Cocktails
St.
Patricks
Day
Cocktails
Amarula Mint Splash
St. Patrick's Surprise
1 shot fresh cream
½ shot amarula Cream
½ shot peppermint liqueur
1oz G'Vine Floraison gin
½oz blue curacao liqueur
¼oz white creme de cacao liqueur
1½oz freshly squeezed orange juice
Place all ingredients into shaker with ice,
shake and strain into a martini glass.
Garnish with crushed peppermint crisp
chocolate and add fresh mint.
BY JUNIOR MERINO
Foam: 1 egg white and a ¼ oz white
creme de cacao – makes enough foam
for 4 St. Patrick's Surprises.
St. Patrick's Day is more than
green beer and leprechaun's. Why
not give these St. Patrick's Day
cocktails a try?
Éirinn go Brách!
Black Opal
L'avant Scène,
BY JACQUES BEZUIDENHOUT
CREATED BY JOHAN LEJEUNE, FOUQUET'S PARIS
1½oz Partida Reposado
1½oz Guinness draft
½oz tawny port
¼oz agave nectar (Cut with water. So the
agave nectar is cut with equal parts water)
Dash of Angostura Bitters
2oz Calvados Lecompte 5 years old
½ fresh kiwi
o of iwi s ru
3 drops of grapefruit bitters
2 drops of aromatic poppy
Shake all ingredients with ice and strain
into a chilled wine glass or small pint glass
without ice. Garnish with some grated or
ground cinnamon powder.
*KIWI SYRUP: IN A POT COMBINE EQUAL PARTS WATER AND SUGAR,
CUBE 2 FRESH KIWI AND ADD TO MIX. BRING MIXTURE TO A BOIL
AND REDUCE TO SIMMER UNTIL SUGAR IS DISSOLVED. DOUBLE
STRAIN SYRUP IN TO AN AIRTIGHT BOTTLE AND REFRIGERATE.
1¼oz Calvados Boulard V.S.O.P.
10 mint leaves
½ lime (cut into 4)
1tsp of brown sugar
ginger ale
In cocktail glass muddle mint, lime
and sugar.
Add Calvados, ice, top with ginger ale
and garnish with fresh mint sprig and
lime wedge.
PHOTOS AND RECIPES COURTESY OF AMARULA CREAM,
G'VINE FLORAISON, PARTIDA, CALVADOS, AND JOHAN LE
JEUNE, FOUQUET'S PARIS
GUINNESS NOTE: TAKE A PINT OF GUINNESS BEFORE HAND AND
USE A BAR SPOON TO STIR IT UP FOR ABOUT 30 SECONDS TO
REMOVE SOME OF THE CO2.
In a cocktail shaker muddle fresh kiwi, add
ice and remaining ingredients to shaker.
Shake vigorously, double strain into a
Martini glass and garnish with kiwi slice.
Boulard Lime Julep
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