Pour the whiskey into a small
warmed goblet and add the sugar.
Fill to within 1/2 in of the top
with black coffee and stir quickly to dissolve the sugar.
Top with a 1/4 in layer of double
cream.
The best way to do this is to hold
a spoon over the coffee and gently pour the cream over the back of
the spoon so that the cream floats on the top of the coffee.
