St. Patrick’s Day with Jameson

This St. Patrick’s Day, I’ve teamed up with my friends at Jameson Irish Whiskey to bring you keys to a successful celebration: Good food. Good friends. Good whiskey. So, whether you’re celebrating with friends new or old, let the festivities begin!

In the spirit of the holiday, I’ve created three Irish-inspired recipes highlighting Jameson Original, Black Barrel, and Caskmates. I mean, what would St. Patrick’s Day be without some good ol’ Irish whiskey? Boring, that’s what. And we don’t want none of that.

Soft Beer Pretzels with Irish Mustard

I’ve paired these Soft Beer Pretzels with Jameson Caskmates, an Irish whiskey finished in stout-seasoned casks. To top it all off, I used a trio of Irish Mustard: one strong and traditional, one wholegrain with Irish Stout, and another with whiskey because, well…whiskey.


¾ cups water, warmed to 110°-115°

¾ cups stout, warmed to 110°-115°

1 ½ Tablespoons granulated sugar

2 teaspoons Kosher Salt

1 package active dry yeast

4 ½ cups all-purpose flour

2 ounces unsalted butter, melted (European or Irish, if you can find it) 

Vegetable oil, for work surface and pan 

10 cups water, boiling

2/3 cup baking soda

1 large egg yolk

1 Tablespoon water, room temperature 

Pretzel salt, as desired


In a small saucepan, heat the water and beer to 110°-115° then remove it from the heat. Combine the liquid, sugar, and kosher salt in the bowl of a stand mixer fitted with a dough hook attachment. Sprinkle the yeast over the top and allow it to sit until it begins to foam (about 5 minutes). Add in the flour and melted butter and mix on low until combined, stopping occasionally to scrape the sides of the bowl. Increase to medium speed and continue to mix until the dough is smooth, slightly elastic, and has completely pulled away from the sides of the bowl. This will take approximately 5 minutes.

Transfer the dough to a large oiled bowl. Cover with plastic wrap and allow the dough to rise in a warm place until doubled in size. In the meantime, preheat the oven to 425° and generously (and I mean generously!) oil 2 half-sheet baking pans.

Next, prepare your egg wash by whisking together the yolk and room temperature water. Cover and set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in a large saucepan, roasting pan, or Dutch oven.

While you’re waiting, assemble the pretzels. Punch down the dough and turn it onto a slightly oiled (not floured) surface. Using a knife or pastry scraper, divide the dough into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, cross the two sides over each other, twist once, and then bring the ends down to the bottom of the U – pressing lightly to secure the shape. Set aside.

Place the pretzels into the boiling water, 2 at a time, and allow them to cook for 30 seconds. Using a spatula or slotted spoon, remove the pretzels from the water and onto a wire cooling rack to shed their excess moisture (approximately 10 minutes). Once the pretzels have dried slightly, transfer them to the oiled half-sheet baking pans – placing them at least 2 inches apart. Brush with the previously prepared egg wash and sprinkle with pretzel salt (to taste).

Bake for 12-15 minutes, or until dark golden brown – rotating the pans halfway through. Transfer to a wire cooling rack and serve warm or at room temperature.

Don’t let this seemingly long process scare you away. Homemade soft pretzels are easier to make than you’d think and as delicious as you’d expect.

Citrus Whiskey Punch

My wife and I love to entertain and we make the perfect team! She loves the social aspect: the hosting, the introductions, the conversations. For me, it’s the preparation: the organizing, the baking, the cooking. The truth is, I’m kind of an introvert and often slip off into my room to recharge after a couple of hours of socializing. But that’s neither here nor there. The fact remains, we love welcoming friends (new and old) into our home. Lately, we haven’t done as much of it as we’d like because our house is under construction, we’re preparing to become foster parents, and life is just too dang busy. But here’s the great news: this punch can be made in advance, in a large batch, and is an easy-peasy way to prepare drinks for eight in just a few minutes (with a little prep the night before).


