Cocktails & Spirits

St. Patrick's Day: Two Irish Whiskey Cocktails From Whiskey Blue (Drink Them There or Make Them at Home)

Though St. Patrick's Day isn't officially until Sunday, March 17, we suggest kicking things off early -- like how about cocktails tonight?

And since there's life after beer and a shot, we're heading over to Whiskey Blue on Fort Lauderdale beach for one of its featured cocktails made with Irish whiskey.

These libations are plays on a classic Manhattan and a Sazerac (which typically uses rye instead of Irish whiskey) and are available throughout March.

Both the Irish Manhattan and the Whiskey are $14 -- but you can also make them at home with these recipes, courtesy of the upscale lounge:

Read also:
- Top Ten Irish Bars
- A Beginner's Lesson in Guinness and Four Cocktails to Get You Started
- South Florida St. Patrick's Day Party Guide

IRISH MANHATTAN


2 oz Tullamore Dew Irish whiskey


¾ oz Punt y Mes

(you can substitute sweet vermouth or Campari in a pinch)

½ oz Cointreau


2-3 shakes orange bitters



Shake and strain into a martini glass.

Add a peated Scotch float.

Garnish with burnt orange zest






THE WHISKEY

2 oz Tullamore Dew Irish whiskey


½ oz sweet vermouth


1/4 oz Cherry Herring


2 dashes of absinthe



Rinse a rocks glass with absinthe and

and add ice. Mix ingredients in a

shaker with ice. Shake and strain

into the absinthe-rinsed glass. Garnish

with an orange peel.



Follow Laine Doss on Twitter @LaineDoss and Facebook.



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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss