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Irish Manhattan

Irish Manhattan

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  • 1 1/2 ounces Jameson Irish Whisky
  • 3/4 ounce Noilly Prat sweet vermouth
  • 2 dashes Angostura bitters

Recipe Preparation

  • Add the whisky, vermouth, and bitters to an empty mixing glass, then add enough ice to fill the glass 2/3 of the way full. Stir for 20 seconds and then strain into a Martini glass.

  • Pour Guinness into a cold glass large enough to hold the whole can plus a little extra (16-24 oz.). After pouring, wait about 90 seconds for the Guinness to settle. Carefully spoon all of the light brown foam from the top of the Guinness and place it gently on top of the drink, in the Martini glass.

  • Optional: To make the shamrock, fill an atomizer or small spray bottle with Angostura bitters. Using either a stencil or a thick paper cut-out of a shamrock you made yourself, lightly place the sheet on top of the foam. Spray with the atomizer. Remove stencil sheet and serve.

Reviews Section

8 Irish Whiskey Cocktails for St. Patrick's Day

Everyone knows what to do with green beer: you drink it and carry on with your St. Patrick's Day shenanigans. But many people are at a loss when it comes to Irish whiskey—not that there's anything wrong with a shot, but there are lots of deliciously different ways to sip it. If you're looking for inspiration, you've come to the right place: here are eight of our favorite Irish whiskey cocktails to mix at home this St. Patrick's Day.

The Irish Derby

The Derby cocktail, made with a generous portion of tart lime juice alongside sweet vermouth and orange curaçao, dates back to 1947. It's traditionally prepared with bourbon as the base, but the formula seemed ready for the substitution of a spicy, slightly sweet, slightly citrusy Irish whiskey. (Perfecting the formula took a little tinkering: Irish whiskey is more delicate than bourbons, so the drink needs a little less lime.) The final result is multilayered and flavorful, with delicious hints of orange oil.

The Emerald

Essentially a Manhattan made with Irish whiskey, and with orange bitters in place of Angostura, the Emerald is the kind of drink that doesn't need a dose of green dye to be shamrock appropriate.

Buena Vista Fizz

This chilled-down spin on Irish coffee is one of our all-time favorite drinks. Sure, there are a few steps to making it, but the results are so fantastic that it's worth a little light effort. It's made with Irish whiskey plus a rich demerara-sugar-sweetened coffee syrup and rye that's been infused with ground chicory. A touch of citrus brightens the mix.

Behind the Times

This smooth drink was inspired by the Manhattan-like Up to Date cocktail found in Hugo Ensslin's 1916 Recipes for Mixed Drinks. But instead of spicy rye and rich Grand Marnier (plus sherry), this variation goes a little lighter, calling for easy-sipping Irish whiskey instead of the bold rye, Pierre Ferrand's Dry Curacao instead of heavy Grand Marnier, and Dolin Blanc vermouth instead of sherry. It's a fresher, crisper take on the classic.

Get the Behind the Times recipe »

The Copywriter

Here's a no-fuss drink that's easy to guzzle: The Copywriter is a tall, cool whiskey lemonade, enriched with honey and a little sweet vermouth. A little seltzer makes it fizzy, and a lemon twist boosts the lemony scent.

The Irish Cocktail

Looking for a classy drink for an Irish-themed dinner at home? This cocktail recipe dates back to at least 1927, mixing up Irish whiskey with maraschino, orange curacao, and a touch of absinthe, plus a little Angostura thrown in for good measure. It's garnished with a twist as well as an olive. The odd combination ends up quite tasty, tinged with citrus and malt, followed by a wave of anise and wormwood from the absinthe. The cocktail ends sweet and herbal with a touch of smoke and salt. It's a great pre-dinner drink, especially if you're serving salty snacks.

The Bitter Irishman

How to boost complexity in a simple Irish whiskey drink? Sweeten with rich demerara sugar and add an amaro-like Averna, which packs a ton of caramelly flavor spiced with roots, herbs, and citrus rinds. A little lemon lifts it up.

EVR's Whiskey Sour

Not sure what to do with Pimm's when it's not quite drinking-Pimm's-Cups-on-the-lawn season? Here's your answer: Mix it with two whiskeys (a bit of lighter Irish whiskey and a little moody Scotch), plus fresh lime and a little agave nectar for a whiskey sour that's not much like the ones your grandparents drank.

