- 2 days ago
St. Patrick’s Day with serious Irish swagger. Smooth, bold, and just refined enough to make you feel like you’ve slipped into a legendary New York bar with a perfect pint waiting nearby. Celebrate like the Irish—great drink in hand and absolutely no regrets. 🍀🥃
Category
🛠️
LifestyleTranscript
00:00Am I ready?
00:01I'm doing some B-roll stuff.
00:03Oh, for B-roll?
00:04I'm ready for B-roll.
00:06But B-roll is actually used.
00:08It's not like extra.
00:09B-roll is like B-roll.
00:12That's not my understanding of B-roll.
00:14B-roll.
00:15B-roll is like what they, you know, like when you, yeah,
00:19like you pant, yeah, so like extra stuff.
00:21I know what B-roll is.
00:22Hey, I've been in the biz.
00:29All right.
00:30So welcome to the next episode of Bottoms Up.
00:34It is in honor of St. Patrick's Day.
00:37Yeah.
00:37I could not find a single solitary St. Patrick's Day thing
00:42in any of the drugstores on my way home today.
00:45It was all Easter.
00:47We just sailed.
00:48You're kidding.
00:48We don't have anything green.
00:50No, I don't own anything green.
00:51When we have green napkins, Lauren, somewhere.
00:55Somewhere.
00:55I think they're in the kitchen.
00:56Oh my gosh.
00:58What?
00:59We have green olives, but that's not for this drink.
01:01No.
01:02Anyway, let's discuss the drink.
01:04I'll go get the, I'll go.
01:06So the, you're leaving me here alone?
01:07You know I get nervous.
01:09I know, whatever.
01:12So Bottoms Up, today we're going to do a drink
01:15called the Tipperary Green Napkins for St. Patrick's Day.
01:20It's actually, I think, a maybe not so well known and underappreciated cocktail made with
01:29Irish whiskey.
01:30And we have this very cool single pot of Irish whiskey.
01:37Bowen?
01:37Bowen, yes.
01:38Bowen?
01:39Bowen?
01:40Bowen?
01:41Bowen?
01:41My friend gave it to me, so thank you so much.
01:43Yeah.
01:43And the cool thing.
01:45Very good.
01:45If you've noticed, I do sell for a lot of it.
01:50Just so you know.
01:51It's good.
01:52You want to know what, for whiskey drinkers, and if you haven't, if you're not really into
01:56Irish whiskey, what the heck?
01:59I'm doing the other side.
02:01Oh my God.
02:02I got two cameras running here.
02:03What was that quick chug in the seltzer there?
02:05I was thirsty.
02:06Oh my God.
02:07I mean, it's a drinking show.
02:10No, you're like one of the people after the State of the Union rebuttal, and they're almost
02:16parched, looking for something to drink.
02:18Well, it's a very nerve wracking situation.
02:20Anyway, as you were.
02:23But I was given a plug for Irish whiskey in general.
02:28Okay.
02:28Because unlike, let's say, bourbon lives by very strict rules.
02:33It has to be 51% corn at least, and it has all these other rules attached to it.
02:37You know, the Irish, they don't have all that.
02:39They're a little more free to experiment.
02:42And you know, it's mostly barley, which is sort of a nuttier, earthier, and it's very smooth.
02:49It's triple distilled, and they can do different things.
02:52Like this particular, the Boan, as you say, they finish it in oak casks, but then they throw it
03:03into some old Madeira casks.
03:05Oh, wow.
03:06Look at that.
03:07Like Madeira, which is kind of like a fortified wine, you know.
03:11Yeah, something a lot of people can sell these.
03:12Give it a little extra, you know, but Irish whiskey is really great.
03:17I highly recommend it.
03:18There's so many good ones out there.
03:19I like barley.
03:20Very smooth, very drinkable Irish whiskey.
03:24Beef barley soup is my favorite soup.
03:26Friendly's had primo beef barley soup growing up.
03:29I'm just saying.
03:30Wow.
03:31I don't know if they still carry it, but boy oh boy, was it good.
03:33Okay, let's get it on.
03:34All right, we're going to get it on.
03:37So we're stirring this drink.
03:39Want a little line?
03:40Because it doesn't have any juice in it.
03:42Basically, yeah.
03:43Yeah, that's right.
03:44That's basically right.
03:46And so we're going to start with the Irish whiskey.
03:50And we're going to do one and a half.
03:52And by the way.
03:53Can I just try it real quick?
03:55Played with this camera as well.
03:57Oh, so now you're really, now you're really testing me.
