Strike
Gold With These St. Patrick's Day Cocktails
By FBWorld Team
Instead
of sipping the traditional stout or Irish Car Bomb on
March 17, why not sip a festive libation that's a bit
more unique and unexpected? This year, raise a glass,
shake your shamrock, and toast "Erin go Bragh"
with Cruzan Rum, Laphroaig Scotch Whisky, Midori Melon
Liqueur, Basil Hayden's Bourbon and Knob Creek.
Knob
Creek®
Mint Ginger Old Fashion
Created by Celebrity Chef
Michael Symon
Ingredients:
1 1/2 Parts Knob Creek® Rye
Whiskey
Ginger Beer
1/2 Part Lemon Juice
1/4 Part Green Chartreuse
6-8 Mint Leaves
Procedures:
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
Procedures:
Combine Midori and light beer in a tall glass. Stir and
enjoy!
Cruzan®
Strapped Stout
Ingredients:
1 1 1/2 parts Cruzan® Black
Strap Rum
1 bottle of Chocolate or coffee stout be
Procedures:
Combine ingredients in a pint glass. Stir gently.
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
Procedures:
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
Procedures:
1. Combine Basil Hayden's®
Bourbon, lemon juice and brown sugar syrup into a cocktail
shaker.
2.
Remove rosemary needles from the bottom 3/4 of the spring
and add to the shaker.
3.
Save the top of the spring for use as a garnish.
4. Add ice to shaker and shake.
5.
Double strain into a Collins glass filled with ice.
6.
Top with ginger beer.
Garnish
with the remaining rosemary spring.
*Brown
Sugar Syrup
Ingredients:
1 part Water
1 part Brown Sugar
Procedures:
1. Combine water and brown sugar in a
saucepan and warm
2.
Stir until sugar is fully dissolved into the water.
3.
Pour into an empty container and set aside.
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