The Best Irish Drinks (Bartender Magazine)

The Best Irish Drinks (Bartender Magazine)

Ray Foley

Language: English

Pages: 224

ISBN: 140220678X

Format: PDF / Kindle (mobi) / ePub

The Best Irish Drinks delivers countless recipes of cocktails straight from the Emerald Isle. Also included is information about Irish liquors, as well as famous Irish sayings and toasts.

Ray Foley is the ultimate authority on bartending. He is the publisher of Bartender magazine, the No. 1 magazine in circulation for the bartending trade. This book is the result of his years of experience working with bartenders.

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process, the spirits, honey, and flavours are fed into the mixture. The homogenization process ensures that the cream does not separate and binds all the ingredients together. The technology which binds the cream and spirit in Carolans is unique and highly specialized, ensuring long life and a full, fresh taste. Fourth Stage Following homogenization, the mixture is cooled and bottled at the plant. Prior to bottling, samples are taken from every batch of Carolans for analysis and quality control.

bottles. Saint Brendan’s Superior Irish Cream Liqueur Saint Brendan’s Superior is produced in the Northwest of Ireland—an area renowned for the quality of its dairies and distilleries. Nestled in the lush valley of Lough Foyle, the dairy selects only the finest ingredients to give Saint Brendan’s Superior its distinctive creamy texture. Using a complex but natural process, local dairy cream is blended with an aged Irish whiskey to produce this blend. Saint Brendan’s Superior is free of

cocktail glass. Serve with a green cherry. 69 BLARNEY STONE COCKTAIL 2 oz. Kilbeggan Irish whiskey 1/2 tsp. Pernod 1/2 tsp. triple sec 1/4 tsp. grenadine dash Angostura bitters Shake well with cracked ice and strain into a 3 oz. cocktail glass. Add a twist of orange peel and serve with an olive. BLOODY MOLLY 1 1/2 oz. Jameson Irish whiskey 3 oz. tomato juice (seasoned to taste) or prepared Bloody Mary mix dash lemon juice Pour into a tall glass over ice and stir, garnishing with a celery

the 1100s, King Henry II of England sent his soldiers west to invade Hibernia—the first of many unwelcome visits by the Crown. They burned and looted and inflicted the usual pain on the Irish people, but they also discovered that the locals enjoyed something they called uisge beatha. The British soldiers were not cunning linguists and could not properly mouth the Gaelic, so they bastardized the first word a few times and, eventually, it came to be pronounced “whiskey.” They also discovered that

conditions, then stopping the growth by drying it over coal fires. This “malting” process brings out the sugars in the grain, which will later be turned into alcohol. (The malting process itself differs from that used in Scotch. There, the grains are dried over peaty fires, giving 16 Scotch whiskeys their peaty smokiness. The absence of this is one of the defining characteristics of Irish whiskey.) Mashing and Fermenting The first stage in Irish whiskey production mixes hot Irish spring water

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