Enough with the Irish coffees and car bombs; there are a lot of delicious, less traditional ways to enjoy your Irish whiskey. This cocktail was created by Dale DeGroff, a noted American bartender—most famously the chief bartender at New York City’s Rainbow Room from 1987-1999—and author of two best-selling cocktail books: The Essential Cocktail and … Continue reading The Irish Blonde
Whiskey
Irish Whiskey Celebrated and Explained
There is so, so, so much more in the world of Irish adult beverages than Guinness—not that there’s anything wrong with Guinness, of course. For the final 13 years of my full-time career, I worked for a naturalized Irish-American gentleman whose motto was apparently, “Who needs food when there’s Guinness??” But yes, there’s more. According … Continue reading Irish Whiskey Celebrated and Explained
The Dubliner
As long as you're stocking up on Irish whiskey for St. Patrick's Day, consider this easy-to-make variation on the classic Manhattan. Instead of bourbon or rye, use your favorite Irish whiskey, and instead of a full ounce of sweet vermouth, use half-ounces of Grand Marnier or another curaçao and a hearty sweet vermouth. It's an … Continue reading The Dubliner
Of Irish Maids and Dead Rabbits
What penance does the Archbishop of Dublin prescribe for a supplicant who makes a drink called “Irish Maid,” using Irish whiskey, but incorporating an English cucumber?? Asking for a friend. Okay, don’t answer that. Anyone who has a drop of Irish blood in them—or who lives within 100 miles of anyone who does, which is … Continue reading Of Irish Maids and Dead Rabbits
That’s Bond. Bottled-in-Bond.
Happy birthday to this landmark legislation. Whenever you sip American whiskey and it doesn't smell or taste of creosote and iodine, raise your glass in a toast to Col. E.H. Taylor (later U.S. Senator E.H. Taylor) and his allies in the distilling industry for working with then-Secretary of the Treasury John G. Carlisle to protect … Continue reading That’s Bond. Bottled-in-Bond.
The Old Pal
Harry MacElhone (the Harry of Harry’s New York Bar in Paris) credited his “old pal,” journalist William “Sparrow” Robertson, with the inspiration for this drink. As the sports editor for the New York Herald in Paris, Robertson frequented the New York Bar enough for Harry to mention him in his 1922 ABC of Mixing Cocktails. … Continue reading The Old Pal
“Why does this bottle cost so much more than that one?”
My earlier post about the down side of over-aging bourbon led me to address the question above, which I encounter regularly in my work at Pinnacle Wine & Liquor from customers mulling choices between comparable spirits on the same shelf. It’s come up in front of the rums, the brandies and Cognacs, and all of … Continue reading “Why does this bottle cost so much more than that one?”
Bourbon aging: Would you like some pencil shavings with that?
The article linked below, from Punch magazine ("Is There Such a Thing as 'Too Old' Bourbon?"), is an interesting discussion. As you read it, keep in mind that it's specifically about bourbon and that bourbon is only aged in *new* American oak barrels, which are probably the most active aging vessel in the industry. Also, … Continue reading Bourbon aging: Would you like some pencil shavings with that?
The Greenpoint
This is another in the catalog of New York City borough and neighborhood namesake cocktails and a direct riff on another rye cocktail, the Brooklyn (rye, dry vermouth, maraschino liqueur, and Amer Picon). This version is credited to Michael McIlroy, of New York City’s Milk & Honey, who first served it there in 2006. It … Continue reading The Greenpoint
The Libation Lounge 