1/2 pt. heavy cream
4 tsp. brown sugar
4 jiggers Irish whiskey
3 c. strong hot coffee

Lightly whip heavy cream. It should still be pourable. Pre-warm Irish coffee glasses with hot water. Put 1 teaspoon brown sugar and one jigger of Irish whiskey into cups and stir. Leave spoon in glass and add strong, hot coffee to within 3/4-inch of top of glass. Stir well. Remove spoon.

Hold spoon back just over the coffee surface and pour cream slowly over it. Do not stir. Serve immediately. The flavor of the whiskey-laced coffee is best enjoyed through the thick cold cream.