whiskey

Irish Cream Espresso Martini

What’s Cooking in Gail’s Kitchen? Irish Cream Espresso Martini! Head out for “Date Night” that begins with Happy Hour Specials and you’ll notice one of the most popular crafted cocktails these days. It continues to bring raves from bartenders as well as patrons. It’s called the Espresso Martini, which is simply an iced coffee concoction created for adults. It is a sipping cocktail made with alcohol, espresso, and coffee liqueur, with a cream liqueur option. Shaken, not stirred. Recently I overheard a customer tell the bartender she wanted the martini shaken 27 times before he poured it into the classic v-shaped martini glass. By the serious expression on her face, I’m sure she was counting. For this at-home version, I chilled the ingredients overnight to make crafting a breeze.

IRISH CREAM ESPRESSO MARTINI

Ingredients:

1 ounce vodka

1 ounce coffee liqueur

2 ounces Irish Cream liqueur

2 ounces Irish Whiskey

2 ounces prepared cold espresso

Instructions:

In a 16-ounce cocktail shaker, combine vodka, coffee liqueur, Irish Cream liqueur, Irish Whiskey, and prepared espresso. Add approximately six ice cubes. Tighten lid and shake until well combined and chilled. Strain crafted cocktail into two martini glasses. Serve immediately.

McNamara’s Irish Pub and Restaurant in Nashville, Tennessee

Dining Outside the Home: McNamara’s Irish Pub and Restaurant in Nashville, Tennessee! For authentic Gaelic food in homey surroundings, McNamara’s friendly atmosphere feels as though you stepped into a local pub in Ireland. Inhale the aromas of savory shepherds pie, tender corned beef, buttery cabbage, or crispy fish and chips. Popular draft beers, aged Irish whiskeys, and after-dinner libations move the meal along toward Happy Hour and live entertainment. Prepare yourself for a great time where everyone is treated like family.

Michael Mina Pub 1842 in Las Vegas, Nevada

Dining Outside the Home: Michael Mina Pub 1842 in Las Vegas, Nevada. Tucked away in the MGM Grand is a hidden gem inspired by a celebrity chef. Pub 1842, named for the year Pilsner was invented, offers a nice selection of craft beers, but that’s not where it ends. Check out the great selection of unique whiskeys and specialty cocktails. Happy Hour features a pair of Brisket Sliders worth nibbling on. Feast your eyes on the tender black angus beef prepared Kansas City-style, drenched in savory bbq sauce slathered over a bed of kale slaw. Spear a gherkin and it’s ready for that first bite. Add an order of Fries in a Can to balance things out. Chef Mina knows what he’s doing. Try not to drool.

Irish Soda Bread with Whiskey Glaze

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Irish Soda Bread with Whiskey Sauce! In honor of an Irish tradition, this classic staple is made with simple ingredients. The hard crust and dense center is very filling and meant to be eaten often with meals. The sign of the cross on top symbolized protection of the family. Since yeast is not used, preparation comes easily and on short notice for unexpected guests who pop in. Make this bread today and the aromas linger to keep your home smelling nice in the days ahead.

IRISH SODA BREAD WITH WHISKEY GLAZE

Ingredients:

1 cup raisins

1/2 cup Irish Whiskey, or water

1/4 teaspoon cinnamon

2 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons butter, softened

1/2 cup buttermilk

Irish Whiskey Glaze:

1 1/2 cups powdered sugar

1 teaspoon butter, softened

3 teaspoons Irish Whiskey*

*For nonalcoholic glaze, substitute with 1/4 teaspoon vanilla and 2 1/2 teaspoons milk.

Instructions:

Preheat oven to 375°. Grease baking sheet. In a small saucepan, combine raisins, Irish whiskey or water, and cinnamon. Bring to a boil, stirring occasionally, and then reduce to a simmer until the raisins are plump and the liquid is almost evaporated. Remove from heat. Do not drain. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add raisins plus liquid. Stir to blend. Gradually stir in buttermilk until the dough pulls away from the side of the bowl. Turn onto a lightly floured surface and knead 2 minutes until smooth. Shape into a round loaf. Transfer to baking sheet. Cut an “X” in the top before baking. Bake 35 minutes or until golden brown. While the bread is is in the oven, combine powdered sugar, butter, and Irish whiskey. Stir until creamy. When the bread is finished, brush with glaze. Serve warm.

