The Hal Ligon originated in Key West sometime in the 1930’s when famous local/author Ernest Hemingway and fishing buddy, Hal Ligon, began ordering the drink at nearby bars.
The drink migrated north into mainland Florida but its name eventually evolved into today’s Screwdriver. You can still order the drink by its original name in many south Florida bars. We encourage you to revive its name in your local bar or wherever fine cocktails are enjoyed.

Hal Ligon

2 oz. Premium Vodka
2 oz. Orange Juice
Splash 7up

In a Collins glass filled with ice, add the Vodka and OJ. Top with 7 up.

And you know what? It actually is pretty amazing! I tried it with some Jameson and Krugerman Frischgurkens … and the flavors really complimented each other.

So if you don’t see this at your favorite St. Paddy’s Day pub, you may want to try it at home.

Photo Credit: Washington Post

Irish Sour

1 ½ oz. Beefeater 24 Gin
2/3 oz. Suze
2/3 oz. Freshly Squeezed Lemon Juice
½ oz. Yellow Chartreuse
2 barspoons Monin Green Tea Syrup
1 whole fresh egg white

Shake ingredients over ice and strain into an ice-filled glass. Garnish with a lemon twist.

Courtesy of Pernod Ricard

Irish Tea Party

4 parts Sweetened Green Tea (chilled)
1 part Jameson Irish Whiskey
½ part Pernod Absinthe
Rinse rocks glass with Pernod Absinthe. Add ice. Pour Jameson over the ice. Add Green tea and garnish with a lime slice.

Irish Apple

1 part Jameson Irish Whiskey
1½ parts Hiram Walker Sour Apple Schnapps
5 parts Ginger Ale

Jameson Whirlaway

2 parts Jameson Irish Whiskey
1 part Hiram Walker White Peach Schnapps
Dash Bitters
Splash of Club Soda

Mix all ingredients except Club Soda in a shaker with cracked ice. Pour into a tumbler and top with Club Soda.

Courtesy of Pernod Ricard

The little bit of celery juice  and mint add a fresh Spring flavor and scent. Use your best gin in this one, as the flavor really comes through and the other ingredients are a good compliment to that spirit.

We concocted this with our friend Savvy Housekeeping, inspired by a drink we had at The Alembic in San Francisco.

One of the most difficult parts about creating these new drinks is naming them. We had a good laugh with this one before coming up with Irish Spring. Here are a few of our outtakes:

Patty McCelery
The Celery VirGIN
Cell Block
Luck O’ The Celery
Celery McGinington

Slainte!
Irish Spring Cocktail

1 oz celery juice from 1-2 ribs of celery
1 1/2 oz gin
1/2 oz simple syrup
1/2 oz fresh lime juice
5-6 mint leaves

Grate the celery ribs into a bowl. Then put the celery in a sieve over the bowl and mash until you get all the juice out of the celery. Juice 2-3 limes for fresh lime juice. Muddle the mint, simple syrup, and lime juice in a cocktail shaker. Add in the celery juice, gin, and ice. Shake thoroughly for about a minute. Strain into a cocktail glass. Garnish with mint.

St. Patrick’s Day cocktails
How to pour a perfect Guinness pint

Erin go Bragh!

Corned Beef Cabbage Rolls

(Makes 12)
6 Savoy cabbage leaves
1/2 cup stone-ground mustard
2 slices dark rye bread
1/2 lb. corned beef

Trim off the white core at the bottom. Steam cabbage leaves for no more than 2 minutes.  Rinse with cold water and pat dry. Cut leaves in half length-wise.

Cut rye bread and corned beef into strips. Spread mustard onto the bread strips and place corned beef on top. Lay the bread/corned beef section on a half cabbage leaf and roll.

