Kicking off St. Patrick’s Day weekend, Slocum & Sons hosted a pairing dinner featuring Glendalough Irish Whiskey at Hartford’s Trumbull Kitchen on March 14. Hosted by John Tsipouras, Sales Representative, Slocum & Sons, with special guest Brendan Crowley, Brand Ambassador, Glendalough Distillery, the St. Kevin and the Blackbird and Other Tales: A Glendalough Distillery Tasting Dinner paired Irish-inspired cuisine with tales of Irish saints. The Trumbull Kitchen bar team created a different themed cocktail for each course, highlighting Glendalough Wild Botanical Irish Gin, Double Barrel Irish Whiskey, Pot Still Irish Whiskey, Single Malt Mizunara Oak Finished Irish Whiskey and Single Grain Calvados XO French Oak Barrel Finished Irish Whiskey. Crafted in Ireland’s Wicklow Mountains from hand-picked wild botanicals, the unique flavors of Glendalough Distillery’s award-winning spirits are inspired by both its majestic surroundings and the legacy of St. Kevin of Glendalough, one of the patron saints of the Diocese of Dublin who is remembered for his love of the nature of Glendalough.
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- John Tsipouras, Sales Representative, Slocum & Sons; Brendan Crowley, Brand Ambassador, Glendalough Distillery; and Stephen Lewis, Manager, Trumbull Kitchen.
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- The St. Muirgen the Mermaid cocktail featuring Glendalough Wild Botanical Irish Gin, kombu, Lillet Blanc and lemon.
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- The first course, Wellfleet oysters on the half shell, with the St. Muirgen the Mermaid cocktail featuring Glendalough Wild Botanical Irish Gin, kombu, Lillet Blanc and lemon.
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- Public House Lamb “Stew”—whiskey-Dijon marinated lamb chops, baby carrots, black currant glaze, sweet peas and potato farls—was served with the St. Patrick and the Innkeeper cocktail, a blend of Glendalough Double Barrel Irish Whiskey, honey, thyme and lemon.
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- The third course, orange glazed duck breast and leg confit with spiced baby beets, Japanese turnips, white rose potatoes and apple and cress salad, was served with Glendalough Pot Still Irish Whiskey and Single Malt Mizunara Oak Finished Irish Whiskey served neat.
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- Dessert was an Irish apple crumb cake—cinnamon sponge cake, Calvados crème anglaise and vanilla bean—with the St. Gobnait and the Marauders cocktail featuring Glendalough Single Grain Calvados XO French Oak Barrel Finished Irish Whiskey, Yellow Chartreuse, Bénédictine and Angostura Aromatic Bitters.
Photos courtesy of John Tsipouras, Slocum & Sons.
