Powers Irish Whiskey unveiled its 100% Irish Rye, the first whiskey of its kind from the Emerald Isle.
Distilled in 2017 at the Midleton Distillery, this newest member of the Powers family celebrated the launch at The Ivory Peacock in New York City last week, where eight of the world’s finest bartenders put their finest Irish spin on a classic Manhattan cocktail. From a deep sesame infusion to a bright and refreshing bubbly twist, these Manhattan variations will introduce you to a new world of spirits, glasswares, and garnishes to stash in your bartending bag of tricks.
What You’ll Need
1½ oz Powers Irish Rye
1 oz dry vermouth
½ oz Liquore Strega (A mint and juniper forward Italian saffron liqueur)
2 Dashes Banana Bergamot Bitters
How To Make It
Combine ingreidients in a mixing glass with ice and stir until very cold. Strain into a chilled rocks glass and flame the oils from an orange “coin” twist over the drink. Float the coin on top of the drink.
What You’ll Need
2 oz Powers Irish Rye Whiskey
¼ oz Dolin Dry Vermouth
¾ oz. Cocchi Vermouth de Torino
2 dashes Dale DeGroff Aromatic Bitters
1 Bordeaux Cherry
How To Make It
Add Combine ingredients in a mixing glass filled with ice and stir until chilled. Strain into an Old Fashioned glass over Cold Draft Ice cubes. Garnish with a Bordeaux Cherry.
What You’ll Need
2½ oz Powers Irish Rye Whiskey
1oz Carpano Antica
¾ oz Cherry Heering
2 dashes of Scrappy’s Orange bitters
2 dashes Angostura bitters
Gypsophila dried flower and brandy cherries for garnish
How To Make It
Combine ingredients in a mixing glass filled with ice and stir until chilled. Strain into an Astoria glass and garnish with Gypsophila dried flower and 3 brandy cherries.
What You’ll Need
2 oz Toasted sesame-washed Powers Irish Rye*
1 oz Wonmae Plum Rice Wine (Parks Street)
¼ oz Dolin Blanc (Haus Alpenz)
2 dashes Japanese Umami Bitters (Skurnik)
Sesame crunch candy
How To Make It
To make toasted sesame rye, Combine 750 ml Rittenhouse and 2 oz sesame in a quart container. Freeze overnight. Strain into a clean quart container with a coffee filter. To make the drink, combine ingredients in a mixing glass with ice. Stir until cold and strain into a Nick And Nora glass. Garnish with sesame crunch candy.
“My Manhattan variation inspiration is a Korean sesame crunchy candy, which I grew up eating as a child.”
— Haera Shin Foley
What You’ll Need
1 dash orange bitters
1 teaspoon Giffard Apricot
1 oz Method Dry Vermouth
1 oz Powers Irish Rye
How To Make It
Combine ingredients in a mixing glass and stir with ice until chilled. Strain into champagne flute and top with 2 oz of brut sparkling wine (Dorman used Conquilla Cava). Garnish with a lemon twist.
The vermouth and apricot highlight the classic notes of an Irish whiskey while allowing the robust rye to shine.
—Meaghan Dorman
What You’ll Need
2 oz Powers Rye Whiskey
½ oz Roobis Infused Fonseca Bin 27 Port
½ oz Caperitif
2 drops Rice Vinegar Infused Olive Oil
Fresh ginger and lemon peel
How To Make It
Combine all ingredients except the olive oil in a mixing glass over ice. Stir and strain into Nick and Nora glass. Rub the glass rim with ginger, express lemon peel over the drink, and finish with three drops of infused olive oil.
“This drink combines the Irish Rye with African flavors, specifically the West African flavors common in Jollof Rice.”
— Karl Franz
What You’ll Need
½ oz Powers Irish Rye
½ oz Amaro Nonino
½ oz Punt E Mes
Peated single malt Scotch spray to finish
Lemon Peel
How To Make It
Spritz a chilled Nick and Nora glass with Scotch (Pathak uses Ardbeg 10-Year-Old). Combine ingredients in a mixing glass with ice and stir until cold. Strain and garnish with a lemon peel.
What You’ll Need
2 oz Powers Rye
½ oz Yellow Chartreuse
¼ Dolin Dry Vermouth
1 tsp Giffard Lychi-Li Liqueur
½ tsp Clear Creek Pear Brandy
Lychee for garnish
How To Make It
Combine ingredients in a mixing glass with ice. Stir until cold and strain into a Nick And Nora glass. Garnish with lychee.
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