Overview: Author Oisín Davis is set to release “The Irish Whiskey Cookbook,” a guide dedicated to elevating the enjoyment of Irish whiskey through cooking and pairing. The publication emphasizes the GI-protected status of the spirit while offering recipes that integrate the liquid into sauces, fondue, and desserts.
The Full Story
Davis follows his first book, “Irish Kitchen Cocktails,” with this second volume aimed at domestic and elevated enjoyment. He notes that while cocktails were the focus previously, this new guide serves those seeking to enjoy Irish whiskey in a more refined manner both at home and out. The author highlights the unique GI-protected status of Irish whiskey, suggesting that showcasing items truly unique to Ireland is essential for developing a distinct culinary culture on the island.
In the book, Davis aims to highlight a different approach by literally cooking the spirit into food. Recipes include mixing whiskey into cheese fondue, creating sauces, and incorporating it into Irish coffee brownies. Davis compares the current state of Irish whiskey to that of the US and Scotland, reckoning there is “a lot of catching up to do” regarding integration into culinary cultures and menus. He suggests restaurants serving Irish food should consider serving an Irish cream sauce with steaks or offering cocktails alongside main courses rather than relying solely on wine pairings.
The text notes that if a bottle is bought for cooking, it can be kept open and drunk alongside the food. Davis recommends pairing Irish whiskey with main courses via cocktails or straight serve at dessert and cheese boards. He states that Irish cheeses go wonderfully well with Irish whiskeys, suggesting restaurants missing this opportunity are doing so at their own expense. The book contains 50 recipes ranging from 19th-century classics to modern twists, including duck breast with spiced redcurrant whiskey sauce and scallops with a whiskey soy glaze.
What This Means
Davis looks at how other producer countries such as the US and Scotland view their whisky and reckons we have “a lot of catching up to do”. In both those countries their whiskys are far more integrated into their culinary cultures and into their menus, whether it’s bourbon and a nice barbecuesauce, or how well they pair seafood and their cheeses over in Scotland. It may not be to everyone’s taste to enjoy an Irish whiskey with every course of food at a meal but if you haven’t had an Irish whiskey alongside a nice dessert or an Irish cheese board, I would highly recommend starting there.
Consumer Takeaway
The release offers 50 recipes, all containing Irish whiskey and each with a suggested pairing. Dishes include duck breast with spiced redcurrant whiskey sauce, chicken and whiskey hot wings, baby back ribs with whiskey, ginger ale and lime, scallops with a whiskey soy glaze, and chocolate whiskey mousse. There are approachable, very easy recipes that everyone can give a go, such as the Irish coffee brownie which complements an Irish coffee beautifully. The Irish whiskey cream sauce for steaks is recommended for any gastropub or restaurant celebrating Irish food.
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