Green Cocktails for St. Patrick’s Day
Ever wonder where the tradition of wearing green on St. Patrick’s Day came from? The apocryphal tale is that green makes one invisible to leprechauns, who can be downright nasty if you even think about their gold. Here at Chilled, we aren’t too superstitious, but we have no issues with wearing green on this most spirituous of holidays. And, while it may be a bit obvious, we can’t help but offer up some green cocktails to aid in the festive mood. So wear some green and drink some green – you’ll be feeling Irish inside and out in no time.
Courtesy of Julian Cox, Soigné Group, Los Angeles (on menu at Short Order)
- 3/4 oz. Lime juice
- 1 oz. Pineapple juice
- 1/2 oz. Velvet falernum
- 1 1/2 oz. Green Chartreuse
- Nutmeg, for garnish
- Mint, for garnish
Preparation: Build all ingredients in a Collins glass. Stir to blend. Add crushed ice. Shave nutmeg over the top of the drink. Garnish with mint.
Courtesy of Eric Shani, The Pikey, Los Angeles
- 1 1/2 oz. Aria dry gin
- 1 oz. Cucumber juice
- 1/2 oz. Lemon juice
- 1/2 oz. Yellow Chartreuse
- 1/2 Basil leaf, for garnish
Preparation: Shake well and strain into a coupe.
I Dream Of Greenie
Courtesy of Zachary Patterson, Melrose Umbrella Company, West Hollywood, CA
- 3 Heavy spoons avocado puree (sweetened to taste with agave nectar)
- 1/2 tsp. Matcha green tea powder
- 3/4 oz. Lime juice
- 2 oz. Plum-infused El Siencio Mezcal (see below)
- 1/4 oz. Licor 43
- Habanero smoked sea salt, for garnish
Preparation: Add ingredients to an ice-filled shaker and shake to combine. Strain into an Old Fashioned glass. Add an ice cube.
Plum-Infused El Silencio Mezcal
- 200 grams Prunes
- (2) 750-ml bottles El Silencio Mezcal
Preparation: Sous vide – Add 200 grams of sliced prunes to (2) 750-ml bottles of El Silencio. Sous vide at 135° for one hour. If not sous vide, let mezcal sit for two-weeks with sliced prunes.
Courtesy of Aiya Matcha Green Tea
- 1 1/2 oz. Gin
- 3/4 oz. Ginger honey syrup (See below)
- 1/2 oz. Fresh squeezed Meyer lemon juice
- 1/4 oz. Green Chartreuse
- 2 1/2 oz. Brewed and cooled Aiya Matcha Green Tea
- Soda water, to top
- 3 pieces Candied ginger, for garnish
Preparation: Add gin, ginger honey syrup, Meyer lemon juice and Green Chartreuse to a cocktail shaker. Fill with ice and shake. Fill a highball glass with ice and pour in cooled Aiya Matcha Green Tea. Strain the contents of the cocktail shaker into the highball glass. Top with soda water. Add candied ginger on skewer for garnish.
Ginger honey syrup
- 1/2 cup Honey
- 1/3 cup Water
- 1/4 Vanilla bean sliced open
- 1 Orange peel
- 1 tbsp. Grated ginger
Preparation: In a small saucepan, add all ingredients. Heat on medium low heat, stirring to dissolve the honey. Let simmer 15 minutes, remove from heat, let cool and strain into a glass bottle. Store in the refrigerator until ready to use.