2018 St. Patrick’s Day Cocktails

3 of Clubs
Whether you’re Irish or not, St. Patrick’s Day is time for some hearty food and drink. Preparing it doesn’t have to keep you in the kitchen or bar area for long. Try out these cocktails along with our recipe for Beer Battered Corn Beef Bites with a stout cheese sauce. Soon enough, you’ll be toasting the night away.

Irish Twist
created by Pamela Wiznitzer of Seamstress NYC
1 1/2 oz. Kerrygold Irish Cream Liqueur
2 1/2 oz. heavily brewed Ceylon tea
1 oz. Zaya Rum
1 oz. coconut milk
1/2 oz. sweetened condensed milk
cloves
anise
vanilla bean

Mix the Kerrygold, sweetened condensed milk, and coconut milk together with cloves, vanilla, and anise and allow to sit for 2-3 hours. In a glass, place the tea and rum with ice. Then add 3 oz. of the mixture on top and layer them. Finish with a dusting of nutmeg.

Rowdy Irishman

The Rowdy Irishman
1 oz. The World’s Best Moonshine
1.5 oz. WhiskeyGirl Peach Whiskey
1 oz. Sallie’s Greatest Blackberry Sage Simple Syrup
3 oz. cranberry juice
1 oz. orange juice

Add all ingredients over ice in shaker. Shake to combine and pour over fresh ice in a rocks glass; then serve.

The Luck Of The Tiki
courtesy of Casa Tua Cucina at Saks Brickell City Centre, Miami
8-10 mint leaves
¼ oz. Green Chartreuse
¼ oz. Creme de Noyaux
splash of Velvet Falernum
1 ½ oz. white rum
1 oz. lime juice

Swizzle with crushed ice to dilute and chill. Pour into a Collins glass and top with Angostura floats. Garnish with mint leaves, dehydrated lemon, and lime peel before serving.

Teeling Irish Coffee

The Teeling Whiskey Irish Coffee
1 1/2 oz. Teeling Small Batch Whiskey
4 oz. freshly brewed, robust coffee
1/2 oz. spiced stout syrup (see below)
orange zested cream
freshly grated nutmeg

Preheat a hot drinks glass with some warm water and discard, add the Teeling Whiskey, stout syrup, and brewed coffee and stir to combine. Warm a large spoon and gently pour the cream over the back of the spoon and onto the coffee.

To make Spiced Stout Syrup:
2 pints (32 oz.) of Irish Stout
4 cups demerara sugar
1/2 cup whole cloves
1/2 cup pimento/allspice dram
3 cinnamon sticks
1 whole orange zest
2 inches fresh grated ginger
pinch of salt
3 whole star anise pods

Add all ingredients to a saucepan and bring to the simmer; allow to simmer for 10 minutes. Remove from heat and allow to steep for 5 minutes. Strain through a fine sieve and cheesecloth, then bottle. Keeps for 2 weeks refrigerated.

Laphroaig Pot of Peat
3/4 oz Laphroaig Select
3/4 oz ginger liqueur
3/4 oz pineapple juice
3/4 oz lemon juice
3 dashes absinthe verte
sprig of mint (for garnish)

Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a coupe glass and garnish with a mint sprig.

3 of Clubs
created by Aaron Melendrez, Bartender at The Prince, Los Angeles, CA
1 1/2 oz. Knappogue Castle 12 Years Old Irish Whiskey
3/4 oz. Celtic Honey Irish liqueur
1/2 oz. coffee liqueur
1/2 oz. Goslings Black Seal Rum
1 oz. cold brew coffee
3 oz. heavy whipping cream

Stir all ingredients in a mixing glass and pour into a chilled coupe. In tin, whip 3 oz. heavy whipping cream. Layer cream with bar spoon on top of cocktail. Garnish with clover leaf stencil sprayed with green chartreuse and a few drops of green food coloring.

Fresh Perspective
created by Hendrick’s Ambassador, Mattias Horseman
2 parts Hendrick’s Gin
1 ½ parts cucumber, kale, mint, & apple juice
¾ parts lemon juice
1 part aloe juice
rinse of Malic Acid

Shake all ingredients and double strain into a Collins glass. Garnish with fresh mini veggies and a bay leaf.

Celtic Twilight
(traditional Irish cocktail)
1 oz. Frangelico liqueur
1 oz. Baileys Irish cream
1 oz. Jameson Irish Whiskey

Build in a rocks glass with ice. No garnish is needed!

St Kevin’s Garden
courtesy of Glendalouch Distillery
1 3/4 oz. Glendalough Poitín
1/4 oz. lemon juice
3/4 oz. honey
4 mint leaves
2 thyme sprigs
2 blackberries

Muddle the blackberries, mint, and thyme in a shaker tin. Add the lemon juice, honey, and finally the Glendalough Poitín. Shake well with ice and double strain into a chilled old school flute cocktail glass and garnish with a herbal blackberry flower. Serve up with a smile!

Caraway Stout Cocktail
courtesy of McCormick spices
2 Tbsp. Caraway Simple Syrup
1 oz. Irish whiskey
1 bottle (12 ounces) Guinness Extra Stout

For each Cocktail, mix Caraway Simple Syrup and whiskey in tall glass. Pour beer into the same glass. Serve immediately.

To make Caraway Simple Syrup:
1/2 cup sugar
1/2 cup water
1 tsp. McCormick caraway seed, coarsely crushed

Bring sugar, water, and caraway seeds to boil in small saucepan on medium heat, stirring to dissolve sugar. Remove from heat. Let stand 1 hour. Strain caraway seeds. Refrigerate syrup until ready to serve. (Makes enough Simple Syrup for 6 cocktails.)

This food pairing is inspired by Matt and Shannon Heaton, from the Precinct Kitchen and Bar.

Beer Battered Corned Beef Bites

Corned Beef Poppers Recipe
courtesy of grouprecipes.com
1 corned beef brisket (Flat Cut)
beer batter

Put beef in pot and bring to boil. Reduce heat and simmer for 3 hours. Remove from heat and let cool. Trim off any fat and cut against the grain into strips about 1/2 inch thick.

Prepare Batter. Dip beef into batter and deep fry about 2 – 3 minutes. Place on a paper-towel lined plate and serve with stout cheese sauce.

To make Beer Batter:
courtesy of foodrepublic.com
3/4 cup all-purpose flour
1/2 tsp. freshly ground black pepper
1 bottle of the beer of your choice (ales work very well)
1/2 tsp. cayenne pepper

Combine flour and pepper in a large bowl. Slowly pour in beer, whisking constantly until smooth. Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer. Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper.

Stout Cheese Sauce
(based on Guinness’s recipe)
12 oz. cream cheese
4 c. shredded Cheddar cheese
6 oz. stout beer
1/4 tsp. Worcestershire sauce
1 clove garlic, minced
hot sauce or salsa (optional)

In a mini slow-cooker, combine cream cheese, cheddar, and stout. Cover and cook on low, stirring well every 10 minutes, until warmed through and creamy, about 1 hour. Garnish with chives.

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