Celtic Crossing Whiskey Pairing Dinner
Join us for a whiskey pairing dinner hosted by our in-house whiskey connoisseur DJ Naylor. With three rare whiskeys carefully selected by DJ and paired with a thoughtfully curated three-course menu, you’re sure to have a wonderful evening at the pub. We pride ourselves on not repeating whiskeys in our lineup and always seek very exclusive and highly rated whiskeys from around the world.
Simply purchase your ticket through Eventbrite and join us at the pub on Thursday, May 22, at 7 p.m. Tickets are $80 each and do not include gratuity. If you have questions or special requests, send us an email at celticcrossingirishpub@gmail.com.
The night’s featured pairings include:
UISCE BEATHA AON
Bacon-Wrapped Shrimp – caramelized fennel, whole grain mustard-bourbon glaze
TINCUP 10 Year Bourbon (Colorado) – notes of honey, orange, vanilla, fall spices, brown sugar and oak
UISCE BEATHA AON
Bacon-Wrapped Shrimp – caramelized fennel, whole grain mustard-bourbon glaze TINCUP 10 Year Bourbon (Colorado) – notes of honey, orange, vanilla, fall spices, brown sugar and oakUISCE BEATHA DHA
Braised Beef Brisket – Caraway cornbread, almond-peach coulis, reduced natural juices
WhistlePig Whiskey Snout-to-Tail Bourbon Aged 10 Years (Vermont) – notes of caramel, cornbread, cinnamon, banana, toasted cashews and almonds
Braised Beef Brisket – Caraway cornbread, almond-peach coulis, reduced natural juices WhistlePig Whiskey Snout-to-Tail Bourbon Aged 10 Years (Vermont) – notes of caramel, cornbread, cinnamon, banana, toasted cashews and almondsUISCE BEATHA TRI
Dark Chocolate-Toasted Pecan Bar – black cherry ganache, whipped cream
Benriach The Twelve (Speyside, Scotland) – notes of dark cherry, cocoa, honey, spice, raisins, cooked apples and dried fruit
Dark Chocolate-Toasted Pecan Bar – black cherry ganache, whipped cream Benriach The Twelve (Speyside, Scotland) – notes of dark cherry, cocoa, honey, spice, raisins, cooked apples and dried fruit
