Where Irish Coffee Came to America
The drink that became a San Francisco legend.
The Challenge That Started It All
On November 10, 1952, owner Jack Koeppler challenged travel writer Stanton Delaplane to recreate the elusive hot Irish Coffee beverage Delaplane had tasted at Shannon Airport in Ireland.
Perfecting the Recipe
Night after night, the duo experimented with whiskey selection, cream consistency, and temperature. After consulting with the mayor of San Francisco (who owned a dairy) to achieve the perfect floating cream, the recipe was officially perfected.
The Original Recipe Lives On
Over 70 years later, we still use the exact same ingredients, custom heavy-stemmed glass goblets, and traditional method.
Peerless Coffee
Hot, rich organic coffee brewed continuously.
Irish Whiskey
Specially chosen Irish whiskey for smooth finish.
Sugar Cubes
Two sugar cubes dissolved completely.
Floating Cream
Lightly whipped fresh heavy cream floated on top.
A Global Phenomenon
National media coverage
Featured continuously across major news outlets, culinary magazines, and travel documentaries worldwide.
Celebrity visits
A destination for international royalty, Hollywood legends, musicians, and literary figures.
Worldwide recognition
Recognized globally as the essential San Francisco culinary experience.
Press Spotlight
CBS Sunday Morning
National feature broadcast on the historic 1952 recipe.
Food Network
Highlighted as a top iconic beverage destination in America.
USA Today
Ranked among the top must-visit culinary attractions in San Francisco.
Emeril Live
Special television spotlight with Chef Emeril Lagasse.