CULINARY MUST READS
From Blarney to Blarney
BY SEAN MULDOON, JACK MCGARRY, TIM HERLIHY, AND CONOR KELLY
Irish whiskey is one of those things of fables and yet it’s entirely real—and comes with more stories about its inception than there are open pubs in Ireland. Thanks to New York’s famed bar, The Dead Rabbit, four gents spent four months traveling across the Emerald Isle to stop in as many historic pubs and distilleries as time would allow, and tell a story of 50 of the 200+ places they visited.
The fun really begins when the masterminds behind 2015’s “World’s Best Bar,” Dead Rabbit Grocery and Grog, share 12 original mixed-drink recipes tailor-made for Irish spirits.
Having the pleasure of doing a Tullamore D.E.W. tasting with authors Jack McGarry and Conor Kelly at Downtown LA’s Bogart-esque, Bar Jackalope located inside Seven Grand, this would be the first time I was introduced to their new book, From Barley to Blarney: A Whiskey Lovers Guide to Ireland. The book is quick-witted and an in-depth intro to the world of Irish whiskey, including iconic bars, pubs, distilleries, a look at family legacies and the regions that make Ireland so genuinely gorgeous and full of taste. As the whiskey scene flourishes around the world, it’s the Irish that seem to have a grasp on a spirit that has the complexity and finesse a willing palate craves. Those who read Barley to Blarney will be tempted to do two things: pour a glass of whiskey, and head to Ireland immediately.