Irish Whiskey Cocktails to Up Your Saint Patrick’s Day DrinkingMarch 13th, 2017
By Susannah Skiver Barton
Any day is a good day to drink some Irish whiskey, but Saint Patrick’s Day calls for upping the ante. If you’ve outgrown green beer and tastelessly named shots, why not try your hand at an Irish whiskey cocktail? Check out these six recipes from top bartenders which incorporate a number of Irish whiskey styles, from a traditional blend to single malts.
Versions of this cocktail have appeared over the last 100 years with varying proportions and ingredients. This one was created by Tullamore D.E.W. brand ambassador Tim Herlihy.
2 oz. Tullamore D.E.W.
1 oz. sweet vermouth
½ oz. Green Chartreuse
Garnish: orange peel
Combine all ingredients into an ice-filled mixing glass and stir. Pour into a coupe glass. Express the orange peel over the top to release the oils, then float the peel in the drink.
St. Kevin Sling
Go long with a fruity, fizzy Irish whiskey cocktail, created by Ezra Star from Drink Fort Point in Boston.
1½ oz. Glendalough Double Barrel
½ oz. fresh lemon juice
½ oz. Pierre Ferrand Dry Curaçao
¼ oz. grenadine
4 dashes orange bitters
Garnish: long lemon twist
Add whiskey, juice, curaçao, grenadine and bitters to a shaker with ice and shake up a storm. Strain into a highball glass filled with ice, gently nestle in the lemon twist so it swirls the whole way around the inside, and top up the glass with soda water.
India to Ireland
Irish whiskey is a versatile ingredient, as demonstrated by this cocktail from Hemant Pathak of New York City’s Junoon, which includes pomegranate and Darjeeling tea.
1½ oz. Teeling Small Batch
¼ oz. oz. PAMA pomegranate liqueur
¼ oz. oz Punt e Mes vermouth
¾ oz. Darjeeling tea
1 bar spoon honey water (equal parts honey and water)
Garnish: Star anise
Stir ingredients over ice and strain into a coupe glass. Garnish with star anise.
Combine single grain whiskey and Irish cream into one sweet, tall drink, first created by Pamela Wiznitzer of Seamstress in New York City.
1½ oz. Teeling Single Grain
1½ oz. Kerrygold Irish Cream liqueur
¾ oz. Borghetti espresso liqueur
½ oz. Grand Marnier
Garnish: orange slice
Shake all ingredients with ice and strain into a highball glass. Garnish with an orange slice.
Despite the name, it’s not treasonous to use single malt in a cocktail. Brock Schulte of The Rieger in Kansas City shows how to do it right.
1½ oz. Knappogue Castle 12 year old
¾ oz. Pimm’s No.1 liqueur
½ oz. oz Earl Grey tea syrup (see below)
1 bar spoon Green Chartreuse
½ eyedropper Bittermens Hopped Grapefruit bitters
Garnish: Edible flower
Stir all ingredients with ice to dilute, strain, and serve neat in a Nick and Nora glass. Garnish with an edible flower.
To make Earl Grey tea Syrup: Double steep loose earl grey tea and combine with an equal amount of castor sugar.
Rich fruit flavors mingle with traditional Irish whiskey for a drink that’s perfectly seasonal for St. Paddy’s Day. This cocktail was created by Shawn Chen of RedFarm and Decoy in New York City.
Absinthe (to rinse)
2 oz. Kilbeggan Irish whiskey
¾ oz. Rainwater Madeira
¼ oz. Luxardo Maraschino liqueur
¼ oz. PAMA pomegranate liqueur
¼ oz. Gran Classico Bitter
2 dashes Mexican Mole bitters
Garnish: Lemon twist
Rinse a rocks glass with a little bit of absinthe. Pour the remaining ingredients into a mixing glass and add ice. Stir vigorously and strain into the rocks glass over a 2-inch ice cube. Garnish with a lemon twist.