50's Sauce, Pickle, Onion, American Cheese

1950'S DINER BURGER

Grilled Onions, Provolone Cheese, Au Jus, served with fries

DUBLIN DIP BURGER

Ketchup, Mustard, Pickle, Onion, Tomato, Iceberg Lettuce, Classic Mayo, American Cheese

AMERICAN CLASSIC

Yellow Mustard, Onions, Burger Pickle, American Cheese

THE 'G.O.A.T'

The Original Classic of Egg Nog and hot coffee

Egg Nog Coffee

Marie Brizard Chocolat, our Egg Nog, hot cocoa, topped with fresh cream

Hot Chocolate Nog

Our Egg Nog, Butterscotch Schnapps, a dash of cardamom bitters, 2 Gingers Irish Whiskey and our Egg Nog on the rocks

Buttery Nog

Italian Cookie Nog

Our Egg Nog with Baileys Irish Cream and Crème De Menthe

Mint Chip Nog

Our Egg Nog, Skrewball Peanut Whiskey, and Marie Brizard Chocolat, served on the rocks

Peanut Chocolate Cup

Revel Stoke Toasted S'Mores Whisky, our own homemade caramel sauce and Egg Nog with Irish Whiskey rocks, topped with a toasted marshmallow

S'Mores Nog

Galway Bay's Traditional Bread Pudding

Irish Vegetarian Boxty

Bailey's Espresso Chocolate Mousse

Farmhouse Chicken

Cottage Pie

Potato & Leek Soup

Kilbeggan Single Grain

Clonakilty Double Oak

Writers Tears

The Irishman – Founders Rsv

The Sexton – Single Malt

FLIGHT # 4

Each comparing and contrasting each pour.

FLIGHT # 3

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, onion powder, garlic powder, paprika, and salt. Whisk until smooth and well combined. Taste and adjust seasoning if needed. Cover and refrigerate while you prepare the patties so flavors meld (at least 15 minutes).

Make the sauce

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3.5 to 4 inches in diameter and roughly 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking. Season both sides lightly and evenly with kosher salt and freshly ground black pepper.

Form patties

Heat a large cast-iron skillet or griddle over medium-high heat until very hot, then add 1 tablespoon vegetable oil and swirl. Place patties in the skillet and cook without moving for 3 minutes to develop a good sear. Flip and immediately place a slice of American cheese on each patty. Cook another 2 to 3 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest for 2 minutes.

Cook patties

While the patties cook, thinly slice the half onion into rings. Spread the softened butter on the cut sides of the buns. Place buns, buttered side down, on the hot skillet or griddle and toast for 1 to 2 minutes until golden brown and slightly crisp. Remove from heat.

Prepare buns and onion

Spread about 1 to 1 1/2 tablespoons of the prepared 50's sauce on the bottom half of each toasted bun. Place a cheese-topped patty on the sauced bottom bun. Top each patty with 3 dill pickle slices and a few rings of raw yellow onion (to taste). Spoon an additional 1 teaspoon of sauce on the top bun if desired, then place the top bun over the burger. Serve immediately.

Assemble burgers

ground beef (80/20)

kosher salt

black pepper, freshly ground

vegetable oil

mayonnaise

ketchup

yellow mustard

sweet pickle relish

white vinegar

onion powder

garlic powder

paprika

salt

hamburger buns (soft, split)

American cheese slices

dill pickle slices

yellow onion

butter, softened

Cut potatoes into 1/4"–1/3" fries. Rinse in cold water until water runs clear to remove excess starch. Pat completely dry with a kitchen towel.

Prep potatoes

Toss potatoes with 2 tablespoons oil, 1/2 tsp salt and 1/4 tsp paprika. For oven method, spread in a single layer on a sheet pan lined with parchment; roast at 230°C/450°F for 20–28 minutes, turning once, until golden and crisp. For frying, heat oil in a deep pan to 350°F (175°C) and fry in batches 3–4 minutes until golden, drain on paper towels and season immediately with salt.

Thinly slice onions. Heat a large skillet over medium heat and add 1 tbs olive oil and 1 tbs butter. Add onions, sprinkle 1/2 tsp brown sugar, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally, 18–25 minutes until onions are deeply golden and soft. If they begin to stick, add 1–2 tablespoons water to deglaze and continue cooking. Remove from heat and keep warm.

Divide ground beef into two equal portions (makes 2 patties). Gently form each into a patty about 3/4" thick and slightly larger than the bun. Avoid overworking the meat.

Form Patties

Season both sides of patties with 1/2 tsp kosher salt and 1/4 tsp black pepper total (split between patties) and 1 tsp Worcestershire sauce distributed between patties.

Preheat a grill or heavy skillet over medium-high heat until very hot. Brush or oil the grate/pan lightly. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last minute of cooking, top each patty with 2 slices provolone, cover the pan or close the grill to melt the cheese.

Meanwhile, spread softened butter on the cut sides of the burger buns and toast cut-side down in a dry skillet or on the grill until golden, about 1–2 minutes.

