When it comes to St. Patrick’s Day celebrations, there’s far more to be found at the end of the ethanol aficionado’s rainbow than the obligatory mugful of green beer. That’s why we tapped (no pun intended, despite all seeming to the contrary) some top mixologists and an award-winning pastry chef to offer up a few elegant alternatives to the usual drill, and each of them is pure liquid gold (okay, we’ll cop to a touch of intended punnery that time). These concoctions are certain to inspire even the most jade(d-green) palates to raise their glasses—or, in at least of the following cases, their spoons—in a hearty “Sláinte!”
Bailey’s Irish Cream Panna Cotta
Brittani Szczecina, pastry chef, 3800 Ocean, Palm Beach Marriott Singer Island Resort & Spa
On the heels of winning Food Network‘s 2016 Christmas Cookie Challenge, pastry chef Brittani Szczecina has turned her attention to yet another holiday with this smooth, sophisticated St. Patrick’s Day treat.
- 4 cups heavy cream
- ½ cup sugar
- 6 gelatin sheets
- 4 oz. Baileys Original Irish Cream
- Pinch of salt
Bloom gelatin in ice water for five minutes or until soft. Remove from ice water and squeeze; set aside on a dry towel. Bring the remaining ingredients to a simmer and stir in the gelatin. Pour into desired glasses and let set in the fridge for at least two hours. Garnish with your favorite toppings: crushed chocolate cookies, chocolate sauce, St. Patrick’s Day sprinkles, or even a mini cupcake. Get creative!
Zachary Blair, lead mixologist, KANU, Whiteface Lodge
Legend has it that St. Patrick used the shamrock to explain the Holy Trinity. True or not, Ireland’s favorite three-leafed clover is the inspiration behind this cocktail with three distinct spirits.
- 2.5 oz. Irish whiskey (Westbrook)
- 1 oz. elderflower liqueur
- 1 oz. sweet vermouth
- .25 oz. lime juice
Combine all ingredients in a glass with ice, stir, and strain into a coupe glass. Garnish with a lime twist.
Luck of the Irish
Eddie Garcia, lead mixologist and manager, jade bar, Sanctuary on Camelback Mountain Resort & Spa
For fans of the “Black Stuff,” this Guinness-infused cocktail is genius in a glass.
- 2 oz. Redbreast whiskey
- ¾ oz. Guinness simple syrup (see recipe)
- ¾ oz. lemon juice
- ½ oz. apple juice
Make Guinness simple syrup: Heat 16 oz. Guinness in pan and cook down to 8 oz.; add 8 oz. raw sugar and stir to dissolve. Set aside to cool. Combine ¾ oz. of the Guinness simple syrup and all other ingredients in a shaker. Shake and pour into a stemmed cocktail glass.
James Kruecher, director of food & beverage, McCoy’s Oceanfront, Fort Lauderdale Marriott Pompano Beach Resort & Spa.
A gemstone of a cocktail – no blarney!
- 2 oz Absolut Lime
- ½ oz Sour Apple Pucker
- ½ oz St-Germain elderflower liqueur
- ½ oz lime juice, fresh squeezed
- Dash of house-made orange bitters
Combine all in a mixing glass and top with ice, shake 20 times vigorously, and double strain into a chilled martini glass. Garnish with a lime twist.
[Top image: Pixabay.com]