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Tag Archives: creme de menthe

Shamrock

The Twilight Lounge – March 12, 2016

Continuing on the Irish whiskey theme I stumbled upon the Shamrock while thumbing through The Ultimate Bar Book this afternoon.  In addition to being a whiskey drink, it would help use up the Crème de Menthe I’d been sitting on for far too long.  It’s not often outside of Christmas that I get to use it!

The Shamrock

  • 1-1/2 oz Irish whiskey
  • 3/4 oz Crème de Menthe
  • 2 oz heavy cream
  • maraschino cherry

Combine all the ingredients except the cherry in a shaker with ice.  Shake vigorously and strain into a old fashioned glass filled with ice.  Garnish with the cherry.

It is minty and it is creamy…and the whiskey is well hidden behind those two.  Aside from it being green and sweet, I’m not sure what else to think about this cocktail.  If we weren’t heading into St. Patrick’s day I’m pretty sure this would not have ever found a way into a glass raised to my lips.  But I suspect if you are a fan of ice cream drinks then you’ll enjoy this one.

Cheers!

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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 325, Cocktail 329

The day before St. Patrick’s day and I was going to have one last Irish cocktail to prepare myself for my all day pub crawl with my buddies Mike and Brett.  As I thumbed through the Ultimate Bar Book I found a cocktail named Everybody’s Irish.  How could I lose with this cocktail, right?  Well, I lost.  Big time.  For once my thought that there’s no way this combination of ingredients can taste good came true.  I’m going to post the recipe here, but I can not suggest that you actually try this one, unless of course, some person in the distant future attempts to recreate my journey because I’ve become famous.  Even then, though, I’d give dispensation to skip this drink!

So, without further adieu, I give you Everybody’s Irish.

  Everybody’s Irish

  • 2 oz Irish Whiskey
  • 1/4 oz green Chartreuse
  • 1/4 oz green Creme de Menthe

Combine the ingredients in a shaker with ice and shake, shake, shake.  Strain into a chilled cocktail glass and garnish with a green olive.

Overwhelming mint and anise flavors just knocked me on me ass with this one.  While I did drink it all, it was awful, with the brine from the olive just adding injury to the insult of this cocktail.  I think it’s whole purpose is to be green, which it is – a very bright, almost flourescent, green!  One last note, Chartreuse is one of the few liqueurs not in stock at the Twilight Lounge, so substituted Pernod.  The flavors of the two are very similar although the Pernod is not green like the Chartreuse.

My next post will get into our adventures from St. Patrick’s day.  Until then…

Cheers!

Day 149, Cocktail 145

While I still have a few cocktails to report on from my travels last week I wanted to the days count current.  Thus, today is the 149th day of my quixotic quest.

After cutting the grass and other assorted outdoor chores that ended only with darkness, I went down to the Twilight Lounge, turned on the football game and started to thumb through the Ultimate Bar Book for a cocktail for this evening.  I was in the gin section and stumbled upon the Pall Mall.  Interesting name for a cocktail.  It is even perhaps a double entendre when you consider that Kurt Vonnegut,  a Pall Mall smoker, said that they “were a classy way to die”.  Did he mean the drink or the smokes?

Either way, this was a pretty interesting blend of ingredients.  However, the final taste is predictable (those of you who followed my meanderings through the world of peppermint schnapps will immediately know why).

Pall Mall

  • 1-1/2 oz gin
  • 1/2 oz dry vermouth
  • 1/2 oz sweet vermouth
  • 1/8 oz clear creme de menthe
  • 1 dash Angostura bitters

Combine all the ingredients in a shaker with ice.  Shake, shake, shake to combine and chill.  Pour into a chilled cocktail glass.

And…you bet, it tastes like mouthwash.  Just way too much creme de menthe and it overpowers everything else in the glass.  I can almost get a hint of dry vermouth, but barely.

If you like mint, give this a whirl.  Otherwise I suggest lighting a Pall Mall, menthol, of course.

Cheers!

Day 105, Cocktail 105

Gwen and Tina went to see Wicked at the Marcus Center tonight and by the time they got back home they were ready for a wicked cocktail.  Oh, it was also supposed to be green, which started to limit the possibilities (since all my cocktails are wicked).  In fact, with no Midori at the Twilight Lounge it was either Tyku or green Cream de Menthe.  A coin toss later, Cream de Menthe won.  Now, what to do with it?  I’ve been messing around with gin and cream de menthe for a while now.  Out came the shaker, Plymouth and Cream de Menthe.  Hmmm, still a bit too minty.  According to Gwen and Tina it was an elderberry elixir that turned the witch green.  Well, I don’t have any elderberry, but I do have elderflower liqueur.  So, a bit of St. Germain later, and the Emerald Witch was born.

  Emerald Witch

  • 1-1/2 oz Plymouth gin
  • 1/8 oz Creme de Menthe
  • 1/4 oz St. Germain

Combine in a shaker with ice.  You know the drill.  Strain into a chilled coupe.

This worked out well, and the girls seemed to like it.  The St. Germain helps mellow the Creme de Menthe and the gin provides the structure for this one.  So go see Wicked or fire up The Wizard of Oz on your DVD player, mix up a pitcher of Emerald Witches and enjoy the show!

Cheers!