St. Patrick's Day is Friday, March 17th, and the on-premise industry is abuzz with excitement for the first full-blown celebration of the holiday since COVID. Make sure your bar has a list of festive St. Patrick's Day cocktails and food alongside the green beer. For some Irish inspiration, check out the round-up of St. Patrick's Day recipes, below!
and Sean Muldoon of The Dead Rabbit.
Bushmills Irish Coffee
Ingredients:
1 part Original Bushmills
¾ part rich Demerara syrup
3¼ parts Sumatra coffee
Fresh whipped cream
Directions:
Pour all ingredients into a 6 oz Georgian Irish Coffee glass leaving a .5 inch room for cream. Top with freshly whipped heavy cream.
Proper Irish Apple Cider
Ingredients:
2 oz Proper No. Twelve Irish Apple
4 Cups Apple Cider
6 Sticks of Cinnamon
4 Tablespoons Nutmeg
10 Cloves
Orange Zest
Orange twist
Directions:
Over heat, combine Proper No. Twelve Irish Apple, apple cider, cinnamon sticks, nutmeg, cloves and fresh orange zest. Pour into a heat-protected mug, garnish with orange twist and enjoy warm.
The Comeback
Ingredients:
1.5 oz McConnell’s Irish Whisky
.5 oz Simple syrup
2 oz Espresso (or cold-brewed coffee)
2 oz Whole milk
Garnish cinnamon
Directions:
Add all the ingredients into a shaker with ice, and shake vigorously for 15 seconds. Strain into a large snifter and dust a pinch of cinnamon over drink.
president, co-founder and executive chef
of Sterling Hospitality
(Marlow’s Tavern, the Woodall, and Sterling Culinary Management)
St. Patrick's Day Stew
Ingredients:
6 pounds boneless lamb shoulder, cut into 2 inch pieces
2 tablespoons oil
½ cup all-purpose flour
tablespoon kosher salt
1 teaspoon ground black pepper
2 large onion, diced
3 cloves garlic, minced
2 cups Irish beer
4 cups beef stock
few sprigs of fresh thyme
2 bay leaves
2 cups diced carrots
3 potatoes, peeled and cubed
Directions:
Place a heavy dutch oven over medium high heat and add the oil.
Place lamb, flour, salt and pepper in a large mixing bowl; toss to coat evenly. Brown the lamb in the oil. Work in smaller batches, don't overcrowd the pan. Once you have a portioned browned, set it aside and repeat until it is all browned. Once the meat is all done browning, add the onions and garlic to the residual fat in the pan and cook until translucent. Deglaze the pan with the beer and simmer to cook off all the alcohol.
Add the stock, thyme and bay leaves to the pan followed by the browned meat. Cover and simmer or place in a 325 degree oven for one hour or until the meat is almost fork tender.
Add carrots and potatoes to the pot and continue to cook until the vegetables are tender, about 20 minutes.
Recipe by Mixologist Jennifer Bryant for
Koloa Rum Company.
Pot of Gold Mimosa
Ingredients:
½ oz Kōloa Kauaʻi Gold Rum
¼ oz Blue Curacao
2 oz Orange Juice
4-5 oz Champagne
Directions:
Add orange juice and rum mixture to the glass and let settle slowly pour the champagne to fill the glass. Gently pour the blue curacao into the glass letting it slide down the inside edge.
Mixologist, Spirited Shaker,
Los Angeles, CA
Kiwi Just Be Friends?
Ingredients:
1 oz. KIN White Whiskey
1/2 oz. Vacaloca Mezcal
1/4 oz. California Falernum
1/4 oz. yellow chartreuse
3/4 oz. The Perfect Purée Kiwi Puree, thawed
1/2 oz. vanilla syrup
1/2 oz. lime juice
Pinch of saltM
Directions:
Shake with ice and double strain into a glass of pebble ice. Garnish with fresh kiwi fruit and an edible flower.
The Spicy Leprechaun
Ingredients:
2 oz Deviation Distilling Mountain Herb Gin (or your favorite gin)
1 cup arugula
10 mint leaves
3 slices jalapeno (more or less to taste)
.5 oz freshly squeezed lemon juice
1 oz simple syrup
For garnish: Navel orange, mint leaves, soda water to top
Directions:
In a shaker, muddle the mint, jalapeno and arugula with the fresh lemon juice. Once muddled, add gin and simple syrup. Add ice and shake vigorously for 30 seconds. Pour into rocks glass filled with ice. Cut a navel orange in half and squeeze one half over the poured cocktail. Top with soda water and garnish with an orange section and mint leaves.
Crystal Head Leapin’ Leprechaun
Ingredients:
1 oz. Crystal Head Onyx
1 oz. Melon Liqueur
¾ oz. Green Chartreuse
¾ oz. Fresh Lime Juice
1 Egg White
3-4 Mint Leaves
Directions:
Add all ingredients to a cocktail shaker with ice and shake for 15 seconds. Remove ice and re-shake for another 10 seconds. Double strain into a chilled coupe glass and garnish with a dehydrated lime wheel with a mint crown through the middle.
Lucky Green Apple Sour
Ingredients:
1 bottle of Sidral Mundet Green Apple Soda
2 oz of Crown Royal Regal Apple (any whiskey)
2 oz of ginger beer
A squeeze of lemon
Add a slice of green apple or mint and serve over ice
Directions:
Pour whiskey into an ice filled shaker. Shake vigorously for at least 10 seconds. Strain into glass. Top with ice-cold Sidral Mundet Green Apple soda and ginger beer. Squeeze a few drops of lemon. Garnish with an apple slice and mint.
El Chapulin
Ingredients:
1 oz Ilegal Mezcal Joven
1 oz Crema de Menthe
1 oz Cream
1 oz Crema de Cacao
Directions:
Combine ingredients into a shaker. Then, shake until chilled. Strain the cocktail into a stemmed glass and garnish with Mexican chocolate.
Mundet Appletini
Ingredients:
1.5 oz of Vodka
Chilled martini glass
1 bottle of Sidral Mundet Green Apple Soda
Slice of green apple
Directions:
Pour vodka into an ice filled shaker. Shake vigorously for at least 10 seconds. Strain into chilled martini glass. Top with ice-cold Sidral Mundet Green Apple soda. Garnish with an apple slice.
Elixir in San Francisco and National Ambassador for
Fresh Victor Cocktails
Dark ‘N’ Fruity
Ingredients:
1 part Fresh Victor Cactus Pear & Pomegranate
1 part Irish stout beer
Garnish: ground cinnamon
Directions:
Add both ingredients in equal amounts and dust with cinnamon.
Luck of the Irish Sunrise
Ingredients:
2 oz. First Light Whiskey
0.5 oz. Blue Curacao
0.5 oz. Orange Juice
0.25 oz. Simple Syrup
Directions:
Shake over ice and garnish with a cherry and brown sugar rim.
Plan to Attend or Participate in Bar & Restaurant Expo, March 27-29, 2023
To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo, March 27-29, 2023 in Las Vegas. Visit BarandRestaurantExpo.com.
To book your sponsorship or exhibit space at Bar & Restaurant Expo, contact:
Veronica Gonnello (for companies A to G) e: vgonnello@questex.com p: 212-895-8244
Tim Schultz (for companies H to Q) e: tschultz@questex.com p: 917-258-8589
Fadi Alsayegh (for companies R to Z) e: falsayegh@questex.com p: 917-258-5174
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