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Category Archives: Irish whiskey

Blackthorn

Blackthorn

Blackthorn

November 20, 2014 – The Republic Steakhouse

Blackthorn 
3/4 oz. Noilly Prat
3/4 oz. Irish whiskey
Dash anisette
Dash Angostura bitters

Stir over ice in a mixing glass. Strain into a chilled cocktail glass

Jameson Irish whiskey, Dolin dry vermouth, Mythe absinthe schpritz. Noilly Prat is an extra dry French vermouth, and in it’s absence at the bar, I think the Dolin dry was a fine substitute. This was a good cocktail! Kind of like a Sazerac with a lot less bite; the Irish whiskey lent it’s signature softness. Nice herbals with a very slight fruit note.

Croí folláin agus gob fliuch! (Irish [Gaelic])

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Posted by on December 11, 2014 in Absinthe, Irish whiskey

 

Irish Coffee

Irish Coffee

Irish Coffee

June 13, 2014 – The Republic Steakhouse

Irish Coffee
1 1/2 oz. Irish whiskey
Brown sugar
1 cup strong hot coffee
Lightly whipped cream

Heat whiskey in a heat-resistant glass (do not boil). Add sugar, fill with hot coffee, stir, and top with cream.

Jameson Irish whiskey. I’ve always wanted to try one of these, but just never did. Shame on me! As I expected, it was delicious! I love coffee with Bailey’s Irish Cream; this was similar, but more serious. Chris was nice enough to improvise without a proper Irish Coffee mug. The process turned into a lovely “bar-side” performance.

 

 

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Viva!! (Portuguese)

 
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Posted by on June 24, 2014 in Irish whiskey

 

Rory O’More

Rory O’More (Irish Manhattan)

April 4, 2014 – The Republic Steakhouse

Rory O’More (Irish Manhattan)
3/4  oz. vermouth rosso
1 1/2 oz. Irish whiskey
Dash orange bitters

Stir in a mixing glass filled with ice and strain into a cocktail glass.

Jameson Irish whiskey and Carpano Antica sweet vermouth rosso (both standard wells at The Republic). This is little smoother than a Bourbon Manhattan, which isn’t surprising. My nose may have been a bit off, but I got a fairly strong whiff of banana up front (reminded me of the Adonis, which was made with the same vermouth). The orange bitters really came through, held up by the vermouth, I’m guessing. I’m learning that the “Manhattan” combination… brown liquor, vermouth, bitters… pretty  much works with anything.

The greatest revelation with this drink was the vermouth. I’ve tasted vermouth straight up before, for research purposes. It’s okay… it made me understand why vermouth is used in cocktails. Ryan gave me a small sip of the Carpano Antica on it’s own, and the clouds opened up. Incredibly complex, with hints of spice and fruit and caramel and a really pleasant bitter finish. I can definitely see myself having a chilled shot of this as a digestif after a big meal.

Na zdraví! (Czech)

 
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Posted by on April 5, 2014 in Irish whiskey