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? The Chow Down: Savory Bourbon Barbecue Sauce! Take a deep breath and try not to drool as you look at this tender slab of pork ribs. Focus instead on the incredible homemade bourbon barbecue sauce. It is so good you may want to slurp it with a spoon. Go ahead, permission granted. Swirl the tangy goodness around in your mouth so you can appreciate the savory sweet thick sauce with a surprising kick of red pepper. Underlying all this magnificence are hints of oak, toffee, dark fruit, and anise from bourbon whiskey. Well done. 
SAVORY BOURBON BARBECUE SAUCE 
Ingredients:

1 cup ketchup 

1/2 cup Buffalo Trace Kentucky Straight Bourbon Whiskey*

3 tablespoons brown sugar

3 tablespoons dark molasses

3 tablespoons apple cider vinegar 

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon Dijon mustard 

1 1/2 teaspoons liquid smoke

1 teaspoon onion powder 

1 teaspoon garlic powder 

1/2 teaspoon red pepper flakes 

1/2 teaspoon black pepper 
Instructions:

In a mixing bowl, combine ketchup, bourbon, brown sugar, dark molasses, apple cider vinegar, Worcestershire sauce, soy sauce, Dijon mustard, liquid smoke, onion powder, garlic powder, red pepper flakes, and black pepper. Stir until thoroughly blended. Transfer bourbon barbecue sauce to a 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally, for two minutes. Reduce heat. Simmer until sauce is reduced to about half and thickened, approximately 10-15 minutes. Stir often. Do not scorch. Remove from heat. Carefully pour sauce into a jar. Refrigerate until ready to use. 
*I receive no recompense from recommending Buffalo Trace Kentucky Straight Bourbon Whiskey. 

Irish Soda Bread with Whiskey Sauce

 In honor of an Irish tradition, this classic staple is made with simple ingredients. The hard crust and dense center is very filling and meant to be eaten often with meals. The sign of the cross on top symbolized protection of the family. Since yeast is not used, preparation comes easily and on short notice for unexpected guests who pop in. Make this bread today and the aromas linger to keep your home smelling nice in the days ahead. 
IRISH SODA BREAD WITH WHISKEY GLAZE
Ingredients:

1 cup raisins 

1/2 cup Irish Whiskey, or water

1/4 teaspoon cinnamon 

2 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder 

1/2 teaspoon salt

3 tablespoons butter, softened 

1/2 cup buttermilk 
Irish Whiskey Glaze:

1 1/2 cups powdered sugar

1 teaspoon butter, softened 

3 teaspoons Irish Whiskey*

*For nonalcoholic glaze, substitute with 1/4 teaspoon vanilla and 2 1/2 teaspoons milk. 
Instructions:

Preheat oven to 375°. Grease baking sheet. In a small saucepan, combine raisins, Irish whiskey or water, and cinnamon. Bring to a boil, stirring occasionally, and then reduce to a simmer until the raisins are plump and the liquid is almost evaporated. Remove from heat. Do not drain. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add raisins plus liquid. Stir to blend. Gradually stir in buttermilk until the dough pulls away from the side of the bowl. Turn onto a lightly floured surface and knead 2 minutes until smooth. Shape into a round loaf. Transfer to baking sheet. Cut an “X” in the top before baking. Bake 35 minutes or until golden brown. While the bread is is in the oven, combine powdered sugar, butter, and Irish whiskey. Stir until creamy. When the bread is finished, brush with glaze. Serve warm. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Irish Soda Bread with Whiskey Sauce! In honor of an Irish tradition, this classic staple is made with simple ingredients. The hard crust and dense center is very filling and meant to be eaten often with meals. The sign of the cross on top symbolized protection of the family. Since yeast is not used, preparation comes easily and on short notice for unexpected guests who pop in. Make this bread today and the aromas linger to keep your home smelling nice in the days ahead. 
IRISH SODA BREAD WITH WHISKEY GLAZE
Ingredients:

1 cup raisins 

1/2 cup Irish Whiskey, or water

1/4 teaspoon cinnamon 

2 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder 

1/2 teaspoon salt

3 tablespoons butter, softened 

1/2 cup buttermilk 
Irish Whiskey Glaze:

1 1/2 cups powdered sugar

1 teaspoon butter, softened 

3 teaspoons Irish Whiskey*

*For nonalcoholic glaze, substitute with 1/4 teaspoon vanilla and 2 1/2 teaspoons milk. 
Instructions:

Preheat oven to 375°. Grease baking sheet. In a small saucepan, combine raisins, Irish whiskey or water, and cinnamon. Bring to a boil, stirring occasionally, and then reduce to a simmer until the raisins are plump and the liquid is almost evaporated. Remove from heat. Do not drain. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add raisins plus liquid. Stir to blend. Gradually stir in buttermilk until the dough pulls away from the side of the bowl. Turn onto a lightly floured surface and knead 2 minutes until smooth. Shape into a round loaf. Transfer to baking sheet. Cut an “X” in the top before baking. Bake 35 minutes or until golden brown. While the bread is is in the oven, combine powdered sugar, butter, and Irish whiskey. Stir until creamy. When the bread is finished, brush with glaze. Serve warm.