McGuires Irish Pub: How to make the Irish Wake - Mercedes-Benz Forum
 
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#1 (permalink) Old 12-05-2009, 11:00 AM
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McGuires Irish Pub: How to make the Irish Wake

Dear Fellow Alcoholics,

This is a recipe that I got from McGuires Irish Pub in Destin and Pensacola, FL in 2003. If you are in the area and need a great meal, head there. I just wish I didn't live 7 hours away! On to the recipe:

Step 1: Obtain the materials!

- Fresh Squeezed OJ (or be lazy and buy it)
- 1.5 oz of Gold Rum
- 1.5 oz of White Rum
- 1.0 oz of Bacardi 151
- 1.5 oz of Blue Curacao
- 32 oz jar / glass filled with ice

Step 2: Pour in all the alcohol! Do not stir.

Step 3: Fill the remaining space with Orange Juice

Step 4: Stir then enjoy and thank McGuire's. Damn good drink.

I've attached each step with a picture as well.




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#2 (permalink) Old 12-05-2009, 11:28 AM
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Will my piss burn after that?
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#3 (permalink) Old 12-05-2009, 08:16 PM
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Love the Mason jar

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#4 (permalink) Old 12-05-2009, 09:12 PM
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I'd get stuck in to one of those once in a while for sure.

I expect you've sampled these:

Flora-Bama - Wikipedia, the free encyclopedia
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#5 (permalink) Old 12-07-2009, 04:32 AM
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That looks good. I'll have to try that!
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#6 (permalink) Old 12-07-2009, 07:06 AM
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I still have my t-shirt from that place....
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#7 (permalink) Old 12-07-2009, 07:09 AM
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It reminds me of some of the drinks my buddy and I used to come up with when we had too many half bottles of booze...that was many, many moons ago.

I'm not a real dickhead...but I acted like one in high school.
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#8 (permalink) Old 12-07-2009, 08:08 AM
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Find some Pusser's Rum and make yourself a 'Painkiller'...yummy!
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#9 (permalink) Old 12-08-2009, 09:24 AM
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Here's one for you.

Allston Yacht Club's Bacon & Egg martini: It's what's for breakfast
December 8, 2009 |
LA Times

Behold the freakish but tasty majesty of Allston Yacht Club's Bacon & Egg martini. This quirky cocktail is concocted with house-made bacon-infused vodka and garnished with a pickled quail egg.

"The inspiration for the Bacon & Egg martini came when we started serving brunch a few weeks back," writes co-owner Bill DiDonna in an e-mail. "Charlie [Kelly] and I wanted something that would reflect the brunch experience and show the restaurant in all its slightly irreverent glory. Plus the Yacht Club has really good bacon, Nueske's Applewood Smoked from Wisconsin."

However, several weeks after its unveiling, the Bacon & Egg martini is not just for breakfast anymore. DiDonna says it is served to people sampling cheeses or with the yummy pork belly on the menu. If this pork-on-pork action doesn't satisfy culinary thrill seekers, I don't know what will.


Allston Yacht Club Bacon & Egg Martini

3 oz. bacon-infused vodka
1 pickled quail egg

Shake the vodka with ice and strain into a martini glass, substituting the quail egg for an olive.

To infuse a 750-ml bottle of vodka, fry three strips of bacon until about two-thirds crisp. Put the bacon into a clean glass container and pour the vodka over it. Seal the container tightly and put it in a cool, dark place for two weeks. Strain, using a paper coffee filter, then freeze the vodka for a couple of hours. This will freeze off the remaining fat. Strain again. Bottle the vodka and keep it in the freezer for mornings when there's no food in the house.
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