St. Patrick's Day Cocktail Recipe
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
- :::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
- Make the pandan cream: Combine the pandan extract with the heavy cream. Use immediately, or store in the refrigerator until ready to use.
- 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 |
