Cocktails for Saint Patrick’s Day 2017

Cromwell's Conquest
The Irish are some of the most celebrated of immigrants, along with their subsequent generations of American kin in the United States. Honor their heritage by skipping the green beer and goofy hats this year for these ten Saint Patrick’s Day cocktails. Hold your favorite up high and cheer, “Sláinte!”

Cromwell’s Conquest
courtesy of mixologist Matt Seigel @matt_seigel 
Oliver Cromwell was the Lord Protector of the Commonwealth of England, Scotland, and Ireland. He led the army during the invasion of Jamaica in 1655, hence the Jamaican rum and Irish beer.
1/4 oz. Crème de Menthe (Note: Less is more on the Crème de Menthe because it can quickly overpower the other flavors.)
½ oz. maple syrup
1 ½ oz. Hamilton Gold Jamaican rum
1 bottle of Guinness
mint
orange twist

Add first three ingredients to mixing glass, add ice, and stir. Next, strain into a double rocks glass; top with Guinness. Garnish with mint and an orange twist.

TrinityTrinity
from Zachary Blair, lead mixologist, KANU, Whiteface Lodge 
Ireland’s favorite three-leafed clover is the inspiration behind this cocktail with three distinct spirits.
2 1/2 oz. Irish whiskey (Westbrook)
1 oz. elderflower liqueur (Note: some folks may find the elderflower a bit strong so we recommend starting with ½ oz. and then adding to taste.)
1 oz. sweet vermouth
¼ oz. lime juice
lime twist

Combine all liquid ingredients in a glass with ice; stir, and strain into a coupe glass. Garnish with a lime twist.Gaelic Grasshopper

Gaelic Grasshopper
by Pamela Wiznitzer
1 ½ oz. Kerrygold Irish Cream liqueur
1 oz. Teeling Small Batch Irish whiskey
½ oz. Brancamenta
½ oz. Creme de Cacao
fresh mint
chocolate shavings

Add all ingredients except mint and chocolate shavings into a shaker. Shake lightly and strain over crushed ice. Garnish with mint and shaved chocolate.

Irish Slang
by Pamela Wiznitzer
1 ½ oz. Teeling Single Grain Irish whiskey
1 ½ oz. Kerrygold Irish Cream liqueur
¾ oz. Borghetti liqueur
½ oz. Grand Marnier
1 orange slice

Add all liquid ingredients to a shaker; shake and strain into a highball glass. Garnish with an orange slice and serve.

Saint CasaSaint Casa
1 1/2 oz. Casamigos Añejo tequila
1/2 oz. Crème de Mure
1/4 oz. agave nectar
Guinness beer
blackberries
green and gold edible glitter (Get this at cake decorator supplies or online.)

Combine first three ingredients into tin shaker except Guinness. Add ice. Shake vigorously for 8–10 seconds. Fine strain into coupe glass. Top off with Guinness. Garnish with 2 fresh blackberries through skewer with edible green and gold glitter over on top.

Luck of the IrishLuck of the Irish
by Eddie Garcia, lead mixologist and manager, jade bar, Sanctuary on Camelback Mountain Resort & Spa 
2 oz. Redbreast whiskey
¾ oz. Guinness simple syrup
¾ oz. lemon juice
½ oz. apple juice

Combine all ingredients in a shaker with ice. Shake and pour into a stemmed cocktail glass.

To make Guinness simple syrup: Heat 16 oz. Guinness in pan and cook down to 8 oz.; add 8 oz. raw sugar and stir to dissolve. Set aside to cool.

Laphroaig Last Laph
created by Austin mixologist Justin Lavenue
3/4 oz. Laphroaig Select
3/4 oz. part ginger liqueur
3/4 oz. pineapple juice
3/4 oz. lemon juice
3 dashes absinthe verte
sprig of mint (for garnish)

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

Emerald on the RocksEmerald on the Rocks
2 oz. Svedka vodka
¾ oz. fresh lime juice
¾ oz. simple syrup
4 mint sprigs
green edible glitter

Muddle mint at bottom of a Pilsner glass. Add crushed ice and build the drink on top (except for glitter and mint). Agitate with a spoon (or swizzle), not disturbing the mint at the bottom. Top with ice, rim with green/white glitter. Garnish with mint.

