[1] Irish Coffee in the traditional stemmed Irish Coffee glass. The recipe is below (photo © Barmano).

[2] Puttin’ On The Ritz, with a chocolate ribbon garnish (photo © Ritz Hotel).

[3] Irish espresso, a riff on Irish Coffee (recipe #3 below, photo © Tullamore D.E.W.)

[4] Tullamore D.E.W., a delish Irish whiskey that we used in all the recipes below (photo © Tullamore D.E.W.)

January 25th is National Irish Coffee Day, and for that occasion, we received an Irish Coffee recipe created by Tullamore D.E.W. Brand Ambassador Tim Herlihy. Tullamore claims its the best Irish Coffee recipe. Is it time to compare different recipes in a taste test?

Tim may have consumed more, different Irish Coffee recipes than anyone else. So when he created his own recipe, we paid attention. It’s now the off dial Irish Coffee recipe of Tullamore D.E.W., our favorite Irish whiskey, a version of the original

The first appeared in the U.S. in 1952 when journalist Stan Delaplane tasted it in Ireland and convinced his friend, the owner of the Buena Vista Café in San Francisco, to put Irish Coffee on his menu (it was made with Tullamore D.E.W.).

Tim crafted his version after the Irish Coffee first made in 1943 thrown together in 1943 for cold travelers in a chilly seaplane terminal in Ireland (the scoop).

Tim likes it as an after-dinner drink, but it can warm you up anytime. Bartender’s Tip: With all hot drink recipes, preheat the goblet or mug by first rinsing it with hot water (we use the microwave).

There’s also a recipe for Irish Espresso below (recipe #2).

If you don’t like coffee, a recipe for Irish Hot Chocolate follows it (recipe #3).
 
 
RECIPE #1: TIM HERLIHY’S TULLAMORE D.E.W. IRISH COFFEE

Ingredients Per Drink

 
Preparation

1. PREHEAT a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well until the sugar has melted. Then stir in the Tullamore D.E.W.

2. GENTLY WHIP the heavy cream by shaking it in a blender bottle, a.k.a. with a protein shaker with blender ball. We love this shaker, for scrambled eggs, instant soups and drinks, etc. and mixes (Here’s our review).

You want a still somewhat loose, not stiff consistency. (You can also achieve this with a hand mixer.)

3. POUR the cream over the back of a hot teaspoon to create the top layer of the drink, and prevent the cream from penetrating the coffee layer.

4. GARNISH with grated nutmeg or cinnamon.

Variations From THE NIBBLE

 
 
RECIPE #2: IRISH ESPRESSO (IRISH COFFEE SHOTS)

Traditional Irish coffee combines whiskey, brown sugar, black coffee, and heavy cream. In these shots, coffee liqueur substitutes for the coffee and sugar, and Irish cream liqueur takes the place of the whiskey and cream.

Ingredients Per Drink

 
Preparation

1. ADD the Tullamore D.E.W. and coffee liqueur to a mixing glass. Stir and pour into shot glasses.

2. THICKEN the heavy cream slightly with a hand-held mixer or blender bottle. Top each shot with fresh cream and garnish with coffee beans.

Ingredients Per Drink

 
Preparation

1. COMBINE the ingredients in a goblet or mug. Add the whipped cream. Sprinkle with chocolate flakes.

There are several distinct styles of whiskey in the world—American (rye and bourbon), Irish, Canadian and Scotch.

While all are produced in a broadly similar way, there are substantial differences in the final product that are based on the choice of grains, the type of still, the number of distillations, the maturation period and the type of oak barrels in which the whiskey is matured.

The end result is that each country’s whiskey has its own distinctive characteristics.

Irish whiskey is smooth and clean-tasting, a result of triple distillation. It’s the only triple-distilled whiskey in the world. Here’s the scoop.
 
 
WHISKEY VS. WHISKY
The word comes from the the Gaelic uisce, pronounced ISH-ka, and the Scottish uisge, pronounced USH-ka. They became isky and usky and then evolved to the modern English whisky.

