Today is St. Patrick’s Day, yes, but let’s face it – you’re going to be celebrating the Irish-flavored holiday tomorrow and this weekend, ain’t ya? Make sure your home bar is stocked and ready to whip up these elevated St. Patrick’s Day cocktails. Forget neon-green liqueurs and gimmicky concoctions – these creations come from the minds of the best mixologists and top brands around. So get your sláinte on in style …
The Irish Exit
By Veronica Farias of KTCHN at The OUT Hotel (New York, N.Y.)
1½ oz. Jameson
¾ oz. lemon juice
¾ oz. simple syrup
Rim a rocks glass with the green sugar. Pour the liquids into a shaker with ice and shake. Strain into the glass over ice. Garnish with the cherry.
By STK LA
3 green cherry tomatoes or 1 medium green tomato
1 oz. Don Julio Reposado
1 bottle of Corona
½ oz. lime juice
¼ oz Worcestershire
3 dashes of Tabasco
Tajín Clasico Seasoning
In a mixing glass, muddle the cherry tomatoes and lime juice in a mixing glass. Add Don Julio Reposado, Worcestershire and Tabasco. Fill glass with ice and shake. Dump contents of glass into a Tajín-rimmed beer glass. Fill with Corona.
Cruzan® Strapped Stout
1½ parts Cruzan® Black Strap Rum
1 bottle of chocolate or coffee stout beer
Combine ingredients in a pint glass. Stir gently.
Luck of Laphroaig®
By Tyson Buhler (New York, N.Y.)
1½ parts Laphroaig® Select
¼ part Sarsaparilla Syrup
2 dashes Angostura Bitters
Combine ingredients in a rocks glass with ice. Garnish with orange twist.
Old Thyme Sour
2 o.z Bushmills Irish Wiskey
1 oz. Elderflower liqueur
1 oz. chatreuse
Pinch of cinnamon
Combine all ingredients, shake over ice, pour into a rocks glass and serve.
By VDKA 6100
1½ oz. VDKA 6100
¾ oz. fresh lemon juice
¾ oz. simple syrup
3 pieces of cucumber
6-8 mint leaves
In a mixing glass add mint and cucumber and muddle. Add the rest of the ingredients except the soda, add ice, shake and strain over fresh ice into a highball glass, add soda and garnish with a mint sprig.
Basil Hayden’s® Lucky Ginger
By Zachary Brian Taylor (San Francisco, CA)
1½ parts Basil Hayden’s® Bourbon
¾ parts lemon juice
½ part brown sugar syrup*
1 spring of rosemary
Combine Basil Hayden’s® Bourbon, lemon juice and brown sugar syrup into a cocktail shaker.
Remove rosemary needles from the bottom 3/4 of the spring and add to the shaker. Save the top of the spring for use as a garnish. Add ice to shaker and shake. Double strain into a Collins glass filled with ice.
Top with ginger beer. Garnish with the remaining rosemary spring.
*Brown Sugar Syrup
1 part water
1 part brown sugar
Combine water and brown sugar in a saucepan and warm. Stir until sugar is fully dissolved into the water. Pour into an empty container and set aside.
Knob Creek Mint Ginger Old Fashioned
By Chef Michael Symon
(Pictured at top)
1½ parts Knob Creek® Rye Whiskey
½ part lemon juice
¼ part Green Chartreuse
6-8 mint Leaves
Combine all ingredients (except ginger beer) in a bar tin with ice and shake well. Strain into a chilled Collins glass, top off with ginger beer and garnish with a single mint leaf.