while this is a good recipe, the BEST way is to make it like Joe Sheridan, the chef from Shannon Airport who invented it.Make sure the coffee is fresh and strong. Put the sugar, brown is good, into the coffee/whiskey. for the cream, don't add sugar, and just beat it until it's just thick enough for you to gently float it on top of the hot coffee. Then you can sip the hot coffee thru the cool, thick cream. Heaven!