The Parting Glass with Tullamore D.E.W.

Friday, March 13th Whersky and CityBird are teaming up for the first time to raise A Parting Glass to Old Man Winter in true Irish wake tradition with Tullamore Dew, the Irish Whiskey known world over for it’s smooth and gentle complexity.

The evening will take place at The Late Late, a unique neighborhood pub inspired by a traditional 1960’s Irish residence, and feature Tully Cocktails and Tullamore D.E.W. Original flowing all night.

Additionally, New York Ambassador Gemma Cole will take guests on a guided tour of 12 Year Special Reserve, 10 Year Old Single Malt and Tullamore’s newest release, Phoenix.

I get the honor of making cupcakes with the delicious Tullamore Dew (baking process and pictures to follow)

Early Bird pricing ($40) will expire 3/8.   Regular admission is $45.
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Tullamore Dew Cupcakes

Tullamore Dew and Citybird partnered together for a Wherskey whiskey tasting.

I was given Tullamore Dew 10 year Reserve

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TASTING NOTES

We age this bold single malt for ten years and finish it in old bourbon, dry oloroso sherry, port and madeira casks. Ageing in these specially selected casks enhances the flavour of the whiskey. The glorious Christmas cake taste that results is a unique flavour in Irish whiskey, one which begs further discovery.

We age this bold single malt for ten years and finish it in old bourbon, dry oloroso sherry, port and madeira casks. Ageing in these specially selected casks enhances the flavour of the whiskey. The glorious Christmas cake taste that results is a unique flavour in Irish whiskey, one which begs further discovery.
  • NOSE:  An unusual combination of earthiness and tropical fruits, giving us a wild contrast of pineapple, freshly cut grass and toasted wood.
  • TASTE: A complex combination of fruits and woods to produce a rich Christmas cake flavour. Fruits abound here with the tropics to the fore, pineapple, apricots, with a hint of raisin and even figs.
  • FINISH: The finish delivers a wonderful earthy yet rich fruit combination of apricots and sultanas

Since this whiskey was created in four separate barrels and there’s so much complex flavors in each sip I wanted to layer the flavors of the cupcakes as well, having a different note in each bite. Breaking down the flavors I chose to focus on ginger, clementine, molasses, cherry, brown sugar, and almond

I made a salted caramel using the 10 year instead of cream and zested some clementines to enhance the flavor, like adding water to a whiskey, salt can bring out different flavors and notes than are at first bite.photo 4-1 photo 2-1

I then made a brown sugar swiss meringue buttercream and added the salted caramel

The cakes were made with brown sugar, half milk/half whiskey and clementine zest

I used the 10 year to reduce dark cherries, clementine segments, brown sugar and molasses into a jam and added a dollop onto each cupcake.

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I then swirled the buttercream around the jam so it would be a flavor surprise when they were bitten into.

I topped it with a brown sugar almond crumble. I made some brown butter, added clementine zest and whiskey and then poured it over the crumble mixture and baked.

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they were a huge hit!

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