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Hot coffee, Irish whiskey, sugar, lightly whipped cream. Engineered at Foynes Airport for cold transatlantic passengers.
Typical way it's made: 1.5 oz Irish whiskey, 4 oz hot coffee, 1 tsp sugar, lightly whipped heavy cream floated on top
Foynes, Ireland, wartime: when a flying boat turned back in filthy weather one night in 1943, the story goes, terminal chef Joe Sheridan spiked the stranded passengers' coffee with Irish whiskey. Travel writer Stanton Delaplane carried the idea home, and San Francisco's Buena Vista Cafe worked out the floating cream with him, first serving it on November 10, 1952.
Did you know
Sheridan eventually followed his drink across the Atlantic: he emigrated and worked at the Buena Vista, the San Francisco bar that made his Foynes invention world famous.
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