There are some important must-do’s on St. Patrick’s Day. Watching, or even better, MARCHING in a parade; eating some rib-sticking Irish food; AND having some liquid refreshment. If beer isn’t your thing, this Irish Julep, courtesy of Salt Creek Grille Princeton, should hit the spot.
This is a bracing spin on an old classic and the mint fits right into the festive St. Paddy’s Day color scheme. So muddle a little mint and go to town (or stay right at home) and enjoy yourself.
The Irish Julep (makes 1)
6 mint leaves
½ ounce of simple syrup
½ ounce of water
1.5 ounces of Jameson Irish Whiskey
¼ ounce of Averna Amaro
1 mint sprig
Muddle mint leaves, simple syrup, and water in a highball glass.
Add crushed ice and Jameson Irish Whiskey
Float Averna Amaro on top and garnish with mint sprig.
- If you don’t have a shot glass handy, 1 ounce is 2 tablespoons
- Simple Syrup recipe: Stir together 1 cup sugar and 1 cup water in saucepan. Bring to the boil. Stir over medium heat for a minute or two until sugar dissolves. Cool. Store in jar in refrigerator. Make any quantity you need, using equal parts of sugar to water.
- For a wonderful collection of Irish classics and other hearty St. Patrick’s Day dishes, take a look at this slideshow.