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How I Crashed Into Adulthood With A Jameson On The Rocks



It took me forever to become a boozehound who’d order Jameson at bars. In my sloppy beginnings, I tiptoed around it so hard, you would’ve thought I was trying to sneak-attack liquor.

First, as a precocious teenager, I gained alcohol’s trust, sipping beers, downing shots reluctantly, and emptying wine coolers because…I don’t know, guys; what reasonable explanation is there, really?

Secondly, I learned alcohol’s customs, suddenly getting hellfire hammered on empty stomachs out of a nervous disposition. I finally worked up the courage to explore, as only a timid young lad can.

I drank weird sugar cocktails, dessert-esque concoctions that not even a gaggle of Real Housewives would take down or throw in a frenemy’s face. That lasted for a spell, until I found myself in college with my twenties begging me to change before I added even more hype as a weak-ass scrub to my nightlife résumé.

So I poured gasoline (cheap vodka) down my throat in parking lots, most notably fifths of Popov. I don’t remember enjoying it, and years later, I found out that none of us necessarily liked it. We all did it for the same reason: it was cheap and it got you drunk. Then, I drank beer that wasn’t terrible, though, admittedly, graduating from Miller Lite to Tecate (and ultimately to craft beer) isn’t exactly something to write home about. But who the hell writes home about drinking beer anyway?

Bursting to life at the gloriously unholy age of 21, I found my match at the bottom of a whiskey sour. I still don’t count them as my first grown-up drink, because I was more so getting away with an act, not really thriving with it as my lifeforce.

I didn’t sit in stylish bars and enjoy highballs. I showed up to dives half-drunk from a friend’s house where we either drank from a bottle or did shots beforehand. I thought I was drinking like an adult, but I wasn’t; I was just a much better poser.

That summer, I came to adore Irish whiskey. It became the nectar my proud Irish heritage always told me it was in ghost stories.

In truth, I suppose I always kind of liked whiskey, even when I was trying my best to “man up” in high school, but it just wasn’t enough. I’d do a shot, kind of dig the roll of its taste in my gums, then someone would ask if I wanted another, and I’d pass on it for dirty-water beer or some melted, Skittle-lookin’ beverage.

This is probably the darkest secret on my father’s side of the family. My goodness, the scandal!

But I finally had a “go-to” with Irish whiskey, Jameson specifically (still my favorite bottle). It was absolutely not, and it still isn’t, anything fancy (unless you get the aged, of course), but it became a drink that my friends would order for me if they were buying a round and didn’t catch what I said.

“I’ll have a Jameson on the rocks,” I’d say with confidence that year. To be honest, it was originally “a Jameson neat,” but I was getting drunk too quickly. I had the appreciation down, but I was still screwball with patience.

Jameson on the rocks was the first drink that I’d order on the regular where I was somewhere to converse, not rage. I wasn’t cackling, slurring, or, for whatever reason, continually yelling, “Woo!” I was there to experience the evening. I was there to offer something. I was there to just be. Nothing to prove, nothing to hope for: just a man, drinking a night away.


Hard Rock Cafe Created A Burger With Whiskey Bacon Jam And Guinness Beer Cheese For St. Paddy’s Day


With St. Patrick’s Day quickly approaching, we’re seeing tons of Irish-themed food items it restaurant menus. One that caught our eye is Hard Rock Cafe’s newest burger.

The Guinness & Jameson Bacon Cheeseburger boasts an Angus Beef patty that’s topped with Jameson Irish Whiskey bacon jam. It also features tomatoes and seasoned arugula drenched in a Guinness Stout cheese sauce.

Patrons can get the new burger with regular seasoned fries, or an upgrade that gets those very fries doused in Guinness cheese sauce and bacon. The burger meal is paired with Guinness Stout.

The Guinness & Jameson Bacon Cheeseburger is available now at all participating Hard Rock Cafe locations through April 10.

Photo: Hard Rock Cafe


The Time a Jameson Whiskey Heir Bought a Slave to Watch Her Be Eaten by Cannibals


James S. Jameson,  great (or great-great) grandson of John Jameson, the founder of the Jameson Irish Whiskey empire in 1780, allegedly once purchased a 10-year-old slave girl for the price of six handkerchiefs so that he could watch and sketch her being eaten by a tribe of cannibals in Africa.

Assad Farran, a Syrian translator along for the expedition, described in an affidavit what happened, to which Jameson would later feebly contest as slander.