Canadians spell “whisky” without the “e,” as do the Scots and most other countries except Ireland and the U.S.

Scholars can’t determine why the “e” was dropped by the Scots many centuries ago. One theory is that the Irish made whiskey first and pronounced it with a broad “e.” When the Scots began to make it, they dropped the “e” to differentiate their product.

A 1968 directive of the Bureau of Alcohol, Tobacco, and Firearms specifies “whisky” as the official U.S. spelling, but allows the alternative spelling, “whiskey,” which most U.S. producers prefer.

Check out the language of whiskey in our Whiskey Glossary.
 
 
 
ALCOHOL DISTILLATION

Alcohol distillation was discovered in the late eighth century by an Arab scholar, Abu Masa Jabir ibn Hayyam, “the father of modern chemistry.” Among other discoveries were acetic acid, citric acid, tartaric acid, hydrochloric acid, nitric acid and aqua regia, one of the few substances that can dissolve gold, and crystalization.

Jabir invented many types of now-basic chemical laboratory equipment. One was the alembic still, the al-ambiq.

When Jabir distilled wine, he created the world’s first distilled alcohol, and discovered a liquid that had benefits as medicine.

Since this equipment was often used to boil powdered antimony into a liquid called al-kohl (used to make the cosmetic kohl), the liquid became known as alcohol and the al-ambiq became the modern alembic still.

[4] A 15th-century portrait of Abu Musa Jabir ibn Hayyan, also known as Geber (courtesy Wikipedia).

[5] His early distillation still.

[6] A later illustration of the early alembic still (still images courtesy Crystal Links).

Missionary monks brought the recipe to Ireland.

The secret process for distilling alcohol from wine was written down for the first time in a European language around 1300. It was accomplished by Arnaldus de Villanova (Arnald of Villanova), a Spanish physician, scholar, and professor of medicine in Montpellier, France, who was fluent in several languages including Arabic. (He also discovered carbon dioxide and developed pure alcohol).

He called the distilled alcohol aqua vitae, water of life. It translated to aquavit (Scandinavia), eau de vie (France) and vodka (Poland and Russia).

Villanova believed it would “prolong life, clear away ill humors, revive the heart and maintain youth.” Others claimed it also alleviated diseases of the brain, nerves, and joints; calmed toothaches; cured blindness, speech defects and paralysis; and warded off the Black Death. (Needless to say, it does none of these things, except perhaps putting one to sleep so as not to feel the toothache.)

In 1478, 48 years after the invention of the printing press, the first book on distillation was published. It became a best-seller, with 14 printings in 20 years.

[source]

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[1] A classic Reuben Sandwich (photo © J. Java | Fotolia).

[2] A Reuben on marble rye (photo © Boar’s Head).

[3] A Turkey Reuben on plain rye instead of pumpernickel (photo © National Turkey Federation).

[4] Mini reuben sandwiches for cocktail appetizers, available at Mackenzie Limited (photo © Mackenzie Limited).

[5] Reuben Biscuits (recipe and photo © King Arthur Flour.

[6] An Egg Roll Reuben (photo © Dietz & Watson).

[7] A Reuben Collard Wrap (photo © Spring Vegan [now closed]).

[8] Reuben on a pumpernickel bagel—with added deli mustard. Oy vey! (photo © National Turkey Federation).

[9] The Rachel sandwich. Here’s the recipe. There’s more about the Rachel below (photo © Emerils).

In 2013, March 14th was declared National Reuben Sandwich Day by the city of Omaha, the birthplace of the Reuben Sandwich. Today we have the history of the Reuben sandwich and Reuben-inspired recipes, including a Reuben biscuits recipe, below.

Also below:

> Reuben sandwich variations.

> The Rachel, a variation with turkey or pastrami plus coleslaw.

> Reuben biscuits recipe.

> More Reuben recipes.

Elsewhere on The Nibble:

> The year’s 27+ sandwich holidays. National Reuben Day is celebrated on November 17th.

> The year’s 25+ beef holidays.