The Irish Manhattan

Sean Muldoon and Jack McGarry formerly helmed the bar at Belfast’s Merchant Hotel, a multiple award-winning cocktail mecca in a country better known for beer and Irish whiskey than for nuanced modern-style drinks. From manning what was arguably the most significant cocktail bar in Ireland, the two moved their cocktail savvy to their new New York City endeavor, Dead Rabbit Grocery and Grog. The bar is housed in a weathered four-story building built in 1828 along the bottom tip of Manhattan, directly across the street from New York Harbor today it is flanked by Wall Street skyscrapers. Stepping off the bustling modern street and into the cozy Dead Rabbit is like stepping back in time, but happily without a slavish, Disney-esque devotion to historical detail or flourishes: The place is old-fashioned without making you feel as though you’re in a theme park. Likewise, the cocktail menu follows the DNA of drinks you would have experienced in the heyday of the area without sticking unduly closely to historical recipes, updating them ever so slightly to please modern palates (today’s drinks are not as sweet as your average 1880 cocktail). The ground level Tap Room is a narrow, wood-lined pub complete with sawdust on the floor, offering beers and a powerful array of whiskeys. The more gentlemanly second-floor Parlour is focused on punches and 72 historical cocktails, the likes of which would have been served in this area 100-plus years ago. There is something eminently pleasing about sipping a drink that might have been served on this very block on, say, the day the Brooklyn Bridge was completed in 1883.

The original Dead Rabbits were one of the notorious Five Points gangs that struggled for dominance in this area in the late 1800s. In honor of the rowdy gang and its Irish legacy in New York, McGarry prepared a special Irish Manhattan for “This style of Manhattan would have been prevalent during the late 19th century,” explains McGarry of the era when Vermouth began to gain popularity as a cocktail ingredient. “Vermouth back then was different from what we know today as it would have had a much higher wormwood content, hence it would have supplied much more bitterness to a cocktail.” The first Manhattans and Martinis back then would have been more Vermouth-dominated than they are today, and liquor, a cordial, and Chartreuse (or, in this case, Curacao) would have been added to rein back the bitterness of the Vermouth. Lastly, the addition of bitters bring together all the seemingly disparate elements.

• 1.5 oz Jameson Black Barrel Whisky
• 1.5 oz Dolin Rouge Vermouth (punched up with a wormwood infusion-although will perform fine without.)
• .5 oz Pierre Ferrand Dry Orange Curacao (if Pierre Ferrand is not available, then try Grand Marnier)
• 3-4 dashes Dead Rabbit Orinoco Bitters (If Orinoco Bitters are not available, a combination of Angostura and Boker’s Bitters will do nicely.)

Add all the above ingredients into a mixing glass. Then, add ice and stir until it’s ice cold. Strain the mix into a pre-chilled coup glass and finish it off with orange oils.

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Recipe Summary

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 ribs celery, diced
  • ½ (16 ounce) package baby carrots, diced
  • 1 tablespoon chopped fresh basil, or to taste
  • 1 clove garlic, minced, or more to taste
  • black pepper to taste
  • 3 (14.5 ounce) cans stewed tomatoes
  • 4 (6.5 ounce) cans minced clams, undrained
  • 2 (8 ounce) bottles clam juice
  • 1 (14.5 ounce) can whole potatoes, drained and diced
  • 1 dash Worcestershire sauce, or to taste

Heat olive oil in a large pot over medium heat cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.

Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.

Mix clams, clam juice, and potatoes into the pot bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

The Best Irish Whiskey Cocktails

The right sips to say "Sláinte" with.

Whether you're celebrating Irish heritage or just looking for another way to serve excellent Irish whiskey, it's always a good idea to have a delicious Irish whiskey cocktail recipe on hand&mdashfor St. Patrick's Day and any other day of the year. Below we've rounded up some of the tastiest ways to serve an Irish-influenced tipple, from classic sips to innovative new combinations that will have you saying "Sláinte!"

3 oz Bushmills Red Bush
4 dashes The Bitter Truth Nut Drops and Dashes (can be replaced with Fee Brothers Black Walnut Bitters)
1 sugar cube

In a mixing glass add sugar, 2 dashes of bitters and touch of cub soda. Press all with muddler. Add whiskey and stir. Pour into a martini coup with no ice. Garnish with orange peel.

1.5 oz Knappogue Castle 14-Year-Old Single Malt Irish Whiskey
1 oz coffee liqueur
.75 oz orgeat
.5 oz lemon juice
.5 oz simple syrup

Combine all ingredients and shake with ice. Strain over crushed ice and garnish.

3 raspberries
.5 oz Aperol
.5 oz simple syrup
1 dash Peychaud's bitters
2 oz Clontarf Irish Whiskey
.75 oz lemon juice
.75 oz grapefruit juice
1.5 oz club soda

Muddle raspberries into a shaker. Add all other ingredients except club soda to shaker with ice. Shake and strain into a Collins glass.

