A new generation of Irish whiskey mixed drinks

A New Generation of Irish Whiskey Mixed Drinks   Thanks to two Belfast boys, Irish whiskey takes its rightful place in the cocktail pantheon Irish whiskey is experiencing a resurgence around the world, as more and more whiskey drinkers, learn of its unique charms. And after similarly languishing for decades as an ingredient in cocktails, the spirit now has a home in innovative creations by one of the world’s most influential drinks duos. At Belfast’s Merchant Hotel, native sons Sean Muldoon and Jack McGarry established a legendary bar program, inspired by the finest European hotel bar traditions but updated for the palates and ingredients of today. Eschewing any hint of a sophomore slump, they unveiled the Dead Rabbit Grocery and Grog in New York City in February 2013. In the few short years since, the Dead Rabbit has captured the attention of spirits enthusiasts and the industry itself, culminating with an official designation in 2015 as “World’s Best Bar” at the industry equivalent of the Oscars, the Tales of the Cocktail Spirited Awards. Just before we went to press, the Dead Rabbit was awarded the top spot in the highly coveted 2016 list of the World’s 50 Best Bars. The Irish tavern has always been at the core of the Dead Rabbit vision. The combination of a rarefied menu of adventurous libations with a comfortable neighbourhood experience is its winning formula. Muldoon and McGarry are justifiably proud of their heritage and Ireland’s many contributions. Accordingly, they stand behind its fine whiskey and offer an uncommonly large selection of whiskeys by the glass. But Irish whiskey has not figured prominently in recipes for mixed drinks, taking a back seat to American bourbons and ryes, and even Scotch. The particular flavour profile of an Irish whiskey needs a careful medley of ancillary flavours to allow it to thrive in a mixed drink. Of course, there are perennial favourites like the Irish Coffee or Tipperary, but that’s where Irish whiskey drinks stood for the last hundred years. Enter barman extraordinaire Jack McGarry. McGarry originated many Irish whiskey drinks on the Dead Rabbit’s seasonal menus, and the new generation of bartenders — such as the Dead Rabbit’s bar manager, Jillian Vose — he’s mentored there have carried the torch. But if you aren’t planning to drop by the Dead Rabbit anytime soon, don’t despair; here are several recipes you can mix at home, and experience first-hand why Irish whiskey has become a true cocktail stalwart. The Irish tavern has always been at the core of the Dead Rabbit vision. The combination of a rarefied menu of adventurous libations with a comfortable neighbourhood experience is its winning formula.   Precision Pilot   INTRO Jillian Vose devised this lively concoction for fans of Italian amari and the season of summer. Don’t forget to pack your Irish whiskey on that trip to Capri. INGREDIENTS 20ml -  Tullamore Dew Phoenix 30ml -  Lillet Rosé 20ml -  Campari 15ml -  Combier Pamplemousse Rosé --------    2 dashes Peychaud’s Bitters --------    Grapefruit peel, for garnish PREPARATION Combine all ingredients in a mixing glass. Stir with ice until chilled. Strain into a large tumbler with one large ice cube. Twist a grapefruit peel over the glass to express oils, then discard the peel.   Faro Point   INTRO Tropical flavours find their way into this unusually refreshing whiskey beverage, created by Jillian Vose for the Dead Rabbit’s INGREDIENTS 20ml -  Teeling Small Batch Irish Whiskey 30ml -  Plantation 5 Year Barbados Rum 20ml -  Lemon Juice 15ml -  Pineau des Charentes 15ml -  Banana syrup 7.5ml - Orgeat Syrup --------   1 dash Dead Rabbit Orinoco Bitters --------   1 dash Bittermens Xocolatl Mole Bitters --------   Whole nutmeg, for garnish PREPARATION Combine all ingredients in a cocktail shaker with ice. Shake until chilled. Strain into a cocktail glass and dust with freshly grated nutmeg.   Revolver   INTRO This drink by Jack McGarry draws its inspiration from a Jerry Thomas drinks manual from 1876, but adds plenty of contemporary McGarry flair. INGREDIENTS 45ml -  Green Spot Pot Still Irish Whiskey 20ml -  Green Chartreuse 15ml -  Dry Vermouth 15ml -  Aveze Gentiane Liqueur 7.5ml - Fernet Branca Menta Liqueur --------   3 dashes Pernod Absinthe --------   3 dashes orange bitters --------   Lemon peel, for garnish PREPARATION Combine all ingredients in a mixing glass. Stir with ice until chilled. Strain into an ice-filled cocktail glass. Twist an orange peel over the glass to express oils, then discard the peel.   Improved Irish Whiskey Cocktail   INTRO This drink by Jack McGarry draws its inspiration from a Jerry Thomas drinks manual from 1876 but adds plenty of contemporary McGarry flair. Combine all ingredients in a mixing glass. Stir with ice until chilled. Strain into an ice-filled cocktail glass. Twist a lemon peel over the glass to express oils, then discard the peel. INGREDIENTS 45ml -  Jameson Black Barrel Irish 45ml -  Whiskey 45ml -  Élixir Combier 45ml -  Maraschino Liqueur 45ml -  Pernod Absinthe --------   3 dashes Peychaud’s Bitters --------   3 dashes orange bitters --------   Orange peel, for garnish   PREPARATION Combine all ingredients in a mixing glass. Stir with ice until chilled. Strain into an ice-filled cocktail glass. Twist an orange peel over the glass to express oils, then discard the peel.