Ideas for optional dips or alterations:

• Dip idea: Mix equal parts mayonnaise and chopped dill
• Dip idea: Mix 1/4 cup sour cream with 3 tbs. prepared horseradish
• Alteration: Leave out the bread for a low-carb appetizer
• Alteration: Don’t steam the cabbage for a crispier treat

Other St. Patrick’s Day party recipes:

Irish Car Bomb cupcakes
Whisky cupcakes
St. Patrick’s Day cocktails
How to pour a perfect Guinness pint
Recipe inspired by The Food Network

A true American icon, whose can-do spirit captured the hearts and minds of Americans for decades, Rose Will Monroe was a Jill-of-all trades out of necessity, and a fun loving, ambitious woman by nature. She joined thousands of Kentuckians who left their rural homes during World War II in search of good-paying defense jobs.

During the war she worked at a Ford Motor plant in Michigan, and after continued her valiant strides toward women’s empowerment. Rosie drove a cab, owned a beauty shop, ran her own construction company and even became pilot!

Toast this iconic woman whose incredible spirit and attitude has helped carve a path for women everywhere, and celebrate Rosie the Riveter’s 90th Birthday with a cocktail fit for the occasion.

Mixologist, LeNell Smothers crafted a cocktail inspired by Rosie the Riveter’s tough exterior and light-hearted spirit. Made with Hendrick’s Gin and softened with PAMA Pomegranate Liqueur, dry rosé and a touch of honey syrup, this cocktail perfectly embodies Rosie the Riveter’s incredible spirit.

The recipe for LeNell’s “Rosé the Riveter” cocktail is below, and is also featured in Gary Regan’s new book, The Bartender’s Gin Compendium.

Rosé the Riveter

1 1/2 oz. Hendrick’s Gin
1/2 oz. PAMA Pomegranate Liqueur
1/4 oz. honey syrup*
3 oz. dry rosé

Lime wheel for garnish

Shake with ice and strain into tall glass filled with cracked ice. Garnish with lime wheel and straw.

*Honey Syrup

Mix equal parts honey and water for a simple syrup. Do not heat up. Let dissolve naturally.

Recipe courtesy Hendrick’s Gin

This Champagne Key at Gent Supply Co. eliminates foaming and spilling. It also makes opening champagne so simple that you won’t worry for a second that you’ll put someone’s eye out.

How to Open a Bottle of Champagne
Champagne Cocktail Recipes

On this day, March 5th 2007, absinthe was once again legalized in America after like 100 years.

So what is the “Green Fairy” and how can you drink it? It’s absinthe, an anise-flavored spirit. It’s usually light green, but can also be colorless, white, yellow … even red.

Because of its very high alcohol content, the typical preparation involves adding water and sugar to it. Though it takes a little patience, it’s worth it.

Don’t believe the rumors! Absinthe is perfectly legal and does not make you hallucinate.

There are special absinthe glasses and spoons, but you don’t need to buy to serve absinthe in this traditional method. You may see an absinthe fountain with drip spout at bars or events achieving the same effect as you’ll get from following these instructions.

Here are the steps for preparing absinthe:

1. Pour one shot (1.5 oz) of absinthe into an absinthe glass or stemmed glass.
2. Take one sugar cube and put it on top of an absinthe spoon or a slotted tablespoon or fork.
3. Put at least 4.5 and up to 6 oz. of cold water in a container with a slow-pouring spout. Pour the water as slowly as possible over the sugar cube to dissolve it. The absinthe will become cloudy–this is the desired effect. The exact amount of dilution through water is a matter of personal preference, but 4 parts water and 1 part absinthe is typical.
4. Let it rest for a few seconds, then stir.
5. Sip slowly and enoy!

Photo credit Danny Ben

This week’s drink was created by Kim Haasarud of Liquid Architecture. The cocktail, Moët’s “Golden Glamour” signature cocktail, will be served on the red carpet and inside of the Governor’s Ball.

It’s simple and delicious, made with a bit of passion fruit juice, a splash of vanilla liqueur for an exotic flavor, topped with Moët & Chandon Imperial, and finished with a sprig of mint.

Golden Glamour

4 oz. Moët & Chandon Imperial Champagne
1/4 oz. Navan
1 1/2 oz. Passion Fruit Juice

Combine all ingredients in a champagne coupe. Top with fresh sprig of mint for garnish.

courtesy Moët & Chandon

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