Maria Verde
1 part Ancho Reyes Verde green chile liqueur
1 ½ parts Reyka Vodka
½ part Lime
5 parts Maria Verde mix (pickled carrot, pickled onion, and pickled jalapeño)

Add all ingredients to a shaker; add ice. Shake briefly to mix, then strain over fresh ice.

Leprechaun Lemonade
created by Masa Urushido of Saxon + Parole
1 oz. Ménage à Trois vodka
1 oz. lemonade
¾ oz. Crème Yvette liqueur
¾ oz. melon liqueur
2-3 mint leaves for garnish

Shake vodka and lemonade together; then set aside. Build the cocktail in a Collins glass over ice: first pour Crème Yvette liqueur, then vodka lemonade blend, topped off with melon liqueur. Garnish with mint.

Recipes: 2017 Grammy Awards Cocktails and Food Ideas

Raspberry Tea Tini

This year’s Grammy Awards show is sure to bring out some of our favorite musicians in style and give us plenty of tunes to please our ears. Whether you’re couch dancing or cutting a rug on the living room floor, these cocktails and snack suggestions will rock the party.

To go with the anticipated tribute to Prince at this year’s show, we offer this cocktail inspired by him.

Cream
Courtesy of Coolhunting.com
2 parts Sailor Jerry rum
1 tsp. fig paste
1 tsp. condensed milk
4 parts cold brewed coffee

In a shaker tin, combine all ingredients. Hard shake and double strain over fresh ice. Serve immediately.

Maravillas
1.5 oz. Casa Noble Anejo tequilaMaravillas
.5 oz. Branca Mentha (We used crème de menthe for our version in the photo, which gave the cocktail a taste similar to a chocolate cherry mint candy.)
.5 oz. cherry liqueur (Luxardo works well)
.5 oz. Orgeat (Almond Syrup)
.5 oz. milk or cream chocolate bitters (Fee Brothers Is Good) Luxardo Preserved Maraschino Cherries

Combine all the ingredients in a shaker with ice and shake well. Pour into a tall glass and place a cherry or two on top.

Pair a Cream or a Maravillas with blue cheese or brie on toast.

Ruffino’s Bubbles Over Bass
3 parts chilled Ruffino Prosecco
1 ½ part apple cider
1 part ginger liqueur

Combine ingredients into a flute. Lightly stir and garnish with a lemon peel.

Ruffino's Bubbles Over BassPair this cocktail with Mexican Wedding cookies or Russian Teacake cookies.

Betty Crocker Russian Teacakes
1 cup butter or margarine, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¾ cup finely chopped nuts
¼ teaspoon salt
Powdered sugar

Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar, and the vanilla in large bowl. Stir in flour, nuts, and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on a wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Svedka’s Sweet SongSvedka's Sweet Song
1½ parts Svedka Vodka
1 part coffee liqueur
¼ cup vanilla ice cream
½ cup crushed ice
dollop whipped cream
melted chocolate

Combine ingredients except whipped cream and melted chocolate in a blender and blend for 20 seconds. Treat a sundae glass with melted chocolate drizzle, and dump blend in glass. Garnish and dust with whipped cream and chocolate shavings. Striped straw optional.

It would be a fun touch to serve Svedka’s Sweet Touch with pieces of waffle cones dipped in chocolate.

Raspberry Tea Tini
1 ¾ oz. Van Gogh Raspberry Vodka
1 oz. sweet iced tea
¼ oz. fresh lemon juice

Pour the ingredients into a cocktail shaker over ice. Shake well and strain into a chilled martini glass. Garnish with a lemon wedge.Dutch Caramel Vodka Bites

Dutch Caramel Vodka Bites
Created by Dawn Belisle, Delights by Dawn
1 12 oz. package of vanilla wafers
3/4 cup confectioners’ sugar
2 1/2 Tbsp. light corn syrup
1/2 cup Van Gogh Dutch Caramel vodka
7 oz. melting chocolate (dark or milk)

Put wafers in a food processor and process until fine. If you don’t have a food processor put wafers in a sealable gallon food bag and use a rolling pin to crush until fine. Place wafer crumbs in a bowl and add confectioners’ sugar, corn syrup and Van Gogh Dutch Caramel Vodka. Mix until well until combined. Using a small cookie scoop or a heaping tablespoon, scoop the dough and roll into a 1 inch bite-sized ball.

