Tips from the experts at the Buena Vista Cafe

Diane DiPrima

There are several reasons why places become legendary: they dosomething well; they have a great atmosphere; the people who workthere are interesting; or they've stood the test of time. The BuenaVista Cafe at Fisherman's Wharf in San Francisco, California is aclassic for all these reasons. It was established in 1896 andbecame known for its outstanding Irish Coffee in 1952. That's theyear Jack Keoppler and Stanton Deleplane perfected the coffee drinkthat bartender Joe Sheridan served in Ireland's Shannon Airport.Today, the recipe remains the same.

Sipping an Irish Coffee at the Buena Vista is a noteworthyexperience. The welcoming restaurant bustles; many patrons arediscerning tourists but there are also several locals who havebefriended the staff.

I came here to find out how to make a perfect Irish Coffee. PaulNolan, who's been tending bar at the establishment since 1977,readily shares his expertise. Try his Irish Coffee tips and make abit of history in your kitchen with this time-tested recipe ―it may enliven a party and bring you some good ol' Irishflattery.


Step 1: Brew coffee. Make about 4.5 ounces of coffee foreach glass.

Use standard coffee like FolgersClassic Roast.

Step 2: Warm a 6-ounce Irish Coffee glass (available from the Buna VistaCafe gift shop).

Pour hot water into the glass, let it sit for a few seconds andempty the glass.

Step 3: Place 2 sugar cubes in the warm glass or 1½teaspoons of sugar if you don't have cubes.

Use cane sugar because it dissolves fast.

Step 4: Fill the glass ¾ of the way full with coffeeand stir to dissolve the sugar.

Step 5: Pour about 1 jigger (1½ ounces) of Irishwhiskey into the glass.

Tullamore Dew brand isrecommended.

Step 6: Whip heavy whipping cream in a blender on low speeduntil frothy.

Keep a reserve of heavy cream on hand in case you over whip it.You can always pour more cream into the blender to balance theaeration.

Step 7: Add about ¼ inch of cream by pouring it over aspoon onto the mixture, topping off the glass.

The cream should float on top of the drink.

Note: Don't stir the beverage after step 2. Sip the IrishCoffee through the cream. Ideally, you'll have a small amount ofcream in the bottom of the glass after the liquid has beenconsumed.

INFO: The BuenaVista; $$; 2765Hyde St., San Francisco; 415/474-5044.

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