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

There’s nothing better than hearty foods to chase away winter chills, and as a young man in Northern Ireland, Colum Egan relished the warming effect of his Mother’s homemade soup. Today, as the master distiller of Old Bushmills Distillery in County Antrim-the world’s oldest Irish whiskey-Egan still enjoys “heating his bones” with a big bowl of soup.

“I think soup was bred into me by my mother. She says that there is both eating and drinking in it,” says Egan.

Another of Egan’s favorite dishes is salmon. “I love the thought of eating wild salmon from the very river that is the source of water for our Irish whiskey.”

Chefs around the globe have long turned to spirits to add levels of complexity and flavor to their favorite recipes, so it should come as no surprise that Irish whiskey has 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 Bushmills Original Irish Whiskey into a warm glass. Fill with strong black coffee and top with whipped cream.

Bushmills Wild

Mushroom Soup

1 oz. dried porcini mushrooms (soaked in warm water and finely chopped)

1 cup warm water

olive oil

butter

2 leeks-finely sliced

2 shallots-chopped

1 clove garlic-chopped

8 ozs. fresh wild mushrooms -chopped

4 cups beef stock

1/2 tsp. dried thyme

1/2 cup double cream

Salt & freshly ground black pepper

Sprigs of fresh thyme to garnish

3 capfuls Bushmills Original Irish Whiskey

Serves four

In large saucepan, saut

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