Historical Context


Jameson and his entourage, including a slave trader named Tippu Tip (a.k.a. Tippoo) found themselves on the notorious Emin Pasha Relief Expedition in the heart of Africa in the year 1888. It was one of the last major expeditions in crossing Africa, notorious for the many men lost during the trip (including Jameson from fever) which was led by Sir Henry Morton Stanley (who was also charged with finding Dr. Livingstone).

The gentleman were in Ribaruba (a.k.a. Ribakiba), in what is today Lokandu in the Democratic Republic of Congo, which was a stop along the Lualaba River ivory and slave trade route.

Farran’s Accusations

Farran, who was Tippu Tip’s translator, alleged that Jameson had expressed a curiosity of the practice of cannibalism to him. Farran told Tippu who spoke to the chiefs of the town. It was concluded that Jameson was to pay six handkerchiefs to purchase a slave. Jameson allegedly forked over six handkerchiefs and a few minutes later some men brought over a 10-year-old girl. The chiefs then led Jameson, his entourage, and the girl to a native hut, where the man who brought the girl told the natives:

“This is a present from a white man, who wishes to see her eaten.”

The little girl was then tied to a tree as cannibals sharpened knives nearby. Allegedly, she looked around for help as the cannibals surrounded her, but never screamed. She was stabbed twice in the abdomen and bled out. The cannibals then proceeded to slice meat from her and take apart her body for eating.

Assad claimed that Jameson watched and made six sketches of the ordeal, starting with the girl being led away, being stabbed, and several of her being ripped apart. Assad said that Jameson then finished the sketches in watercolor later in his tent, then “Jameson showed these and many other sketches to all the chiefs.”

Jameson Defends Himself


Jameson contested the incident in 1890 with a letter he wrote as he was dying in Africa — he sent the letter, which he wrote on Aug. 3, 1888, to Sir William McMackinnon which later made it to his wife to be published in the New York TImes on Nov. 15, 1890. It was a strange coincidence that he wrote the letter, highlighting little details of the incident, around the same time Farran recorded the affidavit (which was also published in the New York Times on Nov. 14 1890).

Jameson claims that Tippu told him he would witness cannibalism after a tribal dance, but Jameson “flatly declared that it was impossible that this could happen.” Tippu then asked him for six handkerchiefs of cloth to purchase the girl and prove Jameson wrong. James Jameson then claimed that the incident happened too quick to sketch out then and that he was too shocked to sketch even if he wanted to, nor did he have anything to sketch with anyways. He did, however, make some sketches in his tent later that night. He then went on to include more details, “signed by witnesses as promised,” and set to discredit Assan with fraud in camel dealings and corruption with Belgian officers.

Did Jameson really develop a thing for watching cannibals eat little girls? All we can say is that with Irish whiskey, anything is possible. This has been an episode of Shady Company Histories.

Written by NextShark‘s Max Chang || Source: The Inquisition


Here’s How to Make Irish Cinnamon Rolls with Guinness, Baileys & Jameson

St. Patrick’s Day is the best! It’s the one day a year that I feel justified proving to everyone that I am, in fact, wearing green underwear. (Totally kidding, Mom, totally kidding.) And now I have one more reason to absolutely LOVE St. Paddy’s: Chocolate Guinness Cinnamon Rolls with Baileys and Jameson Cream Cheese Frosting.

Beer and booze for breakfast? Yes, please! It’s everything great about the Guinness, Baileys, Jameson combo that is so popular this time of year in one gooey and awesome morning (or anytime) treat.

irish car bomb cinnamon roll

 Chocolate Guinness Cinnamon Rolls 
with Baileys and Jameson Cream Cheese Frosting


 Chocolate Guinness Dough

  • 1 (16 oz.) pkg Pillsbury® Hot Roll Mix
  • 3 T sugar
  • 1/3c cocoa powder, sifted
  • 1c hot Guinness, 120° to 130°F (I heated mine on the stove.)
  • 2T butter, softened
  • 1 egg
  • Extra flour for kneading

 Jameson and Cinnamon Sugar Filling

  • 1/4c butter, softened
  • 2t Jameson
  • 1/4c brown sugar
  • 1/2c sugar
  • 1 1/2T cinnamon

Baileys Cream Cheese Frosting (adapted from Angie’s Pantry)

  • 4T butter, softened
  • 4oz cream cheese, softened
  • 3c powdered sugar
  • 1-2T heavy cream (milk will do in a pinch)
  • 1T Baileys
  • 1t vanilla
  • 1t Jameson