04:00Yeah, I am.
04:01I'm going to test you.
04:01Yeah, I am.
04:02I know.
04:03We're growing.
04:03We're growing.
04:04I'm not, I'm not, uh, Ed Harding, you know.
04:07Ed Harding's not drinking.
04:10Hopefully.
04:10My point is, he's a pro.
04:12The guys are, you know, I'm just.
04:13Yeah, he only has one camera.
04:15He doesn't, we got two.
04:16Oh, come on.
04:17You know what we need is we need our friend Brian Gentry here.
04:20He's the director of Center Fun.
04:22Yeah, me too.
04:22We're making this, so the temporary for a little while was very fun.
04:29You know, you could find someone else.
04:36Can I just say real quickly, the temporary.
04:39I don't think so.
04:41I really don't think so.
04:42It's impossible.
04:43It's impossible, but try.
04:49The temporary was really popular for a little while at a bar in New York City called the Dead Rabbit.
04:56Right, we have.
04:56And the Dead Rabbit kind of reworked the traditional, um,
05:02recipe a little bit.
05:03And they scaled back on the whiskey, which was, uh, oh yeah, look at you.
05:07We have a menu from the Dead Rabbit.
05:09Oh, menu from the Dead Rabbit.
05:10There you go.
05:11Uh, which originally called for two ounces, but they scaled it back to one and a half.
05:15So we're going to go with the Dead Rabbit version, because they seem to know what the hell they're doing.
05:21Okay.
05:22Um, okay.
05:23All right.
05:24So, uh, one and a half of it, and then great.
05:27And we're going to add some sweet vermouth.
05:30How much of that?
05:31The Dolan.
05:32And we're going to do one ounce of that.
05:34Oh, okay.
05:34That's kind of aggressive.
05:36Mm-hmm.
05:36Well, don't be afraid, you know.
05:38Okay.
05:38I'm going to kind of open this up.
05:39And, uh, it's kind of like baking, you know.
05:41Please just follow the recipe.
05:43Mm-hmm.
05:44Um, and then we're going to add this wonderful chartreuse from France that the monks make
05:49in God knows where in France.
05:52Maybe in chartreuse.
05:53Uh, but the monks make this, uh, and we're using the green chartreuse, which is extra...
05:59Chartreuse-y.
06:00Chartreuse-y for sure.
06:02Yeah.
06:03Um, it's just this wild blend of botanicals and God knows what that the monks put together.
06:08I'm singing chartreuse-y to the Wachusett Mountain.
06:11And we're going to...
06:12Chartreuse-y, chartreuse-y in the house.
06:16See how good a jingle is?
06:18Okay.
06:18People should be doing jingles more.
06:20You're there first.
06:22Okay.
06:23Okay.
06:24And so that's just a half ounce of the chartreuse.
06:26We're going to, um, use some Angostura bitters.
06:29Just a couple, uh, and I have it in my fancy little dropper bottle.
06:33Yes.
06:33So I take it out of the bottle you buy in the store.
06:35Mm-hmm.
06:36Put it in his fancy dropper bottle so you can put any finger from the Muppets.
06:40Whoop, whoop.
06:40Two dashes of that.
06:42Yeah.
06:42Oh, we should be chilling a glass right now.
06:45Well, shoulda, woulda, coulda.
06:46Lauren.
06:47The rules don't apply.
06:49Irish people, you said it first.
06:51Really?
06:52Well, not Irish people.
06:53Let's just say for St. Patrick's Day.
06:55As one knows that they've been to the St. Patrick's Day Parade.
06:58The rules do not apply to many of the drunk people there.
07:00Okay, I'm going to...
07:01They're peeing in the streets, Dave.
07:03Oh, my...
07:03Yeah, that's what I read today.
07:05Well, you know...
07:07Well, you know, you gotta go.
07:09You gotta go.
07:09Oh, nice.
07:11Okay, we're just going to chill that a little bit.
07:12I'm going to add some ice so we can stir this lovely concoction that we give my spoon.
07:18I'm going to show everybody the ice chilling.
07:21Ice chilling.
07:25I actually love you guys.
07:27I'm just going to...
07:27These are my...
07:31And, uh, let's...
07:31These that I bought for all different occasions.
07:33I feel so cool.
07:34Let's pretend that was, that's actually been chilling for a while.
07:38I'm just going to add the ice there.
07:39Yeah, yeah, yeah.
07:40And, uh, now...
07:43Stirring.
07:43We're going to stir.
07:44I think we have...
