Logan R. Brouse, proprietor and mixologist of Logan’s Punch and Tacolicious, has run bars and clubs in Shanghai for over eight years. In between hangovers, he puts pen to paper in his column for That's to record his pontifications on the drink industry.
Ah, March – that magical time in Shanghai when the wildness of Chinese New Year abates, spring is in the air and our dear friend St. Patrick comes to call with his annual holiday of glorious, beautiful debauchery. I can see it now dear reader, somewhere Chris Foste is shirtless pouring green beers, while in Found 158 a leprechaun named David is playing a jig on his tin pipe. Oh, what a time to be alive.
So, let’s talk about something we’re all going to be drinking responsibly this month: Jameson Irish Whiskey. It’s usually introduced to us as the gateway to the spirit, and lucky enough for the both of us, I’ve been to the distillery and can tell your man over there about what triple distilled is all the fook about.
Image via Pixaby
To start with, Ireland is a beautiful country rich with history, blessed with an amazing landscape and truly kindhearted people. As a lowly cocktail columnist, it’s not my job to dig into the conflicts, troubles or politics in the region but these things all go into shaping the flavor of the whiskey, just as the joys and pains of life go into the work of an artist. Whiskey can best be described by the old phrase, uisce beathadh which roughly translated means, aqua vitae or the water of life. Aqua vitae is a word cocktail fans see pop up in a lot of different places, which to me stands as further evidence that non-fermented liquids like water are shit compared to spirits like hard liquor.
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Jameson, like most whiskeys, is made of barley, which is fermented, added to some sugars, fermented again and turnt up for a party. There is a lot of technical mumbo jumbo in the industry for nerds to know, like the words mash tun, proof or devil’s share, but for now, let’s leave that to the professionals.
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So what makes Jameson, well, Jameson? First, a woman named Margaret Haig from a huge whiskey dynasty (ever heard of Haig Club?) married a Scottish born guy named John Jameson. They and their 16 children set up a distillery in Dublin in 1780, where in turn, they made a concoction that is three times distilled and twice as smooth, you’ll say between shots. You’ll also note that on the nose there are a lot of orchard fruits, honey, spicy wood, and a dare you say, a light floral fragrance? It’s produced in Cork, giving it a balance of spice, nut with vanilla notes and hints of sherry. It’s delicious as always, especially surrounded by friends – which you might need to get you through another shot from a topless Foste, who’s now vigorously rubbing his belly.
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Whether you’re slamming back shooters, stifling it with soda water, or opting for an infinitely classier Tipperary, a great tradition like St. Patrick’s Day is the perfect excuse to fill your glass up, wear your best green thong and prepare your liver for glory with a little, or a lot of, Jameson.
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Logan's Tipperary
1 ½ oz Jameson
¾ oz Antica Formula vermouth
¾ oz Green Chartreuse
2 dashes orange bitters
Lemon twist, to garnish
Add all ingredients into a cocktail shaker and fill with ice. Shake, then strain into a chilled, empty glass. Run the lemon twist around the edge of the glass and place the garnish on the lip to serve.
[Cover image via Pixaby]
See more of Logan's columns here.
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