2 Gingers | Irish Whiskey Cocktails

Irish Whiskey Jack Rose

Last Friday I swung by my local wine & spirits shop, Bottle Barn, to find inspiration for my next cocktail. Since today is St. Patrick’s Day, I knew I wanted to mix something together using Irish Whiskey. Now I’ve had Jameson and Bushmills whiskey before but when I noticed 2 Gingers (obviously marketed to woman) I couldn’t help but give it a try for today’s post. As I was getting ready to leave a friendly woman, with a hot pink wig on, greeted me and asked me if I had my Irish Whiskey for St. Patrick’s Day…I said yes then noticed she was a rep for 2 Gingers and I showed her the whiskey in my basket. We laughed, she gave me some free swag then I was on my home to mix up some tasty libations.

Cocktail Ingredients 2 Gingers

Friday brought 80 degree weather to Northern California so it was the perfect day to mix up some cocktails. Since it was such a nice day, I wanted to create a drink that showcased the great structure whiskey brings to cocktails but with a light and refreshing twist. The Whiskey Ginger is a great cocktail for even the non-whiskey drinker!

2 Gingers Cocktail

Whiskey Ginger

  • 2 ounces 2 Gingers Irish Whiskey
  • 1/2 orange, juiced
  • 1/2 lime, juiced
  • 2 – 3 dashes orange bitters
  • Fill with Ginger Ale or Ginger Beer
  • Garnish with lime wheel

Combine whiskey, orange juice and lime juice in a cocktail shaker filled with ice. Shake and strain into a rocks glass filled with ice. Add bitters and fill with ginger ale or ginger beer. Garnish with a lime wheel.

Jack Rose Cocktail

The next cocktail is more complex with a slightly sweet finish and incorporates both Irish whiskey and brandy.

Irish Jack Rose

  • 1 ounce 2 Gingers Irish Whiskey
  • 1/2 ounce Korbel Brandy
  • 1/2 lime, juiced
  • 1/2 ounce pomegranate syrup
  • Garnish with lime wedge

Combine all ingredients in cocktail shaker filled with ice. Shake and strain into a chilled cocktail glass. Garnish with a lime wedge.

Happy St. Patrick’s Day! Share with us your favorite St. Patty’s cocktails in the comments below or on twitter at @ApronsStilettos

~Cheers, Crystal

Advertisements

Carrots Two Ways | Orange-Ginger & Brandy-Glazed

Orange-Ginger Carrot Circles

Bright, colorful and delicious – this is an easy-to-make side dish that’s bursting with zest and spice.

Orange-Ginger Carrot Circles

  • 6 medium-large carrots, peeled, washed and sliced into circles
  • 1 medium orange, juiced
  • 1 tablespoon orange zest, about 1/2 orange
  • 1 tablespoon honey
  • 2 teaspoons butter
  • 3 teaspoons ginger
  • Salt & pepper, to taste
  • 1 cup water
  • Garnish: orange zest and ginger

Orange-Ginger Recipe

Combine all ingredients plus 1 cup of water in a medium saucepan over medium heat and bring to a boil. Reduce heat, simmer and stir occasionally for about 15 minutes or until liquid is absorbed. Garnish with fresh orange zest and freshly grated ginger.


Brandy Glazed Baby Carrots

Spruce up a side of carrots with this delicious and easy to make brandy-glazed recipe. Slightly sweet and full of flavor! Don’t have brandy in your bar? Substitute with any brown spirit to add depth and richness to the dish.

Brandy-Glazed Baby Carrots

  • 1 pound baby carrots, peeled and washed
  • 1/4 cup Korbel Brandy
  • 1/3 cup butter
  • 1/2 – 3/4 cup brown sugar, packed
  • 1/2 teaspoon salt
  • Ground pepper, to taste
  • Garnish: chives (if you have ’em)

Melt 1 tablespoon butter in a cast iron skillet or large saucepan over high heat. Add the carrots. If the pan is too small for all of the carrots, add them in two batches. Cook for a minute  to 90 seconds, just until the carrots are slightly brown. Remove from pan and set aside. Reduce heat to medium and add the remaining butter and brandy. Be careful and stand back, just in case. Once butter is melted, add the brown sugar and stir in the carrots. Cover and simmer for about 5 minutes. Add salt and pepper, cover and cook until carrots are done and glaze is thick – another 5 minutes or so.

Remove carrots from pan and serve immediately. Garnish with chopped chives.

Perfect Pomegranate Libations

It’s pomegranate season and with a tree in the backyard producing several of these exotic fruits, we decided to experiment a bit. Sure, the deep red seeds are a wonderful accessory to salads and soups but today we’re bringing them to the cocktail world. Deseeding and juicing a pomegranate sounds intimidating, but we have some easy tips below to get you started.

Happy Thirsty Thursday.


Pomegranate Manhattan

1 ½ ounces Rye Whiskey or Bourbon (you can use brandy if other options aren’t available)
1 ½ ounce fresh pomegranate juice 
1 tsp. superfine sugar
2 – 3 dashes of Angostura bitters

Preparation:
Place all ingredients in a shaker with a handful of ice. Shake vigorously until sugar has dissolved and strain into a cocktail glass. Garnish with fresh pomegranate seeds or maraschino cherry.

Pomegranate Margarita

1 ½ ounces silver tequila
1 ½ ounce fresh pomegranate juice 
½ ounce triple sec
2 ounces fresh lime juice
½ – 1 ounce simple syrup or agave nectar
Course salt for rimming (optional)

Preparation:
Rim glass with course salt. (optional) Place all ingredients in a shaker with a handful of ice. Shake and pour over ice. Garnish with fresh pomegranate. Tip: to make salt stick to the rim of your cocktail glass,  wipe rim with lime wedge.

Aprons & Stilettos

1 ½ ounces vodka
1 ½ ounces  fresh pomegranate juice 
Juice from ½ blood orange, about 1 oz  (navel orange is fine, but if used I would decrease the amount of triple sec)
½ ounce Triple Sec
¼  ounce elderflower liqueur 
Sugar Rim

Preparation:
Place all ingredients in a shaker with a handful of ice. Shake vigorously and strain into a cocktail glass rimmed with sugar.  Tip: to make sugar stick to the rim of your cocktail glass,  wipe rim with orange wedge.


Pomegranate Tips: 

What’s the best way to deseed and juice a pomegranate? First, fill a large bowl with water, cut the pomegranate into quarters, submerge the fruit and begin removing the seeds underwater. The membrane will float and the seeds will sink. Remove the membrane and drain water with a colander.

Next, you have two options for juicing. The first method, and the method I prefer, is to quickly pulse the seeds in a blender and strain using a sieve in order to remove the seeds / pulp. The second method, which my sister shared with me, is to cut the pomegranate in half and juice on a juicer as you would with a lemon. Be careful and make sure you have your APRONS on as the seeds have a tendency to pop and stain.