The Breakfast Issue
2 brown sugar cubes
4-6 ounces hot brewed coffee
1⅓ ounces Irish whiskey
Lightly whip cream in an upright blender. The cream should be pourable, but not too thin or too thick.
Fill a 6-ounce, heatproof glass with hot water to preheat it. Once glass is warm, empty the glass. Add two sugar cubes to the glass. Pour piping hot coffee over the cubes in the glass until it is ¾ full. Stir thoroughly until the sugar is dissolved. Blend in the whiskey. Top with a collar of whipped cream by pouring it over the back of a warm teaspoon held just above the coffee, and raising the spoon slowly as you pour.