Hey all you Irish fans! Enjoy this special issue for St. Patrick's Day.
Please be smart, don't drink and drive! Enjoy the following recipes in moderation and take a cab if you need one.
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Before there were double frappacinos and caramel macchiato, there was Irish Coffee, perhaps the first popular flavored coffee drink. Each year since this creamy concoction was invented new consumers discover it as a delicious way to warm up a cold winter day. In fact the drink was invented back in the 1930s to welcome-and to warm up the first transatlantic travelers.
It was the dawn of transatlantic plane travel, when a trip from America across the Atlantic was only possible on an 18-hour flight by flying boat. On landing, passengers were ferried from these early seaplanes, arriving chilled and damp at Foynes Airport in County Limerick, Ireland. By 1942, a restaurant had been established at the airport to welcome the travelers, which by then included such VIPs as Humphrey Bogart, Eleanor Roosevelt, Edward G. Robinson, Ernest Hemmingway and Douglas Fairbanks.
Legend has it that one night in 1942, a plane bound for the U.S. was turned back to Foynes due to bad weather. According to historians at the Foynes Museum, this was not an unusual occurrence. But on this night, as Chef Joe Sheridan was serving coffee, he thought a little something extra was needed to warm the tired travelers. He sweetened the hot coffee with sugar, added a dram of Irish whiskey and floated a dollop of rich, delicious, lightly-whipped cream on top. Irish Coffee was born and it created a sensation.
By the time the new Shannon Airport opened in 1945, Sheridan had perfected his recipe. He took it to the new restaurant there, where more and more travelers would sample its delights among them, a gentleman from San Francisco. Owner of the citys Buena Vista Caf, he made it his mission to bring the distinctive drink across the pond. In 1952, Buena Vista began serving the first Irish Coffees in America.
Todays visitors to the northern California city, caught on a cold day with the wind coming across the Bay, still appreciate an authentic Irish Coffee, made Joe Sheridans way. Experts maintain that it takes a deft hand to make a true Irish coffee.
According to Buena Vista manager Michael Carden, its vital to use the traditional method. You have to use actual heavy cream that is whipped to the perfect consistency and poured in just the right way to get it to float on top. That way, you get the coolness of the cream and the hot of the coffee. Thats real Irish Coffee.
Joe Sheridans Original Irish Coffee from the Buena Vista Caf
Professional bartenders take pride in their ability to create the drink: pouring the cream over a spoon to make it float takes a bit of practice. In addition to the Buena Vista Caf, consumers whod like to try authentic Irish Coffee need to search out just such a skilled bartender.
Included in the ranks is Emily Snyder, bartender at T.S. McHughs Irish Pub and Restaurant in Seattle, where customers often drink Irish Coffee after dinner. Theyre pleased that its made in the traditional manner. Everything we make here is done the traditional way, and our customers like that. In Dallas, the Trinity Hall Irish Pub and Restaurant sees a pick-up in orders when the weather gets colder. According to bartender Israel Delgado, Our customers love watching us make it behind the bar. We actually whip the heavy cream and layer it on, so the customer gets to see everything. They really like that and the fact that we use real Irish Tullamore Dew in our drinks.
At New York Citys Kinsale Tavern, Irish Coffee is a year-round drink, always made in the traditional manner. Long Islands Irish Coffee Pub makes the drink in the time-honored way, but substitutes brown sugar for the sugar cubes. According to Eric Lawton, the Pubs Event Planner, customers ... definitely appreciate that we make it the right way.
To all those who will enjoy an Irish Coffee this winter especially the 2,000 per day at Buena Vista Caf an Irish Toast is always appropriate. Slainte! (Thats cheers in Gaelic.)
Need a dose of luck this St. Patty's Day?
Nurse Bettie has the PEARScription:
The Lucky Pears Faux-jito
Now just keep your eyes peeled for rainbows, pots of gold and happy hour.
Being served this St. Patricks Day season exclusively at Nurse Bettie.
Bottled and produced in Ireland, Celtic Crossing is a truly unique liqueur with a taste all its own. Although its recipe is a closely guarded secret, we can tell you that Celtic Crossing is a blend of the finest Irish whiskey, fine French Cognac, and a hint of honey. The result is flavorful, subtle taste that is a true reflection of the spirit of Ireland in all its glory.
Named in honor of the millions of Irish who have crossed over to settle around the world, Celtic Crossings delicate flavor and subtle sweetness make it the perfect choice to enjoy on the rocks, as a shot, in a martini or a hot toddie. Its easy to see why we receive hundreds of letters from people whove enjoyed it in Ireland and want to find it in America.
From the distinctive shape of the bottle to its rich amber color, Celtic Crossing is an adventure in good taste. Enjoy the following recipes!
Combine Celtic Crossing Liqueur with your favorite margarita mix and tequila to make your connection south of the border.
Add all ingredients to a tall ice-filled glass and garnish with a lemon peel.
Celtic Crossing and hot water garnished with lemon wedge.
Shaken over ice and served in a martini glass with a lemon twist.
Poured over rocks with a garnish of your choice youll find your connection.
One of Irelands finest and most widely distributed whiskeys, Tullamore Dew was first distilled in 1829 in the small town of Tullamore in County Offaly in the heart of Ireland. Like most Irish whiskies, it is fragrant, with a roundness of body. Unlike whisky made in Scotland, it is distilled three times for maximum purity and smoothness. In addition, the malted barley used in Irish whiskeys is dried in closed kilns, usually over coal fires, rather than over peat smoke, to maintain its genuine, natural flavor one of the defining characteristics of Irish whiskey.
While the distinctive character of Tullamore Dew comes primarily from the distilling rather than blending, the skill of the blender is still important in creating individual blends. Unmalted barley, distilled with malted barley in a pot still, is one of the most important components. This flavorful pot still whiskey is blended with both pure grain whiskey and distinctive malt whiskey to produce the final, well-balanced blend. Considered to have none of the overlaying smokiness of Scotch whisky nor the sweetness of American bourbon, the flavor of Irish is just what whiskey ought to be: pure, subtle and inviting, yet robust and satisfying on the palate.
In honour of St. Patrick's Day, we have some great recipes to share with you!
Serve in a rocks glass over ice.
Combine equal parts of the following:
Serve in a rocks glass over ice.
Tullamore Dew & Ginger Ale
Serve in a tall glass over ice.
Tullamore Dew & Cola
Serve in a tall glass over ice.