Bring Your Friends and Family Around for a nice night of fun and cocktails. Here are some great recipes for you to try and enjoy.
2 oz. Big Rock Vodka
1/2 oz. Dolin Dry Vermouth
1/2 oz. Bushmills Original Irish whiskey
Garnish: lemon twist
Gather the ingredients.
Pour the Irish whiskey into a chilled cocktail glass.
Swirl it around the glass in order to coat the inside, then dump the excess whiskey.
Pour the vodka and dry vermouth into a cocktail shaker half-filled with cracked ice.
Shake well.
Strain into the rinsed glass and garnish with a lemon twist.
Serve and enjoy!
2 oz. Slane Irish Whiskey
.5 oz. tea syrup
.5 oz. lemon juice
Club soda
Combine whiskey, tea syrup, and lemon juice in a shaker with ice and shake. Strain into a rocks glass over fresh ice, top off with club soda, and garnish with mint and lemon peel.
2 parts Jameson Irish Whiskey
.75 part lemon juice
.75 part Bauchant Orange Liquor
.25 part Cocktail Essentials Simple Syrup
Build all ingredients with ice in a shaker tin. Shake and strain into a sugared coupe.
2 oz. Jameson Irish Whiskey
1 oz. Marble Moonlight Expresso (or other coffee liqueur)
1 oz. chilled espresso
1 whole egg
Combine all in a shaker tin with ice. Shake vigorously 12-15 seconds. Strain into a coupe. Garnish with espresso beans.
2 oz. Slane Irish Whiskey
1 oz. sour apple schnapps
2 oz. white cranberry juice
Garnish: apple slice
Pour the ingredients into a cocktail shaker filled with ice.
Shake vigorously for 30 seconds.
Strain into a chilled cocktail glass.
Garnish with a fresh apple slice.
Serve and enjoy!
1 1/2 oz. Proper Twelve Irish whiskey
5 oz. ginger ale
1 lime wedge
Pour the whiskey into a highball glass filled with ice.
Fill with ginger ale.
Squeeze a lime wedge over the drink and drop it in.
Stir
1.5 oz. Bushmills Original Irish Whiskey
.25 oz. rich Demerara syrup
5 oz. hot coffee
A pinch of salt
3 cardamom pods
5-6 oz. heavy cream
2 tbsp white sugar
Zest from an orange
2 dashes Angostura Orange Bitters
Muddle the cardamom pods in the bottom of a pre-heated Irish coffee glass. Add whiskey, Demerara syrup, hot coffee, and salt and stir together. Combine the heavy cream, sugar, orange zest, and bitters and whip together until the mixture is thick, but still pourable. Float cream over the top of the drink by pouring gently over the back of a spoon. Add an additional garnish, if you like, of a lightly toasted marshmallow.
2 oz. Proper No. Twelve
1 barspoon Cocktail Essentials Simple Syrup
2 dashes Angostura Bitters
2 dashes Angostura Orange Bitters
In a lowball glass, add whiskey, simple syrup and bitters. Add ice to the glass and stir together. Garnish with lemon wedge and a cherry.
1.5 oz. Tullamore D.E.W. Cider Cask
1 oz. Aperol Aperitif
1 dash Angostura Orange Bitters
Add all ingredients to a mixing glass with ice. Stir and strain into a coupe glass. Garnish with an apple slice.
2 oz. Tullamore Dew Irish Whiskey
.75 oz. molasses
.75 oz. fresh egg white
.5 oz. fresh lemon juice
1 dash Angostura Orange Bitters
Give it a dry shake, then a wet shake, and finish by double straining into a rock glass neat.
1 1/2 oz. Big Rock Vodka
3/4 oz. Lime juice
Barritts Ginger Beer
Half fill copper mug or preferred glassware with ice.
Add vodka and lime juice.
Pour in ginger beer and stir. Garnish with a lime wedge.
1 Tsp sugar
1 Tsp water
2 dashes Angostura Bitters
3 oz Oregon Spirit Straight Bourbon
Put sugar, bitters, and water in a rock glass.
Muddle to dissolve sugar.
Add 1 – 2 ice cubes to glass.
Pour in the bourbon.
Twist a lemon peel over the drink and add as garnish.
If desired garnish with Luxardo Maraschino Cherries
Here are some food and sauce recipes to enjoy as well!
Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick cooking spray and set it aside. Wash tomatoes and slice into thick slices. Place onto a baking sheet with peeled cloves of garlic and drizzle with olive oil. Sprinkle with salt, pepper, and basil. Bake 30-35 minutes or until shriveled-ish.
While tomatoes and garlic are baking, heat olive oil in a large pot and brown ground beef and onions together. Add in bay leaves, basil, Italian seasoning, salt, and pepper, and stir. Reduce heat to low until tomatoes are done cooking.
Once tomatoes and garlic are finished cooking, spoon into a food processor or blender and pulse until mostly smooth {a few chunks are fine}. Pour tomato sauce into the meat along with the can of tomato sauce and the sugar. Stir and bring to boil, then reduce to a low simmer and cook 4 hours, stirring occasionally. Taste and adjust seasonings accordingly.
Serve on al dente pasta, such as spaghetti.
Saute garlic in olive oil until slightly brown on medium heat. Add crushed tomatoes and whole tomatoes(squeezed and pull apart with hands). Add tomato paste and stir well.
Add remaining ingredients, stir well, simmer on low heat until 1 -2 hours.
Step 1
Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.
Step 2
2 tablespoon of butter in a medium saucepan over medium heat. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
Step 3
Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until the pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and the remaining 2 Tbsp. butter. Season rice with salt.
Step 4
Spread rice in an even layer on a parchment-lined rimmed baking sheet. Chill at least 1 hour or up to 4 (cover rice with plastic wrap after 1 hour so it doesn’t develop a skin).
Step 5
Line another rimmed baking sheet with parchment. Scoop about ¼ cup rice into your hands and form into a patty about 2½” in diameter (it doesn’t need to be perfect!). Place 2–3 pieces mozzarella in the center of the patty. Carefully pinch and shape rice so it completely encases the cheese, then roll into a 2″ ball. Your hands might get messy, and the balls may be slightly misshapen (they’ll firm up later). Place on a prepared baking sheet. Repeat with remaining rice and mozzarella. Freeze balls for 10 minutes.
Step 6
Place breadcrumbs in a shallow bowl. Place flour in another shallow bowl. Lightly beat eggs in a third shallow bowl to blend; season all bowls with salt and pepper. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with the egg and turn to coat, letting excess drip back into the bowl. Coat with breadcrumbs, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat oil.
Step 7
Pour oil into a medium heavy pot fitted with a thermometer to a depth of 2″. Heat over medium until thermometer registers 350°. Carefully lower half of rice balls into the oil with a slotted spoon or spider and fry until deeply golden brown, 6–8 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls.
Serve warm with red sauce, pesto, or both!
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