2 oz Tullamore Dew Irish Whiskey
.75 oz molasses
.75 oz fresh egg white
.5 oz fresh lemon juice
1 dash orange bitters

Give it a dry shake, then a wet shake and finish by double straining into a rocks glass neat.

1.5 oz Tullamore D.E.W. Cider Cask
1 oz Aperol
1 dash orange bitters

Add all ingredients to a mixing glass with ice. Stir and strain into a coupe glass. Garnish with an apple slice.

By Tim Herlihy, National Ambassador for Tullamore D.E.W.

2 oz Proper No. Twelve
1 barspoon simple syrup
2 dashes angostura bitters
2 dashes angostura orange bitters

In a lowball glass, add whiskey, simple syrup and bitters. Add ice to the glass and stir together. Garnish with lemon wedge and a cherry.

1.5 oz Knappogue Castle Irish Whiskey
.25 oz rich Demerara syrup
5 oz hot coffee
A pinch of salt
3 cardamom pods
5-6 oz heavy cream
2 tbsp white sugar
Zest from an orange
2 dashes of orange bitters

Muddle the cardamom pods in the bottom of a pre-heated Irish coffee glass. Add whiskey, Demerara syrup, hot coffee, and salt and stir together. Combine the heavy cream, sugar, orange zest, and bitters and whip together until the mixture is thick, but still pourable. Float cream over the top of the drink by pouring gently over the back of a spoon. Add an additional garnish, if you like, of a lightly toasted marshmallow.

Created by Joaquín Simó at Pouring Ribbons.

2 parts Jameson
75 part lemon juice
.75 part triple sec
.25 part simple syrup

Build all ingredients with ice in a shaker tin. Shake and strain into a sugared coupe.

1.5 oz Writers Tears Irish Whiskey
.5 oz Lustau Amontillada Sherry
.5 oz Mathilde Liqueur Poire
Juice of one large lemon
Juice of half orange
2 bar spoons honey syrup (2 oz honey dissolved in 2 oz hot water)
2 dashes Peychauds Bitters

Fill large shaker with fresh ice and fill with above ingredients. Shake vigorously and pour into 12 oz Collins glass filled half way with ice. Top off with high quality ginger ale and stir. Garnish with lemon peel and sprig of fresh rosemary.

2 oz The Sexton Single Malt Irish Whiskey
.5 oz coffee liqueur
2 dashes Angostura bitters

Combine ingredients in a mixing glass. Add ice and stir until cold. Strain into a Double Old-Fashioned Glass over fresh ice. Garnish with orange peel.

1.5 oz GranTen Irish Whiskey
.5 oz grapefruit soda
.5 oz Aperol
3 oz Nightshift brewery &ldquoOne Hop&rdquo IPA

Combine all ingredients other than IPA and shake with ice. Pour in glass, do not strain. Top with IPA.

2 oz Jameson
1 oz Marble Moonlight Expresso (or other coffee liqueur)
1 oz chilled espresso
1 whole egg

Combine all in a shaker tin with ice. Shake vigorously 12-15 seconds. Strain into a coupe. Garnish with espresso beans.

2 oz Powers Three Swallow
.5 oz tea syrup
.5 oz lemon juice
Club soda

Combine whiskey, tea syrup, and lemon juice in a shaker with ice and shake. Strain into a rocks glass over fresh ice, top off with club soda, and garnish with mint and lemon peel.

Recipe: Manhattan Transfer

If you happen to be a whiskey drinker, like me, you probably love a good Manhattan. But as a whiskey-lover, I have a hard time sticking to just one brand or type of whiskey, and that translates to my Manhattans, too. I’m always looking for new and different variations. The Manhattan Transfer is my latest discovery.

The recipe I found was adapted from one created by Phil Ward at Mayahuel in New York, and I tweaked it a little myself. I cut the proportions of sweet vermouth, a traditional Manhattan component, in favor of a larger amount of Ramazzotti, an incredible amaro with loads of dark baking spices that perfectly complement a good whiskey (the proportions of which I also tend to increase). The original recipe calls for rye, but I personally think a high-rye bourbon works well, too, and make sure it’s over 100 proof to stand up to the sweetness of the amaro and vermouth. Probably my favorite iteration uses Joseph Magnus Cigar Blend, which I’m sure sounds sacrilegious to most whiskey purists. Not all cocktails have to be made with bottom shelf mixing bourbon, people, although that would work fine in this one, too. Finally, a dash of good orange bitters (I use Regans’) helps to balance all those dark, sweet spices with a bit of bright citrus. Enjoy!

Manhattan Transfer
1½ oz. whiskey (bourbon or rye, preferably 100 proof)
½ oz. sweet vermouth
1 oz. Ramazzotti amaro
1 dash orange bitters

Stir all ingredients with ice and strain into a cocktail glass. Garnish with a good cocktail cherry.

