This post comes to us courtesy of Samantha Hobbs Chulick, blogger at Cashmere Fog.
With St. Patrick’s Day just around the corner, it’s time to shake up some festive concoctions. Instead of the traditional beer with drops of emerald food coloring or mugs filled to the brim with Irish coffee, I wanted to come up with cocktails that incorporate the color without being cheesy. As spring rapidly approaches, herbs quickly come to mind. From rosemary to basil, it’s time to take advantage of your verdant windowsill gardens. And what better way than with an herbaceous libation?
With any of the below cocktails in your hand, you won’t have to worry about getting pinched on March 17. Cheers!
Grapefruit Mint Martini
Remember – always shaken, not stirred. Just like James Bond.
¼ cup grapefruit juice
1 ½ ounces vodka
3 to 5 dashes mint simple syrup (recipe below)
Mint leaves, for garnish
Fill the shaker with ice. Combine the juice, vodka and syrup in a martini shaker. Shake. Pour into martini glass. Place mint leaf in glass for garnish. Sip and enjoy. Serves 1.
Mint Simple Syrup
1/2 cup sugar
1/4 cup water
4 to 6 mint leaves
Combine all ingredients in saucepan over medium heat. Bring to a boil, reduce heat and simmer until the sugar has dissolved. Take the pan off the heat and cool the syrup. Extra syrup can be kept in fridge for up to a week. Makes about 1/2 cup.
Rosemary Gin & Tonic
This zesty concoction can be made sans alcohol and still be tasty.
2 oz. gin
5 oz. tonic water
3 to 4 rosemary sprigs
Put the rosemary in the bottom of a glass and muddle with the end of spoon. Pour gin and tonic water into glass. Garnish with mint sprig. Serves 1.
Pineapple Basil Cocktail
Refreshingly tropical, this cocktail will have you coming back for seconds.
3 basil leaves
1/4 cup pineapple juice
1 1/2 oz. gin
Put the basil and lime in the bottom of a glass and muddle with the end of spoon. Add pineapple juice, gin, and ice cubes, and top with sparkling water. Garnish with a basil leaf. Serves 1.
About the author: Samantha is a graduate student studying food & wine writing in the Midwest. Originally from California, her work has appeared in Santa Barbara Magazine, Vox Magazine, The Columbia Missourian, and Farm Journal. She has also been featured on her local NPR station as a wine expert. She believes that every girl should always have a bottle of bubbly in her fridge – in case of emergencies and impromptu celebrations.