Saint Patrick’s Day is a week away. For any mixology minded customers planning to makes classy cocktails for their St. Paddy’s party, here are seven drink recipes that can help everyone feel the luck o’ the Irish:
Emerald Old Fashioned
2 oz. Knappogue Castle 12-year single malt Irish whiskey
1 tsp. Honey syrup (2 parts wildflower honey: 1 part water)
1tsp Green Chartreuse
1 tsp. Dolin Génépy des Alpes
Add all ingredients into a rocks glass. Add ice and stir briskly until chilled and just combined. Garnish with a mint sprig, spanked and inserted.
Joaquín Simó at Pouring Ribbons in New York created this recipe.
Pot of Gold
2 Parts Hornitos Reposado tequila
1 Part Pineapple juice
1 Part Cranberry juice
1 Part Simple syrup
1 Slice jalapeño
Muddle jalapeño in a glass, combine remainder of ingredients in a shaker with ice, shake vigorously and strain into the glass over fresh ice. Garnish with an orange peel.
The mixologists at Hornitos created this recipe.
2 oz. Caliche rum
¾ oz. Melon liqueur
¾ oz. Lemon juice
½ oz. Triple Sec
3 dashes Mint bitters
Combine all ingredients in a cocktail shaker, fill with ice until well chilled. Serve in a coupe glass.
The mixologists at Caliche created this recipe.
Dead Rabbit Irish Coffee
1½ oz. Clontarf 1014 blended Irish whiskey
4 oz. hot Caro De Minas Birch coffee
0.5oz Demerara sugar syrup
Beginning with the coffee, pour all ingredients (not including the cream) into an 8-oz. stemmed glass and gently stir. Hand whip the cream so that it still pours. Using the back of the bar spoon to guide, float the cream on top of the coffee.
Created by Dale DeGroff at The Dead Rabbit, NYC.
2 oz. Hendricks gin
½ oz. St. Germain
2 oz. Cucumber-Yuzu
1 Ice Emerald
1 oz. Fever Tree tonic
Combine all ingredients except Liquid Nitrogen in a mixer and shake. Pour into glass goblet. Top with liquid nitrogen. Garnish with cucumber twist
The mixologists at The Bar and Lounge at The Umstead Hotel and Spa in Cary, NC, created this recipe.
Who’s Your Paddy
1½ oz. Jameson
¾ oz. Fresh lemon
¾ oz. Simple syrup
¼ oz. Cherry heering
¼ oz. Bittermans New Orleans coffee liqueur
1 dash absinthe
Combine ingredients with ice and shake, strain over fresh ice in rocks glass. Garnish with a cherry wrapped in lemon swath.
The mixologists at Rhumbar in The Mirage Hotel & Casino in Las Vegas created this recipe.
The Dude’s Breakfast
1 oz. Baileys Original Irish Cceam
1 oz. Cîroc vodka
3 oz. Cold Brew coffee
1 dash Angostura bitters
Fresh Grated Nutmeg for Garnish
Combine Baileys Original Irish cream, Cîroc, cold brew coffee and bitters in a cocktail shaker with ice. Shake well. Strain contents into a double rocks glass over ice. Garnish with a dash of fresh grated nutmeg.
Created by Mixologist Michael Lay.