They say everyone is Irish on St. Patrick’s Day. Then, logically, everywhere would therefore be Ireland for that same 24 hour period. Ergo, the world’s varied alcoholic beverages are all fair game while celebrating the holiday.
To that end, a wide flung collection of distillers sent over their cocktails recipes to the big day — and Guinness or Irish Whiskey need not apply for these particular entries.
Also: The Original and Perfect Martini: Knickerbocker Hotel, New York
We have entrants here from Cruzan Rum, Laphroaig Scotch, Midori Melon Liqueur, Basil Hayden’s Bourbon and Knob Creek. There’s nothing on that list from Ireland, so this is a very multicultural recipe collection here. I feel so enlightened. But, let’s get to the booze.
Cruzan Strapped Stout
Ingredients:
- 1 ½ parts Cruzan® Black Strap Rum
- 1 bottle of Chocolate or coffee stout beer
Method: Combine ingredients in a pint glass. Stir gently. (Note: This is not a cocktail. This is a highball. It needs another ingredients to be a cocktail, but we’ll move on the next.)
Luck of Laphroaig
Created by Tyson Buhler (New York, NY)
Ingredients:
- 1 1/2 parts Laphroaig® Select
- 1/4 part Sarsaparilla Syrup
- 2 dashes Angostura Bitters
- Orange twist
Method: Combine ingredients in a rocks glass with ice. Garnish with orange twist.
Basil Hayden’s Lucky Ginger
Created by Zachary Brian Taylor (San Francisco, CA)
Ingredients:
- 1 1/2 parts Basil Hayden’s Bourbon
- 3/4 parts Lemon Juice
- 1/2 part Brown Sugar Syrup*
- 1 spring of Rosemary
- Ginger Beer
Method: 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
Method: 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
Created by Celebrity Chef Michael Symon
Ingredients:
- 1 ½ Parts Knob Creek Rye Whiskey
- Ginger Beer
- ½ Part Lemon Juice
- ¼ Part Green Chartreuse
- 6-8 Mint Leaves
Method: 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.
Midori and Ale
Ingredients:
- 1 part Midori Melon Liqueur
- 1 bottle Light Beer
Method: Combine Midori and light beer in a tall glass. Stir and enjoy. (It’s a highball again, kids. C’mon, now.)
