Your 2016 St. Patrick’s Day Drinking and Eating Guide (from the Stir and Strain archives)

Happy St. Patrick’s Day everyone! Let me help you pick out what you should be drinking and eating today. I am a 1/4 Irish after all…

Irish Coffee Jello Shots 2 ways // stirandstrain.com

Irish Coffee Jello Shots

Bitter Irishman Cocktail // stirandstrain.com

The Bitter Irishman

Anise Cream Rye-Spiked Coffee // stirandstrain.com

Anise Cream Coffee

Irish Derby Cocktail // stirandstrain.com

The Irish Derby Cocktail

Jameson Whiskey Truffles // stirandstrain.com

Irish Whiskey Truffles with Baileys Crystals

And a few Green Drinks…

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail // stirandstrain.com

Frozen Cucumber and Green Chartreuse Daiquiri Cocktail

old tom's mistake cocktail

Old Tom’s Mistake

Make It: Irish Coffee Jello Shots Two Ways

Irish Coffee Jello Shots 2 ways // stirandstrain.comProcrastination has gotten the better of me this week as we speed, much too fast for my liking, into the 3rd month of the year. March is looking to be the most jam packed month yet this year as I’ve said “yes” to maybe one too many events, my mother is in town, and we celebrate multiple birthdays, St. Patrick’s Day (I am a 1/4 Irish), and Easter. So of course, instead of working on projects, I’ve been covering my ears and eyes going NAH NAH NAH NAH NAH and making batches of brownies and spending copious amounts of time photographing my purse contents.

I did take the time to make you guys a little something special for St. Patrick’s Day though this year. I hope it makes up for those purse photos.

Irish Coffee Jello Shots 2 ways // stirandstrain.comIt’s like a cocktail, but you eat it: Irish Coffee Jello Shots.

Irish Coffee Jello Shots 2 ways // stirandstrain.comSo here’s the thing. I enjoy an Irish Coffee from time to time; like, a few sips and then I’m usually done. It’s a lot of hot coffee and I’m usually drinking it late in the evening when a giant hot coffee is not really what I want right then. I’m also usually drinking them at a party or an event and bless their hearts for trying, but the coffee is usually not very good either. To control this situation for myself, and hopefully for you all, let’s get a delicious coffee and miniaturize it with the right amount of booze and not force people to drink giant hot coffees at 8pm.

Irish Coffee Jello Shots 2 ways // stirandstrain.comI went ahead and created a straight up Irish Coffee version, garnished with the tiniest of lemon peel, and then bastardized it and went crazy adding in chocolate and Fernet Branca because I love chocolate mint anything including my coffee and for this one occasion, with my whiskey. Ooooh, I’m so crazy…

Irish Coffee Jello Shots 2 ways // stirandstrain.comThe original version of these has a strong, rich coffee flavor with a hint of whiskey at the finish. The cream is mixed in so you’re not trying to eat a delicate jello shot while whipped cream melts all over your fingers – gross. For the mocha-mint version, you get a lot of Fernet (a little goes a long way!) with a strong mocha finish and a more subtle whiskey punch at the end.

Irish Coffee Jello Shots 2 ways // stirandstrain.comIrish Coffee Jello Shots (Makes 24, 2/5 ounce shots)

2-1/2 ounces freshly brewed coffee, room temp
1 ounce brown sugar syrup (1:1 ratio)
1 packet of gelatine
2 ounces near boiling water
1/2 ounce heavy cream
2 ounces Irish Whiskey, Bushmills used here
lemon zest for garnish

  1. In a large mixing glass with a spout, pour in coffee and brown sugar syrup. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. Then pour in near boiling water and whisk to combine. Add heavy cream and whiskey and stir. Pour into molds and let sit for 6 hours or overnight.
  2. To remove jello shots from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Irish Coffee jello shots can be refrigerated for up to 3 days in an airtight container.
  3. Garnish with lemon zests and serve!