> The different types of sandwiches: a photo glossary.

> The different cuts of beef: a photo glossary.
 
 
HISTORY OF THE REUBEN SANDWICH

As the story goes, Reuben Kulakofsky (1873-1960), a Jewish Lithuanian-born wholesale grocer, invented the sandwich in the late 1920s for his weekly poker game. He may have had input from members of the group, which held forth in the Blackstone Hotel from about 1920 through 1935.

The Reuben he created is a grilled or toasted sandwich on rye or pumpernickel, with generous amounts of corned beef, sauerkraut, Swiss cheese, and either Russian or Thousand Island dressing (the difference is the pickle relish in the latter).

Among the poker players was the hotel’s owner, Charles Schimmel, who added it to the Blackstone’s lunch menu, where it was quite popular.

But the Reuben Sandwich became known nationally when a hotel employee won a national contest with the recipe.

The National Sandwich Idea Contest was a promotion held during National Sandwich Month, to inspire professional cooks to create excitement in the sandwich category. It was sponsored by the Chicago-based Wheat Flour Institute.

The first winners were announced in 1956, and top honors went to Fern Snider, a cook at the Blackstone [source]. The sandwich recipe was provided (restaurant-sized, for 48 sandwiches!) to restaurants nationwide.

Another story credits Arnold Reuben (1883-1970), the German-Jewish owner of Reuben’s Delicatessen in New York City (open 1908 to 2001, changing locations numerous times).

In a 1938 interview with Arnold Manoff, a writer with the Federal Writers’ Project of the WPA, Arnold Reuben details his creation of the “Reuben Special,” but it was made with roast beef, not corned beef, in 1926 [source—a seven-page transcript of the interview].

He also claims, in that interview, to have created the concept of sandwiches named for celebrities. That claim is not contested.

The evidence says Omaha wins. But it took until March 2013, in Omaha, for the mayor to proclaim March 14th as Reuben Sandwich Day.

Check out our Sandwich Glossary for other sandwich histories.
 
 
REUBEN SANDWICH VARIATIONS

The Reuben has been adapted many times over, including a substitute of pastrami, turkey (photo #2) or tongue for the corned beef, and coleslaw for the sauerkraut. Rye or marble rye (photo #2) can stand in for the pumpernickel.

Some variations aren’t grilled (so the cheese isn’t melted, alas). Some variations:

 
We’ve also published recipes for Reuben Egg Rolls (photo #6) and Reuben Collard Wraps (photo #7).

A Reuben on a pumpernickel bagel (photo #8): Oy vey! A pumpernickel wrap sandwich is a much better homage (they’re made by Tumaro’s and can be found nationwide, including at Walmart).

How about Reuben Tacos?

To add to the various Reuben recipes below, this year we add Reuben Biscuits (photo #5). The recipe follows.
 
 
RECIPE: REUBEN BISCUITS

Thanks to King Arthur Flour for this variation (photo #5). Prep time is 15-20 minutes, bake time is 22-24 minutes.

The muffins are delicious with scrambled eggs.

Ingredients For 15 Biscuits

 
Preparation

1. PREHEAT the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

2. WHISK together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, ham and sauerkraut until evenly distributed.

3. WHISK together the sour cream and milk and add to the dough, stirring to combine. The dough should be sticky. Drop the dough by the 1/4-cupful onto the prepared baking sheet (a muffin scoop works well here).

The biscuits can be spaced quite close together. About 1″ apart is fine.

4. BRUSH the biscuits with a bit of cream; this will help their crust brown.

5. BAKE the biscuits for 22 to 24 minutes, until they’re golden brown. Remove them from the oven and cool slightly in the pan. Serve warm or at room temperature. Thousand Island dressing is a nice accompaniment.
 
 
MORE REUBEN RECIPES

As noted above, Reuben sandwich is an enhanced corned beef sandwich, grilled or toasted on rye or pumpernickel with generous amounts of corned beef, sauerkraut, Swiss cheese, and either Russian or Thousand Island dressing.

But is The Rachel sandwich his sister?

