Recipe: Shamrock Sour

Most St. Patrick’s Day cocktails are nasty concoctions of Midori and other mystery liqueurs. This recipe from Julie Reiner has nothing remotely Irish in it, but it actually sounds good.

Shamrock Sour
2 parts Basil Hayden’s Bourbon
1/2 part Green Chartreuse
1/2 part Lemon Juice
1/2 part Grapefruit Juice
1/2 part Agave Syrup (to make, combine equal parts of water with Agave Syrup)
1/4 part Egg White

Combine all ingredients in a mixing tin and shake without ice to blend. Add ice and shake. Strain over fresh ice in a double rocks glass and garnish with a mint sprig and a lemon wheel.


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4 Responses to Recipe: Shamrock Sour

  1. The article is very interesting, I love it.Hope to be able to see such a wonderful thing.

  2. Do you think this would work with a light Irish whiskey?

  3. I tried this recipe with the following spirits:

    Bourbon (Buffalo Trace)
    Whisky (Bushmill’s)
    Rum (Appleton White, 10 Cane)
    Gin (Broker’s)

    The whiskey and bourbon versions were ok, but nothing special. The rum was interesting; the interplay of Chartreuse and rum is a bit new to me. But the gin version won hands-down. Reminded me of a Last Word (or a Final Ward). Gin and Chartreuse play really well together. I haven’t tried adding maraschino liqueur, or switching lime for the lemon (might help in the rum version), maybe I’ll do that next. The gin version sis definitely a make-again cocktail.

  4. @ Edoc

    I like the way you think.

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