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St.
Patrick's Day Toasting
By FBWorld Team
When
it comes to St. Patrick's Day celebrations, no self-respecting
foodie has ever dreamed of finding a green beer at the
end of the rainbow. So we've tapped some top mixologists
and an award-winning pastry chef to offer a few elegant
toasting alternatives that are pure liquid gold.
On the heels of winning Food Network's 2016 Christmas
Cookie Challenge, pastry chef Brittani Szczecina has turned
her attention to yet another holiday with this smooth,
sophisticated St. Patrick's Day treat.
Bailey's
Irish Cream Panna Cotta
Brittani Szczecina, pastry
chef, 3800 Ocean, Palm Beach Marriott Singer Island Resort
& Spa
Ingredients:
4 cups Heavy Cream
1/2 cup Sugar
6 Gelatin Sheets
4 oz. Baileys Original Irish Cream
Pinch of Salt
Procedures:
Bloom gelatin in ice water for five minutes or until soft.
Remove from ice water and squeeze; set aside on a dry
towel. Bring the remaining ingredients to a simmer and
stir in the gelatin. Pour into desired glasses and let
set in the fridge for at least two hours. Garnish with
your favorite toppings: crushed chocolate cookies, chocolate
sauce, St. Patrick's Day sprinkles, or even a mini cupcake.
Get creative!
Legend
has it that St. Patrick used the shamrock to explain the
Holy Trinity. True or not, Ireland's favorite three-leafed
clover is the inspiration behind this cocktail with three
distinct spirits.
Trinity
Zachary
Blair, lead mixologist, KANU, Whiteface Lodge
Ingredients:
2.5 oz. Irish whiskey (Westbrook)
1 oz. Elderflower Liqueur
1 oz. Sweet Vermouth
.25 oz. Lime Juice
Procedures:
Combine all ingredients in a glass with ice, stir, and
strain into a coupe glass. Garnish with a lime twist.
For
fans of the "Black Stuff," this Guinness-infused
cocktail is genius in a glass.
Luck
of the Irish
Eddie
Garcia, lead mixologist and manager, jade bar, Sanctuary
on Camelback Mountain Resort & Spa
Ingredients:
2 oz. Redbreast whiskey
3/4 oz. Guinness Simple Syrup (see recipe)
3/4 oz. Lemon Juice
1/2 oz. Apple Juice
Procedures:
Make Guinness simple syrup: Heat 16 oz. Guinness in pan
and cook down to 8 oz.; add 8 oz. raw sugar and stir to
dissolve. Set aside to cool.
Combine
3/4 oz. of the Guinness simple syrup and all other ingredients
in a shaker. Shake and pour into a stemmed cocktail glass.
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