Issue link: https://digital.copcomm.com/i/471637
march 2015 / the tasting panel / 99 An Educational Outlet In light of this Irish whiskey renais- sance, America's first Irish whiskey academy has just opened on the third floor of The Dead Rabbit. In a space that never really found its own personality, McGarry and his Managing Partner Sean Muldoon have teamed up with Midleton Irish Whiskey to re-create the same expe- rience that one might find at the brand's visitor center, located at the distillery in Ireland' southern city of Cork. While the whiskies made at Midleton are now many (including the newly released Yellow Spot, Jameson's delightful 18 Year and my personal favorite, the Redbreast 15), the academy will also be offering side-by-side comparisons with many other brands, to "show the diversity of Irish whiskey," as McGarry puts it. And indeed there are many, including a handful from Tullamore D.E.W., which now has its own distillery again (it had been made under license at Midleton since the '70s), and Bushmills, which was recently sold by Diageo. While sales are clearly growing, it is further education about the category that will really put Irish whiskey into mainstream consciousness. The classes at the academy will range from basic to advanced, and McGarry will be curating specific courses aimed at the industry (including bartenders, manag- ers, beverage directors and brand ambassadors), the media and finally, home enthusiasts or those simply interested in learning more about pot- still Irish whiskey. Irish whiskey has become a preferred tipple of bartenders around the country, and its versatility has made it an ideal base for a wide range of modern and classic cocktails. There's almost no flavor or modifier that you can throw at Irish whiskey that won't work (trust me, I've tried). And as we move into spring in the coming months, they provide an amazing backbone for new seasonal menus with lighter flavors. Much of their appeal lies not just in the fact that they're so versatile; there are so many different styles and flavor profiles to work with. Here's a handful of sugges- tions from across America. Cameron's Kick ◗ 1 oz. blended Scotch ◗ 1 oz. Irish whiskey ◗ ¾ oz. lemon juice ◗ ½ oz. orgeat syrup ◗ Shake and double strain; serve in a large coupe with an expressed lemon twist. Tipperary ◗ 1½ oz. Irish whiskey ◗ ¾ oz. sweet vermouth ◗ ¾ oz. Green Chartreuse ◗ 3 dashes orange bitters ◗ Stir, strain, serve in a coupe with a lemon twist. Irish Cocktail ◗ 2 oz. Bushmills Irish Whiskey ◗ ½ oz. orange curaçao ◗ ¼ oz. Maraschino ◗ 1 barspoon absinthe ◗ 1 dash Angostura Bitters ◗ Stir and strain; serve in a small coupe with an olive and lemon twist. Cozy Boy by Wade McElroy, Sportman's Club, Chicago ◗ 2 oz. Tullamore D.E.W. ◗ ½ oz. Pimm's ◗ ½ oz. honey syrup ◗ ½ oz. lemon juice ◗ 2 dashes Angostura bitters ◗ Shake and strain in a rocks glass. Garnish with grated cinnamon. Kilkenny Sour by H. Joseph Ehrmann, Elixir Saloon, San Francisco ◗ 1½ oz. Jameson Black Barrel Reserve ◗ ½ oz. crème de cassis ◗ ½ oz. Small Hand Foods Pineapple Gum Syrup ◗ 1 oz. lemon juice ◗ 1 egg white ◗ In a mixing glass, add all ingredients and shake for five seconds to emulsify. Add ice to the shaker and shake well for 10 seconds, then strain over fresh ice. Serve in a double Old Fashioned with an orange twist. Bare Faced Liar by Jillian Vose, The Dead Rabbit, NYC ◗ 2 oz. Jameson Black Barrel Reserve ◗ ½ oz. Dubonnet Rouge ◗ ¾ oz. lemon juice ◗ ½ oz. raspberry syrup ◗ ¼ oz. beet syrup ◗ 2 dashes Jerry Thomas Decanter Bitters ◗ Shake, serve in a sour glass with a toasted fennel salt half-rim. At The Dead Rabbit, Jack McGarry has overseen the opening of an Irish whiskey educational center. MODERN MIXED DRINKS CLASSIC CONCOCTIONS