Irish Coffee

So, I’ve mentioned a few times that I’ve been working on a cookbook of my own.  I started it in January knowing it was going to take me just about the whole year to finish it.  The only problem with taking a year to write a cookbook, especially when you are a new food photographer, is that you get better as you go, and before you know it, you look back at a photograph you previously thought was great, and now you feel it isn’t even useable!  I find myself staring at the backgrounds of my photos for hours just picking out graininess,  bokeh that isn’t creamy enough, and grains of pepper that aren’t sharp enough.

My biggest source of frustration is the lack of time I have to devote to my photography, but really, there is not a person alive that would say they have enough time for their hobbies, crafts, or other things they are trying to learn.  I know as much of this has to do with me being an absolute perfectionist.  I have such high expectations of myself that even I know it’s unreasonable.  I need to practice what I preach to my children about not comparing yourself to others, but only to your former self.  Comparing yourself is the surest way to frustration and giving up.  Still, I’m at the point now where I’m not sure I’m going to do anything with the book.  I think I am still going to finish it, but I think I will literally have five copies printed, just for a memento, and then I’ll be starting again.

I am having to resist the urge right now to go into all kinds of rambling photography babble about shooting in full manual, ISO, shutter speed, focal length, and whether or not to use a tripod, but I know that nobody wants to hear that.  I know because I’m sitting here with my family who is trying to watch a movie, and they looked completely uninterested when I started in on these subjects!

So, now that I’ve gotten that off my chest, that brings me to my Irish Coffee recipe that’s going to be in that very book we just discussed.  I’ve had the recipe ready for a while, but I just have not been able to get a shot of it that I like.  I almost pulled it from the book, but after three times of making it, in three different photo sessions, I finally got a photo that I liked ok.  Now, ask me again in three months and I might not like it anymore, but for now,  this is the image.


I guess this is a good example of taking the good with the bad in life, because my husband and I did get to enjoy this delicious cocktail on three different occasions.  It’s really a wonderful, robust, invigorating drink.  Versions of it have been served in Irish pubs pretty much since Irish pubs became a thing, and there’s a reason for that.  If your tired, sad, in need of a boost, or even if your happy and you just want a great sip, this one is for you.

This easy cocktail can be made in about a minute more than the time it takes to brew a cup of coffee.  You will want to enjoy it much slower than that though, because this one really has a tendency to go right to your head!

Now that we are discussing this, why am I not drinking one of these right now?

Irish Coffee


  • 6 teaspoons granulated sugar
  • 4 cups bold coffee, brewed and hot
  • 4 shots Irish whiskey
  • 1 Cup heavy cream
  • 1 vanilla bean
  • 1/2 Tbs confectioners sugar


  1. Place 1 1/2 tsp sugar into each of four coffee mugs.
  2. Pour the cream into a large bowl. Add the confectioners sugar, and the caviar from the vanilla bean. Whip until thickened, but not stiff.
  3. Pour the hot coffee into the mugs, over the sugar.
  4. Add 1 shot of Irish Whiskey.
  5. Pour 1/4 of the cream mixture into each mug. Pour it over the back of a spoon so most of it floats on the top of the coffee.
  6. Serve immediately.



  1. Yum!!

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