How to Enjoy

Powers Neat

Savour Powers character & taste in its pure and natural state.

Powers with Water

Add a little water for instant release of aromas and flavours.

Powers on the rocks.

Add a few ice cubes for a gradual and slow release of flavours.

Powers Irish Coffee

Powers Irish Whiskey is the original whiskey used in the first Irish Coffee recipe which was created at the Foynes airbase in Co. Limerick. The story goes that Powers Irish Coffee was created to appease a group of tired and cranky American tourists who had set off from the airport ten hours earlier to make the 19 hour trip to New York. After 5 hours battling a storm, the decision was taken to turn back. The head chef at Foynes, Joseph Sheridan decided the passengers would need something special to warm them and with a take on the Irish tradition of adding whiskey to tea, he decided to brew some dark, rich coffee, the preferred beverage of the American tourists. He added a mix of Powers Irish whiskey and sugar to taste, before topping off each cup with freshly whipped cream. As the passengers sipped their drinks, one American tourist quipped, “Hey Buddy, is this a Brazilian Coffee?” to which Sheridan replied, that it was an Irish Coffee. `

To make a Powers Irish Coffee:

  1. Pour a measure of Powers and two teaspoons of brown sugar into a pre-warmed Powers Irish Coffee Glass.
  2. Place a metal spoon in the glass.
  3. Fill the glass with hot black coffee, allowing space at the top for cream before stiring well.
  4. Gently pour lightly whipped cream over the back of a spoon so that the cream floats on the coffee.

Hot Powers

Hot Powers has long remained a cold weather favourite in Ireland and across the world. There is something very soothing in the warm, sweet and spicy taste of a Hot Powers Whiskey.

To make a Hot Powers:

  1. In a pre-warmed glass put 2 teaspoons of sugar and a measure of Powers Irish Whiskey.
  2. Place a metal spoon in the glass to and fill with boiling water.
  3. Serve with a slice of lemons studded with 4 lemons.