Celebrate St. Patrick’s Day in style with a host of cocktail concepts from some favorite brands, mixologists and bars. They’re the perfect companions to our line up of holiday recipes here. Remember to enjoy responsibly. The shamrocks, not you, are meant to be green…
Proper No. Twelve Irish Whiskey
Hair of The Tiger
Created by Nick Fogel, Beverage Director, The Late Late Bar & Spirit Grocer.
Ingredients
2 ounces Proper No. Twelve Irish Whiskey
3/4 ounce pineapple juice
1/2 ounce Combier Apricot
1/2 ounce ginger syrup
1/2 ounce lime juice
Garnish with cayenne
Directions
Combine all ingredients in shaker. Shake until chilled and double-strain into a chilled coupe glass.
Sweet Victory
Created by Nick Fogel, Beverage Director, The Late Late Bar & Spirit Grocer.
Ingredients
1 ounce Proper No. Twelve Irish Whiskey
3/4 ounce Lillet Blanc
3/4 ounce lavender syrup
Sparkling wine
Garnish with lavender branch
Lavender Syrup Ingredients
2 cups water
2 cups white sugar
3 lemon twists
3 teaspoons loose cooking lavendar
Directions
Lavender syrup: combine ingredients in sauce pan and simmer for 10 minutes. Allow to cool then strain into a glass bottle.
Cocktail: combine all ingredients and pour into champagne glass rimmed with loose lavender.
Crumlin Cobbler
Created by Nick Fogel, Beverage Director, The Late Late Bar & Spirit Grocer.
Ingredients
1-1/2 ounces Proper No. Twelve Irish Whiskey
1/2 ounce Aperol
1/2 lemon
1/4 ounce simple syrup
3 bar spoons macerated strawberries
Garnish with basil sprig
Macerated Strawberries
1 pint strawberries
3 large basil leaves, Chiffonade (cut into long, thin strips)
1 pint sugar
Directions
Cut strawberries into small pieces. Combine with basil and sugar and mix vigorously, slightly bruising strawberries. Cover and store for 12 hours. For cocktail, in a shaker, muddle strawberries. Combine remaining ingredients. Shake and strain into a rocks serving glass.
Proper Old Fashioned
Created by Nick Fogel, Beverage Director, The Late Late Bar & Spirit Grocer.
Ingredients
2 ounces Proper No. Twelve Irish Whiskey
1/4 ounce Guinness syrup
1/4 ounce Amaro Nonino
1 dash walnut bitters
Garnish with orange twist
Guiness Demerara Syrup
1-1/2 quarts Guinness
1 quart Demerara
2 sticks cinnamon
2 tablespoons pink peppercorn
Directions
Bring the Guinness to a simmer in a saucepan and allow to reduce by approximately half. Add cinnamon and pink peppercorn. Whisk in Demerara sugar. Stir and simmer for 5 minutes, allowing mixture to thicken. Strain and cool. For cocktail, combine all ingredients in mixing glass, stir to chill. Strain and serve in a rocks glass.
Knock Out
Created by Sonny Verdini, Bar Manager, TRADE (Boston)
Ingredients
1-1/2 ounces Proper No. Twelve Irish Whiskey
1 ounce cinnamon syrup
3/4 ounce house-made ginger liquor
1/2 ounce lemon juice
3 dashes Angostura bitters
Directions
Shake ingredients into a single rocks glass. Garnish with dehydrated cinnamon sugar and lemon wheel.
A Notorious Cobbler
Created by Kevin Hooshangi & Tracey Eden of American Whiskey and Distilled (New York).
Ingredients
1-1/2 ounces Proper No. Twelve Irish Whiskey
3/4 ounce Tio Peppe Fino Sherry
1/4 ounce Lejay Casis
1/4 ounce agave
2 lemons, muddled
Garnish with mint sprig
Directions
Combine ingredients in a glass filled with ice. Stir to chill. Garnish with mint sprig.
Improperly Proper
Created by the Gerber Group.
Ingredients
1-1/2 ounces Proper No. Twelve Irish Whiskey
1/2 ounce intense ginger liqueur
1/4 ounce lime juice
Directions
Combine ingredients in highball glass filled with ice. Add splash of grapefruit soda. Garnish with orange twist.
The Proper Irish
Created by the Gerber Group.
Ingredients
2 ounces Proper No. Twelve Irish Whiskey
1/2 ounce Dolin Dry
3/4 ounce Cointreau
1/4 ounce lemon juice
1/2 ounce honey
3 dashes orange bitters
3 dashes Angostura bitters
Directions
Build in shaker and strain into coupe glass. Garnish with orange peel.
Proper Toddy
Created by Allison Doughty of Distilled NY.
Ingredients
2 ounces Proper No. Twelve Irish Whiskey
3/4 ounce lemon juice
1/2 ounce honey syrup
1/4 ounce ginger syrup
5 ounces hot water
Garnish with lemon wheel with clove
Directions
Combine ingredients into glass and garnish with lemon and cloves.
Proper Irish Coffee
Ingredients
2 ounces Proper No. Twelve Irish Whiskey
4 ounces hot coffee
3/4 ounce simple syrup
2-3 ounces heavy cream
Directions
In a shaker, shake or whip heavy cream until slightly thickened (not completely stiff). In mug, add whiskey, hot coffee and simple syrup. Stir. Carefully layer thickened heavy cream until it covers drink. Grate nutmeg on top.
Finlandia Vodka
Finnish Mule
Ingredients
1 ounce Finlandia Grapefruit Vodka
3 ounces Ginger Beer
1/4 ounce lime juice
Directions
Mix ingredients in an ice-filled copper mug. Garnish with a cucumber slice, lime wedge and ginger stick.
