St. Patrick’s Day: It’s Cocktail Thyme!

Art of the Cocktail, Beer & Cocktails, Drink, Holidays, St. Patrick's Day
March 14, 2012 | 6 Comments

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

Sparkling water

Ice

 

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.

6 comments about “St. Patrick’s Day: It’s Cocktail Thyme!”

  1. Martha

    Its a good coctail. Oter you can try is mojito. With caribean rum. its fantastic and fresh. Good for hot days.

    Reply ↓
  2. Melissa Case

    I’m curious. The photo above shows a cocktail that uses thyme. It’s also referenced in your title, and yet none of the recipes in your post has thyme in them. What’s the drink in the photo, please?

    Reply ↓
  3. Samantha Chulick

    I was experimenting with both thyme simple syrup and mint simple syrup. The cocktail that is pictured is with thyme simple syrup. I preferred mint simple syrup in the martini, thus why that recipe is included. As for the title, I just thought it was a fun play on words. Cheers

    Reply ↓
  4. Angel

    Pineapple Basil Cocktail question. The instructions call for mint. There isn’t mint in the recipe. How much mint are we to add? *Ü*

    Reply ↓
  5. Samantha Chulick

    Hi Angel

    Just reread the pineapple basil cocktail recipe and it doesn’t say mint anywhere. Maybe you read the grapefruit mint martini recipe with mint simple syrup? it does call for a wedge of lime for muddling.

    Cheers!

    Reply ↓
  6. Babs

    I saved these recipes to use at an upcoming out of state summer event I’m hosting, as they sound much different than anything I’ve had before. I must say that I’m agreeing with those who have commented and questioned the recipes. For the pineapple basil cocktail there is no listing in the ingredients for lime, yet you muddle it with the basil (what size, and are you using all three, or two and one is for garnish) in the very first step. Without your comment, one would not know it was just a wedge, or even to have lime handy. As most people do, just looking at the list of ingredients before shopping, I would not have been prepared to properly make the drink. Good luck to you in your career and for your innovation, but, as a tip, please proofread your recipes before having them printed. Assume that everyone is a beginner, leading them every step of the way and with every ingredient – even if it just to be used ‘as a garnish’.

    Reply ↓

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