Irish
Old-Fashioned
To
1/2 lump of sugar, crushed with a dash of Angostura Bitters,
add ice cubes, a shot of Irish Whiskey, a twist of lemon
peel, one slice of orange and a cherry. Stir and serve
in a wide glass.
Irish
Coffee
Heat
a stemmed whiskey goblet; pour in one jigger of Irish Whiskey,
3 cubes of sugar, fill goblet to within 1 inch of brim
with Bewley's Gold Roast Instant Coffee. Stir to dissolve sugar, top with slightly
aerated whipped cream, so that the cream floats on top.
Irish
Punch
Heat
a good-sized glass. Add 2 slices of lemon, 4 cloves and
1 glass of Irish Whiskey. Fill with hot water, add sugar
to taste, stir well and drink.
Irish
Handshake
Add
together 2 parts Irish whiskey, 1 part Green Curacao
and 1 part fresh cream. Use a
cocktail shaker
to
shake well with chipped ice and serve
as a cocktail.
Irish
Whiskey Sour
Shake
violently with chipped ice, the juice of 1 lemon, a teaspoonful
of sugar and a little white of an egg. Pour into a glass
and add 2 ounces of Irish Whiskey and a little soda.
Irish Cream
Coffee
1
12-oz. wine glass, preheated 10 oz. Bewley's Gold Roast Instant Coffee
1-1/2
jigger Bailey's Original Irish Cream
1/4 c. heavy cream,
whipped until stiff peaks form ground
cinnamon (optional)
Pour
hot coffee into the heated glass. Add the Bailey's
and stir well to blend. Top with a mound
of whipped cream.
Sprinkle with cinnamon if desired.
Yield: 1 serving
Recipes
for Usquebaugh (twice distilled Irish whiskey)
Irish
Usquebaugh Cordial
This
is the same Receipt King William had when he was in
Ireland.
From
The Country Housewife and Lady's Director, by R. Bradley,
1736. Reprinted in
A Sip Through Time by Cindy Renfrow.
1 gal. French brandy (or more)
1
lb. seedless raisins
1/4
lb. figs
1/2 oz. saffron
1 dram musk (1/8 or 1/16 oz)
1 oz. licorice root1
oz. fennel seed
1
oz. anise seed
2 drams coriander seed (1/4
or 1/8 oz.)
To
every Gallon of French-Brandy, put one Ounce of Liquorice
sliced, one Ounce of sweet Fennel-Seeds,
one Ounce of
Anisseeds, one Pound of Raisins of the Sun split
and stoned, a quarter of a Pound of Figs split,
two Drachms of Coriander-seeds; let these infuse [soak]
about eight or nine Days, and pour
the Liquor
clear off, then add half an Ounce of Saffron,
in a Bag, for a Day or two, and when that is
out,
put in
a Drachm
of Musk.
If
when this Composition is made it seems to be too high
a Cordial for the Stomach, put
to it more Brandy, till you reduce it to the Temper
you like.
Usquebaugh,
The Irish Cordial
From
The Cook and Housewife's Manual, by Mistress Margaret
Dods, 1829. Reprinted in
A Sip Through Time by Cindy Renfrow.
2 qts. brandy or whisky
1/2 oz. whole nutmegs
1/4 oz. cardamom
1 lb. raisins
sugar lumps
1/4 oz. cloves
peel of 1 Seville orange
saffron OR spinach juice
To
two quarts of the best brandy, or whisky without a
smoky taste, put a pound
of stoned
[pitted] raisins, a half-ounce of nutmegs,
a quarter-ounce of cloves, the same quantity of cardamoms, all bruised
in a mortar; the rind of a Seville orange, rubbed
off
on lumps of sugar, a little
tincture of saffron and a
half-pound of brown candy-sugar.
Shake
the infusion every day for a fortnight [two weeks],
and filter it for use. Not a drop of water must be
put to
Irish cordial. It is sometimes tinged of a fine green with the juice
of spinage
[spinach], instead of the saffron tint, from which it takes the name
(as we conjecture)
of usquebah, or yellow-water.