Laphroaig®
End O’ The Rainbow
Ingredients
3/4 part Laphroaig Select
3/4 part ginger liqueur
3/4 part pineapple juice
3/4 part lemon juice
3 dashes absinthe verte
Garnish with mint sprig
Directions
Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a coupe glass and garnish with a mint sprig.
D’USSÉ
Mint Julep
Ingredients
2-1/2 parts D’USSÉ VSOP Cognac
1/2 part simple syrup
2–4 sprigs of mint
Crushed ice
Directions
Place simple syrup in a julep glass with 5-6 mint leaves and muddle. Fill the glass halfway with ice. Add 1-1/2 parts D’USSÉ VSOP Cognac and stir. Add more ice and remaining D’USSÉ. Stir again until the glass is fully frosted. Top with ice.
Barr Hill
Flipin’ Lucky
Ingredients
1.5 ounces Tom Cat Gin
3 ounces Irish Stout
1 whole egg
1/2 ounce raw honey syrup
Orange wheel (aka. Orange sunshine)
Directions
Pour Irish Stout into the bottom of a cocktail glass. Combine gin, egg, raw honey syrup and orange in a shaker tin with ice. Shake then double strain into the glass.
Vermont Coffee
Ingredients
1-1/2 ounces Tom Cat Gin
Black Strong Coffee
1/2 ounce Maple syrup
Maple/Angostura Whipped Cream
Maple/Angostura Whipped Cream
Whip in a bowl or shake without ice in a shaker: 1 cup of heavy whipping cream, 1 tablespoon of maple syrup, 7 dashes of angostura bitters.
Directions
Combine ingredients in an Irish coffee glass, top with the whipped cream.
Runamok Maple
Hugs All Around
Ingredients
12 ounces bottle lager or stout beer (preferably Vermont made)
1-2 teaspoons Runamok Maple’s Hibiscus Flower Infused Maple Syrup
A few drops of bitters
Directions
Gently pour the lager into a tall, chilled glass. Add maple syrup to taste. Top with a few drops of bitters, stir and enjoy.
Kōloa Rum Company
Kiwi Snaquiri
Ingredients
1 ounce Kōloa White Rum
1 ounce Kōloa Golden Rum
1/2 ounce lime juice
1/2 ounce Velvet Falernum
1/2 ounce Demerara syrup, (1:1, turbinado sugar: water)
1 kiwi wheel for garnish
Directions
Add all ingredients and one cup of ice to a blender, Blend until smooth, pour into shot glasses, or a tiki mug for a full-sized drink. Garnish with fresh kiwi wheel.
Coco Moco
Ingredients
4 ounces good quality chocolate bar (dark 65-75 percent) roughly chopped
4 tablespoons brown sugar
12-ounce carton coconut milk beverage
6 ounces freshly brewed hot coffee
3 ounces Kōloa Coffee Rum
1 ounces Kōloa Coconut Rum (1/2 ounce per drink)
Directions
Combine chopped chocolate, brown sugar and coconut milk in a small saucepan over medium heat, whisking constantly until the chocolate is completely melted and the mixture is smooth. Pour 1-1/2 ounces (shot glass/jigger size) Kōloa Coffee Rum into a large ceramic mug or glass then top with 3 ounces hot coffee. Stir then top with half of the coconut milk mixture stirring well to combine. Repeat with other mug/cup. Garnish with whipped cream, lightly toasted coconut shavings, finely chopped macadamia nuts, and chocolate shavings.
Spiced Fashioned
Ingredients
2 ounces Kōloa Spice Rum
1/2 ounce Demerara syrup (1:1, turbinado sugar: water)
3 dashes orange bitters
Directions
Mix Demerara syrup and orange bitters in old fashioned glass and add a dash of plain water. Fill the glass with ice cubes and add Kōloa Spice Rum. Garnish with orange slice and a cocktail cherry.
Mint Julep
Ingredients
2 ounces Hillrock Solera Bourbon
1/2 ounce simple syrup
3-4 fresh mint leaves
Directions
In a rocks glass, gently muddle the mint leaves to release their oils. Fill the glass with crush ice and pour the bourbon and simple syrup over the ice, stir just long enough to blend ingredients and garnish with fresh mint.
EFFEN Vodka
Cucumber Irish Blessing
Ingredients
1-1/2 parts EFFEN® Cucumber Vodka
3/4 parts lime juice
3/4 parts simple syrup
1 dash bitters
6 mint leaves
Club soda
Directions
Muddle mint with lime juice and a few ice cubes, add to a cocktail shaker with remaining ingredients, except club soda and shake. Fine strain into a cocktail glass with ice and add club soda. Garnish with mint sprig.
Basil Hayden’s
Bourbon Ginger Buck
Ingredients
1/2 part fresh ginger
2 parts Basil Hayden’s® Bourbon
1 part lime juice
1/3 parts simple syrup
Sprig of rosemary, for garnish
Candied ginger, for garnish
Directions
Add fresh ginger in a cocktail shaker and muddle until fine. Add all remaining ingredients and ice to the cocktail shaker. Shake and strain into a rocks glass filed with ice. Garnish with a rosemary sprig and a piece of candied ginger on the rim.
Knob Creek®
Luck of the Rye
Ingredients
1-1/2 parts Knob Creek® Rye
1/2 part cold smoked fresh lemon juice
1/2 part cedar plank roasted rosemary simple syrup
2 parts seltzer water
Directions
Combine all ingredients in mixing glass. Stir and strain over ice in a rocks glass. Garnish with a smoked lemon wheel and rosemary sprig.
Remember to enjoy responsibly!