Happy St. Patrick’s Day! In honor of this drinking holiday, I have picked out three green cocktails for you to sample if you’re not in the mood for beer:
This classic cocktail is minty and creamy and very green.
1 oz Crème de menthe (green)
1 oz Crème de cacao (white)
1 oz Fresh cream
In a shaker filled with ice cubes, combine the Crème de menthe, creme de cacao, and fresh cream. Shake well for about 6-8 seconds. Strain into a chilled cocktail glass.
Emerald City Cocktail
I haven’t tried this one, but it looks good, if a little complicated.
2/3 c sugar
1 oz fresh Thai basil leaves
2 oz gin
Juice of half a lime, plus 1 slice for garnish
1. Make the Thai basil simple syrup: In a small saucepan over medium-high heat, bring the sugar and two-thirds cup water to a boil. Remove from the heat. Add one cup of ice to the syrup and set aside to cool.
2. Place the Thai basil leaves in a small bowl. Bring 2 cups of water to a boil, then remove from the heat and add the basil leaves. Strain the leaves from the water and add them to the simple syrup. In a blender, thoroughly purée the strained leaves with the simple syrup. The syrup will keep in the refrigerator for 3 days. Makes 1 cup.
3. Make the cocktail: In a shaker half-filled with ice cubes, combine the gin, Thai basil syrup and lime juice. Shake well. Strain into a martini glass and garnish with a slice of fresh lime floating on top of the drink.
That picture is a Cinantro Cooler, but it occurs to me that you can use one of several different herbs in this drink, like basil or mint or lemon verbena.
- Juice from 1/2 freshly squeezed lime
8 leaves of the herb of your choice
2 sugar cubes
1 1/2 ounces Martin Miller’s gin
Muddle the lime juice, herb leaves and sugar cubes in a tall glass. Add ice. Pour in gin. Garnish with a sprig of the herb and a lime wedge.
I would add that you can pour a little club soda into this drink to make it even more refreshing…although a little less green.