St Patrick’s Day: On March the 17th each year, the Irish pubs are full with Paddys, Guinness a-pouring, a sea of green and streams of whiskey flowing.
St Patrick is Ireland’s go-to saint, and it’s this day that is taken to celebrate his saintly acts. But it’s also become a sort of de-facto marketing holiday for Guinness, an opportunity to wear otherwise unadvisable amounts of green, and to celebrate other fine Irish exports like Irish whiskey.
And Irish whiskey is something we can get behind. We’ve never had more bottlings of the good Irish stuff on the market — there is a verifiable boom in Irish whiskey producing going on right now — and it tends to be the perfect whiskey for mixing. Rounded, approachable, and generous with flavour — it’s the hero ingredient in the recipes we’ve got for you below.
Equal parts Scotch and Irish whiskey, the Cameron’s Kick is a classic mix for Irish whiskey.
Recipe from New York’s Dead Rabbit and adapted by The Duke of Clarence.
Use a filter coffee that is a mild blend and not too over powering - ie espresso is too strong for it and will drown out the whiskey, too weak and you’ll get nothing. Grind of the coffee should be coarse like black pepper.
Coffee should be at 78.5 degrees Celsius. The cream should have a fat content between 35 to 38%. Whip the cream to have the consistency of pancake batter — not too thin, not too heavy. The cream should be super cold.