A lot has changed in the world of Irish whiskey since the famed New York City Irish bar The Dead Rabbit opened its doors in 2013. “We’ve seen a big resurgence in the category; it’s been great to see these brands really put Irish whiskey back on the map,” says Aidan Bowie, beverage director for the bar as well as its sibling concept The Irish Exit. “There are now around 50 Irish whiskey distilleries, and when we opened The Dead Rabbit there were only a handful. This has been great for us to forge real connections with the distilleries and work in a much closer manner.”

Zach Ballard, bartender and assistant general manager at Hawksmoor in Chicago, admits that he overlooked Irish whiskey for a long time. “However, it was more ignorance than preference,” he says. “I simply hadn’t had much of it, but as I’ve dived deeper into it—that is, drank more of it—I’ve been blown away.”

Ballard adds that while Irish whiskey’s popularity it certainly growing, it still has a long way to go, but bartenders are doing their part to spread the good word. “People tend to gravitate toward Scotch and American whiskey, but I think it’s because they just haven’t tried much Irish whiskey, so one of our goals at Hawksmoor is to be part of that education,” he says. “As an initiative to introduce and educate people on Irish whiskey, we pick a bottle of one our rarest Irish whiskies and pour it at cost. Currently, we’re pouring Redbreast 18-year-old, a fantastic bottling from the Middleton Distillery. I think a key to Irish whiskey’s continuing growth is within the industry, where globally recognized bars like The Dead Rabbit have a huge impact on setting trends. As they keep banging the drum on how great Irish whiskey is, people listen. They have certainly been a big inspiration for us and I’m sure many others.”

The Dead Rabbit has definitely been influential in the category, particularly in showing consumers just how good Irish whiskey can be in cocktails. “The laws in Ireland allow for whiskey production to be a bit more versatile than other countries, which is fantastic for the cocktail world,” Bowie notes. “There’s been a huge growth of Irish whiskey in cocktails because the category has such a huge range of flavor, it’s very affordable for use in cocktails, and it works in a variety of cocktail styles too.”

Smooth And Approachable

With the Irish whiskey distilling boom coinciding with the cocktail renaissance, it’s only natural that the spirit is becoming more commonly used in mixed drinks, further increasing its accessibility. “We always try to have an array of different styles of Irish whiskeys on the cocktail menus at The Dead Rabbit and The Irish Exit so that guests can try Irish whiskey in a familiar setting, which helps to open up conversations about Irish whiskey in general,” Bowie says. The Dead Rabbit’s classic Irish Coffee ($16) is a simple entry point to the category, comprising Teeling Small Batch Irish whiskey, hot coffee, demerara syrup, and whipped cream, while Bowie’s One Trick Mule ($18) at The Irish Exit is a take on the refreshing Irish Mule, blending Jameson Black Barrel whiskey, Cocchi Americano aperitif, Giffard Abricot du Roussillon apricot liqueur, lemon and ginger juices, honey, club soda, and Angostura Cacao bitters.

“What I love most about Irish whiskey, and what I think is a key factor in its growing popularity, is how approachable and balanced it is,” Ballard notes. “Whether it’s a rich, velvety pot still expression bursting with Christmas fruit, chocolate, and spice, or a bright, zippy single malt filled with orchard fruit and honey, they all have undeniable smoothness due to being triple distilled. I also love the use of unmalted barley in the mash bill, which adds viscosity and rich cereal flavors that are perfect for those stirred and booze-forward cocktails.” His Ballyannan Old Fashioned ($20) features Redbreast 12-year-old Single Pot Still, Tempus Fugit Crème de Banane banana liqueur, Smith & Cross Traditional Jamaica rum, and simple syrup. “The Martini, Manhattan, and Old Fashioned consistently dominate our sales mix, and classically, a lot of these cocktails call for American whiskey, but we’ve started to see Irish whiskey creeping into some of these recipes and bringing a whole new dynamic to these drinks,” Ballard adds.

Similarly an Irish whiskey-based take on an American whiskey classic, the Fig Jam Old Fashioned ($14) at Bocelli Modern Italian in Tampa, Florida blends Natterjack The Mistake Irish whiskey, Giffard Abricot du Roussillon liqueur, house-made fig jam syrup, and Fee Brothers Rhubarb bitters. “Irish whiskey is exceptionally smooth and also has a mild sweetness to it, making it a great alternative to Bourbon or rye in traditional cocktails, and this has helped Irish whiskey gain a stronger hold in the cocktail scene while preserving its rich heritage,” says Sarah Vasallo, the mixologist who created the cocktail at Bocelli. “Irish whiskey is popular among people in the hospitality industry because they know how good it is, but a lot of other guests don’t really know much about Irish whiskey besides what’s pushed around St. Patrick’s Day. But they’re not unwilling to learn—I’ve had moments at my bar plenty of times with regulars trying different types so they can see the true variety of the product. I feel that Irish whiskey will only gain in popularity as more people learn about the approachable nature of it.”

