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When it comes to St. Patrick’s Day celebrations, no self-respecting foodie has ever dreamed of finding a green beer at the end of the rainbow. So we’ve tapped some top mixologists and an award-winning pastry chef to offer a few elegant toasting alternatives that are pure liquid gold.

 

On the heels of winning Food Network’s 2016 Christmas Cookie Challenge, pastry chef Brittani Szczecina has turned her attention to yet another holiday with this smooth, sophisticated St. Patrick’s Day treat.

 

Bailey’s Irish Cream Panna Cotta
Brittani Szczecina, pastry chef, 3800 Ocean, Palm Beach Marriott Singer Island Resort & Spa

  • 4 cups heavy cream
  • ½ cup sugar
  • 6 gelatin sheets
  • 4 oz. Baileys Original Irish Cream
  • Pinch of salt

 

Bloom gelatin in ice water for five minutes or until soft. Remove from ice water and squeeze; set aside on a dry towel. Bring the remaining ingredients to a simmer and stir in the gelatin. Pour into desired glasses and let set in the fridge for at least two hours. Garnish with your favorite toppings: crushed chocolate cookies, chocolate sauce, St. Patrick’s Day sprinkles, or even a mini cupcake. Get creative!

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Legend has it that St. Patrick used the shamrock to explain the Holy Trinity. True or not, Ireland’s favorite three-leafed clover is the inspiration behind this cocktail with three distinct spirits.

 

Trinity
Zachary Blair, lead mixologist, KANU, Whiteface Lodge

Ingredients:

  • 2.5 oz. Irish whiskey (Westbrook)
  • 1 oz. elderflower liqueur
  • 1 oz. sweet vermouth
  • .25 oz. lime juice

 

Directions:

Combine all ingredients in a glass with ice, stir, and strain into a coupe glass. Garnish with a lime twist.

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For fans of the “Black Stuff,” this Guinness-infused cocktail is genius in a glass.

Luck of the Irish

Eddie Garcia, lead mixologist and manager, jade bar, Sanctuary on Camelback Mountain Resort & Spa

        Ingredients:

  • 2 oz. Redbreast whiskey
  • ¾ oz. Guinness simple syrup (see recipe)
  • ¾ oz. lemon juice
  • ½ oz. apple juice

 

Directions:

Make Guinness simple syrup: Heat 16 oz. Guinness in pan and cook down to 8 oz.; add 8 oz. raw sugar and stir to dissolve. Set aside to cool.

Combine ¾ oz. of the Guinness simple syrup and all other ingredients in a shaker. Shake and pour into a stemmed cocktail glass.