Paddy Drinks: The World of Modern Irish Whiskey Cocktails

by Jillian Vose, Sean Muldoon, Jack McGarry

Overview

Notes From Your Bookseller

The creative force behind the world's greatest bar, Dead Rabbit in NYC, takes a deep dive into whiskey. Everything they know about whiskey has been poured into this book which will provide the foundation to tackle the Dead Rabbit's inventive whiskey drinks.

A collection of Irish whiskey recipes from the acclaimed Dead Rabbit in New York City

The folks behind the world-renowned, award-winning Irish pub, Dead Rabbit, know a thing or two about whiskey, and about making great whiskey cocktails. To start, you need to understand the flavors of whiskey, which means going to the very beginning—at the distillery. With an illustrated guide of the stages of production and the differences between the various styles of whiskey, plus flavor wheels and tasting notes, you’ll be well equipped to create your own drinks utilizing various Irish whiskey brands and styles before getting into the Dead Rabbit’s ever-creative, innovative cocktail recipes. With a foreword by the authority on cocktails, David Wondrich, Paddy Drinks is as serious about its whiskey as it is a celebration. 

Product Details

ISBN-13:	9780358512868
Publisher:	HarperCollins Publishers
Publication date:	02/22/2022
Pages:	288
Sales rank:	118,791
Product dimensions:	9.10(w) x 7.30(h) x 0.90(d)

About the Author

JILLIAN VOSE is the beverage director at The Dead Rabbit in Lower Manhattan. She was named one of the 10 Best American Bartenders 2017 in the Spirited Awards at Tales of The Cocktail.

SEAN MULDOON is the cofounder and managing partner of the Dead Rabbit in New York City, and formerly the bar manager of the Merchant Hotel in Belfast. The Merchant was declared “World’s Best Cocktail Bar” in 2010 at Tales of the Cocktail, and the Dead Rabbit won three awards at Tales of the Cocktail 2013, including “World’s Best New Cocktail Bar.” In 2014, the Dead Rabbit won two further awards at the event, including “Best American Cocktail Bar.” The Dead Rabbit is the expression of Sean’s lifelong dream to combine sophisticated cocktail service with the rich tradition of the Anglo-Hibernian pub.

In his role as bar manager at both the Dead Rabbit and the Merchant Hotel, JACK McGARRY became internationally known for his extensive historically-based beverage programs. For each project, Jack thoroughly tested thousands of recipes from scores of cocktail books from the mid-nineteenth century, which sometimes involved making 50 to 70 versions of a single drink before one was deemed the best. In July 2013, Jack was honored with the prestigious Tales of the Cocktail "International Bartender of the Year" award, making him the youngest-ever recipient and only the second in America.

Editorial Reviews

★ 01/17/2022

Seeking to elevate the once lowly term, “Paddy Drinks”—a shorthand for any cocktail featuring whiskey—the crew from New York’s the Dead Rabbit (The Dead Rabbit Mixology & Mayhem) shakes up striking concoctions to highlight the Irish spirit’s “gloriously subtle and distinctive” traits. What follows is a brief collection of classic quaffs, an extensive batch of inventions, and fresh syrups and liquor infusions that raise the bar from everyday to aspirational. Understanding flavor profiles is key to the process, and adherence to a specific brand of whiskey for each recipe is crucial. Accordingly, an extensive list of flavor and aroma characteristics for specific brands is provided (Redbreast 12 smells of raisin and Christmas cake, and tastes of bitter chocolate, for instance), as well as charts that detail the flavors imparted by various casks (aging in a zinfandel barrel results in hints of butterscotch). Years of tinkering led to their Irish coffee recipe, featuring Sumatra Mandheling filtered coffee, while newer creations put evocatively named spins on other whiskey favorites—such as the boulevardier-inspired Psycho Killer, with banana and chocolate liqueurs. It comes down to trust for other flavor explosions like the Stun Grenade, with its carrot-infused rum and sumac syrup. A working-class liquor reaches rarefied heights in this top-shelf guide. Agent: Marilyn Allen, Allen O’Shea Literary. (Feb.)

Publishers Weekly