1.5 parts J.J. Corry Irish Whiskey (maybe 2 parts!)
1T. brown sugar syrup
3 parts freshly brewed coffee (the stronger the better)
3 parts lightly whipped heavy cream
Brown sugar syrup: Mix two parts brown sugar and 1 part water in a small pot over medium-high heat. Bring to a simmer and stir regularly, until all sugar has dissolved. Remove from heat and allow to fully cool at room temperature. Store in fridge for up to two weeks. Optional: Add 1 or 2 cinnamon sticks and/or a vanilla bean. Vanilla extract works too.
Lightly whipped cream: The secret to perfect hand-whipped cream is using a squeeze bottle. Pour the heavy cream in the bottle and shake for 30-45 seconds, until it feels thick and heavy.
Method: Rinse coffee glass with hot water; then add brown sugar syrup and J.J. Corry to the glass. Fill mug with coffee. Stir. Pour lightly whipped cream on top, through the squeeze bottle and over the back of the spoon.
Garnish with freshly grated nutmeg or cinnamon.