The “Car Bomb Drink,” more politely known as the Irish Shot, is a distinctive and quickly prepared cocktail that gained traction starting in 1979. Invented by Charles Burke Cronin Oat, formerly of Wilson’s Saloon in Norwich, Connecticut, this beverage is a unique twist on the Boilermaker, traditionally involving a shot of liquor dropped into beer. However, the Irish Shot innovates by using a two-part shot consisting of both whiskey and Irish cream.
To concoct this drink, you will only require three components: Irish whiskey, Baileys Irish cream, and Guinness stout. The preparation involves combining equal measures of Irish whiskey and Irish cream in a shot glass. For optimal layering, it’s recommended to pour the Irish cream first, followed by gently layering the whiskey on top. This shot is then dropped into a glass that’s about half-full with Guinness.
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While rapid consumption is generally discouraged with alcoholic beverages, the Irish Shot is an exception. It is best enjoyed swiftly because the Irish cream component can react with the beer’s acidity, leading to curdling if left to sit for too long. Avoiding curdled cream is crucial for enjoying the intended taste and texture of the drink.
Although the shot glass method is conventional, some opt to bypass it entirely, directly mixing all three ingredients in the pint glass. This approach sacrifices the visual appeal and the dynamic of dropping the shot, but it simplifies the process and maintains the flavor profile.
Originally marketed as the “Irish Car Bomb,” this cocktail’s name has become increasingly controversial and offensive over time. Marketing efforts have largely moved away from the original name, and its usage is diminishing in general conversation. Ordering this drink by its original name is particularly discouraged, especially when in Ireland, due to the sensitive connotations associated with the term. Today, asking for an “Irish Shot” is the preferred and more respectful way to order this drink.
