2 demerara sugar cubes (or two packs sugar in the raw)
1 oz Irish whiskey
heavy whipping cream to top
Combine the lungo Nespresso, sugar, and whiskey in a mug that tapers outward (like a teacup or traditional Irish coffee mug), and stir until the sugar is completely dissolved.
Lightly whip the heavy whipping cream (about 1 oz per drink) by adding a spring to a cocktail shaker (like the spring from a Hawthorne strainer) and shaking it with the cream for twenty seconds. Float it in a layer over the coffee by pouring it carefully over the back of a spoon.