I don’t remember how Buena Vista got put on my list of “must go to” places. But it did. It’s known for recreating the Irish Coffees enjoyed in Ireland since 1942. The first time I went there I chickened out. It was really crowded and I was alone. I had planned a whole day to myself in the city, just walking around, eating food, and taking pictures before meeting up in the evening with friends.

I did a lot of walking, eating, and drinking but I totally failed at taking pictures. I felt very vulnerable with my camera held to my face in crowded and busy streets. I could literally feel the annoyance of busy people so I ended up just walking 25,000 steps instead.

Stop 2: Buena Vista’s Famous Irish Coffee

Chinatown, San Francisco

The view waiting in line for dim sum at Great Eastern

Stop 1: Blue Bottle Coffee

Jealously looking in at people already in Great Eastern Restaurant

On the hike to great coffee after dim sum.

Whiskey Explorations: Hard Water

Fishermans Wharf

The first Irish Coffees I ever had were in bars that made them like typical college drinks: too strong or watered down with bad coffee and whiskey. I never got what was so awesome about them. As I began to enjoy whiskey by itself I thought about trying them again but it never seemed like a good bar drink to get.

Although I didn’t get to try Buena Vista’s Irish Coffees that day, I did end up doing some whiskey tasting at Charles Phan’s Hard Water, where I got the Craft Distillers flight.

My second chance to try the original Irish Coffees came when I planned a dim sum trip with my sisters. Anytime I go to San Francisco the day usually revolves around food and drink.

After eating way too much at Great Eastern Restaurant, we went on a coffee journey to Blue Bottle in the Ferry Building. The line is always really long, but the coffee is worth it. More walking ensued and on the way back to the car, we stopped off at Buena Vista to get Irish Coffees. It wasn’t so crowded this time and I finally tried one. And now I get it.

Little drinking tip: make sure you tilt the glass while drinking. If you just sip from the top, you won’t get all the flavors and the whiskey will collect at the bottom.

Buena Vista’s website basically tells you all the secrets to the drink but Huffpost Taste and Liquor.com (along with long time Buena Vista bartender Paul Nolan) break it down a little more here. The key to perfect a Buena Vista Irish Coffee is:

• Using a tulip shaped glass
• Whipping the cream lightly so that it is still pourable. You don’t want it to sink to the bottom but you also don’t want stiff whipped cream. It should float lightly on top of the coffee.
• Heating the glass by pouring hot water in it briefly. This prevents the cold whiskey and cream from cooling the drink too fast.
• Using two C&H sugar cubes
• Using really hot coffee to counter act the cold of the whiskey and cream
• Pouring the cream over the back of a warmed spoon held directly over the coffee.

You can see from the pictures I obviously need to work on my creaming technique. It goes from thick and pourable to solid and whipped in a blink of an eye. I suggest stopping way before you think its time. Buena Vista likes to use a blender but I found that method too hard-I couldn’t see the cream well enough to judge when it was the right consistency.

The second attempt at these went much better and I nailed the technique. I whipped the cream with my hand-held mixer and stopped when it looked like thick liquid. I kept testing its pour ability by tipping the bowl and observing how the cream flowed. When I poured it over the spoon it slid right off in a creamy waterfall. It was beautiful and it floated magically on top without any of the cream sinking to the bottom.

Happy St. Patrick’s Day!

P.S. I made a Pinterest map board of my dim sum, coffee, and whiskey journey. I’ve also included other coffee and whiskey/bourbon joints in San Francisco that I’ve been to before. Enjoy!

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Buena Vista Irish Coffees

Make the famous Buena Vista Irish Coffees from the comfort of your own home!

Course Beverages

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 drink

Author Megan Wells

Ingredients

• 2 C &H sugar cubes or 2 teaspoons sugar, or 2 sugar packets
• 6 ounces very hot brewed coffee 3/4 cup
• 1 1/3 ounce whisky
• heavy cream

Instructions

1. Put heavy cream into a glass or stainless steel bowl and whip it using a handheld mixer with the whisk attachment until it has thickened but is still pourable. Or pour it into a blender and lightly whip it. You want it to float on top of the coffee, not sink. It should still be pourable. Or use a milk frother. Set aside.
2. Pour steaming hot water into whatever glass you will be using. Once the glass is heated, pour out the water. I also zapped my glass in the microwave for 15 seconds to warm it up even more.
3. Place the sugar in the glass and pour the coffee in. Stir until all the sugar has dissolved.
4. Add the whisky.
5. Run a spoon under hot water and pat it dry. Slowly pour the whipped heavy cream over the back of the spoon, holding it so it's right above the coffee. Serve.

Recipe Notes

The heavy cream goes from thick and pourable to solid and whipped in a blink of an eye. I suggest stopping way before you think its time. Buena Vista likes to use a blender but I found that method too hard-I couldn’t see the cream well enough to judge when it was the right consistency. I had the best results with a hand-held mixer using the whisk attachment.

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