Proposed by: David
Reviewed by: Jonathan
I learned recently that, among major cities, Chicago ranks third in the percentage of people who identify themselves as “Of Irish descent.” Boston and Philadelphia are ahead of us, but I’d bet my Shillelagh that, the Saturday they dye the Chicago River green, people who report being Irish jumps 1000%.
It’s an odd day to be sober, and I generally stay indoors. Venturing out means weaving between bands of luridly green revelers—shouting, laughing, and pointing at nothing I see. Trolleys roll by with loudly babbling passengers hanging out windows like rag dolls. Every bar seems packed to the walls, and the cabbies just smile all day.
These celebrants aren’t drinking Irish whiskey—at least not until their judgment’s gone—they drink green beer. This cocktail, Irish Eyes, is a little more sophisticated, and I chose it because the recipe I found compared it to a White Russian, a drink I associate with genteel settings. Plus, none of our mixed drinks have used cream or crème de menthe, and I thought we might expand our palette.
The other ingredient, as I mentioned, is Irish Whiskey, a variety of whiskey distilled three times, making it smoother and less smoky than Scotch and very different from Canadian Whiskey, Bourbon, or Rye. Irish whiskey uses a mash of cereal grains rather than specializing and, after falling from being the most popular whiskey in the U.S., it’s made a resurgence of late, so that, since 1990, it’s the fastest growing spirit in the world.
I chose Powers, and here’s why. Bushmills is older (licensed by King James in 1708) and Jamisons more well-known, but I drank Powers when I visited Ireland in 1980 on a college trip, sitting at the same table with Seamus Heaney and Paul Muldoon, two of my Irish poet heroes. I didn’t say much at that meeting, but I heard a lot. Though I can’t say I’ve had much Powers (or any Irish Whiskey) since then, but maybe that’s because I didn’t want to dilute such an important memory.
But enough whiskey-induced nostalgia, here’s the recipe:
- Pour the ingredients into a cocktail shaker with ice cubes.
- Shake well.
- Strain into an old-fashioned glass.
- Garnish with the maraschino cherry.
Here’s Jonathan’s Review:
When Irish Eyes Are Smiling, sure ’tis like a morn in spring.
In the lilt of Irish laughter, you can hear the angels sing
When Irish hearts are happy, all the world seems bright and gay,
And When Irish Eyes Are Smiling, sure, they steal your heart away.
The proposal this week was for a drink to celebrate the St. Patrick’s Day holiday. It is certainly a much bigger celebration in Chicago than it is in Charlotte, but for that matter every city in America pales in comparison to Chicago on that front.
To help make up for that and as part of the celebration, I decided to brine (or corn in this case) a brisket to enjoy with boiled vegetables for a true holiday meal. That is a weeklong preparation that involves weaponizing pickling spices (heating and then crushing them in a sinus damaging way), and making a brine with water, salt, pink salt and sugar. All of that is mixed and the brisket soaked for the week in the solution. The vegetables are simpler since they are simply boiled in the liquid in which the brisket was simmered.
We have tried apertifs, digestifs, and drinks that go with meals. This drink was less after dinner than it is a dessert. It is also our first time using Irish whiskey. Both of those factors made it a nice follow up to the weighty, and salty, meal that preceded it. The crème de menthe was the interesting part, both in the pale green color it gives the drink and how just a small amount strongly flavors it. We did try a version with Kahlua instead of the crème de menthe and it might be my partiality to coffee, but it made an even better drink/dessert. Not for St. Patrick’s Day though, that is for the drinking of the green.
As for the chorus from Irish Eyes at the beginning? It has little to do with the review. I just thought since David had planted the tune in my brain all week, I would try to return the favor
Jonathan’s take: A nice little dessert beverage to celebrate the holiday.
David’s take: Tasted like melted mint ice cream with a kick to it… absolutely none of which was bad, actually.
Next Week (proposed by Jonathan):
Next Sunday is National Chip and Dip Day. It may not have the panache and acclaim of St. Patrick’s Day, nor be as important as the vernal equinox but how can we not celebrate? The day screams for a margarita and my proposal is Tyler Florence’s ultimate margarita.