Minneapolis-based O’Shaughnessy Distilling Co. is seeking to introduce more U.S. consumers to Irish whiskey with its Keeper’s Heart brand, which blends Irish and American style whiskeys. Tyler Newcomb, O’Shaughnessy’s beverage manager, features the brand in various drinks at the distillery’s cocktail bar and restaurant. “Our whiskeys work so well in cocktails because they combine the smoothness and richness of Irish whiskeys and the boldness and complexity of American whiskeys all in one,” he says. “Our Irish + Bourbon blend sits at 46% abv, which for any regular Bourbon would have a pretty strong bite, but the Irish whiskeys in the blend smooth the harsh edges of the Bourbon and create a rounded spirit that still stands up in a cocktail like the Manhattan. And the rye component in our Irish + American blend adds a peppery backbone to the subtle Irish whiskeys in the blend.” His Carmichael ($19) mixes Keeper’s Heart Irish + Bourbon Cask Strength whiskey, house-made dry vermouth, two types of house-made amari, and demerara syrup; while the Espresso Martini-inspired Robusta! ($17) by former beverage director Pip Hanson blends Keeper’s Heart Irish + American 110 Proof whiskey, house-made coffee liqueur, espresso, and instant coffee.

David Ruiz, owner of Stillwater in Fairfax, California, appreciates Irish whiskey’s comparatively lighter and softer flavor profile. “It has more subtle flavors than a lot of American whiskeys that can be big, bold flavor bombs, which I think makes for more interesting potential flavor combinations,” he says. “I prefer stirred cocktails with Irish whiskey, so you can pick up the flavors; something with a nice light-bodied amaro always pairs well.” His Park Slope ($15) features equal parts Teeling Small Batch and Rittenhouse rye whiskeys, plus St. Agrestis amaro, Yellow Chartreuse liqueur, and Scrappy’s Black Lemon bitters.

“I love that Irish whiskey is mellow on the palate with floral aromas,” says Tony Arnone, mixologist at The Barbershop Cuts & Cocktails at The Cosmopolitan of Las Vegas. “Compared to Bourbon’s sweet and spicier profile, these unique characteristics of Irish whiskey provide an excellent foundation for creating well-balanced and flavorful cocktails.” His Irish Honey ($20) comprises Jameson, St-Germain liqueur, sage-infused honey, and lemon juice, while his Mustache Ride ($20) features Jameson Black Barrel, Guinness stout, Luxardo Maraschino liqueur, and Giffard Orgeat syrup, topped with a mustache design made of Laphroaig 10-year-old Scotch, activated coconut charcoal, and food coloring. “As mixologists embrace Irish whiskey’s versatility, they’ve increasingly featured it in their original creations, especially as we move through evolving cocktail eras,” Arnone adds. “This growing recognition has positioned Irish whiskey not only as a favorite among mixologists, but also for the everyday consumer.”

Diverse And Versatile

Bowie of The Dead Rabbit and The Irish Exit notes that Irish whiskeys tend to work in a lot of different cocktail styles because it’s such a broad category. “Different categories of Irish whiskey—pot still, single grain, blends, for example—can work in different styles of cocktails; also, how the whiskey is aged can have a big influence on how we serve that cocktail as there are many Irish distillers using interesting and unique barrels to introduce new flavors to the industry,” he says. “This is something that we’re very deliberate about at The Dead Rabbit and The Irish Exit: Trying to show how you can use the flavor profile and style of a whiskey to work with a variety of cocktails.”

At The Dead Rabbit, bartender and photographer Nicholas Ruiz’s Twilight Zone ($20) is a unique Whiskey Sour variation blending Roe & Co. Irish whiskey, G.E. Massenez Crème de Cassis de Dijon cassis liqueur, Pasubio vino amaro, Guinness, house-made spiced fig honey, maple syrup, lemon juice, and Bittermens Burlesque bitters. Meanwhile, at The Irish Exit, Bowie’s Paper Train ($19) is a completely different take on the Whiskey Sour, comprising equal parts Lost Irish whiskey and Michter’s Bourbon, Giffard Vanille de Madagascar vanilla liqueur, Pasubio amaro, lemon juice, house-made grenadine, saline, and Ms. Better’s Bitters Miraculous Foamer.

