March 13, 2017 – St. Patrick’s Day on March 17 is when the whole world is Irish and green is le color de Irish. So, of course, green cocktails are obligatory. We’ve got two super special recipes:
The Sophisticated Shamrock has interesting ingredients and flavors. In addition to the Reyka vodka, the recipe calls for Dolin Blanc, a dry French vermouth that is much lighter than Italian vermouths. We can see why wasabi simple syrup will work well with it. For the cucumber juice, put some peeled cucumber through a juicer or blender so it is nice and fresh. Anything with a hint of wasabi is a winner and definitely sophisticated.
Maria Verde is your chance to demonstrate your culinary skills along with cocktail expertise. Ancho Reyes Verde is a green chili liqueur but the serious green color comes from the Maria Verde Mix that the sly mixologist who concocted the recipe says should be made fresh. The recipe is below and it reads like a pureed salad so it is probably very healthy. It’s not hard to make once the ingredients are gathered and prepared. Maria Verde is a trophy drink and your friends will be impressed.
Erin Go Bragh!
The Sophisticated Shamrock
2 oz. Reyka Vodka
1/2 oz. Dolin Blanc Vermouth
1 oz. cucumber juice
1/4 oz. lime juice
1/4 oz. wasabi simple syrup (1 part wasabi powder
by volume to 8 parts of simple syrup)
Method: Combine all ingredients into a cocktail shaker. Shake, strain, and serve in a coupe glass. Garnish with cucumber ribbon and orchid.
1 part Ancho Reyes Verde Liqueur
1 ½ parts Reyka Vodka
½ part lime juice
5 parts Maria Verde Mix (Recipe follows)
Lime wheel, pickled carrot, pickled onion, and pickled jalapeno for garnish.
Method: Add all ingredients to a shaker, add ice, and shake briefly to mix. Strain over fresh ice. Garnish with a thinly sliced lime wheel and the vegetable escabeche* on a skewer – pickled carrot, onion and jalapeno. (*Escabeche refers to Mexican spicy pickled vegetables).
Maria Verde Mix Recipe
1 large English cucumber peeled and seeded
1 rib of celery
1 thin wheel of white onion
½ serrano chili seeded and de-pithed
4 parts water
½ part Champagne Vinegar
Teaspoon of sugar
Teaspoon of celery salt
Salt to taste
Method: Add all ingredients to a blender and puree until fully blended and smooth. Strain through a mesh strainer.