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Mar 6, 201911:06 AM
Happy Hour

All there is to sip and savor in New Orleans

Next Up

A look ahead to St. Patrick's Day



Coaches of athletic teams have fully embraced the “next man up” concept. So have we when it comes to celebrations and festivals.

We follow the path for different reasons than coaches. They do it when someone is not capable of playing further. We do it not to miss any of the fun.

When we finish the Christmas and New Year’s seasons, we roll right into Carnival and then cap it off with one of the greatest celebrations on the planet, Mardi Gras. But Mardi Gras was so yesterday. Now what are we doing to do?

People not from here do not believe this but we stage one of the great St. Patrick’s Day festivals anywhere. While our community is associated with the French and the Spanish, our ancestors welcomed immigrants from everywhere. The Irish were prominent among new citizens in search of a better home. The fact that they were usually strong and worked cheaply also added to the Irish assimilation into New Orleans culture.

Like most ethnic groups in large American cities, the Irish concentrated their living arrangements in a particular area of town. Here there was a heavy Celtic population base in an area still known as the Irish Channel. Churches, grocery stores and other essential services were aimed at the Irish lifestyle. Interestingly, just across Constance Street was a part of town focused on Germans.  St. Alphonsus and St. Mary’s Assumption Catholic Churches were literally across the street from each other with Irish and German parishioners never attending the other’s ceremonies or mass.

While it would be reasonable to imagine the residents of Dublin celebrating their country’s patron saint’s Feast Day, it is not so. The real St. Patrick’s Day celebrations occur mainly in America, in cities like New York, Chicago, Philadelphia and New Orleans, where Irish ex-patriot populations settled after fleeing Ireland for a hoped-for better life. Sometimes the dream was realized, and sometimes not so much.

In any case, New Orleans does not need much history or provocation to celebrate every groups’ special days, and the Irish, in particular, are no exception. Multiple parades and celebrations will be happening in every section of the metropolitan area. Join in. Here are a few beverage suggestions to loosen you up and put you in the proper mood. You do not have to possess even a drop of Irish heritage to enjoy.     


Irish Coffee 

  • 1 ½ parts Tullamore D.E.W. Original Irish Whiskey
  • 1 ½ parts strongly brewed coffee (any premium dark roast)
  • ½ part sugar (Demerara Sugar is best)
  • Lightly whipped heavy cream
  • Cinnamon or nutmeg
  1. Preheat a clear-stemmed glass with very hot water.
  2. Add the sugar and brewed coffee and stir well.
  3. Once sugar has melted, stir in the Tullamore D.E.W. Irish Whiskey.
  4. 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.
  5. Pour the cream over the back of a hot teaspoon to top the drink (and prevent cream from penetrating the top of the drink).
  6. Finally, garnish with grated nutmeg or cinnamon for spicy finish.


Iced Irish Coffee 

  • 2 parts Tullamore D.E.W. Irish Whiskey
  • 1 teaspoon ground espresso
  • 2 teaspoons demerara sugar
  • 3 parts cold brew coffee
  • Fresh cream
  1. Combine whiskey and espresso in a small bowl; let stand 15 minutes.
  2. Strain whiskey through a coffee filter into a cocktail shaker. 
  3. Meanwhile, stir sugar and 2 tsp. hot water in a small bowl until sugar is dissolved.
  4. Add demerara syrup and cold brew to cocktail shaker; fill with ice.
  5. Shake until outside of shaker is frosty, about 30 seconds.
  6. Strain into a Collins glass filled with ice and top with cream.


Irish Maid 

  • 2 parts Tullamore D.E.W. Original
  • 1/5 parts St-Germain
  • ¼ parts Fresh Lemon Juice
  • ¼ parts Simple Syrup 
  • 5 slices of Cucumber
  1. Muddle the cucumber slices in a shaker.
  2. Add the remaining ingredients and ice to the shaker and shake vigorously.
  3. Fine-strain into a chilled rocks glass over ice.
  4. Garnish with a cucumber slice.


Hot Toddy 

  • 2 parts Tullamore D.E.W. Original
  • ¼ parts lemon juice
  • 2 tbsp honey
  1. Top with boiling water and a clove studded lemon
  2. First warm a mug with hot water, then discard water and combine ingredients above.
  3. Stir before serving, garnish with lemon.


All defined/created by Tim Herlihy, National Tullamore D.E.W. Ambassador. Thank you, Tim.


Happy St. Patrick’s Day, everyone.





Read Happy Hour here on myneworleans.com on Wednesdays, and listen to The Dine, Wine and Spirits Show, hosted by Tim, every weekday, 4:00 – 5:00 p.m. on WGSO 990AM and streamed, as well as stored (podcast), at www.wgso.com. Also, check out Last Call, Tim’s photo-feature about cocktails in New Orleans, every month in New Orleans Magazine.



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Happy Hour

All there is to sip and savor in New Orleans


In New Orleans, when the subject is wine and spirits, it is very difficult to leave Tim McNally out of the discussion. He is considered one of the “go to” resources in the Crescent City for counsel and information about adult beverages and their place in the fabric of life in this great city.


Tim is the Wine and Spirits Editor, columnist and feature writer for New Orleans Magazine; the Wine and Spirits Editor and weekly columnist, Happy Hour, for www.MyNewOrleans.com; creator and editor of his own website, www.winetalknola.com; all in addition to his daily hosting duties on the radio program, The Dine, Wine and Spirits Show, on the air at WGSO – 990AM, every weekday, 3- 5 p.m, and streamed live on www.wgso.com.


Over the years, Tim has proved to be an informed interviewer, putting his guests at ease, and covering tactile and technical information so that even a novice can understand difficult agricultural and production concepts. Tim speaks with winemakers, wine and spirit ambassadors, distillers, authors, people who stage events and festivals, and takes questions from listeners and readers, all seamlessly blended together in a program that is unique in America.


Tim’s love of wine actually came about many years ago from his then wife-to-be, Brenda Maitland, a noted journalist in her own right, and together they have traveled to the major wine producing areas in the US and Europe, seeking first-hand information about beverages that give us all so much pleasure.


They were instrumental in the founding of the New Orleans Wine and Food Experience, a major national and international well-regarded festival of its type. They both continue to be involved with the planning and staging of this multi-venue, five-day event now over twenty years old.


Tim is also considered one of the foremost professional wine judges in the US, being invited to judge more than 11 wine competitions each year, including the San Francisco Chronicle Wine Competition (the largest competition of American wines in the world, with more than 6,000 entries), the Riverside, CA International Wine Competition, San Francisco International Wine Competition, Atlantic Seaboard Wine Competition, Indiana International Wine Competition, Sandestin, Florida Wine Festival Competition, the State of Michigan Wine Competition, the U.S. National Wine Competition, and the National Wine Competition of Portugal.


Tim is a guest lecturer to many local wine and dine organizations, and speaks each year to the senior class in the School of Hotel and Restaurant Management at Auburn University, Auburn, Alabama.


Staying abreast of the news of the wine and spirits world is a passion for Tim, and he is committed to sharing what he knows with his listeners and readers. “Doing something I love, with products that I truly enjoy, created by interesting people, coupling the experience with culinary excellence, and doing it all in the greatest city in America,” are the words Tim lives by.


It’s a good gig. 




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