The Dead Rabbit. New York"Santa's favourite Tipple" Irish Whiskey Cocktails by Jack McGarry The Taste Magazine. Dec 2014

Santa’s Favourite Tipple by Robert Jacob

by Robert Jacob · December 3, 2014

Embrace the festive season this year in style & celebrate Christmas 2014 with panache. There is the traditional, that requires the little black dress, three rows of pearls, fresh holly and the heavy spiced dark red mulled wine, that will have you rooting for the headache tablets on Christmas morning.

But for cutting-edge, think smart boutique hotel or New York loft. This requires altogether a different look, Cocktails is the drink of choice here, not mulled wine!

This year one of the world’s best cocktail bartenders, Jack McGarry, co-founder of The Dead Rabbit Grocery and Grog in New York was in Dublin as special guest of Dublin Whiskey Live. The Dead Rabbit won Best American Cocktail Bar and the World’s Best Drinks selection at the 2014 Tales of the Cocktails Spirited Awards. This two Spirited Award wins, reinforces the bar’s achievements at last year’s 2013 Tales of the Cocktails that included winning “ World’s Best New Cocktail Bar, World’s Best Cocktail Menu and International Bartender of the year “ for Jack McGarry.

“As an Irishman, I’m proud to restore my country’s spirit to popularity in the US and I decided to rethink our offerings from the ground up and salute Irish Whiskey, with a definitive selection of rare and unique expressions and an unprecedented number of newly created drinks to honor it.” – Says McGarry

Sean Muldoon & Jack McGarry, Co-founders of The Dead Rabbit NY

Having opened its doors less than two years ago, The Dead Rabbit can already boasts five Spirited Awards. A truly remarkable feat and affirms all the effort that they put in each day to make The Dead Rabbit experience unforgettable for their clientele. From the start, The Dead Rabbit set out to shake up the cocktail world and set new standards of excellence with a refined second storey cocktail parlor offering no less than 64 cocktails, all using Irish Whiskey.

Whether you are a whiskey enthusiast, an uninitiated newcomer or just looking for a night out that offers you something different, this bar provides the unique opportunity and platform to make learning about Irish whiskey both fun and stimulating.While most of us are acquainted with it as a sipping spirit, Irish whiskey is versatile and plays very well in a broad range of cocktails, from light and refreshing to more contemplative that will have you both surprised and delighted.
With gentle persuasion, Jack very kindly gave us 3 of his Irish Whiskey cocktail recipes to share with you. And as a Christmas bonus from us at The Taste.ie, there is your chance to dazzle your friends & family as we will be giving away a bottle of each Whiskey courtesy of Ally McAlpine from the Celtic Whiskey Shop to one lucky winner so as you can russle up these newly created quaffs .

Montilla ( Jillian Vose )

2 Dash Dale Degroff Pimento Bitters
1 tsp Cinnamon bark syrup
0.25 oz Pierre Ferrand dry Curacao
0.75 oz Alvear Pale cream sherry
0.75 oz Cocchi Americano
1.5 oz Toasted Sesame infused Powers Gold Label Irish Whiskey
Method: Stirred
Garnish: lemon oil

Tipperary

2 dashes Orinoco Bitters
2 dashes Orange Bitters
.05 oz Green Chartreuse
1.05 oz Sweet Vermouth
1.05 Powers John’s Lane Irish Whiskey
Method: stirred
Garnish: Orange twist

Faro Point ( Jillian Vose)

1 dash Dr Orinoco Bitters
1 dash Bittermen’s Mole Bitters
0.75 oz lemon juice
0.5 oz Banana Simple syrup
0.25 Orgeat
0.5 oz Pineau de charentes
1oz Plantation 5 year Barbados rum
1oz Teeling Small batch Irish Whiskey
Method: Shaken
Garnish: Nutmeg

Competition

Simply follow @jacobscrackers9 & @Thetaste_ie on twitter &
send us a tweet with #santafavtipple#deadrabbitny#celticwhiskeyshop
to be in with a chance to win the 3 bottles of whiskey.
A winner will be picked on the 15th Dec.

