St. Patrick’s Day themed cocktails

CHICOPEE, Mass. (Mass Appeal) – Mix up some delicious cocktails to celebrate St. Patrick’s Day. Mary Mercier, from The Yarde Tavern in South Hadley showed us some easy drinks you can make.

Basil Cucumber Skinny Margarita

Four 1/2-inch-thick slices of cucumber, plus thin cucumber slices for garnish
2 large basil leaves, plus small basil leaves for garnish
1 ½ oz silver tequila, such as Patron
½ oz fresh lime juice
½ oz simple syrup
Soda water

1. In a cocktail shaker, combine the thick cucumber slices with the large basil leaves and muddle well with a wooden spoon.
2. Add the tequila, lime juice, simple syrup and ice and shake well.
3. Strain into an ice-filled glass. Top with soda water Garnish with a few small basil leaves and thin cucumber slices.

Matcha Rickey

2 oz gin
1 oz matcha simple syrup (recipe below)
1oz fresh lime juice
4 whole basil leaves

For Matcha Simple Syrup:
2 tbsp. matcha powder
2 cups of water
2 cups of sugar

Bring water to a boil then add sugar. After the sugar dissolves, add in matcha powder. Let cool then transfer to a glass bottle and refrigerate until ready to use. Shelf life is 5 to 7 days.

The Green Beast

2 oz Pernod Absinthe
1 oz simple syrup
1 oz fleshly squeezed lime juice
4 oz water
Thinly sliced cucumber wheel

1. Build in a Collins glass over ice. Shake well
2. Garnish with cucumber

Honeydew-Ginger Martini

2 oz ginger vodka
1/2 oz Midori
1/2 oz fresh lemon juice
Dash of bitters

Fill a cocktail shaker halfway with crushed ice. Pour in all the ingredients and shake until chilled. Strain the mixture into a chilled cocktail glass. Garnish with a lemon twist.

Spicy BLT Green Bloody Mary’s

4 cups green tomatoes
2 teaspoons red wine vinegar
2 tablespoons of parsley
½ cup English cucumber chunks
2 limes, juiced
2 teaspoons Worcestershire sauce
1 jalapeno, quartered
2 teaspoons horseradish
8 oz of vodka
Kosher salt to taste
For Garnish:
4 romaine lettuce leaf hearts
4 strips crispy bacon
cherry tomatoes
Lemon wedges

Combine the green tomatoes, vinegar, parsley, cucumber chunks, lime juice, Worcestershire and jalapeno in the jar of a blender. Puree on high until very smooth.
Stir in the horseradish and the vodka. Season to taste with kosher salt.
Fill 4 glasses with ice cubes.
Pour over ice and garnish with Romaine lettuce leaf hearts, and crispy strips of bacon and cherry tomatoes and lemon wedges.
Serves 4

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