Mocha-Mint Irish Coffee Jello Shots (Makes 24, 2/5 ounce shots)

2-1/2 ounces freshly brewed coffee, room temp
1/2 ounce brown sugar syrup (1:1 ratio)
1 packet of gelatine
1/4 teaspoon cocoa powder
2 ounces near boiling water
1/2 ounce heavy cream
1/4 ounce Fernet Branca
2 ounces Irish Whiskey, Bushmills used here
chocolate shavings for garnish

  1. In a large mixing glass with a spout, pour in coffee and brown sugar syrup. Sprinkle gelatine over the liquid and let it sit for 5 minutes to bloom. After the gelatine has bloomed, sprinkle cocoa powder over the mixture. Then pour in near boiling water and whisk to combine. Add heavy cream, Fernet Branca and whiskey and stir. Pour into molds and let sit for 6 hours or overnight.
  2. To remove jello shots from semi-spherical molds, carefully run a small spoon around the edge and slowly invert the mold to pop out the shot. If using square or straight-sided molds, run a butter knife around the edge and slowly invert the mold to pop out the shot. For other shapes or non-flexible molds, dip the bottom of the mold in warm water for 15 seconds, invert mold onto a baking sheet, and gently tap the mold to release the jello shot. Irish Coffee jello shots can be refrigerated for up to 3 days in an airtight container.
  3. Garnish with chocolate shavings and serve!

Irish Coffee Jello Shots 2 ways // stirandstrain.comAre you guys into these? I have a few more ideas up my sleeve I’ll be rolling out over the next few months.

The Bitter Irishman

Bitter Irishman Cocktail // stirandstrain.com

You’ve heard it said, “Everyone’s Irish on St. Patrick’s Day.” Well, I’m either one quarter or one eighth Irish, depending on which relative I consult, and I can tell you that, sadly, I don’t qualify as truly Irish on St. Patrick’s or any other day of the year. I’m not proud to say so, but it’s true. It’s not for lack of trying.

I went to an Irish Catholic school where several of the nuns were direct from Ireland, replete with charming accents– though the nuns themselves were rather sour. One of the nuns walked into my third grade classroom, declared that it was filthy, gave two boys a toothbrush, spat on the floor, and told the boys to start scrubbing. I sometimes think I might have known more Irish nuns than Irish families. The Irish families I did know lived in houses filled with crucifixes. I’m sure they must have had other decorative knick-knacks, but I only remember crucifixes. For me, everything Irish was a bit severe and austere– from the dour nuns to the simple cabbage and beef we ate on St. Patrick’s Day.

Bitter Irishman Cocktail // stirandstrain.comThen one Halloween, the Irish Catholic school burned down under suspicious circumstances, and I was relocated to the Italian Catholic school. The Italian school was completely different. Holidays were more cheerful. The clergy enjoyed themselves (and their wine) a good deal more than the nuns ever had. The food at church events tasted better. Cannoli, ravioli, stromboli. And suddenly, St. Patrick was eclipsed by St. Joseph. St. Joseph’s Day is two days after St. Patrick’s Day, and the Italians loved it. Everyone ate zeppole (a little like cannoli, but better, so, so good), and wore red and white, and went to the Knights of Columbus parade. There were flowers and candles, an explosion of color.

Mind you, I’m not trying to pick favorites. I’m just telling you what I experienced.

For this St. Patrick’s Day, I plan to forgo the green beer– in fact, I’ll probably pass up the beer altogether. Instead, I’m mixing up a cocktail with a bit of a mixed heritage: half Irish whiskey, and half Italian amaro.

Bitter Irishman Cocktail // stirandstrain.com

 

1 ounce Irish Whiskey, Bushmills 10 used here
1 ounce amaro, Averna used here
3/4 ounce freshly squeezed lemon juice from 1/2 lemon
1/4 ounce demerara syrup
luxardo cherry garnish

Combine whiskey, amaro, lemon juice and syrup together in a shaker filled 2/3 with ice. Shake and strain into a chilled cocktail glass. Garnish with the cherry.

There’s a nice contrast between the light, floral whiskey and the spicy, rich amaro. It starts with a punch of sour flavor that immediately moves into sweetness, and the bite of the whiskey and the lasting bitterness of the amaro stay with you until the next sip. It’s a cocktail with a lot of character. Like those Irish nuns. And those Italian priests.

***This recipe was originally created for Serious Eats and appeared on the site this past week.