The Rachel (photo #9) has appears as early as the 1930s, in New York City delis. It emerged as a leaner alternative to the Reuben, replacing fatty corned beef with lean turkey (or pastrami), and switching tart sauerkraut for creamy coleslaw. To make one, combine:

 
While there is no holiday established for the Rachel, feel free to enjoy one on National Reuben Day, November 17th; National Turkey Sandwich Day, the day after Thanksgiving (the fourth Friday in November); or National Pastrami Sandwich Day, January 14th.
 

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It’s easy to learn how to cut and slice the correct, efficient, safe way. You’ll feel good about it, too (photos courtesy Wüsthof).

Most likely, we learned from watching food prepared at home or on TV, or simply by freestyling.

After all, we’re intelligent; we can figure it out. Right?

Not exactly.

Unless you can do the following to your satisfaction, you’ll benefit by investing a few minutes on the Wüsthof website.

You’ll become a better cook just by seeing:

 
WÜSTHOF KNIFE SKILLS VIDEOS

General Skills

 
Proteins

Learn how to break down whole chicken or filet a whole fish, and you’ll enjoy big savings, too.

 
Produce

Each is succinct, enabling you to play it as many times as you need without wasting time.

So grab your phone or tablet, head to the kitchen, pull out a cutting board and start cutting—the right way.
  

Our content doesn’t usually cover public service announcements.

But THE NIBBLE website was built around the concept of celebrating food-oriented holidays; so we think this is an important one for us to spread the word.

Pass these tips along to friends, kids, and anyone who will be drinking a few on St. Patrick’s Day.

The tips are from the National Highway Traffic Safety Administration (NHTSA), which wants everyone to know:

Buzzed Driving is Drunk Driving.

They suggest that in advance, you:

 
Download the app here.

If you’re hosting an event:

 
WHY IT’S SO IMPORTANT TO SPREAD THE WORD

In 2014, 9,967 people were killed in alcohol-impaired driving accidents, accounting for nearly one-third of all traffic-related deaths in the U.S., forever changing the lives of parents, children, friends and other loved ones.

In 2015, the number increased to 10,265 deaths (2016 numbers are not yet available).

Plan ahead. Don’t rely on the luck of the Irish.
 
 
AND SPREAD THE WORD AGAIN BEFORE NEW YEAR’S EVE.

[1] Add a reminder to your St. Patrick’s Day hat, name tag, etc. [2] Download this app so you can get assistance on any day. Photos courtesy National Highway Traffic Safety Administration.

[2] …this Basiron Green Pesto Gouda (check Walmart or iGourmet). Here’s the recipe from Skinny Taste. .

[3] Conventional colcannon in a baked potato, versus…[next photo]

[4]…green colcannon from Food Wishes | YouTube.

Turn a stuffed baked potato into a St. Patrick’s Day spud with creative toppings or fillings.

Some work with a conventional topping of sour cream and chives; others take on a personality all their own.
 
 
BAKED POTATO TOPPINGS

 
 
BAKED POTATO FILLINGS

 
 
CHEF JOHN’S GREEN COLCANNNON

Thanks to Chef John for making colcannon more green for St. Patrick’s Day.

Colcannon is a traditional Irish mashed potato dish made from potatoes, kale or cabbage, milk or cream, butter, and salt and pepper added.

It can also contain a member of the onion group: chives, green onions (scallions), leeks, or regular onions (different types of onions and how to use them).

Chef John makes the traditional colcannon (shown stuffed in a baked potato in photo #3) greener, by adding more kale and green onions in addition to the leek.

Ingredients

 
Preparation

1. BOIL the potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer to a large bowl. Add 2 tablespoons of butter and lightly mash the potatoes.

3. STIR the puréed kale mixture into the bowl of potatoes, and continue to mash. Season with salt and pepper to taste.

4. ADD the cream and stir until the desired texture is reached. Garnish with 2 tablespoons of butter and the green parts of the green onions. For a baked potato, the optional butter is not required. Just garnish with the green onions.
 
 

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