FOOD NETWORK STAR MARTIE DUNCAN'S BLOG FEATURING RECIPES AND PARTY IDEAS — Martie Duncan (2024)

IRISH WHISKEY LEMONADE

Makes 1

INGREDIENTS

4 ounces fresh lemonade (fresh squeezed lemon juice plus simple syrup to taste)

1 1/2 ounces Bushmills Irish Whiskey

1/2 ounce Limoncello

DIRECTIONS:

Mix and serve in a tall glass over ice. Garnish with a sprig of mint or a lemon wheel.

For a crowd:

Serves 15+ guests depending on serving size

INGREDIENTS

1 gallon fresh lemonade

1 bottle (750ml) Bushmills Irish Whiskey

2 cups Limoncello or other lemon liqueur

DIRECTIONS:

Add more or less whiskey to your taste. Mix ingredients in a large dispenser. Add lots of ice to the dispenser but also provide clean ice along side the dispenser because the drink tastes best served over ice. If it is a hot day, make sure to freeze lemonade and use that in place of the ice so you don't water down or dilute the drink. Add mint or lemon wheels to the dispenser to add some color and style to the presentation.

In certain areas of the South, you’ll most certainly find Milk Punch on the menu for brunch, especially during the Christmas and Mardi Gras seasons. I always make them for Christmas morning and I cannot wait to have Milk Punch when I travel to New Orleans; it is one of my travel traditions. Favorites are from Commander’s Palace and Arnaud’s. The one pictured is from Tableau; so good, I had two.

This recipe can easily be doubled or multiplied for a crowd. For a big batch, pour the ingredients into a gallon container with a lid and shake well. Pour into a chilled silver or glass punch bowl and serve over crushed ice.

TRADITIONAL NEW ORLEANS STYLE MILK PUNCH

INGREDIENTS

Makes 1

1 ½ ounces brandy (brandy is traditional but you may use bourbon if you prefer)

½ ounce dark rum (optional)

2 ounces whole milk

¼ cup heavy cream (omit for a lighter drink)

½ ounce simple syrup* (substitute 1 tablespoon powdered sugar if you don’t have or want to make simple syrup for 1 drink)

1/4 teaspoon vanilla extract

Freshly grated nutmeg

Crushed ice

DIRECTIONS:

Put the brandy, rum, milk, cream, simple syrup, and vanilla into a co*cktail shaker filled ½ full with ice. Shake until sugar is completely dissolved.

Strain into glasses of crushed ice. Grate nutmeg over the top and serve.

*To make simple syrup: Add equal parts granulated sugar and water to a pot, bring to a boil, stirring to dissolve the sugar. Once it comes to a boil, immediately remove it from the heat and allow it to cool before using. Store up to 2 weeks in the fridge.

Happy National Irish Coffee Day or St. Paddy's Day... Celebrate with a restaurant style Irish Coffee... Strong coffee and Irish Whiskey- now I'd say that is a pretty good reason to celebrate. When the weather is cold, an Irish Coffee is a great way to wrap up a meal or end a very long day. It's a classic co*cktail that ever goes out of style. Warm, rich and smooth, it is one of those drinks you order at a restaurant but rarely make at home.The recipe for a classic Irish Coffee is simple and the technique is not difficult to master. Just use the back of a spoon to slowly add the cream on the top of the coffee.

"May the road rise up to meet you and the luck of the Irish be yours."

RESTAURANT SYTLE IRISH COFFEE

Makes one

INGREDIENTS

3-4 ounces hot strong coffee (fill a mug 2/3 full)

1 to 1 1/2 ounces Irish whiskey (I like Bushmills) for each serving (for a larger mug, use a 1 1/2 ounces)

1 teaspoon brown sugar

1/2 cup heavy whipping cream, lightly whipped just to thicken slightly (the amount depends on the size of your mug)

DIRECTIONS:

Put the sugar in a heat-proof mug or glass. Fill 2/3 full with coffee. Stir to dissolve. Add the whiskey. Then carefully pour the whipping cream over the back of a spoon to keep the color separation intact. Add a shake of cinnamon, a cinnamon stick, cocoa powder, or chocolate shavings, if desired as a garnish.