Irish Drink Recipes
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 Cream Coffee
1 12-oz. wine glass, preheated 10 oz Bewley's Gold Roast Instant Coffee
1 1/2 Jiggers Bailey's Original Irish Cream
1/4 Cup 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
Irish Handshake
Add together 2 parts Irish whiskey, 1 part Green Curacao and 1 part fresh cream. Use a cocktail shaker Irish Food Trackingto shake well with chipped ice and serve as a cocktail.

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 Punch
Add together 2 parts Irish whiskey, 1 part Green Curacao and 1 part fresh cream. Use a cocktail shaker Irish Food Trackingto 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 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 Root
1 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 Quarts Brandy or Whisky
1/2 oz Whole Nutmeg
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.



Irish Cookies & Cakes
Irish Coffee & Tea

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