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.
Place over moderate heat, stirring occationally with a wooden spoon, until the sugar has melted.
Pour the Irish Whiskey into the pan and light a match to the liquid.
(Be sure to step back since the flame will flare up instantly.
) Shake the pan to and fro slowly until the flame dies out.
Pour in the hot coffee all at once and let it come to a simmer.
Remove from the heat.
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.
Pour in the coffee, trying not to disturb the sugar.
Top each serving with a dollop of whipped cream.
Irish coffee cup