Melt the chocolate and then dip the bites into the chocolate until covered entirely. Place dipped bites on a wax sheet of paper to harden. To decorate, add sprinkles or colored sugar before the chocolate coating hardens. Store the Dutch Caramel Vodka Bites in an airtight container. Bites are best when made ahead of time and stored for 1 to 3 days to allow all the flavors to meld before serving.

Kim Crawford’s Perfect PitchKim Crawford's Perfect Pitch
1.5 oz. Kim Crawford Sauvignon Blanc
1 oz. Svedka Vanilla
1 oz. matcha tea syrup (1 part brewed matcha tea combine with 1 part white sugar until dissolved. Cool before using and store refrigerated.)
1/2 oz. lemon juice
1/2 oz. lime juice
1 oz. egg white
1 oz. cream Soda

Combine all ingredients in a shaker without ice and shake dry. Then add ice and shake again. Strain into a highball glass and pour soda in a careful stream toward the center of the glass. The head of the drink will rise above the glass lip just slightly when it is ready.

Something savory fits best with the Perfect Pitch so toast up a pan of breaded mozzarella sticks and jalapeño poppers. Serve them with your favorite dipping sauce like ranch dressing or marinara sauce.

Recipe: Two Tequila Cocktails for National Hot Toddy Day


The typical Hot Toddy is made with whiskey. In honor of National Hot Toddy Day, here’s a spin on the formula. The following two recipes have a nice tequila twist to them and are brought to us from 1800 Tequila.

The first is Miner’s Cough, which will delight coffee lovers around the world. The tequila enhances the bitters just enough to bring out an underlying chocolate note. Boldly sweet, the dark roast coffee intensifies towards the end of the sip. The lager whipped cream is not as sweet, which makes it an airy compliment to the entire cocktail.

Miner’s Cough
2 oz. 1800 Añejo Tequila
1 oz. dark roast coffee
3 dashes chocolate bitters
1/2 oz. agave nectar
top with lager whipped cream

Combine all ingredients into shaker. Shake for 10 seconds and strain into a rocks glass. Top with Lager Whipped Cream and garnish with shaved chocolate.

To make the lager whipped cream:
1 cup heavy cream
1/3 cup powdered sugar
2 tbsp lager beer (We used Sam Adams Boston Lager)

Add the cream and powdered sugar to a stand mixer. Beat on high until soft peaks form. While mixer is running, add the lager and vanilla, beat until soft peaks return. (A stout beer may also be substituted if preferred.)

For a more traditional Hot Toddy, except for the alcohol base, try a Jalisco’s Toddy. It is lightly sweetened by the honey which is punctuated by the ginger and lemon. The chamomile and cinnamon mix with the cider and tequila for a belly-warming drink. Be warned though—drink this while it’s hot. Once tepid, it’s taste resembles a cough drop. Then again, if you have a cold, that might be just what you need.

Jalisco’s Toddy
2 oz. 1800 Añejo Tequila
2 oz. chamomile tea
3/4 oz. apple cider
1/2 oz. honey syrup (equal parts honey and water, simmered for five minutes)
1/2 oz. lemon juice
2 slices ginger root (ground ginger can also be used but it will not be as prevalent in the overall drink taste)
pinch of ground cinnamon

In a pot, combine the apple cider, ginger root, lemon juice, and cinnamon.  Allow to heat up to a rolling boil. Next brew the tea. Add more than one tea bag, so flavor is heightened. In a glass, add the tequila and honey syrup. Stir and combine heated tea, cider, and tequila mixture. Garnish with lemon peel and a cinnamon stick.