Short History of Tullamore Dew and Recipes with no Blarney

Steven Doyle
Photo byTullamore Dew

Tullamore Des is the quintessential Irish Whiskey. The origins of Tullamore D.E.W. date back to 1829, when a distillery was established in Tullamore by Michael Molloy. On his death, the distillery eventually passed to his nephew, Bernard Daly who later appointed Daniel E. Williams as the distillery's General Manager. Under Williams's watchful eye, the distillery expanded and prospered, launching the whiskey bearing his initials (D.E.W.), Tullamore D.E.W..

In 1954, the distillery ceased production, having, like many of those in Ireland at the time, been hit by declining sales due to a number of factors such as Prohibition, the Anglo-Irish Trade War and high taxes introduced by the Irish Free States.

In the 1960s, with whiskey stocks running low, rather than reopen the distillery, the owners opted to sell the brand to John Powers & Sons, the Dublin distillers. In 1966, John Powers & Son merged with two other Irish distilleries to form Isish Distillers. In the 1970s, Irish Distillers closed their existing distilleries and consolidated production at a new distillery built in Midleton, County Cork.

Irish Gold Rush – created by Tim Herlihy, National  Tullamore Dew. Ambassador

2 parts Tullamore D.E.W. Original
¾ parts Freshly squeezed Lemon Juice
¾ parts Honey Syrup

Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled double old fashioned glas

Many Waters – created by Tim Herlihy

1 1/5 parts Tullamore D.E.W. Caribbean Rum Cask
Coconut Water
1 brown sugar cube
3 dashes of Angostura Biters
Lime wheel

Add Tullamore D.E.W. Caribbean Rum Cask, brown sugar and bitters to a highball glass and muddle. Top the cocktail with coconut water and ice, stir together. Garnish with lime wheel.

Iced Irish Coffee – created by Tim Herlihy

2 parts Tullamore D.E.W. Irish Whiskey
1 teaspoon ground espresso
2 teaspoons demerara sugar
3 parts cold brew coffee
Fresh cream

Combine whiskey and espresso in a small bowl; let stand 15 minutes. Strain whiskey through a coffee filter into a cocktail shaker.
Meanwhile, stir sugar and 2 tsp. hot water in a small bowl until sugar is dissolved. Add demerara syrup and cold brew to cocktail shaker; fill with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a Collins glass filled with ice and top with cream.

Irish Coffee – create Seamus Doyle

1 ½ parts Tullamore Dew
1 ½ parts strongly brewed coffee (Tim’s Pick: any premium dark roast)
½ part sugar (Tim’s Pick: Demerara Sugar)
Lightly whipped heavy cream
Cinnamon or nutmeg

Preheat a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well. Once sugar has melted, stir in Tully. Gently whip the heavy cream by shaking it in a protein shaker with a blender ball – you want a still somewhat loose, not stiff consistency. Pour the cream over the back of a hot teaspoon to top the drink (and prevent cream from penetrating the top of the drink). Finally, garnish with grated nutmeg or cinnamon for spicy finish.

Hot Toddy – created by Garth Bridgmore

2 parts Tullamore D.E.W. Original
¼  parts lemon juice
2 tbsp honey
Top with boiling water and a clove studded lemon

First warm a mug with hot water, then discard water and combine ingredients above. Stir before serving, garnish with lemon.

Irish Maid – created by Tarnus Mallery

2 parts Tullamore D.E.W. Original

1/5 parts St-Germain
¼ parts Fresh Lemon Juice
¼  parts Simple Syrup
5 slices of Cucumbe

Muddle the cucumber slices in a shaker. Add the remaining ingredients and ice to the shaker and shake vigorously. Fine-strain into a chilled rocks glass over ice. Garnish with a cucumber slice.

Tullamore D.E.W. Pickleback – created by Klidge Marcus

1 shot Tullamore D.E.W. Original with a back of pickle juice

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CraveDFW is owned by Steven Doyle who has been on the Dallas food scene for 20+ years and has written for Food & Wine, USA Today, New York Times and other national publications. CraveDFW has been published for 15 years and is on the forefront of Dallas food and entertainment news.

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