While you can't go wrong with a Guinness
on St. Patrick's Day, here are a few creative concoctions to try if you want to celebrate with a flavorful cocktail.
Margarita Verde: (Created by Anna Morris)
Yields eight drinks
Grün with Envy. (Courtesy Photo)
• 8 oz. Don Julio Reposado
• 4 oz. Triple Sec
• 1 1/3 oz. Lime Juice
• 5 oz. Green Base*
• Cucumber Slice, for garnish
Combine Tequila Don Julio Reposado, triple sec, lime juice and green base into a cocktail shaker with ice. Shake well. Strain contents into a rocks glass with fresh ice.Garnish with cucumber slice.
• 2 cups Pineapple Juice
• 1 English Cucumber, peeled
• 3 Stalks Celery, chopped
• 1 Bunch Parsley
• 1 Bunch Cilantro
• 2 Sprigs Tarragon
• 1/4 Jalapeno
Directions: In a blender, combine pineapple juice, English cucumber, celery, parsley, cilantro, tarragon and jalapeno. Blend well.
Grün with Envy: (A Jäger Colada and Matcha-mint Gimlet twist that was created by Kalliopi Carolyn of Featherweight in Brooklyn)
Teq-Kiwi. (Courtesy Photo)
• 1 oz. Jägermeister
• .75 oz. fresh Pineapple Juice
• .50 oz. fresh Lime Juice
• .75 oz. Coconut Cream
• 1.5 oz. Gin
• .75 oz. Fresh Lime Juice
• .50 oz. Matcha Tea
• .50 oz. Simple Syrup
• Handful of fresh Mint Leaves
• Grated Orange Peel, for garnish
• Matcha Powder, for garnish
Combine all ingredients of Jäger Colada in blender with half cup of ice. Blend. Pour into bottom of hurricane glass. Combine all ingredients of Matcha-mint Gimlet in blender with half cup ice. Blend, pour on top of Jäger Colada. Garnish with grated orange peel and matcha powder.
Irish Egg Cream. (Courtesy Photo)
• 1 1/2 parts Hornitos Black Barrel Tequila
• 3/4 part fresh Lemon Juice
• 1/2 part Simple Syrup
• Black Sea Salt, for garnish
• Crushed Black Pepper, for garnish
Lightly muddle 1/2 kiwi and 2 sprigs dill in a shaker. Combine remainder of ingredients in a shaker with ice and shake vigorously. Double strain into a rocks glass over fresh ice. Garnish with kiwi slices and a black sea salt and crushed black pepper rim.
Irish Egg Cream: (Created by NYC Mixologist Meaghan Dorman)
• 1 oz. Baileys Original Irish Cream
• 1 1/2 oz. Chocolate Milk
• 1 1/2 oz. Seltzer Water
• Whipped Cream, for garnish
• Green Mini Doughnut, for garnish
Combine Baileys Original and chocolate milk in a cocktail shaker with ice. Shake well. Pour seltzer water into the bottom of a glass. Strain contents from shaker on top of seltzer. Garnish with whipped cream and doughnut.
Tropicante Margarita: (Created by Alexander Kady of 12 @ Madison)
Tropicante Margarita. (Courtesy Photo)
• 1.75 oz. Patrón Reposado
• .5 oz. Patrón Citrónge Mango
• .5 oz. Light Agave Syrup
• 1 oz. fresh Lime Juice
• .25 medium Avocado
• Short dash Celery Bitters
• Short dash Frapefruit Bitters
• Chipotle Chili Salt*
• Sliced Mango, for garnish
Cut the avocado in half and remove the pit. Scoop out half of one side and add to cocktail tin, mashing with spoon until soft. Add liquid ingredients to the tin, use a spoon to release avocado from the side of the tin, and "dry shake" the contents (without ice) until the avocado is broken up and emulsified. Rim a double old fashioned glass with chipotle chili salt* and fill with ice. Add ice to shaker tin and shake vigorously until well chilled. Use a mesh strainer to "fine strain" the cocktail into the iced glass. Garnish with a ribbon of mango.
*Chipotle Chili Salt:
• .5 cup of Salt
• 1 T Chipotle Powder
Directions: Mix ingredients.
Appletini. (Courtesy Photo)
• 1 part DeKuyper Pucker
Sour Apple Schnapps
• 1 part Pinnacle
• 1/2 part Sour Mix
• Apple Slices, for garnish
Add ingredients to an ice-filled shaker. Shake and strain into a chilled martini glass. Garnish with apple slices.
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com