 Cinnamon Rolls

  1. Grease 9×13 pan and heat oven to 375°F.
  2. Combine flour and yeast packets from hot roll mix with sugar and cocoa powder in large bowl.
  3. Stir in hot Guinness, softened butter and egg until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes or until smooth, using additional flour as needed.
  4. Cover with large bowl; let rest 5 minutes.
  5. Meanwhile, in a small bowl stir together whiskey and butter.
  6. In another bowl, combine both the sugars and the cinnamon.
  7. Roll dough to 15 x 10-inch rectangle on lightly floured surface.
  8. Spread whiskey butter over dough, and pour cinnamon sugar mixture on top.
  9. Starting with 10-inch side, roll dough up tightly, pressing edges to seal.
  10. Cut  dough into 12 slices. (I use thread!) Place cut side down in prepared pan. Cover with a towel, and let rise in warm place (80° to 90°F) for 30 to 45 minutes or until doubled in size. (I usually just stick it on top of the preheating stove).
  11. Uncover dough and bake 18 to 20 minutes or until done in the rolled up bits.

 Baileys Cream Cheese Frosting

  1.  Using an electric mixer, cream together cream cheese and butter until smooth.
  2. Sift in powder sugar and beat until combined.
  3. Add in vanilla, Jameson, and Baileys 1-2T cream (as needed) and beat on medium-high until fluffy. (You can adjust the ratio of the Baileys and cream to the powder sugar for a stiffer or runnier frosting).
  4. Spread over warm cinnamon rolls.

 Optional step: Unhinge jaw, shove frosting covered cinnamon roll in face, and repeat.

Lots of ingredients and steps to get there, but lots of reward at the end. Irish I was eating one right now.


Whisky Coffee: Another Reason to Thank the Irish


The drink is called “The Morning After.” We were half-way sold at this point. Then we found out that its main ingredients are Jameson and coffee. Sold and done.

This genius masterpiece was born when Gizmodo writer Brent Rose woke up from a “nasty hangover.” In a desperate search for a cold cup of Joe and Irish coffee, Rose was suddenly struck by a bolt of inspiration: Why not immerse ground coffee in Jameson to extract the coffee flavor and create a “delicious, boozy, and highly caffeinated” drink? It’s moments like this that the human capacity for greatness really amazes me. Sigh.

PART I – The Cold Brew

  1. Measure out three ounces of fresh medium-roast coffee beans. Grind them medium-to-coarse, then place the grinds in a French press. Note: If you don’t have a French press you can use a mason jar.
  2. Measure out 12 ounces of Jameson. Pour the whiskey over the coffee grounds. This 4:1 weight ratio will always yield consistent results. However, if you don’t have a scale, use a basic cold brew rule—a 1:1 ratio by volume.
  3. Give it a quick, gentle stir to ensure that the grounds are properly distributed in the solution. Then cover the top of the French press with some cellophane or a baggie and seal with a rubberband.
  4. Let it sit, undisturbed, overnight. How long you should leave it will depend on the darkness of your roast and how finely you ground the coffee. 12 to 16 hours seems to be the magic range. The longer you leave it the more bitter it will be.
  5. Use the French press to separate most of the grounds, then pour the extract into a glass or a small A French press will get you better yields (we got a full 8 ounces of extract), but if you don’t have one, just continue to the step below and add a little squeezin’.
  6. Pour the liquid through a paper coffee filter held over a jar.

PART II – The Morning After


  • 2 ounces cold brew Irish coffee extract
  • 2 ounces cold water
  • 1 teaspoon brown sugar
  • heavy cream (or whipped cream) to top
  • 3 ice cubes (aprox.)
  • 1 pinch kosher salt (optional)
  • 1 fresh mint sprig (optional)

1. Pour the extract into a tumbler, followed by the cold water and brown sugar.

2. Mix with a spoon until the sugar dissolves. Add the ice cubes and stir a bit to melt them. You could stir in a small pinch of kosher salt—this brings out some of the more subtle flavor, but it’s not for everyone.

3. Top with heavy cream (whipped, ideally), and add a sprig of mint.

Watch How-To-Video Below:


Here’s How to Make Irish Car Bomb Strawberry Shortcakes

Happy Half St. Patrick’s Day!

If you are looking for ideas on how to celebrate, I have a few: wear blue and yellow, tell everyone to hug you because you’re half Irish, and make these Emerald Isle-inspired shortcakes: chocolate Guinness® Draught Beer shortcakes, filled with Baileys® Irish Cream whipped cream and strawberries, and topped with a decadent chocolate Jameson® Irish Whiskey sauce. 

