The Herald Bulletin

Evening Update

Food

March 13, 2013

Go beyond green beer

These cocktails will help class up your St. Patty's Day

Can we all just agree that unless you’re a frat boy (or girl), green beer belongs nowhere near your lips on St. Patrick’s Day? Because there really are so many other ways to celebrate the holiday, not to mention far more appealing methods of sipping a green beverage.

To prove our point, we created three delicious alternatives to green beer. And just to prove it could be done, we also avoided that other St. Pat’s cocktail crutch, Midori (a green melon liqueur).

Herbal Remedy

This bracing cocktail also is delicious cut with seltzer and served as a spritzer. Or add ice to the blender and turn it into a frozen Irish margarita.

Start to finish: 10 minutes

Servings: 1

Juice of 1 lemon

Juice of 1 orange

Juice of 1 lime

1 tablespoon finely minced fresh ginger

2 teaspoons honey

2 sprigs fresh mint, leaves only

2 large basil leaves

1 1/2 ounces Irish whiskey

In a blender, combine all ingredients and blend until smooth. Pour into a cocktail glass with a couple of ice cubes.

Emerald Mary

Start to finish: 15 minutes

Servings: 1

3 tomatillos, husked and roughly chopped

Zest and juice of 2 limes

2 sprigs cilantro, plus more to garnish

1/2 very ripe avocado

1 teaspoon Worcestershire sauce

1 teaspoon horseradish

2 ounces vodka

1/4 cup water

Salt and ground black pepper, to taste

Hot sauce, to taste

1 stalk celery, to serve

In a blender, combine the tomatillos, lime zest and juice, cilantro, avocado, Worcestershire sauce, horseradish, vodka and water. Blend until smooth. Pour into a tall glass with ice, then garnish with celery and cilantro.

Irish Grasshopper

Start to finish: 10 minutes

Servings: 1

1 ounce Bailey’s Irish Cream liqueur

1 ounce green creme de menthe liqueur

1 ounce clear creme de cacoa liqueur

1/2 cup whole milk

Finely chopped Andes chocolate mint candies, to garnish

In a cocktail shaker filled with ice, shake together the Bailey’s, creme de menthe, creme de cacoa and milk. Moisten the rim of a double old fashioned glass with the cocktail mixture, then dip the rim in the chopped candies to coat the rim. Strain the drink into the glass.

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