Happy September! Even though the weather certainly feels summery, the back to school
advertising reminds us that summer is over. As if to celebrate the end of summer, our last
meeting was all about Irish Whiskey! I can’t wait for a cold, dark evening by a fire with a
delicious libation in my hand.
Bartender’s Cabinet is dedicated to educating bartenders and enthusiasts about great spirits
and quality ingredients. We also focus on having a good time through interacting with those
who share an enthusiasm for tasty beverages that come from fine spirits and fresh ingredients.
Bartender’s Cabinet meets monthly at various cocktail bars in Orange County.
Contact firstname.lastname@example.org regarding membership.
We traveled to Memphis in Santa Ana for a fabulous romp through Irish Whiskey. Here is a
little information about Connemara and their product.
Connemara Cask Strength
The Connemara Cask Strength claims the heart and soul of peated Irish Single Malt with
astonishing polish. Nosing exposes peat smoke, cedar, fennel, dried flowers, light anise, and
pipe tobacco. The mouth feel is full and rich, leading off on a huge burst of peat smoke and
quickly evolving with soft oak, orange zest, nutmeg, cinnamon, caramelized honey, cedar,
cocoa, dried fruits, and a hint of basil. The finish is pleasantly oily with salt, peat, and soft fruits
lingering and clinging. This is complex, unique, and superior whiskey. Enjoy it neat or with a
splash of water whenever you find a chance to sit back and contemplate all this whiskey offers
– revelations in each taste and an after taste that dawdles endlessly.
Connemara is a very unusual Irish Whiskey. Where most Irish is un-peated, triple distilled
blends– Connemara is fully peated, double distilled, Single Malt Whiskey. Leave it to those
innovative Irish Pioneers at the Cooley Distillery (Malt Advocates Distillery of the Year!) they
are always up to something crazy and it is always delicious!
The Tasty Beverages:
BarSmarts Punch (modified)
By: Jeremy Stark
Prepare the oleo-saccharum with the peel of three lemons and 6 ounces white sugar. Add 6
ounces strained lemon juice and stir until the sugar has dissolved. Add to this 12 ounces of
Justino’s Rainwater Madeira, stir and pour the Maderia shrub into a clean 750 milliliter bottle.
Add enough water to the bottle to fill it, seal and refrigerate. Fill another clean 750 milliliter
bottle with filtered water and refrigerate that, too.
To serve, pour the bottle of shrub, the bottle of water and one 750 milliliter bottle of Kilbeggan
Irish Whiskey into a gallon punch bowl, add 1 1/2 quart block of ice and grate nutmeg over the
Lord Chancellor (Ricky at Memphis)
2 oz Connemara
0.5 oz Carpano
0.5 oz Tawny Port
1 dash angostura bitters (I tried one with Regan’s orange instead of Angostura per Forrest’s
suggestion and it was pretty tasty too!)
Stir over ice – strain into chilled cocktail glass
Garnish with an orange peel
Tyrconnell Buck (Ricky at Memphis)
0.5 oz lemon juice
0.5 oz ginger syrup*
Whip all ingredients with a few pieces of shell ice (shake until the ice is completely dissolved
and isn’t making any more sound in the tin)
Pour into a collins glass with ice and top with soda water
Garnish with a dash of Angostura Bitters
Peel and chop A LOT OF GINGER.
Pulverize in a blender or food processor until it becomes a paste.
Push the paste through a fine strainer and reserve the juice.
In a pot over medium heat add one part ginger juice and two parts sugar and stir until the
sugar is dissolved and the surface of the liquid has a glossy sheen.
DO NOT BOIL!