Hot coffee, brown sugar, a measure of Irish whiskey, topped with lightly whipped cream floated on top with the back of a spoon — the layers stay separate, you sip the coffee through the cream. Invented at Foynes Airport in 1943 by chef Joe Sheridan to warm transatlantic passengers.

Pro tip: the best ones are made with cream that’s been gently whipped to ribbon stage — not stiff, not liquid. The Brazen Head or The Stag’s Head in Dublin are reliable; a great post-dinner ritual.