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Tag Archives: corned beef

Day 326, Cocktails 330, 331 & 332

Ahh, it was finally here.  The day that separates the professionals from the amateurs.  The day that is our biggest excuse to consume prodigious quantities of alcohol (as if Wisconsinites needed an excuse).  The day that is always 65 plus degrees in the middle of freakin’ March (yep, its true – at least for the last three years).  And finally, the day I do the all day St. Patrick’s Day Pub Crawl with Mike and Brett (even though Brett bombed out on us this year). 

Mike and I got a relatively late start, getting to Bub’s Irish Pub in Germantown at about 7am.  Not only is Bub’s an Irish pub, but they are hardcore – the kind of place that has the count down clock to St. Paddy’s day going year round.  Erin (how appropriate) was our bartender (and no, that’s not her in the picture), and she was able to serve up two tasty Irish themed cocktails for my enjoyment.

The first was the Irish Float which consisted of Bailey’s Irish Cream, Captain Morgan rum and root beer (I believe it was Sprecher).  This was very tasty with a creamy consistency.  The root beer complimented the Bailey’s very nicely and, somewhat to my surprise, the Captain Morgan added a level of complexity that complemented the drink.  As Erin and I were talking cocktails I asked if she had added any chocolate liqueur to this to add more complexity.  She hadn’t, and, unfortunately didn’t have any.  However, Kahlua often lends chocolate notes, so we tried and splash of that and it did add a nice chocolate dimension as a variant of her original drink.

The second of Erin’s drinks at Bub’s was called an Irish Flag and was served as a shooter.  This consisted of green Creme de Menthe, Bailey’s Irish Cream and Midori.  The color turns out to be the minty green of mint chocolate chip ice cream, and so does the flavor, much to my delight.  This would be an excellent shooter to have around for next St. Patrick’s day or as a chilled shooter on a hot summer day out by the pool.

Our second stop of the day was the old Rusty’s in Richfield and is now something Ed’s.  In addition to the Irish Buck I sipped on there I also had my first corned beef meal of the day, opting for a deconstructed sandwich.  The beef was very tender and tasty and complimented the Irish Buck.

Our third stop was Sheryl’s Place in Ackerman.  Nikki was our barmaid (yes, that is her in the picture, holding my Twilight Lounge business card, if you can pull your eyes away from her shamrocks) and she sold us on a cocktail with the delightful name of Leprechaun Piss.  Now, I’ve never had leprechaun piss before, so if it really tastes like this, then it’s not half bad.  Not great, but not bad either.  It consists of Island Punch Pucker, UV orange, 7 up and sour mix.  The color is this iridescent green that looks like it might have leaked out of the cooling system of your car.  Fortunately, it did taste better than that!

After finishing our piss and leaving some of our own behind it was on our ultimate destination for the day, the Tally Ho in Erin (the town, not the bartender).  The Tally Ho sets up a couple of tents and draws hundreds after the Erin parade, especially with the weather as mild as it was.  At this point I pretty much stuck to … well, I’m not sure what I stuck to.  Mike was driving, so I didn’t worry too much about it.  I do know that I stopped taking notes and just concentrated on having fun and not falling down (which is more than I can say for some of the folks who were there). 

So there’s the St. Patrick’s day report – and I promise, no more Irish drinks until next March!

Cheers!

Day 314, Cocktails 316 & 317

I know, I know…corned beef is not Irish.  At least not Ireland Irish.  It was the Irish immigrants living next to their Jewish neighbors in New York that picked up the corned beef that we now all eat on St. Patrick’s Day (yet another holiday the native country knows nothing about while we all get slightly inebriated).  Not that corned beef is a bad thing – personally I love it.  The fact that I get to have some Irish whiskey or beer with it just makes it all the better!

So just where the hell is this going?  Well, last Saturday was another installment of the Newcomers International Dining group and the theme was…Irish food.  Despite my protests that it wasn’t Irish, corned beef was on the menu, along with several other authentic Irish dishes.   Kudos to Gwen for an Irish bread pudding that required 10 days of fermentation time with half a liter of Irish whiskey in it!  This also proved to be an ideal opportunity to try out Irish drinks and get them published before St. Patrick’s day.  As it turned out, I put together a total of four Irish cocktails.  Thus, a two part night for the blog.  I started the night with two standard recipes and then adapted them with two off the cuff drinks.  This post will cover the standard recipes and I’ll fill you in on the off the cuff drinks in the next post.

  Nutty Irishman

  • 1-1/2 oz Bailey’s Irish Cream
  • 1-1/2 oz Frangelico

Combine in a mixing glass with ice.  Stir to combine and chill.  Strain into a rocks glass with ice.

It doesn’t get much simpler than this classic.  A nice, creamy, slightly chocolately and distinctively hazelnut flavor greats your palate as you sip this.  While more appropriate as an after dinner drink, I actually started the night of with this cocktail. 

  IRA

  • 1 oz Irish whiskey
  • 1 oz Bailey’s Irish Cream

Combine in mixing glass with ice.  Stir to combine and chill.  Strain into a shooter straight up.

We’re not talking about retirement here.  Named for the old Irish Republican Army, which those readers of a certain age will remember, this is a cousin of the Irish Car Bomb.  (Bonus drink – use 1/2 oz each of the Baileys and whiskey in a shot glass, then drop the shot glass into a rocks glass filled with Guiness for the Irish Car Bomb.)  The Bailey’s tones down the whiskey considerably (I was using Clontarf, a serviceable 80 proof whiskey) but this still packs a punch.  We ended up sipping on this since tossing it back would have led to drinking three more which then leads to table top dancing.  That’s never a good idea (unless your name is Andrea). 

With the IRA we also wrapped up the appetizer and soup courses.  Next, I’ll get into the dinner and after dinner drinks.

Cheers!