• Getting beyond the pint of green beer
    By
     | March 08,2013
     

    AP Photo More sophisticated than green beer: clockwise from top, Emerald Mary, Herbal Remedy and Irish Grasshopper cocktails.

    Can we all just agree that unless you’re a frat boy (or girl), green beer belongs nowhere near your lips on St. Patrick’s Day? There are so many other ways to celebrate the holiday, not to mention far more appealing methods of sipping a green beverage.

    To prove our point, we created three delicious alternatives to green beer. And just to prove it could be done, we also avoided that other St. Pat’s cocktail crutch, Midori (a green melon liqueur).

    Herbal Remedy

    This bracing cocktail also is delicious cut with seltzer and served as a spritzer. Or add ice to the blender and turn it into a frozen Irish margarita.

    Servings: 1

    Juice of 1 lemon

    Juice of 1 orange

    Juice of 1 lime

    1 tablespoon finely minced fresh ginger

    2 teaspoons honey

    2 sprigs fresh mint, leaves only

    2 large basil leaves

    1½ ounces Irish whiskey

    In a blender, combine all ingredients and blend until smooth. Pour into a cocktail glass with a couple of ice cubes.



    Emerald Mary

    Servings: 1

    3 tomatillos, husked and roughly chopped

    Zest and juice of 2 limes

    2 sprigs cilantro, plus more to garnish

    ½ very ripe avocado

    1 teaspoon Worcestershire sauce

    1 teaspoon horseradish

    2 ounces vodka

    ¼ cup water

    Salt and ground black pepper, to taste

    Hot sauce, to taste

    1 stalk celery, to serve

    In a blender, combine the tomatillos, lime zest and juice, cilantro, avocado, Worcestershire sauce, horseradish, vodka and water. Blend until smooth. Pour into a tall glass with ice, then garnish with celery and cilantro.



    Irish Grasshopper

    Servings: 1

    1 ounce Bailey’s Irish Cream liqueur

    1 ounce green creme de menthe liqueur

    1 ounce clear creme de cacoa liqueur

    ½ cup whole milk

    Finely chopped Andes chocolate mint candies, to garnish

    In a cocktail shaker filled with ice, shake together the Bailey’s, creme de menthe, creme de cacoa and milk. Moisten the rim of a double old-fashioned glass with the cocktail mixture, then dip the rim in the chopped candies to coat the rim. Strain the drink into the glass.

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