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St. Patrick’s Day Means Green Cocktails

March 17, 2017 – It’s the day to drink green.  Today everyone is Irish and green abounds, even for cocktails.

Potatoes are a part of traditional St. Patrick’s Day fare so using potato-based vodka is one way to get yours.  Blue Ice Vodka is made from Idaho Russet potatoes, is only 52 calories per ounce, does not add sugar and is certified gluten-free and Non-GMO.  It is also made in America as well as highly rated.  Below are recipes for two vodka martinis and a celebratory drink that includes sparkling wine, always a winner.  These recipes fall into the KISS category so your skills won’t be taxed if you’ve had a week of slogging though snow and slush, not to mention the exigencies of earning a living.  Time to crash and relax with something simple but really delicious. Other Blue Ice recipes we’ve published using fruits and veggies are here. (link below)

On the other hand, if focusing your mind is your way to relax, try our two challenges in the Green Cocktail Department.  The ever-popular Jäger Colada is combined with a Matcha-mint Gimlet in the cleverly named “Grün with Envy” created by Kalliopi Carolyn of Featherweight in Brooklyn.  This requires skill with a blender and a little patience.  But to really focus your mind, try the tequila based “Tropicante Margarita, Mango & Fresh Avocado” created by Alexander Kady and served at 12@Madison, Denver.  We’re assured that while a doozy to make, it is really phenomenal followed by several exclamation points!

Erin Go Bragh!


Fresh Mint Martini

2 oz. Blue Ice Vodka
1 oz. lime juice
3/4 oz. simple syrup
6 leaves fresh mint
2 slices cucumber

Method:  Muddle mint and cucumber with simple syrup and lime juice in a shaker. Add vodka and shake. Strain into a chilled martini glass. Garnish with cucumber slice and mint leaves.




Meat & Potatoes Martini

2.5 oz Blue Ice Vodka
1/2 oz. dry vermouth
1/4 oz. olive brine
1/2 tsp of Del Maguey Pechuga Mezcal

Pour vodka, vermouth and olive brine in a mixing glass with ice and stir to combine. Rinse martini glass with Del Maguey Pechuga Mezcal. Pour mixture into glass and garnish with olives and a twist.





Tater Toast

1 ½ oz. Blue Ice Vodka
1/3 oz. honey
1/4 oz. lemon juice
3 oz. Champagne or sparkling wine
Lemon twist for garnish

Method: Combine vodka, honey and lemon juice in a shaker with ice. Shake, and strain into Champagne flute. Top with Champagne or sparkling wine and garnish with lemon twist.



Grün with Envy
Created by Kalliopi Carolyn, Featherweight, Brooklyn

Step 1                                                                   Step 2

Jäger Colada                                                        Matcha-Mint Gimlet

1 oz. Jägermeister                                                1.5 oz. Gin
.75 oz. fresh pineapple juice                              .75 oz. fresh lime juice
.50 oz. fresh lime juice                                       .50 oz. matcha tea
.75 oz. coconut cream                                        .50 simple syrup
Handful of fresh mint leaves


Method: Combine all ingredients of Jäger Colada in blender with half cup of ice. Blend. Pour into bottom of hurricane glass. Combine all ingredients of Matcha-mint Gimlet in blender with half cup ice. Blend, pour on top of Jäger Colada. Garnish with grated orange peel and matcha powder.

Tropicante Margarita, Mango & Fresh Avocado

Created by Alexander Kady of 12@Madison, Denver

1.75 oz. Patrón Reposado
.5 oz. Patrón Citrónge Mango
.5 oz. light agave syrup
1 oz. fresh lime juice
.25 medium avocado
+ Short dash celery bitters
+ Short dash grapefruit bitters
+ Chipotle chili salt*
+ Sliced mango with chili powder for garnish
*Chipotle chili salt: Half a cup of salt : 1 T chipotle powder

Method: Cut the avocado in half and remove the pit. Scoop out half of one side and add to cocktail tin, mashing with spoon until soft. Add liquid ingredients to the tin, use a spoon to release avocado from the side of the tin, and “dry shake” the contents (without ice) until the avocado is broken up and emulsified. Rim a double Old Fashioned glass with chipotle chili salt* and fill with ice. Add ice to shaker tin and shake vigorously until well chilled. Use a mesh strainer to “fine strain” the cocktail into the iced glass. Garnish with a ribbon of mango.