Another vote for Jameson’s.
Irish whiskey is the only type I like to drink straight. Prefer a soda water with my scotch and don’t like bourbon at all.
Jameson’s. That perfume-y scent is what the recipe seeks; the alcohol will burn away. I’m sure a high-end Scotch would do just as well, like Laphroaig or Glenlivet.
Went to Ireland for our honeymoon and toured both Jameson and Bushmills and did the grand tastings at both. You can’t really go wrong with either of those. For cooking, I wouldn’t get anything but the basics from those guys (Black Bush is yummy, but I wouldn’t cook with it).
As others have said, Powers is good, as is Paddy if you can find them.
You know, if your liquor store has them, get the little airplane bottles of each and make some with each, might prove interesting to sample…
In my house we have 3 bottles of whiskey/whisky on the go at any time (check the username- we’re living stereotypes here*).
Something cheap for toddies (currently a bottle of Coleraine), a bottle for mixed drinks and cooking (Bushmills), and a bottle for drinking properly- currently a 12 year old Glenfiddich.
I don’t believe in cooking with the really cheap stuff- once the alcohol has burned off all you are left with is the peaty, whiskey taste- so you want something half decent.
Something you’re planning on adding hot water, lemon, cloves and sugar to for medicinal purposes, well, THAT can be the cheap stuff.
- what’s worse- we’re not even big into the whiskey, we’d both rather have rum when it comes to spirits. Our drinks cabinet is legendary.
Kilbeggan’s is the best I have found. It is wonderful for cooking, as well as drinking straight or in Irish coffee. I get it at Binney’s. I would not want Scotch in truffles.
It does remind me that my Grandfather overheard someone say in public, shortly after his retirement from the bank., that he was a terribly generous fellow.
For a Protestant :dubious:
This is what I came into this thread to say. Jamesons and Bushmills are also good. Since it’s for cooking take whichever is cheapest and drink the rest mixed with ginger ale and ice.
I’ve had a lot of luck using Tullamore Dew for cooking. FWIW.
For the record, I’m not going to be heating this in cooking at all. I’m making Irish Coffee Balls, which are a no-bake, chewy cookie. So I imagine the flavor of the whiskey will be noticeable.
Then I reiterate my suggestion of Kilbeggans. It is pleasant start to finish and worked well in confections that were not cooked after adding the whiskey.