While burgers cook, make the au jus. In a small saucepan over medium heat combine 2 cups beef broth, 2 tbs demi-glace, 2 tbs red wine (if using) and 1 tsp Worcestershire. Bring to a gentle simmer.

Whisk 1/2 tsp cornstarch into 1 tbs cold water to make a slurry. Slowly whisk slurry into simmering broth to slightly thicken; simmer 1–2 minutes. Stir in 1 tbs butter until glossy. Season with 1/4 tsp salt and 1/8 tsp pepper to taste. Keep warm; transfer to a small serving bowl for dipping.

Place a cheese-melted patty on each toasted bun bottom. Top each with a generous portion of grilled onions. Close with bun top.

Serve each burger with a small bowl of hot au jus for dipping and a side of fries. Garnish fries or plate with chopped parsley, if desired.

black pepper

Worcestershire sauce

provolone cheese slices

burger buns

unsalted butter (softened)

yellow onions

olive oil

unsalted butter

brown sugar

beef broth (low sodium)

beef demi-glace or concentrated beef stock

red wine (optional)

butter

cornstarch

cold water

russet potatoes (peeled or scrubbed)

vegetable oil (for frying or high-heat roasting)

fresh parsley (chopped) for garnish

Divide the ground beef into four equal portions (about 4 oz each). Gently form each portion into a round patty about 3/4 inch thick and slightly wider than the bun. Do not overwork the meat. Make a shallow indentation in the center of each patty with your thumb to help them cook flat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Season

Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and spread. When shimmering, add the patties leaving space between them. Cook 3-4 minutes without moving to develop a good sear. Flip and cook 2-3 minutes more for medium. During the last 30-45 seconds of cooking, place a slice of American cheese on each patty, cover the pan briefly (or place a lid) to melt the cheese.

Optional but recommended: split the burger buns and lightly butter the cut sides with a thin layer of unsalted butter. Toast them face-down in a clean skillet over medium heat until golden and slightly crisp, about 1-2 minutes. Remove and keep warm.

Toast buns

Spread 1 tablespoon classic mayonnaise on the inside of each top bun. On the inside of each bottom bun spread 1 tablespoon ketchup and 1/2 tablespoon yellow mustard (adjust to taste).

Assemble condiments

Wash and pat dry iceberg lettuce leaves. Slice the tomato into 1/4-inch thick rounds (about 4 slices). Slice the onion thinly into rings and separate into single rings or half-rings as preferred.

Prepare vegetables

Place each bottom bun (with ketchup and mustard) on a plate. Add one lettuce leaf, then one or two tomato slices, a few onion rings, then the hot cheeseburger patty. Top the patty with two dill pickle slices. Finish with the top bun spread with mayonnaise. Press gently to combine.

Assemble burger

vegetable oil (for griddle or pan)

classic mayonnaise

burger buns (soft hamburger buns)

unsalted butter (optional, for toasting)

iceberg lettuce

ripe tomato

red or yellow onion

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 4 inches in diameter and roughly 1/2 inch thick, pressing the center slightly to prevent doming during cooking. Do not overwork the meat to keep the patty tender.

Preheat a cast-iron skillet or griddle over medium-high heat for 4–6 minutes until hot. Add 1 tablespoon neutral oil and spread to coat the surface.

Preheat and oil

Season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp black pepper per patty (total listed in ingredients). Place patties on the hot surface. Cook undisturbed for 3–4 minutes to form a brown crust.

Season and cook

Flip the patties and immediately place one slice of American cheese on each patty. Cook another 2–3 minutes until the cheese is melted and the internal temperature reaches 160°F (71°C) for well-done beef, or 155°F (68°C) if you prefer slightly less cooked (use a thermometer if available).

Flip and cheese

While the patties cook (on a separate spot on the griddle or in a second skillet), spread the softened butter evenly on the cut faces of the buns. Place buns face down on the hot surface for 30–60 seconds until golden and toasted. Remove and keep warm.

If using raw onion rings, separate into individual rings and pat dry. Spread about 1 tablespoon yellow mustard evenly on the bottom half of each toasted bun (2 tbs total).

Prepare onions and mustard

Place the cheese-topped patty on the mustard-coated bottom bun. Top each patty with 3 pickle slices (arranged to cover the patty) and then add about 1/4 cup (or 1/2 of the 1/2 cup) of thinly sliced onion rings on top of the pickles. Finish with the top bun.

Build the burger

Serve the assembled burgers hot. Provide extra mustard, pickles, or onions on the side if desired.

ground beef (80/20 blend)

freshly ground black pepper

neutral oil (vegetable or canola), for griddle

soft hamburger buns (potato or brioche style)

butter, softened (for toasting buns)

white or yellow onion, thinly sliced into rings

burger pickles (sliced dill or hamburger style)

In a medium heatproof bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened (about 1–2 minutes). In a small saucepan, combine the whole milk and heavy cream and warm over medium heat until it is steaming and small bubbles appear at the edges (do not boil). Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper them. Then pour the tempered yolks back into the saucepan with the remaining milk mixture, stirring constantly.

