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Day 314, Cocktails 318 & 319

So just where did this whole thing about the Irish being drunkards come from anyway?  I spent some today trying to find out and … I really didn’t find anything conclusive.  The best explanation is a combination of what does seem to be an above average per capita consumption of alcohol (although not as high as the Russians) along with a cultural bias against the Irish, particularly as they were emigrating to America in the early 19th century.  Painting the Irish as drunks and brawlers made it easier for other groups competing with the new immigrants for jobs to demonize the Irish as a group.

So, enough of the history.  Back to last Saturday’s NID, where I was doing my best to fulfill the Irish stereotype.  I had started the night off with a couple of convential cocktails.  By the time I got to cocktail number three I was ready to wing it a bit.

  Bombed Nutty Irishmen

  • 1-1/2 oz Baileys Irish Cream
  • 1-1/2 oz Frangelico
  • 1 oz Irish whiskey

Combine the ingredients in a shaker with ice.  Shake to combine and chill.  Pour into a rocks glass with additional ice to fill the glass.

A much more potent version of the Nutty Irishmen, yet still very, very drinkable.  The whiskey gives it a bit of a bite, but not so much that I would call this a boozy cocktail.  More like dangerous…as in tasty yet potent.

By now the creative juices were really starting to flow.  So for my next and final number I did a take on the Irish Car Bomb.

  Irish H-Bomb

  • 1-1/2 oz Irish whiskey
  • 1-1/2 oz Baileys Irish Cream
  • 4 oz stout

Combine the whiskey and Baileys in a shaker with ice and shake to chill and mix.  Pour into a collins glass, add a bit more ice and top with stout.  Gently stir to mix and enjoy!

This is the Car Bomb on steriods.  What I’ve always found interesting about this combination is how it ends up so smooth and chocolatey!  In fact, this may be just a little too smooth as again the flavor masks just how much booze you get in this drink.

Cheers!

Day 314, Cocktails 316 & 317

I know, I know…corned beef is not Irish.  At least not Ireland Irish.  It was the Irish immigrants living next to their Jewish neighbors in New York that picked up the corned beef that we now all eat on St. Patrick’s Day (yet another holiday the native country knows nothing about while we all get slightly inebriated).  Not that corned beef is a bad thing – personally I love it.  The fact that I get to have some Irish whiskey or beer with it just makes it all the better!

So just where the hell is this going?  Well, last Saturday was another installment of the Newcomers International Dining group and the theme was…Irish food.  Despite my protests that it wasn’t Irish, corned beef was on the menu, along with several other authentic Irish dishes.   Kudos to Gwen for an Irish bread pudding that required 10 days of fermentation time with half a liter of Irish whiskey in it!  This also proved to be an ideal opportunity to try out Irish drinks and get them published before St. Patrick’s day.  As it turned out, I put together a total of four Irish cocktails.  Thus, a two part night for the blog.  I started the night with two standard recipes and then adapted them with two off the cuff drinks.  This post will cover the standard recipes and I’ll fill you in on the off the cuff drinks in the next post.

  Nutty Irishman

  • 1-1/2 oz Bailey’s Irish Cream
  • 1-1/2 oz Frangelico

Combine in a mixing glass with ice.  Stir to combine and chill.  Strain into a rocks glass with ice.

It doesn’t get much simpler than this classic.  A nice, creamy, slightly chocolately and distinctively hazelnut flavor greats your palate as you sip this.  While more appropriate as an after dinner drink, I actually started the night of with this cocktail. 

  IRA

  • 1 oz Irish whiskey
  • 1 oz Bailey’s Irish Cream

Combine in mixing glass with ice.  Stir to combine and chill.  Strain into a shooter straight up.

We’re not talking about retirement here.  Named for the old Irish Republican Army, which those readers of a certain age will remember, this is a cousin of the Irish Car Bomb.  (Bonus drink – use 1/2 oz each of the Baileys and whiskey in a shot glass, then drop the shot glass into a rocks glass filled with Guiness for the Irish Car Bomb.)  The Bailey’s tones down the whiskey considerably (I was using Clontarf, a serviceable 80 proof whiskey) but this still packs a punch.  We ended up sipping on this since tossing it back would have led to drinking three more which then leads to table top dancing.  That’s never a good idea (unless your name is Andrea). 

With the IRA we also wrapped up the appetizer and soup courses.  Next, I’ll get into the dinner and after dinner drinks.

Cheers!

Day 240, Cocktail 238

Well, I suppose it was bound to happen sooner later…

After taking a two day cocktail hiatus, I got back to mixing on Tuesday with a cocktail that I saw on the Travel Channel show “Mixing With the Best”.  Yeah, I know that both the show and the channel no longer are around, but sometimes I get a little backed up with what’s on the DVR.

  Da Vinci Cocktail

  • 1-1/2 oz white rum
  • 1 oz Frangelico liqueur
  • 1-1/2 oz orange juice (the juice of 1/2 orange)

Shake with ice and strain into a cocktail glass.  Garnish with an orange peel.

As I was sipping on this I thought it tasted awfully familiar.  So I opened up the cocktail list, and there it was, the Almond Orange Sunrise.  Ok, so its not the exact same, using almond flavored orgeat instead of the hazelnut flavored Frangelico, but still, it was damn close.  Not that it’s going to kill me or anything, but it was kind of funny, in a you’d have to have been there kind of way.

Cheers!