Irish Car Bomb Strawberry Shortcakes (serves 8)

Chocolate Guinness Shortcakes (adapted from Bisquick)


  • 2 1/4c Bisquick®
  • 2/3c Guinness
  • 1/4c cocoa
  • 1/4c sugar
  • 1/2c milk-chocolate coated toffee bits (Necessary!)


  1. Preheat oven to 450°F. Prep baking sheets with parchment.
  2. In medium bowl, stir Bisquick mix, beer, cocoa, sugar, and toffee bits until soft dough forms.
  3. Drop spoonfuls of dough onto cookie sheets so that you have 8 shortcakes that are the same size.
  4. Bake 8 to 10 minutes or until firm around edges.

Baileys Whipped Cream


  • 1cup heavy whipping cream
  • 1/4c Baileys
  • 2T sugar


  1. Chill bowl and beaters before whipping cream.
  2. Pour heavy cream, sugar, and 2T of Baileys into chilled bowl.
  3. Beat on medium for 1 minute until frothy, then on high 2 to 3 minutes until soft peaks form.
  4. Fold in the remaining Baileys.

Chocolate Jameson Whiskey Sauce (adapted from Serious Eats)


  • 5oz dark chocolate chips
  • 1/2c milk
  • 2T sugar
  • 3T heavy cream
  • 2-3T Jameson Whiskey


  1. In a medium saucepan, whisk together milk and sugar.
  2. Bring milk to a steady simmer, stirring until sugar has dissolved.
  3. Pour in chocolate chips and let sit for 3 minutes. Whisk until smooth.
  4. Whisk in cream. Let mixture come to room temperature, then mix in whiskey.
  5. Chill until ready to serve, but feel free to heat it up in the microwave if you want to serve it hot.

Strawberries (from my wonderful America’s Test Kitchen Family Cookbook)


  • 2 quarts of strawberries
  • 6T sugar


  1. Hull and slice up the strawberries and smash about 1/3 of them with a pastry cutter.
  2. Mix smashed strawberries, sliced strawberries, and sugar together and let them hang out with each other for 30 minutes before serving.

When the shortcakes are cool enough, slice them in half, throw some of that spiked whipped cream on them, add some strawberries, put the top half back on, and drizzle it with some of that tasty, tasty whiskey sauce. Separately, the shortcake, whipped cream, and sauce might seem heavy and overwhelming, but put together (especially with the lightness of the strawberries) they create a dessert that is balanced, layered, and unbelievably good.



Jameson Select Reserve Black Barrel Irish Whiskey

As part of a limited edition, limited-time release, Jameson has revealed a Select Reserve Black Barrel version of their Irish whiskey. The crafted blend utilizes malted and unmalted barley, distilled in pot stills and then aged in used sherry casks. The goods are then blended with rare, small batch grain whiskey, matured in deep-charred in ex-bourbon barrels from Wild Turkey.

The description for the Select Reserve continues,noting that the liquor sherry casks impart subtly sweet flavors of roasted almonds, which are “beautifully balanced by notes of vanilla, toasted wood and peppery spice from the bourbon barrels.” Limited stock, of course.

If any of y’all have tried it, let us know how it tastes. ($39.99 @ Grand Wine Cellar/Amazon)


Filet Mignon and Jameson Whiskey — Two of the Most Shoplifted Products?

A recent report by AdWeek places choice cuts of filet mignon and bottles of Jameson whiskey as two of the most stolen items during the busy holiday shopping season. The rest of the lest is populated by items like iPhones and Gillette Mach 4 shaving razors.

Along with the list of the most stolen items come some rather jaw dropping shoplifting statistics, such as “one in every 11 people who walk through the door are likely to walk out with at least one item he or she didn’t pay for.” Who knew so many of us were sticky fingers?!

Among the top items for theft, as mentioned before, were choice cuts of meat. The statistic seems to be backed by law enforcement and the U.S. Department of Justice, citing that the loss rate for “luxury meat”  had risen 21 percent between 2009 and 2011.

Expensive alcohols were next on the list, either a target by people who are hard up for a drink but can’t/won’t drop the bucks to do so, or those who simply get a rush relieving their pre-ID days of running out of a supermarket with a cart full of unpaid liquor. Addiction can also play a role.

The rest of the list is pretty interesting, but none of it is edible (unless you enjoy chomping on AXE deoderants and sucking on the latest ELMO toy).

[via AdWeek]