St. Patrick’s Day, March 17, is less than ten days away. For those bearing Irish heritage or who covet a love of the Erin, Teeling Irish Whiskey offers several unique and classic cocktail recipes for hosting a celebratory gathering.
The unique provenance of the Teeling family involvement in Irish whiskey dates back to 1782.
The Teelings are legendary when it comes to Irish Whiskey; however, it took brothers Jack and Stephen Teeling to not only bring their family name back to the business but to the return of the distilling industry as a whole into the center of Dublin. Teeling is the first new distillery in Dublin in more than 100 years and the distillery’s offerings are some of the most highly regarded in the category. Teeling whiskeys have won global awards for excellence with meticulous dedication to the craft. Most recently, the distillery was also recognized by Whisky Magazine’s Icons of Whisky as the 2016 Visitor Attraction on the Year.
Here are two of Teeling’s classic Irish Whiskey cocktails perfect for the chilly March weather. For additional Teeling cocktail recipes, jump here.
Hot Buttered Whiskey
- 1.5oz (50ml) Teeling Small Batch
- 4oz (120ml) hot water
- 1tbsp spiced butter mix (see below)
- Aerated double cream with orange zest
- Ground nutmeg to garnish
For the spiced butter mix (enough for 10-12 portions):
- ½lb (230grm) softened unsalted butter
- ½lb (230grm) muscovado sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- ¼ tsp ground clove
- Put all ingredients into food processor or hand mixer and blend into a paste
- Transfer into a covered bowl for storage.
- Warm a heat-proof glass, add hot water and 1Tbsp. of the spiced butter mix,
- Stir until dissolved.
- Add 50 ml of Teeling Small Batch and a layer of the aerated cream.
- Garnish with grated nutmeg.
This is a twist on a classic hot buttered rum recipe using Teeling rum cask-finished whiskey. A perfect seasonal drink with festive warming flavors reminiscent of Christmas in a glass.
Teeling’s Irish Coffee
- 1.5oz (40ml) Teeling Small Batch
- 1.5oz (40ml) rich double espresso
- .75oz (20ml) demerara sugar syrup
- 3.5oz 100ml hot water (not boiling)
- Organic fresh cream infused with orange zest lightly aerated
- Sprinkling of freshly grated nutmeg
- Warm a heat-proof glass with water and discard.
- Add the Teeling Whiskey, sugar syrup, coffee and hot water; stir to combine.
- Gently warm a large spoon and gently pour the cream over the back of the spoon and onto the coffee.
- Garnish with a light dusting of grated nutmeg.
Teeling Irish Whiskey Small Batch Tasting Notes
Aroma: An inviting note where vanilla and spice dances with bright sweet notes of rum
Taste: While being very approachable, the influence of the rum cask and higher percentage of alcohol creates a unique, smooth, flavorful, slightly woody marriage that sparkles on the tongue.
Finish: Slightly Moorish, sweet spice finish complemented by woody undertones.
*Note: Provenance of Irish Coffee – Although different variations of coffee cocktails pre-date the now-classic Irish coffee by at least 100 years, the original Irish coffee was invented and named by Joe Sheridan, a head chef in Foynes, County Limerick but originally from Castlederg, County Tyrone. Foynes’ port was the precursor to Shannon International Airport in the west of Ireland. The coffee was conceived after a group of American passengers disembarked from a Pan Am flying boat on a miserable winter evening in the 1940s. Sheridan added whiskey to the coffee to warm the passengers. After the passengers asked if they were being served Brazilian coffee, Sheridan told them it was “Irish coffee.” Stanton Delaplane, a travel writer for the San Francisco Chronicle, brought Irish coffee to the United States after drinking it at Shannon Airport when he worked at the Buena Vista Cafe in San Francisco in1952. He then worked with the bar owners Jack Koeppler and George Freeberg to recreate the Irish method for floating the cream on top of the coffee.
Photos are used with permission from The Baddish Group