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There's no better way to celebrate St. Patrick's Day than with Tullamore D.E.W, a triple distilled, tripple blend Irish Whiskey. If you're celebrating in true Irish style with a trip to the country, be sure to check out the new Tullamore D.E.W. Visitor Centre in the whiskey's native town of Tullamore, Ireland.

If you're throwing your own green celebration this year, whip up some of these pots of gold provided by Tullamore D.E.W.'s Tim Herlihy:

The 1829
1 oz Tullamore D.E.W
1 oz orange juice
1 oz Lillet Rouge
1 oz Cherry Brandy - this can be Bols or Cherry Heering (but not Maraschino!)
Combine ingredients and shake well, serve up in a rocks glass over some fresh ice.
Garnish with an orange slice or orange twist

The Irish Ward
1 1/2 oz Tullamore D.E.W
1/2 oz grenadine
1/2 oz fresh lemon juice
1/2 oz fresh orange juice
Combine ingredients and shake well. Strain over fresh ice in a rocks glass. Garnish with a lime wheel.

Tullamore D.E.W Whiskey Bacon Pecan Pie
Created by Bake it with Booze
(Makes one 9 inch pie)

Pie Crust (makes 2 crusts, freeze the second crust)
2 1/2 cups all purpose flour
1 tsp sugar
1/2 tsp baking powder
1/2 tsp fine salt
6 tbsp unsalted butter cut into a dice, keep chilled
6 tbsp Crisco shortening (regular or butter flavor)
4 tbsp Tullamore D.E.W Irish Whiskey
4-6 tbsp ice water (water with ice cubes)
Filling
4 eggs, lightly beaten
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1/2 tsp fine salt
1 cup light corn syrup
2 tbsp unsalted butter, melted
2 tbsp Tullamore D.E.W. Irish Whiskey
1 tsp pure vanilla extract
1 cup chopped pecans
Topping
1/3 cup firmly packed brown sugar
2 tbsp unsalted butter
1 tbsp bacon drippings (reserved, see below)
3 tbsp honey
4 strips thick sliced bacon, chopped, cooked and well drained (about 1/3 pound); reserve drippings
1 3/4 cups pecan halves (8 oz)

Directions
Make the Crust
1. In a large bowl combine the flour, sugar, baking powder and salt. Cut in the butter and shortening into the flour using a pastry cutter until the mixture resembles coarse meal (a bit smaller than peas).
2. Sprinkle in 2 tbsp whiskey, mix like you’re tossing a salad. Then add 2 tbsp ice water and mix with a fork, just to moisten. Repeat with the remaining whiskey and ice water, mixing with fork after each addition.
3. Add just enough of the remaining ice water in 1 tbsp increments to make a dough that just holds together. Work quickly to keep the ingredients cold.
4. Divide into two discs, cover each with plastic wrap. Freeze one disc for another time and refrigerate the other disc until ready to use (at least 30 minutes).

Assemble the Pie
Remove the dough disc from the refrigerator. On a well-floured surface, roll out the disc to 12 inches for a 9 inch pie pan. Carefully transfer the dough to the pie plate. Crimp the edge. Refrigerate until ready to fill.

Make the Filling
1. In a stand mixer with the whisk attachment, combine eggs, brown sugar, granulated sugar, salt, corn syrup, butter, whiskey, and vanilla. Beat on medium until well combined and frothy.
2. Add the pecans and beat just to combine.
3. Pour into prepared pie shell and cover edges with foil or crust shield.
4. Bake for 35 minutes until top is just almost set but filling is still very jiggly. Remove from the oven.

Make the Topping
1. In a medium saucepan, combine the sugar, butter, reserved bacon drippings, and honey. Cook on medium for 2 minutes or until the sugar dissolves. Add the pecans and cooked bacon. Carefully spoon over the pie filling. Replace foil or crust shield
2. Bake 15-20 minutes or until the top is bubbly and golden brown. Careful not to burn the nuts. 3. Remove the crust shield the last 5 minutes. Cool to room temperature before serving.

By Ashley Caputo