Pour Irish whiskey into a coffee mug. Fill with black coffee and
brown sugar and stir until sugar is dissolved. Spray a generous
amount of whipped dessert topping (the canned, pressurized topping
is easiest to use) on top of the coffee. Trickle creme d
1 1/2 ounces Irish whiskey
8 ounces hot coffee
1 dash creme de menthe
1 maraschino cherry
dessert topping, pressurized
1 teaspoon brown sugar — or to taste
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