Big Thanks

to The Celtic Whiskey Shop  for supplying the prize,
Located on 27-28 Dawson street , Dublin 2.
Tel :01-6759744

More Information

http://www.celticwhiskeyshop.com/download/CWS-2014_LR%20(1).pdf​
http://www.deadrabbitnyc.com or https://www.facebook.com/deadrabbitnyc

Great Cocktail Getaway

Alternatively, why not treat yourself or give someone you love a Christmas voucher
to the Brooklodge & Macreddin village, situated just outside Dublin, nestled against the
stunning backdrop of the Wicklow mountains. There you can have your own Mixologist
extraordinaire Oisin Davis and their Award winning restaurant The Strawberry Tree.

www.brooklodge.com




©2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved

Jameson Caskmates, A Union made in Heaven. The Taste Magazine Nov 2014

 

• Craft Beer / Drinks / News / Whiskey

A Union Made in Heaven – Jameson Caskmates where Jameson Whiskey meets Irish Craft Stout by Robert Jacob

by Robert Jacob· November 18, 2014

Jameson and craft Irish stout are no strangers behind the bar, but for the first time ever they’ve swapped casks to create Jameson Caskmates, created exclusively by the Midleton Distillery in collaboration with the Franciscan Well Brewery in Cork.
A truly great whiskey celebrating the great things that can happen when two great things cross paths. This special whiskey takes the name Caskmates because stout and whiskey have both spent time in each other’s casks and just 3,500 bottles have been created.
Last year Jameson gave some of their whiskey barrels to the Franciscan Well Brewery, who used them to age their craft stout. Once the stout had been bottled, the seasoned barrels were returned and used to finish Jameson Original whiskey.
The time spent in the stout-seasoned barrels delivers unique notes of coffee, cocoa and hops to Jameson Caskmates while still retaining all the triple distilled smoothness of Jameson Original. This whiskey will appeal to both whiskey and stout lovers who appreciate bold and memorable flavours.

The New Age of Irish Whiskey. The Taste Magazine Nov 2014

• News / Whiskey

                                             The New Age of Irish Whiskey by Robert Jacob

by Robert Jacob · November 3, 2014

With four of the largest spirits companies in the world, now selling Irish Whiskey and many new distilleries coming on stream, the Irish Whiskey Industry is at the beginning of a new Golden age.
Distillers such as Midleton in Co. Cork , Cooley Distillery in Co. Louth and Bushmills in Co . Antrim, have been successfully operating in Ireland for many years, but now; What with Whiskey drinkers broadening their tastes and consumers demanding more diversity and quality, new small craft distillers are embracing the opportunity to fill a niche in the market with small batch and high value brands. Jack Teeling from Teeling Whiskey in Dublin is one of the names that immediately comes to mind, a young blood who is really doing well and a great innovator in the industry. Another is the Dingle distillery in Co Kerry, while their cask Whiskey won’t be ready until Dec 2015, they are successfully turning their hand at Artisan Pot Still Gin & Vodka.

The Irish Whiskey Awards 2014

The diversity and quality of Irish Whiskey were celebrated at the second annual Irish
Whiskey Awards, which took place at Kilbeggan Distillery in Co. Westmeath on Thursday,
23rd October 2014. The event, which was organised by the Celtic Whiskey Shop, showcased
and honoured this rapidly growing indigenous Irish Industry over 17 categories.
The judging panel consisting of members from the Celtic Whiskey Club and the Irish
Whiskey Society chose the winners based on blind tastings.  Redbreast 21 Year Old Whiskey
was awarded Overall Best Whiskey 2014 while Dick Mack’s in Dingle won The Whiskey Bar
of the Year.
Following the success of the inaugural Irish Whiskey Awards in 2013, the
number of categories increased from 9 to 17 this year to include new awards for Best Irish
Liqueur, Irish Whiskey Barrel Aged Craft Beer and four provincial awards for Irish Whiskey
Bar of the Year. 

Thyme & brandy Chicken liver pate

There is no slaving over a hot cooker with this delicious Chicken liver paté that take less than 15 mins to cook, leaving you plenty of chill out time with friends.Whether served as a starter or as canapés, nothing beats the traditional Chicken liver paté served with crusty bread, Melba toasts and assorted pickles.

Thyme and Brandy Chicken liver pate

• 55o grms of Chicken livers, trimmed ,cleaned and soaked in milk
• 120 grms of unsalted butter
• 2 tsp of olive oil
• 2 shallots, finely chopped
• 2 tsp of fresh thyme 
• 4 cloves of garlic, chopped
• 50 ml of brandy / sherry/ Madeira
• 150 ml of cream
• sea salt & blk pepper
• pinch of chilli flakes
• bay leaf & juniper berries to garnish
• clarified butter to finish

Heat a large frying pan over medium heat. Add the some of the butter and the oil. Next add the shallots, garlic, chilli flakes and thyme. Cook until soft and aromatic.
Drain the chicken livers and add to the pan. Cook for a further couple of mins. Pour in the brandy and continue to cook until evaporated.
Blitz the mixture with the cream and the remaining butter until smooth. Season to taste and blitz again.
Push the mixture through a sieve and spoon into ramekins. Allow to cool slightly and coat with a thin layer of clarified butter. Garnish with a couple of juniper berries/ pink peppercorns and a small bay leaf . Refrigerate until firm.
Serve with crusty bread and pickles as a starter or turn into small quenelles over toasted bread for canapes.

