With St. Patrick creeping up here are some great fun cocktail recipes to make and share with your friends. It’s going to have them thinking you are a bartender. You can even setout all the indigents and directions out to make them and have you friends make them themselves.
1 part Pinnacle® Coconut Vodka
1 part Irish Cream
Shake with ice and strain into a shot glass.
The Blarney Stone
1 part Pinnacle® Chocolate Whipped® Vodka
1 Dark Beer
Add shot of Pinnacle® Chocolate Whipped® Vodka into your beer for a true creamy taste.
Pot of Gold
1 part Pinnacle® Original Vodka
2 parts Ginger Beer
Splash of Lime Juice
Mix in a glass with ice and top it off with fresh mint.
St Paddy’s Brunch
2 part Pinnacle® Whipped® Vodka
1 part Kilbeggan® Irish Whiskey
½ part DeKuyper® Green Crème de Menthe Liqueur
1 part Half & Half
Shake with ice and strain into a chilled martini glass. Garnish with a cherry.
The Black Opal
by Jacques Bezuidenhout
1 ½ oz Partida Reposado
1 ½ oz Guinness Draft
½ oz Tawny Port
¼ oz Agave Nectar (Cut with equal parts water)
Dash of Angostura Bitters
Shake all ingredients with ice and strain into a chilled wine glass or small pint glass without ice. Garnish with some grated or ground cinnamon powder.
Guinness Note: Take a pint of Guinness before hand and use a bar spoon to stir it up for about 30 secs. This removes some of the Co2.
Amarula Springbox Shooter
½ oz Amarula cream liqueur
½ oz peppermint liqueur
Pour the peppermint liqueur into shot glass. Using a spoon held against the side of the shot glass, pour the amarula onto the spoon, thus floating the amarula ontop of the peppermint liqueur.
by Johan LeJeune, Fouquet’s Paris
2 oz. Calvados Lecompte 5 years old
½ fresh kiwi
1/3 oz. of kiwi syrup*
3 drops of grapefruit bitters
2 drops of aromatic poppy
In a cocktail shaker muddle fresh kiwi, add ice and remaining ingredients to shaker. Shake vigorously, double strain in to a Martini glass and garnish with kiwi slice.
*kiwi syrup: In a pot combine equal parts water and sugar, cube 2 fresh kiwi and add to mix. Bring mixture to a boil and reduce to simmer until sugar is dissolved. Double strain syrup in to an airtight bottle and refrigerate.
St. Patrick’s Surprise
1oz. G’Vine Floraison gin
½oz. blue curacao liqueur
¼oz. white creme de cacao liqueur
1½oz. freshly squeezed orange juice
Foam: 1 egg white and ¼oz. white creme de cacao – makes enough foam for 4 St. Patrick’s Surprises.
Make the foam by adding the eggwhite and creme de cacao to an ISI whipped-cream canister and charging it with an NO2 capsule. Chill it in the fridge for an hour or so.
Shake the other ingredients with ice and strain into an 8 oz beer glass.
Using the whipped-cream canister, carefully squirt a layer of foam on top of the drink, to resemble the “head” on a pint of green Guinness.