St. Patricks Day Cocktails

Emerald Old Fashioned

Joaquín Símo of Pouring Ribbons NYC

“The Emerald Old Fashioned is my attempt to bring civility and deliciousness back to a holiday desecrated with green beer and disrespectfully-named shots. Knappogue Castle 12 year’s fruit and spice notes serve as a rich base to layer upon whispers of herbal complexity and lashes of floral honey. The whiskey remains front and center in this elegant ode to the original cocktail, with only a refreshing sprig of mint to add brightness to the nose and eye while echoing the alpine herbs in the modifiers” – Joaquín Símo

2oz Knappogue Castle 12 year Single Malt Irish Whiskey
1tsp honey syrup (2 parts wildflower honey: 1 part water)
1tsp Green Chartreuse
1 tsp Dolin Genepy des Alpes

Add all ingredients into a rocks glass. Add ice and stir briskly until chilled and just combined. Garnish with a mint sprig, spanked and inserted

Emerald Isle

VDKA 6100

“A great fit for your host/hostess! Co-created by Hollywood tastemaker Robert De Niro, VDKA 6100 is made with fresh seasonal whey and natural spring water from Reporoa, New Zealand. It is gluten-free, sugar-free and lactose-free and its base has one of the lowest methanol counts in the world. Because it is made with whey, it is light on the palette and throat (unlike other vodkas) allowing for a silkier, smoother taste with hints of floral and citrus notes.”


1.5oz VDKA 6100
.75oz fresh lemon juice
.75oz simple syrup
3 pieces of cucumber
6-8 mint leaves
Top with soda

In a mixing glass add mint and cucumber and muddle. Add the rest of the ingredients except the soda, add ice, shake and strain over fresh ice into a highball glass, add soda and garnish with a mint sprig.

The Leprechaun

Papi Hurtado, Library Bar (The Rittenhouse)

“The Rittenhouse is Philadelphia’s most prestigous and luxurious hotels.  This cocktail was the creation of our Master Mixologist, Papi Hurtado, which has been offered through the end of the month in our exclusive cocktail destination…The Library Bar.”


2- oz Jameson
1/2 oz Pineapple juice
1/4 oz Cream De Menthe
3/4 oz Green Chartreuse
1/4 oz Sugar Cane Nectar
2 splash of mint Bitters

In a cocktail Boston shaker, add all the ingredients with ice, but NOT the bitters and shake well for 30 seconds and single strain into a Martini/cocktails glass, garnish the cocktail with 2 splash of mint bitters .

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