Tagged:robert jacob- chicken liver pate- starter- canapes


 ©2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved.

Elderflower & Vanilla Collins @MintBarDublin , WESTIN Hotel . Dublin

With this glorious weather beaming on us at present , what better ways to will away the afternoon lazily with friends , sipping some refreshingly and summery cocktails and the place to be is         "The Mint Bar"  at the Westin hotel , on college green , Dublin .

With an extensive cocktail menu , there is something for every taste , from Fizzes  to Collins , Slings and Rum , From the Classic to the Contemporary , you will be spoiled for choice .
 Karl Byrne , the Manager is there to talk you through and advise .Most Charming gentleman with an extensive knowledge of his Cocktails. A true Mixologist .

Jose Cuervo Tequila and a few ways to drink it

Tequila made from the blue agave plant, is primarily grown in the surrounding areas, north west of Guadalajara but can also be cultivated in the highlands, surrounding the north western Mexican state of Jalisco, where the soil is much richer. The blue volcanic soil of those areas are particularly well suited to the growing of the blue agave plant.However the blue agave growing in the highlands are larger in size and will produce a tequila sweeter in aroma and taste, where as agave harvested in the lowlands on the other hand, have a more herbaceous fragrance and flavour. Contrary to popular beliefs, the agave plant is not related to the cactus family but rather to the Lily.
Similar to Wine (AOC) & Champagne, Tequila carries a serial no (NOM) depicting in which distillery the tequila was produce, however Mexican laws state that tequila can solely be produced in the states of Jalisco and in limited regions in the states of Guanajuato, Michoacan, Nayarit and Tamaulipas and must contain at least 51% agave.
Although most well-known tequila brands are owned by large multinational corporations, some more exclusive tequila have remained as family owned brands like Jose Cuervo. The Cuervo family have been producing tequila from King Charles IV of Spain in 1795 and is today one of the largest producer of tequilas in Mexico.

Liquid Gems from Franciscan Well Brewery

Imagine gems like Amber, Citrine, Gold & Onyx, all in liquid form with zesty aromas of orange peel, hints of caramel and vanilla to lightly roasted coffee. Halfway to Heaven !!! nom....; Well yes it would be, and we are not at the top of Croagh Patrick in Co Mayo, and St Bridget hadn't just done her party trick where she turned a leper's bathwater into ale; But rather at the Launch of Franciscan Well Brewery's collection of new seasonal brews in the trendy conservatory bar of House Dublin on leeson street.
Defying Legend that the water from the well has miraculous and curative powers "that no doubt, the monks glugged down for medicinal purposes as they were the masters distillers of their time", Franciscan Well Brewery founder Shane Long instead encouraged and nurtured his brewer's creativity and skills, by challenging them to come up with a unique range of seasonal brews. It paid off with Padraig Scully winning formula " Coffee Porter " as the first seasonal beer of 2014.
Founded in 1998 on the North Mall in Cork City, the Franciscan Well Brewery is built on the site of an ancient Franciscan monastery dating back to 1219.  From grain to glass, this micro brewery has combined modern technology with age old traditions, brewing classic beers , including lager, ale, stout and wheat beers using additive-free ingredients.
The results are superb carefully crafted Irish beers made from malted barley, hops and yeast,
lovingly sourced from Ireland, UK,Germany,Czech Republic and the US.

Bon appetit... A Spring Dinner Party Menu ...

Easter;It's this time of the year once again and I cannot but wonder where does the time go !!! However, with the bank holiday weekend upon us, here is our chance to catch up with friends and family. And for those of us, who like to cook, there are few pleasures in life greater than having friends over for dinner.
Dinner parties these days can be as laid back as you like and involve nothing more formal than guests draping themselves over your furniture and enjoying the food that you have lovingly prepared and drinks that you have chosen yourself.
My only advice is, do try and prepare as much as possible in advance, to allow you more time to sit back , relax and enjoy the company of your guests. There is nothing worse and off putting than witnessing your host getting into a flap and literally having a panic attack in front of you.You cannot help but feel bad for them and I always secretly wish that my offer of help would be graciously declined but alas!!!.arrrrrghhh most often, I can hear the " Yes, please ". (joy of being a Chef)
So, my motto is Plan, plan, plan, plan..... Prep, prep, prep, prep.... In one word "Organise yourself". This is guaranteed to make the dining experience even more gratifying for all concerned and for you to enjoy the party too.

Here is a complete menu where most things can be prepared in advance and using seasonal ingredients.

Mulled rosé wine.... Santa's favourite Tipple

HO! HO! HO! Why not leave these out for Santa on Christmas 's eve and he may just grant your wishes this time around..... May it be Vertiginous  heels !! Giant Cocktails rings !!!Vintage designer frocks !!!! or like Marilyn, you like and wear only Chanel no 5....!!!!!
Well, whatever you did ask for, embrace the festive season in style and forget the heavy spiced dark red mulled wine, that will have you rooting for the solpadeine or rennies on Christmas morning. 
Be kind to yourself  & Santa and give these a try instead, they are light, easy to drink yet still full of festive fruitiness .

