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Articles by Jack McGarry
New York Irish Whiskey Festival returns to Manhattan ahead of St. Patrick’s Day
New York New York Irish Whiskey Festival returns to Manhattan ahead of St.Patrick’s Day p February 16, 2023 New York Irish Whiskey Festival to take place March 11 (Getty Images) Sign up for our amNY Sports email newsletter to get insights and game coverage for your favorite teams New York Irish Whiskey Festival (NYIWF) returns to Manhattan on March 11, just in time for St.The festival, which was established in 2019, is dedicated to the celebration of the growing category of Irish...
30 Greatest Whiskey Items 2022
The intense whiskey drinkers in your life could also be of the pickiest, most finicky breed, however they aren’t afraid to let you realize about their proclivities for the gems they imbibe. They wax philosophical about Whiskey canine—a black Scottish Terrier and a West Highland white Terrier, in case you do not know. They focus on the deserves of Conor McGregor’s Proper No. 12 earlier than lauding new uncommon blends from an independent Scotch distiller.
how to make and history
Bloody Mary recipes are as personal as those for Martinis. Purists will only use pepper sauce, Worcestershire sauce, salt and lemon to spice up tomato juice and vodka, but everything from oysters to V8 can be added. But what makes the perfect Bloody Mary? And what's the full story and history behind this famous brunch cocktail?
The Coffee Cocktail That Won't Keep You Awake
Written by Jack McGarry Try this twist on the classic Coffee Cocktail, which calls for a pair of Irish spirits. 1 oz Brady's Irish Cream Liqueur 1 oz Graham's Late Bottled Vintage Port 1 oz Clontarf Irish whiskey 1/2 oz Simple syrup 1 Egg 2 dashes The Dead Rabbit Orinoco Bitters Garnish: fresh grated nutmeg Add all the ingredients to a shaker and fill with ice. Shake, and strain into a small, chilled wine goblet. Garnish with freshly grated nutmeg. Rate This Recipe I don't like this at all.
Mean Fiddler Cocktail Recipe
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Glee Club Cocktail
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From Barley to Blarney Dead Rabbit Irish Whiskey Book
It’s no secret that the team behind one of the most successful bars in the U.S., The Dead Rabbit, know a thing or two about whiskey. With two cocktail books under their belt and what seems like countless awards for bar excellence, they have established From Barley to Blarney: A Whiskey Lover’s Guide to Ireland(Andrews McMeel 2019), the team has taken their expertise and applied it to the oldest of whiskey traditions, Irish whiskey.
Bit By A Fox Ep. 56: From Barley to Blarney - A Whiskey Lover’s Guide To Ireland
Welcome to the Bit By a Fox podcast. Thanks, TWLS family! I’m a Los Angeles-based drinks writer and events producer, talks cocktails, drinking culture and more with notable names in hospitality. I am happy to share some of my whiskey-themed episodes with you all. In my first featured episode, I talk to Jack McGarry, co-founder of famed NYC Irish bar The Dead Rabbit Grocery & Grog, and Tim Herlihy, Brand Ambassador for Tullamore D.E.W. Irish Whiskey, about their upcoming book, .
A Mental-Health Crisis Behind the Bar
Drink responsibly. We’ve all heard it. We all want to do it. But for some of us working in the liquor business, we simply cannot. Our industry is made up of a bunch of misfits: actors, actresses, musicians, creatives, computer programmers or, in my case, a would-be geography teacher. (So glad that never worked out.) We are attracted to the camaraderie between colleagues and the conviviality of the bar. Both, of course, aided by the social lubrication of alcohol. I was born an addict on January 1, 1989.
Autumn Cocktails
Summer is winding down and you’re over rosé and can’t do another Tom Collins. In other words, it’s the month to experiment. MAXIM asked some of the best bartenders in America for their go-to cocktails, and they didn’t disappoint. So drink up —summer’s not over yet… This drink is geared toward the martini drinkers out there, but uses baijiu, a Chinese liquor, as the base spirit instead of gin or vodka. It’s crisp, bright, and smooth, with ginger and slightly herbal background notes.
Oleo-Saccharum Recipe
Ingredients 4 lemons 8 clementines or 4 oranges ½ cup sugar Recipe Preparation Remove zest from lemons and clementines in wide strips with a vegetable peeler, leaving white pith behind. Toss with sugar in a medium bowl, cover, and let sit at least 3 hours and up to 1 day (flavor will intensify with time). Strain into an airtight container, pressing on solids to extract as much oil as possible; discard zest. Cover oil and chill. Do Ahead: Oil can be made 1 week ahead. Keep chilled.
The Secret to the Dead Rabbit’s Irish Coffee
New York’s Dead Rabbit cocktail bar has won just about every conceivable award for its impressive list of inventive drinks. But the thing that I order every time I visit is an Irish Coffee. While that might sound like blasphemy given that the concoction is usually the worst thing you can order in a bar, at the Dead Rabbit it’s taken to another level.
Hearn Cocktail Recipe
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
Whiskey Drinks We Love: The McGlashan Cocktail
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Great cocktail books every booze lover should own
It seems every high-profile bar has its own cocktail book these days, which is a good thing for those of us who want to learn the recipes, techniques, history and inspiration behind these memorable drinks. Here are a few to consider for your library.
Citrus-Irish Whiskey Punch
“Without the oleo-saccharum, the punch would be flat,” Jack McGarry, one of the owners of the Dead Rabbit in NYC, insists.
On the Table: Heartlandia, Crossroads, Brunch at Bobby’s, and More
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Welcome to the biggest cookbook season of the year! September, October, and November rival the entire rest of the year with new cookbook releases. My fellow book buyers and I cooked from a selection of cookbooks, and I've reviewed them below. I've also included a list of some other new releases at the bottom of this piece, as there's no way to fit everything in one post.
By Ruth Reichl, Rachel Khoo, Gena Hamshaw, Claire Ptak, Shauna James Ahern, Meera Sodha Verified, Bobby Flay, Michael Solomonov, Tal Ronnen, Déborah Holtz, Jack McGarry, Alana Chernila, Olia Hercules, Andrew N. Wong, Adam Sappington, Amanda Freitag, Debra Music, Tish Boyle Verified, Engin Akin, Monica Sweeney, Lucy Cufflin, Erica Strauss, Holly Riccardi, Maggie Battista, Ricardo Zarate, Nisha Katona, Dora Charles, Ravi Derossi, Christian DeBenedetti
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