| 1 | Stud the strips of orange and lemon peel with 2 cloves each and place them in a frying pan or chafing dish with the stick of cinnamon and the 2 teaspoons of sugar. |
| 2 | Place over moderate heat, stirring occationally with a wooden spoon, until the sugar has melted. |
| 3 | Pour the Irish Whiskey into the pan and light a match to the liquid. |
| 4 | (Be sure to step back since the flame will flare up instantly. |
| 5 | ) Shake the pan to and fro slowly until the flame dies out. |
| 6 | Pour in the hot coffee all at once and let it come to a simmer. |
| 7 | Remove from the heat. |
| 8 | Rub the cut edge of a strip of lemon peel around the inside of each the irish coffee cup and dip it into a dish of caster sugar so that the sugar adheres to the inside rim. |
| 9 | Pour in the coffee, trying not to disturb the sugar. |
| 10 | Top each serving with a dollop of whipped cream. |
| 11 | Serve in: Irish Coffee Cup |
