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.
KNOB CREEK® MINT GINGER OLD FASHIONED
Created by Celebrity Chef Michael Symon
1 ½ Parts Knob Creek® Rye Whiskey
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
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
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®
Created by Tyson Buhler (New York, NY)
1 1/2 parts Laphroaig® Select
1/4 part Sarsaparilla Syrup
2 dashes Angostura Bitters
Combine ingredients in a rocks glass with ice. Garnish with orange twist.
Basil Hayden’s® Lucky Ginger
Created by Zachary Brian Taylor (San Francisco, CA)
1 1/2 parts Basil Hayden’s® Bourbon
3/4 parts Lemon Juice
1/2 part Brown Sugar Syrup*
1 spring of Rosemary
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
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.