There’s a reason that, for many decades at the end of the 20th century, Jameson was basically treated as a shots-and-sips whiskey, aside from the occasional (usually bad) Irish Coffee. This makes it easy to drink, but also demands some care when mixing with other ingredients. Not only is Jameson rather smooth, it’s also quite light in body, and while the flavor profile isn’t exactly muted, it’s actually somewhat delicate. (I’ve had more than a few ill-advised Jameson concoctions at less-adept bars.) Not impossible, mind you, but it doesn’t always play well with other bottles, and outside of a few bars that specialize in Irish whiskey cocktails, it’s often misused in cocktails. If anything, frills actually complicate things, because Jameson is slightly difficult to pair well in cocktails. But unless you just hate the entire category, it’s hard to deny that it’s pretty damn satisfying. Some people might think of it as a little bit déclassé. Jameson is the McDonald’s french fries of spirits. Jameson is a modern marvel of mass-corporate spirits production - a well-made, palatable whiskey that is incredibly consistent every year, and both available and affordable in what seems like just about every bar in the world. And no bartender can possibly mess it up. Because it’s not just good - it’s always good. You, the ridiculous cocktail guy, drink Jameson on ice? That cheap stuff? Occasionally when I tell people this, they react with skepticism or even disappointment. When I go to divey hangout bars where fancy-shmancy cocktails aren’t the point - a category of bars, that, to be clear, I quite enjoy - I almost always order one of two things:
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