Guinness is great, but Ireland is known for more than brewing.
You want to survive with the wolves? These cocktails from theSea Fire Grillwill put some hair on your chest to get you started.
2 oz. Bushmills Irish Whiskey
0.5 oz. Ardbeg 10-Year Scotch
0.5 oz. Drambuie
3 dashes of bitters
Splash of sweet vermouth
Shake and pour over ice into highball glass. Garnish with lemon twist and mint.
2 oz. Tullamore Dew Irish Whiskey
1 oz. French Vermouth
1 oz. Benedictine
Shake and strain into a martini glass with a lemon twist garnish.
And you know it is becauseThe Dead Rabbit’s Jack McGarry created it.
1 ½ oz. Clontarf 1014 Irish Whiskey
¾ oz. Demerara syrup
4 oz. freshly brewed coffee
Cream: Whisk together 2 oz. of Brady’s Irish Cream with 6 oz. of heavy cream
Fill an Irish coffee glass or mug with hot water and let stand for a few minutes to warm. Pour out water. Add the whiskey, syrup and coffee, then stir. Add a layer of whipped Brady’s about the width of your thumb. Freshly grate nutmeg over the top.
Created by Joann Speigel, bar manager of the Taproom atThe Dead Rabbit.
2 oz. Knappogue Castle Single Malt Irish Whiskey
1 oz. Fino sherry
1/2 oz. sugar syrup
Dash orange bitters
Sprig of mint
Add bitters, raspberries, orange slice and sugar syrup to shaker tin and muddle.
Add sherry, whiskey and ice; shake. Double strain into old fashioned glass and top with crushed ice.
Express orange oils from peel and discard. Garnish with mint sprig and raspberry.
One of those rare times that it’s good to be a grown up.
1.5 oz. Portland Potato Vodka
1 oz. peppermint liqueur
0.5 oz. Irish cream
½ scoop vanilla ice cream
1 scoop mint chocolate chip ice cream
Add all ingredients in a blender with a cup of ice. Blend for 10 seconds and serve.
1.5 oz. Monkey Shoulder Whisky
In Moscow, they make it with vodka; in Mexico, tequila; for St. Patrick's Day, try it with bourbon.
1 ¼ oz. Burnside Bouron
2 tsp mint simple syrup
In a tumbler over ice add bourbon, mint simple syrup and a splash of lime juice, then fill with ginger beer. Stir together and garnish with mint leaves.
Eva Kis is on Twitter@thisiskis, where she talks about pop culture, cats and media almost as much as food.