Temper and cook yolks

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 4–6 minutes. Do not let it boil to avoid curdling.

Cook to custard

Remove from heat. Stir in the vanilla extract, ground cinnamon, freshly grated nutmeg, and salt. Strain the eggnog through a fine-mesh sieve into a clean bowl to remove any cooked bits. If serving immediately, let it cool for 5 minutes; if making ahead, cover and chill in the refrigerator. For this coffee recipe, keep the eggnog warm (not hot) if serving right away with hot coffee.

Season and chill

Brew 1 cup of strong hot coffee using your preferred method (drip, French press, or espresso diluted to about 8 oz). Keep it hot.

Brew coffee

Pour about 3/4 cup of the warmed eggnog into a preheated mug. Add 1 cup of hot coffee to the mug and stir gently to combine. Taste and, if desired, stir in 1 tablespoon of dark rum or bourbon for an adult variation.

Combine eggnog and coffee

Top the drink with 2 tablespoons of whipped cream and a light dusting of ground nutmeg. Serve immediately while hot.

Garnish and serve

whole milk

heavy cream

egg yolks

granulated sugar

vanilla extract

freshly grated nutmeg

ground cinnamon

hot brewed strong coffee

optional dark rum or bourbon

whipped cream (for garnish)

ground nutmeg (for garnish)

In a small saucepan, whisk together the whole milk, unsweetened cocoa powder and granulated sugar until smooth. Warm over medium-low heat until steaming but not boiling (about 4–6 minutes), whisking frequently to prevent scorching.

Combine hot base

Remove the saucepan from heat. Whisk in the egg nog, vanilla extract, a pinch of ground cinnamon and a pinch of ground nutmeg until fully incorporated and smooth. Taste and adjust sweetness or spices as desired.

Finish the nog

Divide the hot chocolate-nog base between two heatproof mugs (about 1 cup per mug). Stir 1 tablespoon (2 tbs total used above equals 1 tbs per serving) of Marie Brizard Chocolat liqueur into each mug. If serving nonalcoholic, omit the liqueur and replace with 1–2 tablespoons additional milk or egg nog per mug.

Add liqueur

Place the chilled heavy cream in a medium bowl. Add the powdered sugar and vanilla extract. Whip with a hand mixer or whisk until soft peaks form (about 1–2 minutes with a mixer). Do not overbeat; you want a light, spoonable cream.

Make whipped cream

Spoon or pipe a generous dollop of whipped cream onto each hot chocolate nog, covering most of the surface.

Top the drinks

Sprinkle a pinch of freshly grated dark chocolate or chocolate shavings over the whipped cream, then dust lightly with ground nutmeg. Serve immediately while hot.

Marie Brizard Chocolat liqueur

Egg nog (store-bought or homemade chilled)

Whole milk

Unsweetened cocoa powder

Granulated sugar

Vanilla extract

Ground cinnamon

Ground nutmeg

Heavy cream (chilled)

Powdered sugar

Grated dark chocolate or chocolate shavings

Ground nutmeg (for dusting)

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to ensure it's nicely chilled.

Chill glass

If using, prepare one large ice cube or sphere and set aside. Alternatively, fill the chilled glass with 2–3 large ice cubes.

Add the chilled egg nog, Butterscotch Schnapps and 2 Gingers Irish Whiskey into a mixing glass or Boston shaker filled with a little ice (about 4–6 cubes).

Add 2 dashes of cardamom bitters on top of the liquid.

Stir gently with a bar spoon for 10–15 seconds to chill and lightly incorporate (stirring keeps the egg nog velvety and avoids over-dilution).

Discard the chilling ice water from the serving glass if used. Place the prepared large ice cube or fresh ice into the chilled rocks glass.

Strain the mixed cocktail from the mixing glass into the prepared rocks glass over the ice.

Grate a small pinch (about 1 tsp) of fresh nutmeg over the top. Add the optional cinnamon stick or star anise for aroma if desired.

Serve immediately with a short stirrer/straw so the drinker can re-stir briefly as it chills. Recommend sipping slowly; the nog is rich and boozy.

egg nog (chilled, well-stirred)

Butterscotch Schnapps

2 Gingers Irish Whiskey

cardamom bitters

large ice cubes or one large sphere

optional: short cinnamon stick or star anise

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until steam appears and small bubbles gather at the edge (do not boil). Heat should reach about 170–175°F (77–80°C) if using a thermometer.

Warm milk and cream

While the milk warms, place 4 large egg yolks in a medium bowl and whisk in 1 tablespoon granulated sugar until smooth and slightly paler.

Whisk yolks and sugar

Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper. Continue adding another 1/3 cup in a steady stream, whisking, until the yolks are warmed and smooth.

1950's Diner Burger

Dublin Dip Burger

American Classic

The 'g.o.a.t'