Looking for cocktails to fix for St. Patrick’s Day? Try these:
A Return to Civility
Green-foam Guinness? Say it ain’t so. Not for mixologist Joaquín Simó, anyway. “The Emerald Old Fashioned is my attempt to bring civility and deliciousness back to a holiday desecrated with green beer and disrespectfully named shots,” he said.
He added, “Knappogue Castle 12 year’s fruit and spice notes serve as a rich base to layer upon whispers of herbal complexity and lashes of floral honey. The whiskey remains front and center in this elegant ode to the original cocktail, with only a refreshing sprig of mint to add brightness to the nose and eye while echoing the alpine herbs in the modifiers.”
It’s available at Pouring Ribbons in the East Village.
Emerald Old Fashioned
- 2 ounces Knappogue Castle 12-year Single Malt Irish Whiskey
- 1 teaspoon honey syrup (2 parts wildflower honey to 1 part water)
- 1 teaspoon Green Chartreuse
- 1 teaspoon Dolin Génépy des Alpes
Directions Add all ingredients into a rocks glass. Add ice and stir briskly until chilled and just combined. Garnish with a mint sprig.
The World Best’s Irish Coffee
Mixologist Dale DeGroff is Italian, but as he said, he’s “enjoyed the luck of the Irish at exactly the moments I most needed it.”
One of those occasions was working behind the bar in 1975 at Charley O’s Bar and Grill. “Joe Baum, a master of the details that make greatness in the hospitality business, opened Charley O’s in Rockefeller Center in the early 1960s. Sen. Patrick Moynihan chose Charley O’s as the venue for his St Patrick’s Day breakfast and that tradition continued for two decades joined by crowds of resellers,” he said.
DeGroff remembers Charley O’s Irish Coffee as the third best in the world—after Joe Sheridan’s revival of the drink in San Francisco at the world famous Buena Vista Café.
“With this recipe I am evoking the spirit of Joe’s greatness at the Dead Rabbit where from this day forward you will find the world’s best Irish coffee,” he said.
Dead Rabbit Irish Coffee
- 1 1/2 ounces Clontarf 1014 blended Irish Whiskey
- 4 ounces hot Caro De Minas Birch Coffee
- 1/2 ounce Demerara sugar syrup
- Heavy cream
- 1 1/2 oz Plantation Pineapple Rum
- 1/2 ounce lime juice
- 1/2 ounce honey water
- 1/4 ounce ginger syrup
- 2 dashes Angostura Bitters
- Splash Strongbow Hard Apple Cider
- Candied ginger for garnish
Shake all ingredients in mixing vessel. Strain into highball glass filled with ice. Top off with Strongbow Cider. Garnish with candied ginger on a skewer.
(Recipe courtesy of Kenneth McCoy, Quarter+Glory, Washington, D.C.)