“In younger Irish whiskeys, we love infusing chamomile tea into the whiskey and then pairing it with orchard fruits like apples and pears—chamomile has an amazing ability to elevate and heighten fruity notes within the whiskey,” Hawksmoor’s Ballard says. Former bar manager Adam Montgomerie’s Delicious Sour ($20) features chamomile tea-infused Teeling Small Batch whiskey, Rhine Hall apple brandy, Briottet Crème de Pêche de Vigne peach liqueur, simple syrup, and egg white. “Bartenders are exploring a wider variety of whiskey styles, and this has called for new innovative expressions from a growing number of Irish distilleries, providing cocktail makers with a broader palette to experiment with,” Ballard adds. “The diversification of Irish whiskey options makes it a super appealing option for bartenders.”

Even with the same brand and style of whiskey, there are seemingly endless cocktail possibilities, Bocelli’s Vasallo points out. “Due to Irish whiskey’s diverse flavor you can use it in almost any cocktail style, from a lighter refreshing drink to a boozier cocktail.” Her Irish Honey ($12) comprises Natterjack Irish whiskey, Stoli Vanil vanilla vodka, lemon juice, and honey syrup, while her Pick Me Up ($12) mixes Natterjack whiskey, Frangelico hazelnut liqueur, espresso, demerara syrup, and Fee Brothers Aztec Chocolate bitters.

“Irish whiskey’s versatility makes it a joy to work with—it can be delicate and approachable or bold and layered, depending on the style, and unlike some spirits that dominate a cocktail, Irish whiskey often enhances the overall composition,” notes Paul McDaid, partner at Jackdaw and Café Maud in New York City, among many other venues in the city and elsewhere in the country. “Bright, citrusy elements like lemon and orange enhance its fruitiness, while warm spices like cinnamon and nutmeg complement its depth.”

At Jackdaw, the Emerald Sour ($17)—created by beverage director Aurele Berdoz—blends Two Stacks Blended Irish whiskey, fresh lime juice, simple syrup, and egg white. At Café Maud, the Cold Brew Irish Coffee ($18)—created by Ronan Carter, another partner along with McDaid—features Two Stacks Blended Irish whiskey and Double Irish cream liqueur, plus Evil Bean coffee liqueur, and cold brew coffee, layered with fresh Irish cream and topped with grated nutmeg. “The cocktail boom has elevated Irish whiskey, showing its potential beyond neat pours and simple mixed drinks,” McDaid adds. “Bartenders have become more adventurous, exploring the full spectrum of Irish whiskey styles, from light and floral to robust and smoky. This experimentation has brought Irish whiskey to the forefront of craft cocktail menus, appealing to both seasoned whiskey drinkers and newcomers.”

O’Shaughnessy’s Newcomb similarly notes the positive influence the cocktail boom has had on Irish whiskey. “It has shown us that we’re only limited by our imaginations, and that definitely applies to Irish whiskey being used in cocktails,” he says. “Bartenders are curious and inventive, and as a result Irish whiskey has been married with spirits like mezcal or Cachaça, which would have been considered sacrilegious 20 years ago.” At Stillwater, Ruiz’s Irish whiskey-based cocktails are a testament to this, showcasing the spirit in innovative ways and pairing it with unexpected ingredients. His Michinoku Driver ($15) comprises equal parts West Cork Bourbon Cask Irish whiskey and Vago Elote mezcal, plus Gran Classico Bitter liqueur, Dolin Dry vermouth, and Cocchi Vermouth Di Torino, while his High Plains Drifter ($15) blends butter-washed Kilbeggan Single Pot Still Irish whiskey, Rothman & Winter Orchard Apricot liqueur, house-made miso ginger syrup, and lemon juice.

“We’re seeing Irish whiskey being utilized more often outside of the normal go-to drinks or applications one would think of for this particular spirit,” Ruiz says. “Everyone loves an Irish Coffee or a good shot of Jameson, but these whiskeys can be mixed with virtually anything. I think Irish whiskey cocktails have evolved to showcase the versatility of this particular spirit and have become more elegant.”

The Barbershop’s Arnone believes Irish whiskey will find its way into more non-traditional cocktail styles in the future. “For example, while Tiki cocktails are typically associated with rum, I see Irish whiskey being used as a base in these and other unexpected styles,” he says. “This adaptability highlights the uniqueness of the spirit, proving it can shine in a wide variety of applications. I believe people will come to appreciate its versatility even more in the years to come.”