Whether you’re Irish or not, St Patrick’s Day is a celebration enjoyed the world over and provides the perfect excuse for a pint of Guinness or an Irish whiskey.
But if you’re indulging in a tipple, you might want to be aware of the common mistakes people make when it comes to beverages such as Irish coffee of the perfect pint of the black stuff.
Here drinks experts reveal the common mistakes drinkers make such serving whiskey with water and sipping the head on a Guinness.
Experts have revealed the common mistakes drinkers make with Irish tipples such as Guinness (stock image)
WHISKEY
Myth: You should add water
‘It really depends on the strength of the whiskey you are drinking, but an easy way to think of it is that it acts like a firework,’ said Jameson Irish whiskey brand ambassador Ronan Collins.
‘For the following 15 seconds or so after you’ve added the water, the flavours and aromas will explode and blossom but then they will disappear, and you may be left with an expensive watered down whiskey.’
For maximum enjoyment, Ronan recommends a ginger ale mixer and a squeeze of lime or pairing your dram with a beer.
‘If you have a dark stout or fresh IPA on SPD, pair it with a great Irish whiskey, the flavours from both will dance and play alongside each other and really turn into something fun and different,’ he explained.
Myth: Serve your whiskey in a rocks glass
Dave Worthington brand ambassador for That Boutique-y Whisky Company which produces a 13-Year-Old Irish single malt said the glass you use is key.
‘A simple tulip-shaped wine glass works wonders, but a special nosing and tasting glass will help you get the most out of your dram,’ he said.
‘The tapered lip of a tasting glass guides aromas to your nose and you can use its wide bowl to swirl the liquid, allowing it to release the distilled compounds.
Myth: Serve whiskey on the rocks
Ice can be refreshing, certainly in the warmer months, but it can stop some of the aromas developing, Dave added. it’s easier to nose a whiskey at room temperature. But hey, it’s your whisky, and if you prefer it with ice in it, there’s no hard and fast rule!
Myth: Never drink whiskey after beer
Kevin Pigott, Tullamore D.E.W. Brand Ambassador said: ‘The biggest whiskey myth is that Whiskey before beer you are in the clear, beer before whiskey is far too risky.
‘Funnily enough the Irish have been drinking beer and whiskey side by side for hundreds of years.
It gained prevalence in the 1800s where the boilermaker, a pairing of a beer and a whiskey chaser evolved.
The best approach is kicking off with a beer, charging the palate, getting into that social grove and then following it up with a smooth flavoursome whiskey.
My favourites include a nice creamy Stout with a whiskey. This brings out the spice in the blend and they just work wonders together.
Contrary to common belief, there’s no need to avoid whiskey if you’ve been drinking beer. They actually make a perfect pairing
POITÍN
Myth: Never drink it!
Mike Hardman of Alliance Online catering equipment providers advises drinkers not to fear the famously strong beverage, which was only legalised in Ireland two decades ago.
Baileys should be served from the fridge with ice for optimum taste (stock image)
‘To experience the full kick of poitín, you’ll want to shoot it neat. Use a shot glass so you don’t inadvertently pour yourself too much, and to make it easier to kick back,’ he said.
‘Enjoy as a boilermaker by following up with a beer if you want to take the edge off; it works particularly well if you carry the malt flavour through by choosing a red or amber ale.
‘Poitín and coke is popular in Ireland, but the spirit mixes well in all kinds of concoctions. Use as a vodka substitute in a Ginger Mule or Apple Martini to really bring out the flavours, making sure to use proper measures.’
BAILEYS
Myth: Serve at room temperature
According to mixologist and drinks consultant Missy Flynn, Baileys is best served cold so keep it in the fridge.
‘For the perfect chill factor, put your glasses in the freezer before serving your Baileys,’ she said.
‘Some people think that pouring over ice will dilute the liquid but actually, using the perfect amount of ice – three large cubes – cools the serve and doesn’t melt.
GUINNESS
Myth: Guinness will fill you up
Guinness Open Gate Brewery Manager, Padraig Fox told Femail: ‘Guinness Draught is actually a very accessible stout as it uses nitrogen gas which is what gives it that smooth creamy texture.
Many people assume Guinness is a very strong heavy beer due to its colour, but in fact it is 4.2% ABV and only 198 calories per pint.’
Myth: Savour the head
‘When it comes to tasting the pint, don’t sip the head of the beer – this is where the most bitter flavours are,’ Padraig explained.
‘Instead, as you raise your glass, keep your eyes fixed on the horizon and drink right through the head of the beer, and this will deliver the beautiful creamy texture that Guinness fans all love.’
GIN
Myth: Serve in a tall glass with a slice of lemon
Elliot Hughes, partner at The Dingle Distillery, an independent Irish artisan spirits distillery located on the West coast of Ireland, said that the traditional method of serving is outdated.
‘Switch up the stereotypical ‘tall with wedge of lime’ G&T and use a ‘Copa de Balon’ glass, with slice of orange garnish.
‘Taste is 80 per cent smell, and the balloon shape of the glass traps the aromas to really bring out the botanicals and enhance the overall flavour of the spirit.
‘The orange garnish because it brings out the citrus notes and adds another subtle dimension.’
Myth: Mix with tonic
‘This may be controversial, but personally, I think a good gin should be able to stand the test of being enjoyed neat,’ Elliot said.
‘I would suggest serving with nothing but ice in order to really appreciate the more subtle, floral flavours, in our case, the fuchsia, hawthorn and heather.
‘By letting the spirit sit just long enough for the ice to begin to melt, the gin can be enjoyed to its full potential without diluting the flavour profile.’
IRISH COFFEE
Myth: Coffee will overpower the whiskey
David Jamerson, an award-winning coffee mixologist who is hosting a workshop at The London Coffee Festival this April said a brew is a must.
‘A lot of people forget that when you add whiskey, sugar and cream to your coffee, you are diluting the essential elements that make that coffee special.
‘I always brew for Irish Coffee at double strength – about 40g coffee to 400ml water should make enough brewed coffee for two drinks.
Myth: Hold back on the sugar
Again you might think you should go easy on the sugar so as not to drown out the taste of the alcohol, but ultimately you will miss out.
‘Too little sugar and your cream will not float, your coffee will taste flat and you will not get the full body you want. I usually aim for about 12g per drink,’ David said.