The Essentials

A Martini with whiskey is a challenging venture, and not every brown spirit would play well with dry vermouth. Powers John’s Lane Single Pot Still Irish Whiskey is the perfect bottle for the job, bringing loads of vanilla, baking spices and light honey to the classic clear sipper. Savory-spiced aquavit, herbal yellow Chartreuse and vegetal celery bitters tip the flavor scales toward dry and savory, and keeping the caramel notes of the whiskey from taking over. This isn’t just another Martini it’s a revelation.

How to Make a Manhattan

This is a classic cocktail that any whiskey drinker ought to know by heart.

  1. Stir the whiskey, vermouth, and bitters well with cracked ice in a mixing glass until chilled.
  2. Strain into a chilled cocktail glass.
  3. Garnish with a twist and/or a cocktail cherry.

The Manhattan demands respect. It is brazen: a heavy pour of rye or bourbon, sweet vermouth, and aromatic bitters. It is rich, with strong flavors both spicier and sweeter. It is strong. You make it carefully, and then you sip it slowly, because it is a drink that you earn from a hard day's work. Since the very act of emerging from underneath a duvet and facing another day in your life more than qualifies as hard labor after the year we've had, that's quite a few well-earned Manhattans coming your way.

In the annals of cocktail-making, the Manhattan is an all-around heavyweight champion. There's some debate over rye versus bourbon (rye jabs sharply, so we tend to prefer it), cocktail cherry versus lemon twist or both. It's a drink that lends itself to riffing should you be in the mood. You can tinker with your whiskey and vermouth and even the ratio between to two (within reason) until the recipe you'll always place your bets on emerges. While 2 ounces of whiskey to 1 ounce of sweet vermouth is the standard, going with 2.5 ounces of rye can make for a transcendent drink. Feel free to swap out bitters for variety, but you'll find yourself coming home to Angostura 97% of the time. And an expressed lemon twist will take the drink to a higher plain. Consider knowing how to make your Manhattan is like knowing how to properly shake hands. No weak wrists for the handshake. No ice in the cocktail. Have at it.

A Little Background

You want to know why the Manhattan is called the Manhattan? Because it is one of the best damn cocktails on record, so they named it for the best damn city in the world. Well, perhaps its origin story is not quite so jingoistic, but it's close. The Manhattan cocktail's origins are commonly traced back to the Manhattan Club, in Manhattan, in the latter half of the 19th Century, where it was crafted for a party thrown by Winston Churchill's mother. As drinks historian David Wondrich points out, that's a load of bull Lady Randolph Churchill was pregnant in England at the time of this rumored party.

But the Manhattan Club did hoard very old rye, and it did serve a Manhattan cocktail, though its recipe was different at the time. Things evolved from there. During Prohibition, Manhattans had to be served with Canadian whisky&mdashthe only whisky people could get their hand on. And, despite the years, the Manhattan is still being enjoyed in New York and all the other great metropolises. It's that good.

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If You Like This, Try These

The other very good, very classic whiskey cocktail that is made with rye or bourbon is the Old Fashioned. You know that one. Try a Whiskey Sour with rye, too. The Sazerac is another rye whiskey cocktail rich with history that you'll like. If your flavor preferences veer across the Atlantic, try a Rob Roy, which is a Manhattan made with scotch. And this is cool: the Manhattan has a New York borough neighbor, the Brooklyn cocktail, that's made with rye, dry vermouth, maraschino liqueur, and Amer Picon.

On a parting note, we give you a formula to batch your Manhattan so you can keep a premade jug of it in the freezer. Because while one Manhattan is nice, a weeklong supply of Manhattans is pure efficiency.

What distinguishes an Irish fish chowder?

Most fish/seafood chowders have a relatively similar base of fish, potatoes, onions, stock and cream. After that, things can vary. Most New England versions use salt pork and use white fish such as cod or haddock.

An Irish chowder generally uses a mix of fresh and smoked fish, with the fresh fish often a combination of white fish and salmon. Most use bacon, with the odd ones going a bit fancy with pancetta. You'll see mussels in some but not in others. Given I love mussels, I for one wasn't going to miss them out.

New England chowders also tend to be fairly thick, while only a few Irish versions will thicken the base.

Recipe Summary

  • 1 ruby red grapefruit
  • ½ teaspoon smoked salt, or to taste
  • 4 pieces crystallized ginger, divided
  • ice cubes, or as needed
  • 3 fluid ounces Irish whiskey
  • 2 cups crushed ice, or as needed
  • 2 ounces ginger beer (such as Fever Tree®)

Preheat an outdoor grill for high heat.

Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt.

Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges.

Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds.

Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.

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