Shamrock Cocktail

The Crème de Menthe just seems to add color and no strong flavor other than to lighten the strong herbals of the chartreuse green with a hint of mint. Overall, a very enjoyable cocktail. ~Ethan Bailey

Boulder Libation

Shamrock Cocktail

Makes 1

Ingredients
1.5-oz (45 ml) Red Breast Irish Whiskey
1.5-oz (45 ml) Noilly Prat Dry Vermouth
1/4 tsp (1.25 ml) green Chartreuse
1/4 tsp (1.25 ml) Crème de menthe

Preparation

Stir with cracked ice, strain into a chilled cocktail glass and serve with an olive.

Source: Hugo R. Ensslin, Recipes for Mixed Drinks (NY: Fox Printing House, 1916) via Boulder Libation.

Adult Hot Chocolate

These hot chocolate recipes contain whiskey or liqueurs.

• Double Chocolate Hot Chocolate
• Peppermint Paddy
• More

© Ditte Isager via Food and Wine

Double-Chocolate Hot Chocolate

Matt Lewis and Renato Poliafito - 2009
Makes 2 cups

Ingredients
5-oz bittersweet chocolate, coarsely chopped
2-oz milk chocolate, coarsely chopped
4.0-oz (0.5 cup) boiling water
6.0-oz (0.75 cup) whole milk
2.0-oz (0.25 cup) heavy cream
1.0-oz (2 Tbsp) Jack Daniel's

Garnish:
Marshmallows

Preparation

In a medium bowl, combine the bittersweet chocolate and milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until smooth.

In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over Moderate heat until hot. Remove saucepan from heat; add the whiskey.

Pour the hot chocolate into demitasse cups or small mugs. Garnish with marshmallows and serve.

Source:  Matt Lewis and Renato Poliafito via Food & Wine (December 2009)

© Wendell T. Webber via Food & Wine

Peppermint Paddy

Todd Thrasher - 2009
Makes 1

Ingredients
1.0-oz (2 Tbsp) brandy
1.0-oz (2 Tbsp) white crème de menthe
0.5-oz (1 Tbsp) dark rum
4.0-oz (1/2 cup) white hot chocolate

Garnish:
Chocolate-flavored whipped cream
Peppermint Altoids, crushed for garnish

Preparation

In a heatproof mug, combine the brandy, white crème de menthe, dark rum and hot chocolate; stir. Top with the chocolate whipped cream and crushed Altoids.  

Source: Todd Thrasher via Food & Wine (December 2009)

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