There is a trick to making Irish coffee. Connoisseurs agree that the cream on top of the coffee should float in a neat, separate layer without seeping. Again, tricky. In order to learn the technique, you might have to make the drink over and over and over again—-which is the perfect time to remember your mother giving you childhood advice:  “If at first you don’t succeed, try, try again.” So go find a designated driver and make your mom proud.

IRISH COFFEE

Put a spoon in a heat-resistant glass, goblet or clear mug. Pour very hot water into the glass over the spoon (the spoon will absorb the heat). Pour out the water (it was just to warm the glass). Now fill the glass about three-fourths way with strong, hot coffee. Add about 1 teaspoon sugar (many prefer brown sugar) and a generous shot Irish whiskey; stir to dissolve sugar.  Here’s the thorny part: very lightly whip heavy cream (the cream should have just a little body, about the consistency of custard). Raise the spoon to the top of the coffee and pour cream over the spoon onto the top of the coffee. The cream should stay in its own separate layer.