Irish whiskey is having a major comeback, and bartenders all over the country are finding new ways to use it in a variety of drinks, from riffs on classics to inspired new creations.
Here are three delicious cocktails that feature the nectar of the Emerald Isle for your next party.
Black Barrel Old Fashioned Cocktail
Ingredients
2 oz Jameson Black Barrel whiskey
3⁄4 oz Bénédictine liqueur
2 dashes Angostura bitters
2 dashes Orange bitters
Directions
Combine all the ingredients into a mixing glass with ice, and stir until cold. Strain into a rocks glass over ice. Garnish with an orange slice.
True Blue Cocktail
Ingredients
1 1⁄2 oz Tullamore D.E.W. 12-year-old Irish whiskey
1⁄2 oz Clear Creek eight-year-old apple brandy
1⁄2 oz Guinness draught
1⁄4 oz Barbadillo Pedro Ximénez sherry
1 tsp Ginger syrup (*see recipe below)
3⁄4 oz White miso cane syrup (**see recipe below)
3⁄4 oz Fresh lemon juice
2 dashes Peychaud’s bitters
Directions
Add all the ingredients to a shaker with ice and shake. Strain into a cocktail glass. Garnish with grated nutmeg.
*Ginger syrup: Add 16 oz ginger juice and 16 oz white sugar to a stainless steel pot, and heat at 160 degrees F for 45 minutes. Remove from heat, and allow to cool at room temperature. Strain through a cheesecloth. Bottle, label, and store in a refrigerator.
**White miso cane syrup: Place 16 oz water and 2 tbsp miso paste in a stainless steel pot, and heat at 180 degrees, stirring frequently until the paste is completely dissolved. Add 4 cups cane sugar, and increase the temp to 210 degrees, bringing to a boil and stirring occasionally. Remove from heat, and allow to cool at room temperature for 30 minutes. Bottle, label, and store in a refrigerator.
Eye Opener Cocktail
Ingredients
1 1⁄2 oz Jameson Caskmates whiskey
3⁄4 oz Ginger–brown-sugar syrup (*see recipe below)
3 oz Cold-brew coffee
1 oz Stout beer
Directions
Add all the ingredients except the stout to a mixing tin and stir. Strain into a rocks or mini stout glass. Dry-shake (without ice) the stout, and add to the top of the cocktail.
*Ginger-brown-sugar syrup: Combine equal parts fresh ginger juice with dark brown sugar in a blender, and blend until fully incorporated.