The Dublin Spider
The Dublin Spider is a cocktail that most of us will recognize, but didn’t know we were making it wrong all of these years. Using a high quality Irish Whiskey will accentuate the flavour of this simple yet delightful cocktail. Irish whiskey is softer and smoother than either Scotch or Bourbon and its use in this cocktail brings out its subtlety perfectly.
The distillation of Whiskey in Ireland has been ongoing in one form or another for around a thousand years, making Irish Whiskey the oldest distilled spirit in Europe. While the first recorded mention of Whiskey distillation in Ireland dates back to 1405, it is understood that the distillation technology was first introduced to Ireland some 3-400 years previous after Monks had returned to Ireland from Southern Europe with the procedure originally designed for making perfume. The technology was soon evolved to create a drinkable spirit and it’s popularity understandably soared, so much so that within a short time Whiskey was being distilled all over the island.
Irish Whiskey is the precursor to both Scotch and American Whiskey, the practice of distilling Whiskey was transported to Scotland sometime in the 15th century, with the first recorded mention of Whiskey distillation in Scotland being in 1494. By 1556 the English Parliament had to start writing laws around who could or could not produce Whiskey, as it had become very widespread and could potentially threaten the status quo if allowed to continue without restriction.
American Whiskey making traditions came directly from Ireland after the Irish began settling in the new Continent, the demand for Irish Whiskey in the new Continent was very high and represented Ireland’s second-largest export market outside of the British Empire countries. It is estimated that during the 1800s 60% of all Whiskey consumed in America was of Irish origins.
50ml Irish Whiskey
3 Dash Angostura Bitters
90ml Ginger Ale
Pour all ingredients into an ice-filled highball glass and garnish with a lime wedge.
