Irish Whiskey Drinks

09.02.2015 Слава Ирландская кухня

Served in a hot punch or prepared in a fruity after-dinner drink, these terrific cocktails highlight super smooth Irish whiskey.

Cork County Bubbles

Cork County Bubbles

Mixologist John Coltharp likes making this Champagne cocktail with herbal, woody Jameson 12-year Irish whiskey (made in Ireland’s County Cork).

SERVINGS: MAKES 1 DRINK

Ingredients:

  1. Ice
  2. 1 ounce Irish whiskey
  3. 1/4 ounce yellow Chartreuse
  4. 1/2 ounce fresh lemon juice
  5. 1 teaspoon honey mixed with 1/2 teaspoon warm water
  6. 1 ounce chilled Champagne
  7. 1 lemon twist, preferably spiral-cut, for garnish

Directions

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the Champagne and garnish and shake well. Strain into a chilled flute, stir in the Champagne and garnish with the twist.

Gaelic Punch

For hot punches, young Irish whiskeys work best. Heat intensifies the tannic edge of older whiskeys; young ones stay smooth.

SERVINGS: MAKES ABOUT 14 DRINKS

Ingredients:

  1. Pinch of freshly grated nutmeg, for garnish
  2. 3/4 cup Demerara or other raw sugar
  3. 40 ounces boiling water
  4. One 750-ml bottle Irish whiskey
  5. Strips of zest from 6 lemons, plus 6 thin lemon slices, each studded with 4 cloves, for garnish

Directions

  1. In a heatproof bowl, muddle the lemon zest with the sugar. Let stand for 1 to 2 hours. Muddle again, add 8 ounces boiling water and stir until the sugar dissolves. Strain into a warm heatproof bowl and stir in the whiskey. Add the remaining 32 ounces of boiling water and garnish with the studded lemon slices and nutmeg.

Old Irish Cure

According to the Irish-born Sean Muldoon, Irish people often drink whiskey mixed with ginger, honey and lemon to treat colds. This is a version of that potion. «With a bit of hot water,» he says, «it becomes a terrific toddy.»

SERVINGS: MAKES 1 DRINK

Ingredients:

  1. Ice
  2. 1 1/3 ounces Irish whiskey, preferably Jameson
  3. 1/3 ounce dark rum
  4. 2 1/2 teaspoons Calvados
  5. 1/3 ounce fresh lemon juice
  6. 1/4 ounce cane syrup or Rich Simple Syrup
  7. 1/2 teaspoon honey mixed with 1/2 teaspoon water
  8. 1/2 teaspoon Fresh Ginger Juice
  9. Dash of Angostura bitters
  10. 1 thin apple slice, for garnish

Directions

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the apple slice garnish and shake well. Strain the drink into a chilled coupe and garnish with the apple slice.

Tommy Gun


Bar Drake • San Francisco
Mixologist Jacques Bezuindenhout’s sour, which references the iconic firearm wielded by Prohibition-era gangsters, gets its zing from spicy fresh ginger and a generous pour of Irish whiskey.

SERVINGS: MAKES 1 DRINK

Ingredients:

  1. 2 thin fresh ginger slices
  2. 1 teaspoon apricot jam
  3. 1/4 ounce fresh lemon juice
  4. Ice
  5. 2 ounces Irish whiskey
  6. 1/2 ounce Grand Marnier
  7. 1 lemon twist

Directions

  1. In a cocktail shaker, muddle the ginger with the jam and lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass. Garnish with the lemon twist.

Barm Brack

This creamy, spiced drink honors an Irish Halloween bread called barm brack, which contains currants and raisins. Traditionally, various objects—a coin, a ring, a pea—were baked inside the loaf as a kind of fortune-telling game.

SERVINGS: MAKES 1 DRINK

Ingredients:

  1. Ice
  2. 2 ounces single-malt Irish whiskey
  3. 1/2 teaspoon St. Elizabeth Allspice Dram (rum-based allspice liqueur)
  4. 2/3 ounce Toasted-Raisin Syrup
  5. 1/2 ounce heavy cream
  6. 1 large egg yolk
  7. Pinch of salt
  8. Pinch of freshly grated nutmeg, for garnish

Directions

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain the drink into a chilled snifter and garnish with the nutmeg.

