Stiff Drank

Irish Whiskey and Portuguese Food, Together at Last?

POSTED: Thursday, October 21, 2010, 10:41 PM

Filed Under: Food Events | Menu Time | Stiff Drank

Think Jameson only comes in a shot glass at the ass-end of a bachelor party? Think again, says Phoebe Esmon, newly installed head bartender at Catahoula--congrats, Feebs!--and President of the Pennsylvania Chapter of the U.S. Bartenders' Guild. "Since most brands are a mix of peated and unpeated malt, the Irish whiskies typically exhibit a lighter bodied, smooth, approachable profile in comparison to their single malt cousins to the north. This results in their popularity for shooting or sipping neat or on ice," explains Esmon, who, with Noble's Christian Gaal, is putting on a Jameson dinner on Tuesday., November 2, at KooZeeDoo. "Do not be fooled, however, into thinking Irish whiskey hasn't enough body for cocktails: it just requires a steady hand and a nice sense of proportion to create delicious potations with this under-utilized and mouth-watering spirit." Some of those delicious potations will include Jameson with a ginger-coriander shrub (sort of a colonial vinegar-based soda); Jameson with Amaro and cinnamon dram; and Jameson's 12-year-old pure-pot-distilled Redbreast whiskey with falernum and apple cider. Five cocktails will be paired with five courses from KooZeeDoo's David Gilberg. (Check out what dude is cookin' here.) The dinner is $120 per couple, with seating at 6 p.m. and 8 p.m. Call the restaurant for reservations.

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Founded in October 2008, Meal Ticket is a City Paper blog about food, drink and assorted other things that make you go mmm. We do recipes, interviews, restaurant news, commentary and much more. We don't do restaurant reviews here — those are handled in print, mostly by our critic (and Meal Ticket contributor) Adam Erace. Got a tip, question, thought or concern? Just want to say hello? Please shoot a note to caroline@citypaper.net.

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