Instead of sipping the traditional stout or Irish Car Bomb on March 17, why not sip a festive libation that’s a bit more unique and unexpected? This year, raise a glass, shake your shamrock, and toast “Erin go Bragh” with Cruzan Rum, Laphroaig Scotch Whisky, Midori Melon Liqueur, Basil Hayden’s Bourbon and Knob Creek.

KC_Mint Ginger Old Fashioned

KNOB CREEK® MINT GINGER OLD FASHIONED
Created by Celebrity Chef Michael Symon
Ingredients:
1 ½ Parts Knob Creek® Rye Whiskey
Ginger Beer
½ Part Lemon Juice
¼ Part Green Chartreuse
6-8 Mint Leaves

Method: Combine all ingredients (except ginger beer) in a bar tin with ice and shake well. Strain into a chilled Collins glass, top off with ginger beer and garnish with a single mint leaf.

Midori and Ale

Midori® and Ale

Ingredients:

1 part Midori® Melon Liqueur

1 bottle Light Beer

Method: Combine Midori and light beer in a tall glass. Stir and enjoy!

Cruzan_Strapped Stout

Cruzan® Strapped Stout
Ingredients:
1 ½ parts Cruzan® Black Strap Rum

1 bottle of Chocolate or coffee stout beer


Method: Combine ingredients in a pint glass. Stir gently.

Luck of Laphroaig

Luck of Laphroaig®
Created by Tyson Buhler (New York, NY)

Ingredients

1 1/2 parts Laphroaig® Select

1/4 part Sarsaparilla Syrup

2 dashes Angostura Bitters

Orange twist

Method: 

Combine ingredients in a rocks glass with ice. Garnish with orange twist.

BH_Lucky Ginger

Basil Hayden’s® Lucky Ginger
Created by Zachary Brian Taylor (San Francisco, CA)
Ingredients:

1 1/2 parts Basil Hayden’s® Bourbon
3/4 parts Lemon Juice
1/2 part Brown Sugar Syrup*
1 spring of Rosemary
Ginger Beer

Method:

Combine Basil Hayden’s® Bourbon, lemon juice and brown sugar syrup into a cocktail shaker.

Remove rosemary needles from the bottom 3/4 of the spring and add to the shaker. Save the top of the spring for use as a garnish.

Add ice to shaker and shake.

Double strain into a Collins glass filled with ice.

Top with ginger beer.

Garnish with the remaining rosemary spring.


*Brown Sugar Syrup
1 part Water
1 part Brown Sugar

Method:

Combine water and brown sugar in a saucepan and warm

Stir until sugar is fully dissolved into the water.

Pour into an empty container and set aside.