1 ½ cups Jameson Black Barrel

1 ½ cups black tea, chilled

½ cup fresh orange juice (I used valencia, clementine, and cara cara oranges)

½ cup fresh lemon juice

½ cup Oleo-Saccharum

6 dashes Angostura bitters

⅔ cup sparkling water, plus more to serve 

½ teaspoon freshly grated nutmeg, plus more to garnish

Fresh citrus, to garnish


Combine Jameson Black Barrel, tea, orange juice, lemon juice, Oleo-Saccharum, Angostura bitters, and nutmeg in a large bowl. Cover and chill for a minimum of 3 hours but preferably overnight. Strain into a large pitcher and add ⅔ of a cup sparkling water and fresh citrus slices. Serve in cups over ice, top with sparkling water, and garnish with more citrus and a dash of fresh nutmeg.

Chocolate Whiskey Bundt Cakes

To me, every good get-together starts and ends with food. And I’m almost always tasked with bringing the dessert. Why? Because butter is my love language…and these Chocolate Whiskey Bundt Cakes have plenty of it. Butter, chocolate, coffee, and whiskey (and more chocolate) make these dense little cakes worthy of any St. Patrick’s Day affair. And besides, a party without cake is just a meeting. Don’t do that to your friends, people. Make. This. Cake.



1 Tablespoon shortening

2 Tablespoons all-purpose flour

2 Tablespoons unsweetened cocoa powder


1 ½ cups (6 oz) unsalted butter (European or Irish, if you can find it)

¾ cup unsweetened cocoa powder

1 ½ cups dark roast coffee, brewed

½ cup Jameson Irish Whiskey

1 cup granulated sugar

1 cup golden brown sugar

2 cups all-purpose flour 

1 ½ teaspoons baking soda 

½ teaspoon sea salt 

¼ teaspoon black pepper

⅛ teaspoon ground cloves

3 large eggs

2 teaspoons vanilla extract

1 ¼  cup mini semi-sweet chocolate chips


2 cups powdered sugar

½  cup heavy cream

3 teaspoons Jameson Irish Whiskey

1 teaspoon pure vanilla extract


Heat your oven to 325 degrees. 

To Prepare the Pans

In a small bowl, whisk together the cocoa powder and all-purpose flour. Grease 12 mini bundt cake pans (or 1 traditional 10 to 10.5-inch pan) and dust with the cocoa powder and flour mixture. 

To Prepare the Batter

Brew coffee. In a medium saucepan, combine the butter, brewed coffee, Jameson Irish Whiskey, and cocoa powder. Place over low heat and stir occasionally until the butter is melted. Whisk in the sugars until dissolved. (Now, at this point you’ll have the most delicious, buttery, Irish mocha you’ve ever tasted. Go ahead and take a sip. You deserve it). Remove from the heat and place into an ice bath. Stir occasionally until the mixture has reached room temperature. Transfer the mixture to a large mixing bowl. Set aside.

In a medium bowl, sift together the flour, baking soda, salt, pepper, and cloves. In a separate small bowl, whisk together the eggs and vanilla. Slowly whisk the egg mixture into the chocolate mixture (AKA: the most delicious, buttery, Irish mocha you’ve ever tasted). Add the dry ingredients and whisk until thoroughly combined. Fold in the chocolate chips.

Evenly pour the batter into your prepared pans. Bake at 325 for 40-45 minutes, or until a toothpick inserted in the center comes out clean (well, besides the melted chocolate chips that will, of course, be sticking to it). Allow the cakes to cool for 15-20 minutes before inverting onto a wire cooling rack.

To prepare the Icing

Sift the powdered sugar into a bowl. Add in the cream, Jameson Irish Whiskey, and vanilla and whisk until smooth. Drizzle over the cooled cakes. 

Well, there you have it. 3 keys to a successful St. Patrick’s Day: Good food. Good friends. Good Whiskey. Which of these recipes are you going to try first? Tell me in the comments below! Oh, and have you ever visited Ireland? It’s on my bucket-list!

This post is sponsored by Jameson Irish Whiskey. The content and opinions expressed here are my own.