The Old Fashioned is one of America's oldest cocktails, and Ireland has never really entered into its origin story. But there is actually an Irish connection of sorts, starting with James E. Pepper, the distinguished 19th-century bourbon figure whose eponymous distillery has been restored in the modern era. Pepper is often credited with introducing the Old Fashioned to New York City at the Waldorf Hotel bar in the late 19th century. As It happens, Pepper was of Irish origin—his maternal grandmother was an O'Bannon, whose family was originally from Tipperary. Though some dispute Pepper’s role in the rise of the Old Fashioned, we share it in honor of St. Patrick’s Day, along with a recipe to make an Old Fashioned with an Irish twist.
It starts with an aged Irish whiskey. “Aged and cask-aged Irish whiskeys offer a robust backbone that withstands the intensity of bitters and other sharper ingredients, creating an exciting and harmonious flavor blend,” says Aaron Wells, bar director at Chicago's Celeste. This combination leads to richly layered, sophisticated cocktails that take your palate on a journey.
Old Ireland is an Old Fashioned riff that incorporates another classic Irish drink, Guinness. With hints of malty sweetness, bitter hops, citrus, and bold spice, this complex cocktail keeps you coming back for more. Don't forget the saline—the salt makes all the flavors “sing,” Wells says. Sláinte!
Old Ireland
- 2 oz. Bushmills Black Bush (or other sherry cask-finished Irish whiskey)
- 1/2 oz. Guinness demerara syrup (recipe below)
- 2 drops orange bitters
- 3 drops Angostura bitters
- 1 drop Difford’s saline solution
- Orange peel for garnish
Fill a mixing glass with ice. Add whiskey, syrup, both bitters, and saline. Stir 15 to 20 seconds. Strain over a large ice cube in a rocks glass. Hold orange peel over the drink and express the oils over top.
Guinness Demerara Syrup
- 1 can Guinness Stout
- 1/2 cup cane sugar
- 1 cup fine white sugar
Combine Guinness and both sugars in a saucepan. Heat over low heat, stirring continuously, until the sugar dissolves and mixture thickens, about 15 to 20 minutes. Remove from heat and let cool. Then strain into an airtight container. Keep refrigerated for up to two weeks.
