a small saucepan. Pour 1 cup of water over, then bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for 5 minutes.

Allow to cool completely, then store in a bottle or flask with a sealed lid. It will keep for 1 month in the refrigerator.

Frothed cool cream

The cream-float bit at the end is tricky, to the consternation of bartenders worldwide, but a few tips can work wonders. First, do not overwhip your cream — you don’t really want “whipped cream,” but rather a lightly frothed cream. Pour the cream over the back of a metal spoon, which will slow down the pour and create an even, unbroken layer of cream and coffee. The drink should appear “sealed,” with no frothy cream dropping down into the coffee.

Reprinted with permission from “But First, Coffee: A Guide to Brewing from the Kitchen to the Bar” by Jordan Michelman and Zachary Carlsen (Union Square & Co., $20)