07:46I'll do it.
07:46I think we've kind of demonstrated the stirrer before, but you want to put the back of that spoon,
07:52the rounded back, against the side of the wall of the, uh, of the beaker.
07:58And you want to hold it there and just...
08:01See how, see how that just goes nicely?
08:05And you want to...
08:07Just to fix it in.
08:09Just...
08:10Okay, and what we're going to do now is strain that.
08:15We're going to use our, uh, do you remember the name of the strainer?
08:19Uh, Hawthorne strainer?
08:20No.
08:20Nope.
08:21It's a julep strainer.
08:22You got it!
08:23The julep strainer.
08:25We're going to strain that right into the glass.
08:30And now, hold on.
08:31Oh, you can smell it from here, can't you?
08:33Yeah, yeah.
08:34Most of the...
08:34That's the sharp proof!
08:35You can smell the whiskey on people.
08:37Uh, and we're going...
08:38Now, we're going to get a nice swath of this orange.
08:43Yeah, there you go.
08:46And, um, we're going to get the...
08:47Make sure those oils get all over the top of that drink.
08:52Okay.
08:52We're going to spray it on.
08:54See...
08:54Oh, did you see that?
08:56I didn't see it.
08:57Because your hands were on the way.
08:59But we got it.
08:59Should we do it for your guy over here?
09:01You want to try to do it.
09:02Oh, whoa, whoa, whoa, whoa!
09:03Bop, bop, bop, bop, bop!
09:05And then squeeze that right over there.
09:07You can't see.
09:07It's hard to see.
09:08But when you do see it...
09:10You'll see it.
09:12And then, with the oils sort of fresh on there,
09:15you can wipe it around the rim, even down the side of it.
09:19Why would you do that?
09:20Because then, it gets under...
09:23You know, it's good.
09:24And then you can smell it with the...
09:25Yeah!
09:26It's a whole experience.
09:27That smell, that whole experience.
09:30I need a knife!
09:31I don't have a knife!
09:32You broke your knife.
09:33Coming through.
09:34And so what we're going to do is just going to make this real nice.
09:37Let's pretend we're serving this drink in a lovely establishment.
09:41Hey, this is a lovely establishment.
09:43And so you make a couple nice cuts on there like that.
09:46And then you give it another...
09:49And you just kind of see that nice curl that you get?
09:52Yeah.
09:52And then you just lay it in the drink.
09:54And you have your tipperary.
09:58And...
09:58Okay!
09:59LBF's going to give it a try.
10:00I am going to give it a try.
10:02This look...
10:03This is like jet fuel, everybody.
10:08Top of the morning for you?
10:11You're surprisingly...
10:12See?
10:13Very smooth.
10:14I thought I was going to get like a sip of my uncle's whiskey sort of like...
10:18No.
10:19And it...
10:19No!
10:19That's a nice...
10:20That's delightful!
10:22You have the smell with the green chartreuse coming through and the orange.
10:25Yeah!
10:25And the vermouth.
10:27Mm-hmm.
10:29And the vermouth.
10:31Very smooth.
10:34A lot of flavor right away.
10:36Right away.
10:37Boom!
10:39A lot of flavor right at the top.
10:41And then goes down cold and smooth.
10:44Well...
10:45Mm.
10:46What do we say?
10:47Oh, yeah!
10:47Happy St. Patrick's Day!
10:49And bottoms up!
10:50The tipperary...
10:51The tipperary...
10:52The temporary...
10:53Bottoms up!
10:53To get you sexy.
10:55Mm!
10:57That's nice.
10:58Yeah.
10:59I mean...
11:00Yeah.
11:00You start with an Irish coffee and end with that.
11:03That's...
11:03That's a good idea.
11:05See that?
11:06Not a big motion.
11:07Yeah.
11:07You just...
11:08Can I try?
11:08Get that.
11:09Yeah.
11:09Do it for your little b-roll side part earlier.
11:12So a lot of people have to like this.
11:13Oh!
11:13Don't do that!
11:14And what is it?
11:15Bruise the booze?
11:17We're not bruising, but...
11:19Ah!
11:19Lookit!
11:19I got back...
11:20I was kidding.
11:21I'm just nervous.
11:22Lookit!
11:22I'm so upset.
11:24It's like I took this G.I. Joe and smashed it all the ground.
11:26Okay, here you go.
11:27All right.
11:27I'm just gonna stir it just a little bit more.
11:31Okay?
11:31Yeah.
11:33Yeah.
11:35There you go.
Comments