Celebrate Irish culture with one, or all, of these fun, delicious cocktails!
The Chaparrita (Courtesy of Licha’s Cantina, Austin, TX and Gem & Bolt)
1.5 oz. Gem & Bolt Mezcal
1 oz. Damiana Tea
Splash of fresh pineapple juice
Splash of lime bitter
To make Damiana tea: Steep 1 oz. of dry damiana leaf in hot water for 30 minutes, then strain. Keep refrigerated for one week. Top cocktail with fresh basil.
Kiwi Cooler (Courtesy of Hi-Chew)
1 oz HI-CHEW Kiwi infused lemon & lime juice**
2 oz orange juice
1 tablespoon sugar
4 cucumber wheels (from about 1⁄4 cucumber)
1⁄4 cup mint leaves
1.5 oz Pimm’s liqueur (optional)
In a cocktail shaker, gently muddle the sugar, cucumber, and mint, just until the sugar dissolves. Measure in the juice and Pimm’s (if using), and shake with ice. Strain over crushed ice in a rocks glass, garnish with fresh mint and a cucumber wheel. **INFUSIONS: For juices, the infusion ratio is one piece of candy per ounce of liquid. Cut the candy into pieces and soak until dissolved.
Last Leg Julep (Courtesy of Joaquín Simó, Pouring Ribbons and Knappogue Irish Whiskey)
2 oz Knappogue Castle 12 Year Old Irish Whiskey
0.25 oz Wildflower Honey Syrup (2 parts honey : 1 part water)
1 tsp Bigallet Thyme Liqueur OR Thyme Syrup
Rub 6-8 mint leaves in Julep cup. Add all liquids and swizzle to incorporate. Fill 2/3 with crushed ice and swizzle for 30 seconds. Top with more crushed ice until mounding over top of cup.
Proper Irish Coffee (Courtesy of Proper No. 12)
2 oz Proper No. Twelve Whiskey
4 oz hot coffee
.75 oz simple syrup
2-3 oz heavy cream
In a shaker or jar, shake or whip heavy cream until slightly thickened (not completely stiff). In a mug, add Proper No. Twelve Whiskey, hot coffee, and simple syrup. Stir. Carefully layer on top the thickened heavy cream until it covers the drink. Optional grating of nutmeg on top.