GLENDALOUGH POITIN .... " Shake it up into Cocktails " @GlendaloughPoit

Before there was Whiskey, there was POITIN, "Potcheen ". It's Ireland gift to the World, ....... after..Christianity !!! Of Course !! and is one of the first Spirit ever to be distilled. By who else.... but Irish Monks ...So religion after all, has a lot to answer for, but in this instance ... to thank for. It's a spirit that is Unique in it's taste as in it's history.

Glendalough Poitin is one of the most complex white spirit in the world today . Paying homage to the original and following the ancient art of Poitin making by Irish monks of yester years , It is hand crafted , carefully distilled in small batches and matured in Irish oak for up to six months . Poitin was first made as early as 584AD in Monastic settlements , which was the birthplace of Distillery in Ireland . It was outlawed in 1661 hence forcing it's production into the wilderness . And over the next few hundred years or so , it lived in  whispered infamy and secrecy ... Until Now .

"FORAGING & WILD FOOD ". Braised field & wild mushrooms , thyme butter , parmesan & truffle oil .

" FORAGING " is far from being a recent fad . It is a practise known to mankind since day one . Seeking out . picking and gathering from the wild are indigenous ways to appreciate and love the wonderful larder of the country side . Whether your bounty be Fruits , Berries , Nuts , Seaweed , Herbs , Wild leaves , Or Wild mushrooms , it is an  "Enjoyment of Nature " and a quest for " Taste and Quality Of Wild foods " and the bonus is , It is Free .
However since 2012 , the Food Safety Authority has expressed concern in an increase in food poisoning from Wild Mushrooms . So , be careful , you need to be able to tell your Boletus / Cep  / Porcini from your Amanitas or you might end up very sick or even worse ...

Irish Whiskey Awards 2013

 

The inaugural Irish Whiskey Awards 2013 presented by the Celtic Whiskey Club in conjunction with the Celtic Whiskey Shop took place last Friday 4 th October at the Jameson Distillery , Smithfield , Dublin .
This is the first year that the diversity and quality of the vibrant Irish Whiskey industry was awarded and celebrated in Ireland . The Irish Whiskey industry is enjoying the strongest period of growth in popularity since the 1800 s ,  both nationally and internationally . Sales in the USA alone saw the market grow by 22.5% , making it the fastest growing spirits category in the country .
Distillers such as Midleton in Co. Cork , Cooley Distillery in Co. Louth and Bushmills in Co . Antrim have been successfully operating in Ireland for many years , but now , What with Whiskey drinkers broadening their tastes and consumers demanding more diversity and quality , new small craft distillers are embracing the opportunity to fill a niche in the market with small batch and high value brands .
Quoting the guest speaker for the evening Mr Willie Mc Carter , Chairman of the Irish Spirits Association " With four of the largest spirits companies in the world , now selling Irish Whiskey and many new distilleries coming on stream , the Irish Whiskey Industry is at the beginning of a new Golden Age "

A NEW TWIST @FadeStSocial " Craft Beers , Cocktails & Flatbreads " from Dylan McGrath

Fade St Social by Dylan McGrath opened last October to great acclaim with a Gastro Bar , Restaurant as well as The Bar & Wintergarden . The Bar & Wintergarden has moved on a bit since then , offering nowadays a pretty impressive Beer & Cider Menu with well over 40 Craft Beers . Choose a beer that has been aged in Oak Whiskey Barrel to a foamy Franziskanner or blow your socks off with a sup of Ginger Beard , fiery stuff !!!

And don't forget to grab a bite to eat as well . Wood fired Flatbreads , some familiar and European flavours are assembled in an uncomplicated way  in delivering that perfect mouthful on a very crisp base , Heaven ...... HOLD ON ..... where 's my beer to wash all this down .

" SHAKEN " A Classic Millionaire..@MintBarDublin..at the WESTIN. Dublin & " STIRRED" A twist with Rhubarb

Mad about Cocktails , these days and I enjoyed a delicious and very addictive " Millionaire " cocktail, the other day in THE MINT BAR  at the WESTIN HOTEL on college green . Shaken and not stirred by the Master Mixologist himself. Mr Karl Byrne . A great Classic that transported me back to the sandy beaches of St James in  Barbados . An exotic blend of  Myers Jamaican rum , sloe gin , apricot brandy , grenadine pomegranate syrup and fresh lime juice . Heaven ......

" The Mint Bar " @ The Westin , college street , Dublin . Tel : 01-6451322 . www.themintbar.ie