October 26, 2016

Hot! Gallery TGIF Cocktail Recipe of the Day: Lets Celebrate the Irish

For those of us pretending we are Irish because you know reasons and oh yeah St. Patrick’s Day, here are some cocktail recipes do it like a boss.

SVEDKA Cucumber Celtic Climber
Basil Lime Margarita
Midori Emerald Daiquiri
sausa midori
Woodbridge Emerald Isle Cooler
Makers Mark Bourbon Tarragon Cooler

SVEDKA Vodka's Cucumber Celtic Climber

1 ½ parts SVEDKA Cucumber Lime
½ part agave nectar
3 lime wedges
2 cucumber wedges
Salt and pepper rim

Directions: Muddle lime and cucumber wedges with agave nectar in a cocktail shaker. Add SVEDKA Cucumber Lime and ice, shake, and empty into a rocks glass with a salt and pepper rim.

Shamrock Sipper

2 parts Skinnygirl® Cucumber Vodka
½ part fresh lime juice
Club soda
Muddled mint leaves
Shamrock-shaped cucumber slice for garnish

Directions: Shake all ingredients except club soda with ice and pour into a glass. Top with club soda. Garnish with a shamrock-shaped cucumber slice.

Basil Lime Margarita

2 oz Roca Patrón Silver
1 oz Fresh squeezed lime juice
1 oz simple syrup
4 basil leaves, 1 for garnish
Lime wheel, for garnish
Kosher salt, for glass rim

Directions: Combine liquid ingredients and three basil leaves in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a rocks glass and garnish with a lime wheel and basil leaf.

2 oz elit by Stolichnaya
½ oz Green Chartreuse
½ oz Dry Vermouth
2 dashes Regan's No. 6 Orange Bitters
Grapefruit Twist

Directions: Pour all ingredients into a mixing glass with ice and stir until ice cold. Strain and serve up. Garnish with a grapefruit twist, expressed and discarded.

Midori® Green Eyed Ginger

1 part Midori® Melon Liqueur
2 parts 2 GINGERS® Irish Whiskey
2 parts Ginger Ale
Lemon Wheel
Lime Wheel

Directions: Build in order over ice in a tall glass. Garnish with a lemon & lime half moon wheel on the rim.

Created by Celebrity Chef Michael Symon

1 ½ Parts Knob Creek® Rye Whiskey
Ginger Beer
½ Part Lemon Juice
¼ Part Green Chartreuse
6-8 Mint Leaves

Directions: Combine all ingredients (except ginger beer) in a bar tin with ice and shake well. Strain into a chilled Collins glass, top off with ginger beer and garnish with a single mint leaf.

1½ parts Stout style beer
1½ parts Sparkling wine

Directions: Pour SERPENT'S BITE into a shot glass. Pour equal parts stout beer and sparkling wine into a pint glass, until the glass is half full. Drop the shot glass into the pint glass and drink up.

Sauza Midori Margarita (Serves 8)
1 ½ cups Sauza® Signature Blue Silver 100% Agave Tequila
2 cups Midori®
2 cups fresh lemon sour
1 cup fresh lime juice
Lime wedges for garnish
Melon balls for garnish

Directions: Combine all ingredients in a pitcher and stir. Place in the refrigerator to chill. Pour into martini glasses. Garnish with a skewered lime wedge and melon ball.

Woodbridge Emerald Isle Cooler
Serves 4-6

1 cup simple syrup (recipe below)
1 cup fresh-squeezed lemon juice, about 3 to 4 lemons
½ bottle Woodbridge by Robert Mondavi Chardonnay
2 cups water
2 cups ice cubes
½ seedless cucumber

* Simple Syrup Ingredients:
1 cup sugar
1 cup water
3 to 10 thin slices fresh ginger

Directions: Pour the ginger-infused syrup into a larger pitcher. Add the lemon juice, chardonnay and water, and stir, then add ice. With a vegetable peeler, remove and discard a lengthwise strip of skin from one side of the half-cucumber. Shave 8 to 10 long, paper-thin ribbons of cucumber into the pitcher. Push them down into the ice and stir gently, so the cucumber unfolds to make an attractive visual garnish in the lemonade. Chill for at least 10 minutes for the flavors to meld, or up to an hour. Serve well-iced in tall glasses.

Simple directions: Combine the sugar and water in a small saucepan. Add 3 to 10 slices of fresh ginger, with 3 giving the finished syrup a mild ginger flavor and 10 yielding a more assertive result. Simmer the mixture for 8 to 10 minutes, until the sugar has dissolved and the vapors rising from the pot smell noticeably of ginger. Cool the syrup to room temperature, then strain out the ginger. Chill the syrup until you’re ready to assemble the lemonade.

Tarragon Cooler
2 parts Maker’s Mark® Bourbon
1 piece Serrano pepper, cut in half and deseeded
2 parts Serrano-infused Maker’s Mark® Bourbon*
1 part freshly squeezed lime juice
½ part agave syrup
Pinch of salt
1 cup ice
4 sprigs tarragon

Place all ingredients in a blender and blend on high until the ice is pureed. Serve immediately.

*For serrano-infused Maker’s Mark® Bourbon, combine the pepper and Maker’s Mark® Bourbon in an airtight container and allow it to macerate for at least 2 days. Store in the fridge and shake container gently twice a day.

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