A New Twist On An Old Dram-recipes To Bring Out The Irish In All

There is nothing better than rich foods to avoid chills of winter, and as a young man in Northern Ireland, Colum Egan liked the warming effect of homemade soup from his mother. Today, as the master distiller of Old Bushmills Distillery in County Antrim, Ireland's oldest whiskey in the world of Egan still enjoys "warm the bones," with a big bowl of soup. "I think the soup was raised by my mother in me. You say we have much to eat and drink in him," says Egan. Another favorite dishes Egan and salmon. "I like the idea of eating wild salmon from the river itself, which is the source of water for our Irish whiskey." Chefs from around the world have long turned to the spirits of adding layers of complexity and flavor to your favorite recipes, so it should come as no surprise that Irish whiskey is a place in modern recipes that will delight the palate long after St. Patrick's Day. But for those seeking tradition, Egan shares his favorite recipe for Irish coffee. Pour 11 / 2 ounces of Irish whiskey Bushmills Original in a glass heat. Fill with black coffee and top with whipped cream. Wild Mushroom Soup Bushmills 1 oz dried mushrooms (soaked in hot water and finely chopped) 1 cup olive oil 2 hot buttered leeks, chopped 2 shallots, finely sliced, 1 clove garlic, minced-8 oz mushrooms, chopped fresh 4 cups beef broth 1 / 2 tsp. dried thyme 1 / 2 cup cream Salt and freshly ground black pepper fresh thyme sprigs for garnish 3 blocked shots Bushmills Original Irish Whiskey is four in a large pot, saut ้ leeks, onion and garlic in oil and butter until it is tender, stirring frequently (about 5 minutes). Add the mushrooms and stir over medium heat until they begin to soften. Add broth and simmer. Add the porcini soaking liquid, the thyme, salt and pepper. Reduce heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally. Pour about 3 / 4 of the soup in a blender and blend until smooth. Combine with remaining broth, add cream and hot. Check the consistency, adding more broth or water if soup is too thick. Add 3 caps of Bushmills Original Irish Whiskey. Season with salt. Serve hot, garnished with sprigs of fresh thyme. Peppered Salmon River Bush Bushmills whiskey distillery cream 1 tablespoon black peppercorns, crushed 1 / 2 tablespoon white pepper, crushed 2 6-oz salmon fillets 1 teaspoon Dijon mustard freshly ground sea salt 1 tablespoon butter scotch Bushmills Original Irish 1 / 2 cup heavy cream 1 tablespoon fresh chives, plus extra for garnish has two Combine peppercorns, crushed. Coat salmon fillets with mustard and pepper press on the sides of salmon in a thin cut. Season with salt. Melt butter in a hot skillet. Add the salmon fillets. Reduce heat to medium and cook on one side until golden, about 3 minutes. Increase heat to turn on medium high Salmon. Add the whiskey. Cook declined rapidly until the whiskey. Add the cream and stir quickly, scraping the bits that are trapped at the bottom of the pan. Bring to the boil. Cook until sauce begins to thicken (1-2 minutes), then season to taste with salt and pepper. Add the chopped chives and serve immediately, garnished with extra chives.