LIVING

Nary a drop of food colouring to be found in these Irish cocktails

03/12/2012 11:10 EDT | Updated 05/12/2012 05:12 EDT
Libations are a huge part of St. Patrick's Day celebrations, but the most common drink in bars and pubs in this country seems to be green beer. The following choices would make a great alternative and incorporate quintessentially Irish ingredients such as Guinness, cider or whiskey. Cheers!

Crown Float

This drink, created in Ireland, is traditionally made with English apple cider. The story behind it is that the Guinness on top of the cider was intended to be a political statement.

1 part apple cider

1 part Guinness stout

Fill a glass half full with apple cider. Carefully pour in Guinness so it floats on top.

Makes 1 serving.

Source: Brandon Whyte, Shannon's Irish Pub and Eatery, Winnipeg.

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Black Velvet Cocktail

This drink was invented in 1861 in London, England, when a bar steward mourning the death of Prince Albert ordered that even the Champagne should be put into mourning and mixed it with Guinness.

1/2 flute Guinness Extra Stout

1/2 flute Champagne

Pour stout into Champagne flute. Top up glass with Champagne, being careful to ensure there is no overspill. The drink should have a good dark colour with a frothy head.

Makes 1 serving.

Source: Guinness Storehouse, Dublin.

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Urban Irishman

Ice

15 ml (1/2 oz) Kahlua

15 ml (1/2 oz) cassis

7 ml (1/4 oz) Black Bush Irish Whiskey

125 ml (4 oz) Guinness stout

Fresh orange peel or cherry, to garnish

Fill brandy glass with ice. Pour in Kahlua, cassis, whiskey and stout. Garnish with orange peel.

Makes 1 serving.

Source: Prime Pubs (Fionn MacCool's and D'Arcy McGee's).

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Alco-Pop

30 ml (1 oz) fresh strawberry rhubarb juice

30 ml (1 oz) freshly squeezed lime juice

15 ml (1/2 oz) Bacardi Dragon Berry rum

125 ml (4 oz) Magners Original Irish Cider

60 ml (2 oz) sparkling elderflower soda

Ice

Half a strawberry, to garnish

Pour all ingredients except elderflower soda into a cocktail shaker along with a scoop of ice. Shake gently and strain into an ice-filled tall cocktail glass. Top up with elderflower soda. Garnish with strawberry.

Makes 1 serving.

Source: Prime Pubs (Fionn MacCool's and D'Arcy McGee's).

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Creme Brulee Stout Martini

15 ml (1/2 oz) Baileys Caramel Irish Cream

15 ml (1/2 oz) vanilla vodka

30 ml (1 oz) heavy cream

15 ml (1/2 oz) vanilla simple syrup

90 ml (3 oz) Guinness stout

Ice

Caramel sauce, to garnish

Pour all ingredients except caramel sauce into a cocktail shaker along with a scoop of ice. Gently shake and strain into a chilled martini glass. Drizzle caramel sauce over martini surface.

Makes 1 serving.

Source: Prime Pubs (Fionn MacCool's and D'Arcy McGee's).

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Irish Boilermaker

This recipe was developed in the United States with the politically incorrect name of Irish Car Bomb. Some bartenders refuse to serve it because of the name. It is virtually unknown in Ireland.

15 ml (1/2 oz) Baileys Irish Cream

15 ml (1/2 oz) Jameson Irish Whiskey

175 ml (6 oz) Guinness stout

Put Baileys into a shot glass and top it with whiskey. Pour Guinness into at least a 250-ml (8-oz) tumbler. Drop shot glass into tumbler of Guinness and drink quickly. (You have to drink it quickly because when the Baileys hits the Guinness, it will start to foam and curdle.)

Makes 1 serving.

Source: Brandon Whyte, Shannon's Irish Pub and Eatery, Winnipeg.

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Irish Coffee

Here are two versions of this popular drink.

Version 1

Heated specialty coffee mug

30 ml (1 oz) Irish whiskey

5 ml (1 tsp) golden (brown) sugar

Black coffee

Clotted (not fully whipped) cream

Pour whiskey into heated mug. Stir in sugar. Add coffee, leaving room at the top. Layer drink with clotted cream and serve without straw.

Makes 1 serving.

Source: Derek Chant, head bartender, Durty Nelly's, Halifax.

Version 2

White sugar

15 ml (1/2 oz) Jameson Irish Whiskey

15 ml (1/2 oz) Baileys Irish Cream

Black coffee

Whipped cream

Sugar rim of an Irish coffee glass or mug. Pour whiskey and Irish cream into glass. Fill glass with coffee and garnish with whipped cream.

Makes 1 serving.

Source: Brandon Whyte, Shannon's Irish Pub and Eatery, Winnipeg.

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Kelly Green

300 ml (10 oz) Amsterdam Blonde lager beer

15 ml (1/2 oz) Jameson Irish Whiskey

7 ml (1/4 oz) blue Curaçao

Combine all ingredients in a glass. If desired, add another 7 ml (1/4 oz) of blue Curaçao for a sweeter and greener version.

Makes 1 serving.

Source: DeSotos Eatery, Toronto.

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Peppermint Paddy

30 ml (1 oz) green creme de menthe

15 ml (1/2 oz) Baileys Irish Cream

15 ml (1/2 oz) creme de cacao (white or dark)

90 ml (3 oz) homogenized or 2 per cent milk

125 ml (1/2 cup) ice

Shaved chocolate, to garnish

In a cocktail shaker, combine all ingredients except chocolate. Shake and strain into martini glass and top with shaved chocolate.

Makes 1 serving.

Source: Derek Chant, head bartender, Durty Nelly's, Halifax.

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