Bacon Cocktail

Alison Guzy

St. Patrick's Day is serious. It's a boozy affair where crowds bust out in their greenest of greens and plot the map with a hit list of watering holes. Nothing fine and fancy, just full on, convivial fun with lively conversation and hearty drinking companions. This year, bring the after-party to your place and wow them with your mixology skills courtesy of some great bartenders around the country. Nothing complicated here and a few little shortcuts will help you churn out cocktails even if you are a little tipsy yourself.

A take on traditional Irish beverages, these naughty little spin-offs will make you a legend of a leprechaun.

IRISH BREAKFAST, Stephen STARR Events & Catering

2 ounces Irish whiskey
2 ounces sweet potato-kale juice or use Naked Juice's Green Machine Juice
1 free-range organic egg
1 dash celery bitters

Garnish with a slice of bacon

Combine all ingredients except the bacon in a shaker and shake vigorously without ice. Garnish with bacon and serve with a side of toast.

Whiskey Sour

Jane Jet O'Connor

WHISKEY SOUR IRISHMAN, Stephen STARR Events & Catering

2 ounces Irish whiskey
2 ounces honeydew Juice (peel, de-seed, and dice melon, puree and strain)
1 ounce lime juice
1 ounce simple syrup

Build all ingredients in a high-ball glass over ice, stir and serve with a maraschino cherry.

IRISH COFFEE, Ranstead Room

Coffee shot
Brown sugar cubes
Irish whiskey shot
Whipped cream

Mix hot coffee with two cubes of brown sugar, add a shot of good Irish whiskey. Top with whipped cream

BACK AT THE O'LEARY'S, Extra Fancy Beverage Dir. Robert Krueger

‪1 ounce Laird's Apple Whiskey
3/4 ounce Branca Menta
1/4 ounce Demerara syrup (equal parts sugar and water)
Pernod Absinthe whipped cream (4 ounces heavy cream with 1 ounce simple syrup and 1/2 ounce Pernod Absinthe whisked to soft peaks)
Hot Coffee

‪Prepare the coffee. Preheat an Irish Coffee Glass with hot water. Make the whipped cream if you haven't done so already. Empty the glass and add the booze and sugar syrup. When the coffee is done, pour it to 1-inch short of the top of the glass. Add whipped cream slowly so it floats, leaving room at the top of the glass to avoid overflow.

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