It’s officially St. Patrick’s Day and for many of us, this means a day of celebrating. Some wear a hint of green while others are fully clad in the color. You might even see some go as far as wearing green wigs or full on leprechaun outfits (you know who you are). Wherever you fall on the spectrum, St. Patrick’s Day is a cause for celebration and we’ll be doing just that today.
There’s no reason not to have an Irish Coffee or a Guinness to enjoy the day and celebrate with friends. You might even have a green cocktail to celebrate the day, with a Grasshopper or a Midori Sour. There really is no wrong way to celebrate this Irish Holiday.
We’ve decided to go a less traditional route this year and try something that’s not as traditional or green. We’ve crafted a fun cocktail we’re calling the Hotel Dublin. If you’re feeling like trying something new for the holiday, this is the cocktail for you.
This cocktail has been adapted from The PDT Cocktail Book by Jim Meehan, original recipe by David Slape.
- 2 ounces Rosemary Irish Whiskey
- .5 ounces Grand Marnier
- .25 ounces Benedictine
- 1 sprig Rosemary
Place first three ingredients in a cocktail shaker with ice and stir until shaker is frosted (roughly thirty seconds). Strain into an ice-filled rocks glass or serve up. Garnish with rosemary sprig.
Rosemary Irish Whiskey
- 1/2 cup Rosemary
- 1 bottle (750 ml) Irish Whiskey (Bushmills recommended)
Remove Rosemary leaves from stem until you have roughly 1/2 a cup of fresh rosemary leaves.
Place leaves in a large container and add whiskey. Muddle ingredients and let sit for 2 hours.