St. Patrick’s Day Drinks

Happy St. Patty’s Day to all! As promised, following are several drinks to help you get in the spirit tonight!

Let’s start off with the crowd pleaser…

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This is my version of the famous Irish Crush featured at Looney’s Pub. Any “crush” drink features fruit juice, especially orange juice, and this one is no different!

In a cocktail shaker with ice, add 2 ounces of Jameson whiskey, 1/2 an ounce of blue curaçao, and 4 ounces of orange juice. Shake until combined and then strain into a glass filled with ice. Fill the remainder of the glass with Sprite and serve!

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The blue color of the curaçao mixed with the orangey-yellow of the orange juice is what creates the green color. The pigmentation of the blue curaçao is really dense, so that’s why you only need 1/2 an ounce to create the green!

Looney’s Irish Crush

Yield: 1 drink

Ingredients:

2 ounces Jameson whiskey
1/2 ounce blue curaçao
4 ounces orange juice
2-3 ounces Sprite, depending on glass size

Process:

1) Fill a glass with ice and set aside.

2) In a cocktail shaker with ice, mix Jameson, blue curaçao, and orange juice. Strain into prepared glass.

3) Fill remainder of glass with Sprite and serve.

Next up are a couple of shooters that I promise won’t disappoint!

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Some shooters are vastly complicated and involve all kinds of mixing and layering, but this one and its counterpart are super easy. For the Irish Sweetie (also known as a caramel apple), just mix 1 ounce of butterscotch schnapps with 1 ounce of apple schnapps.

Its counterpart (not pictured) I refer to as “Liquid Gold.” You still start with 1 ounce of butterscotch schnapps, but then add 1 ounce of Jameson whiskey on top instead of apple schnapps.

Last but not least, for the classiest among you, my version of the famous “Apple-tini” drink.

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This one is another cocktail shaker drink. So, fill a shaker with ice and then add 2 ounces of vodka and 2 ounces of apple schnapps. Shake to combine, then strain into a martini glass. Fill the remainder with sprite (maybe 2-3 ounces) and serve!

Apple-tini

Yield: 1 drink

Ingredients:

2 ounces vodka
2 ounces apple schnapps
2-3 ounces Sprite

Process:

1) Fill a cocktail shaker with ice. Add vodka and apple schnapps and shake to combine.

2) Strain into a martini glass and top with sprite. Serve immediately.

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*Valentine’s Week* Chocolate Martini / Peppermint Hot Cocoa

Happy Valentine’s Day to all! As a finish to my Valentine’s Day themed week, here’s two fabulous sweet, chocolatey drinks that are sure to be a fabulous cap to any romantic evening. (How convenient that Valentine’s Day fell on a Friday so I could finish off with my weekly Friday drink post!)

Of course, if these sound like too much effort, a shared bottle of wine wouldn’t hurt either. 😉

First up is the strong one, for you dessert drink lovers. I really like this blended, but it’s easy to make as a shaken cocktail, also!

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If you want to be really fancy with it, rim your glasses with a mix of cocoa powder and powdered sugar. (A teaspoon of each should do.) Mix those up in a shallow dish wide enough for your martini glasses and use a spoon to make a ring of it that’s about the same size as the rims of your glasses. Dip the glasses in a shallow dish of water (only a fraction of an inch in), shake off the excess, and then dip the glasses in the cocoa mixture.

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Turn them right side up and set them aside while you make your drink.

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In a blender, combine 1 scoop of chocolate ice cream, 1/2 cup chocolate milk, 2 ounces RumChata, 2 ounces Creme de Cacao, and 2 ounces Kahlua. (You could also replace the RumChata with Bailey’s, which I think might be a more popular liquor in most households.) Blend for a few minutes or until it’s well combined and there’s no chunks of the ice cream. Pour into 2 martini glasses and serve with whipped cream and a sprinkle of the cocoa mix you used to rim the glasses!

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If you’d rather have a shaken drink, replace the ice cream with an additional 1/2 cup of chocolate milk and shake everything together in a cocktail shaker instead.

Next up is the hot chocolate mix!

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This is a recipe for a dry mix that can be stored for up to three months and makes about 6-7 servings or so. I typically make a bunch of it starting around Thanksgiving and always keep some on hand throughout the whole winter! If you don’t have any candy canes left over from Christmas you can always leave them out, or buy some generic peppermint candies at the grocery store.

In a food processor, add 1 cup instant nonfat dry milk powder, 1 cup powdered sugar, 1/2 cup cocoa powder, 1/2 cup white chocolate chips, and 2 candy canes (or 10 round peppermint candies) that are crushed into small pieces. Pulse it together until everything is combined and the white chocolate chips and peppermint candy pieces have been ground up finely.

When you’re ready to serve, put 1/3 cup of the mix into a mug and heat 6 ounces of milk in a separate cup. Pour the hot milk overtop of the mix, stir, and serve! Top with whipped cream and a candy cane, if desired. You could also add an ounce or two of Baileys, which I have found tastes fabulous in peppermint drinks. (A peppermint latte with Baileys – heaven!)

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Full Recipes:

Blended Chocolate Martini

Yield: 2 servings

Ingredients:

1 tsp powdered sugar
1 tsp cocoa powder

1 scoop chocolate ice cream
1/2 cup chocolate milk
2 ounces RumChata (or Bailey’s)
2 ounces Creme de Cacao
2 ounces Kahlua

Process:

1) Combine powdered sugar and cocoa powder in a shallow dish, making a circle with the mixture about the size of the rim of your chosen glasses.

2) Dip the rim of a glass in the water about 1/4 inch, shake off the excess, and then dip it in the cocoa mixture. Repeat with second glass, then set aside.

3) In a blender, add ice cream, chocolate milk, RumChata, Creme de Cacao, and Kahlua. Blend 1-2 minutes or until smooth. Pour into prepared glasses and garnish with whipped cream and leftover cocoa mixture!

Peppermint Hot Cocoa Mix

Yield: About 6-7 servings

Ingredients:

1 cup instant nonfat dry milk powder
1 cup powdered sugar
1/2 cup cocoa powder
1/2 cup white chocolate chips
2 candy canes (or 10 peppermint candies), crushed

Process:

1) Combine all ingredients in a food processor.

2) Pulse until combined and chocolate chips and candy pieces are finely ground.

3) Store in an airtight container for up to 3 months.

To serve: put 1/3 cup of the mix into a mug. Heat 6 ounces of milk in a separate container. Pour the hot milk over the mix, stir well, and garnish with whipped cream and a candy cane.