Felicitation Punch

In this pleasantly tart punch, David Wondrich mixes Irish whiskey with gin to mimic the taste of a richer, older style of gin.

SERVINGS: MAKES ABOUT 18 DRINKS

Ingredients:

  1. 3 ounces Rich Simple Syrup
  2. 12 ounces fresh lemon juice
  3. 4 ounces maraschino liqueur
  4. 1 1/2 liters chilled club soda
  5. Ice, preferably 1 large block
  6. 6 ounces Irish whiskey
  7. Strips of zest from 4 lemons
  8. One 1-liter bottle gin

Directions

  1. In a punch bowl, muddle the lemon zest with the whiskey. Add the gin and let stand for 2 hours. Stir in the maraschino liqueur, lemon juice and Rich Simple Syrup and refrigerate until chilled, about 2 hours. Just before serving, stir in the club soda and add ice.

Lady Irish

Sean Muldoon likes drinking this tart, sherry-spiked Champagne cocktail with shellfish, especially shrimp, lobster or crab.

SERVINGS: MAKES 1 DRINK

Ingredients:

  1. Ice
  2. 2/3 ounce Irish whiskey, preferably Bushmills
  3. 2/3 ounce oloroso sherry
  4. 1/2 ounce Red Currant Syrup or grenadine
  5. 1/3 ounce fresh lemon juice
  6. 1 teaspoon cane syrup or Rich Simple Syrup
  7. 1 2/3 ounces chilled Champagne
  8. 1 small bunch of red currants, for garnish (optional)

Directions

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the Champagne and the garnish and shake well. Strain the drink into a large chilled coupe and top with the Champagne. Garnish with the red currants.

Dusk Flip

«This is the drink I would choose instead of dessert after a big meal,» says Coltharp. Fruity, spicy Redbreast Irish whiskey is excellent with the blackberries.

SERVINGS: MAKES 1 DRINK

Ingredients:

  1. 1 large egg
  2. Small pinch of freshly grated nutmeg, for garnish
  3. Ice
  4. 1/2 ounce heavy cream
  5. 2 ounces Irish whiskey
  6. 1/2 ounce Simple Syrup
  7. 3 blackberries, plus 1 blackberry skewered on a pick for garnish

Directions

  1. In a cocktail shaker, muddle the 3 berries. Add the whiskey, egg, cream and Simple Syrup; shake well. Add ice and shake again. Pour through a fine strainer into a chilled coupe and garnish with the skewered berry and nutmeg.

Chocolate & Whiskey Liqueur

Christopher Elbow of Kansas City’s Christopher Elbow Artisanal Chocolates is a Midwestern pioneer. Elbow most recently worked as the pastry chef at the American Restaurant in Kansas City until demand for his chocolate petits fours convinced him to launch his own candy business in 2003. For his first annual employee Christmas party, he mixed up a chocolate-and-whiskey liqueur that’s creamy, boozy and delicious—straight up, over ice or even over ice cream. Elbow says, «The consensus at the Christmas party was that if we could get a liquor license, we should sell this at our shop!» You can also make the recipe with vodka instead of whiskey for a more neutral flavor.

ACTIVE: 10 MIN
TOTAL TIME: 10 MIN PLUS OVERNIGHT CHILLING
SERVINGS: MAKES ABOUT 1 QUART

Ingredients:

  1. 1/2 cup light corn syrup
  2. 1/4 cup water
  3. 1 vanilla bean, split, seeds scraped
  4. 4 ounces bittersweet chocolate
  5. One 14-ounce can sweetened condensed milk
  6. 1 cup half-and-half
  7. 1/2 cup heavy cream
  8. 1 cup Irish whiskey

Directions

  1. In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil. Add the chocolate and whisk over moderate heat until melted. Transfer to a blender and let cool for 5 minutes. Add the condensed milk, half-and-half and cream and blend. Pour the mixture into a bowl and stir in the whiskey. Blend the mixture in batches for 30 seconds. Pour into bottles and refrigerate overnight.

NOTES: Gift Prep Pour the liqueur into a simple long-necked glass bottle with a cork or plug. It will keep refrigerated for up to 2 weeks.

from Food & Wine

графство КоркДжон Coltharpирландский вискиКрюшоннапиткишампанское


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