St. Patrick's Day Cocktail Recipe

A Green Eggs & Glam cocktail at home beats the bar crawl

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This recipe from interactive NYC drink space Liquor Lab is tinted green from pandan-infused cream, made creamy by an egg yolk and finished with bubbles for a choice way to celebrate St. Patrick's Day.

Pandan, a tropical leaf commonly used in Southeast Asian cooking, is known for its nutty, floral flavor and is readily available online in extract form. The recipe makes a half cup of cream—of which you'll only need a couple tablespoons—but you can keep it in your refrigerator for the next time you're in the mood for a verdant cocktail.

It's a simple shaken cocktail, one the Lab's Freddie Sarkis says all you're left to do is "garnish with the luck of the Irish and a kiss of the Blarney Stone."

Pair your cocktail with classic corned beef and Guinness-braised cabbage.

Recipe adapted from Freddie Sarkis, Liquor Lab, New York, NY

Whiskey Pandan Cocktail
5 from 50 ratings
Celebrate St. Patrick's Day with this whiskey and Champagne cocktail from Liquor Lab in NYC, which is tinted green from pandan-infused cream.
Prep Time
Cook Time
Total time: 5 minutes
  • :::For the Pandan-Infused Cream: :::
  • ½ teaspoon pandan extract
  • ½ cup heavy cream
  • For the Cocktail
  • 2 ounces Irish whiskey
  • ½ ounce honey
  • 1 ounce pandan-infused cream
  • 1 egg yolk
  • Ice
  • 3 ounces Champagne
  1. Make the pandan cream: Combine the pandan extract with the heavy cream. Use immediately, or store in the refrigerator until ready to use.
  2. Make the cocktail: In a cocktail shaker, combine all the cocktail ingredients, except for the ice and Champagne. Shake, then add ice and shake again. Strain into a highball glass and top with Champagne to serve.
Calories per Serving 807
Total Fat 58.1 g
Saturated Fat 35.2 g
Trans Fat 0.0
Cholesterol 348.0 mg
Total Carbohydrates 18.8 g
Dietary Fiber 0.1 g
Total Sugars 16.7 g
Sodium 67.3 mg
Protein 5.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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