Mark Harrison, General Manager of Nage Restaurant in Rehoboth gave Jimmy and Lisa a lesson in spirits today! If you’d like to know how to make these three festive favorites for St. Patrick’s Day, here’s what you’ll need!
Dublin Mule
- 2 oz. Ginger Beer
- 1 oz. Lime Juice
- 1 3/4 oz. Jameson Irish Whiskey
- 1 Lime Wedge
Shake together the lime juice and Irish whiskey. Top with ginger beer. Stir and garnish with a lime. Serve over ice.
Irish Mojito
- Mint Springs
- 1 oz. Mint Simple Syrup (or regular simple syrup)
- 3 Lime Wedges
- 1 3/4 oz Jameson Irish Whiskey
- 2 oz. Soda Water
Shake together mint leaves, simple syrup, juice from 2 lime wedges and Irish whiskey. Top with soda water. Garnish with a lime wedge and mint sprig. Serve over ice.
Bubbly Shamrock
- 1 1/2 oz. Pear Vodka
- 1/2 oz. Elderflower Liquor
- 1 oz. Cucumber Juice
- 5 Mint Leaves
- 1/4 oz. Lemon Juice
- 2 oz. Sparkling Wine
- Lemon Zest (optional)
- 3 Slices Cucumber
Shake together pear vodka, Elderflower liquor, cucumber juice, mint leaves, and lemon juice. Top with sparkling wine. Garnish with cucumber slices and lemon zest. Serve over ice.
For a non-alcoholic version of the bubbly shamrock, substitute lemon lime soda or soda water for the alcohol.
