In spite of the bipolar nature of the weather, Saint Patrick’s Day resides just around the corner. Whether there is a nip in the air or the sun graces us with warmer temperatures, whiskey will be the guest of honor for our multi-day celebrations. Although I am more than happy to pour some aqua vitae in a glass with or without an accompanying chunk of frozen water and call it a day, the holiday begs for a bit more creativity with our festivity. For that reason, I am passing along a few whiskey-based cocktails that should help to enhance your imbibement pleasures this month.

Irish Whiskey

Pot still whiskey is Ireland’s signature style, and today, it’s crafted exclusively at the legendary Midleton Distillery in County Cork—home of Jameson and one of the most intricate whiskey-making operations in the world. Pot still whiskey is all about the mash bill and unlike single malt, which relies solely on malted barley, pot still whiskey blends malted and unmalted barley. This unique recipe wasn’t just a creative decision—it was born from necessity. Back in the late 18th century, the British taxed malt, so Irish distillers got crafty, cutting their malt bills with unmalted grains to dodge the extra cost. The resultant whiskey was soft, spicy with apple-kissed aromatics and a silky-smooth mouthfeel that instantly became a hallmark of Irish whiskey craftsmanship.

While Jameson itself is a blended Irish whiskey, its heart and character comes from the pot stilled tradition and its smoothness from the introduction of column stilled whiskey. With malted barley making up around 40–45% of the mash (varying slightly based on barley quality), pot still whiskey stays true to its history while delivering that signature creamy, spice-laden sip. Jameson is not only a great starting point to appreciate Irish whiskey, it fits seamlessly into many whiskey based cocktails.

Bourbon

To add an ethnocentric American slant to our celebration, I am inviting Bourbon to the party. Although many consumers view Bourbon as all being similar, nothing could be further from the truth. Many producers will use proprietary yeast strains, differ in the shape and size of their stills, and even use a myriad of different styles of “finishing” casks. All of these variables play into the final whiskey but the true personality of that Bourbon comes from the recipe of grains used in production, aka the mash bill.

I think one of the lightest and easiest styles to appreciate are the wheated Bourbons. Maker’s Mark 46 French Oaked has a mash bill of 70% Corn, 16% Wheat, 14% Malted Barley and displays the classic toasted wheat bread notes commonly seen with this Bourbon style. The toasted French oak adds some sweetness from the barrel lactones but also some interesting baking spices, like a cinnamon toast element. Although a bit above the cost of regular Maker’s Mark, I feel this may be one of the best whiskies in their portfolio and the added depth of flavors promise to enhance you cocktail experience.

Rye Whiskey

Another American tradition for hundreds of years that actually predates the first Bourbon production is rye whiskey. Produced much the same way as Bourbon but with a majority of rye in the mash bill as opposed to corn. These whiskies are spicy and always seem to have a lemon pepper nuance to them. The Rabbit Hole Distillery has a rye named Boxergrail, a nod to the longstanding prizefighting and boxing history associated with Louisville, Kentucky.

This big boy boasts only two grains in the mash bill, a whopping 95% rye and 5% malted barley. The complexity of aromas and flavors from only these two grains is astounding. Black tea, baking spice, citrus, and white pepper, are only the highlights of this complex rye. Although you could substitute this in many Bourbon cocktails, the complexity of the spirit begs that simpler is sometimes better.

Flavored Whiskey

I have long turned up my nose at both flavored whiskey and dessert drinks. The next two flavored whiskies and their resultant dessert cocktails may have proven my previous prejudices as narrow sighted. Skrewball Peanut Butter Whiskey remains one of the most bizarre enigmas to my tastebuds. I honestly went into the tasting convinced that I will not drink flavored whiskies but somehow it works. Granted I am not finishing a hard day with a double of peanut butter whiskey on the rocks but its ability in cocktails cannot be understated. I find it especially delightful when accompanying any chocolate liqueur. Imagine that, peanut butter and chocolate together. Perhaps someone should run with that idea.

The second flavored whiskey that changed my mind on dessert cocktails is Mash & Mallow S’Mores Whiskey. I rolled my eyes too when I first was presented with this idea but the first sip made me feel like I was on an adult camping trip. When I found out the accompanying cocktail is warm due to the base of hot chocolate, my resistance quickly faltered.

Whether you’re a whiskey purist, enjoy craft cocktails or are willing to have your prejudices shattered, these whiskies are all delicious and unique for their own special reasons. Although I invite you to sample each neat, the accompanying cocktails will further enhance your appreciation. I wish you and yours a happy and safe Saint Patrick’s Day celebration. Éirinn go Brách!

Cocktails

Fiery Irish Maid Cocktail – Crafted by Rob Stellato, (Lord of Libations LLC) GM Local Motive Brewing Co.

• 1 ½ oz Irish whiskey (Jameson)
• ½ oz St-Germain elderflower liqueur
• ½ oz lemon juice
• ½ oz habanero honey syrup (see recipe)
• Soda water
• Dehydrated lemon wheel

Directions: Add the Irish whiskey, St-Germain, lemon juice and habanero honey syrup into a shaker with ice and shake until well-chilled. Fine-strain into a chilled rocks glass over fresh ice. Top with soda water. Garnish with a dehydrated lemon slice.

Habanero Honey Syrup

In a small pot add honey and add water in a 1:1.5 ratio. Gently bring the mixture to a boil. Use a sharp paring knife, puncture a few habanero peppers through to the internal cavity, creating slits on both sides but leaving the pepper whole. This allows the seeds to stay in the peppers which reduces the heat and facilitates cleanup. Reduce to a simmer and add about 3 – 5 habaneros per 1 ½ cups of water, depending on desired heat. Allow mixture to simmer for approximately 10 – 15 minutes. Allow to cool and pour the mixture through a fine mesh sieve to remove the fruit pieces. Store the syrup in a sealed container in your fridge for up to two weeks.

Calamity Darling Cocktail – Crafted by Rob Stellato, (Lord of Libations LLC) GM Local Motive Brewing Co.

• 1 oz Makers Mark 46 French Oaked
• ½ oz St-Germain elderflower liqueur
• ½ oz lemon juice
• ½ oz blueberry mint syrup (see recipe)
• Ginger Beer
• Mint sprig

Directions: To a shaker primed with ice, add Makers, St-Germain, lemon juice and blueberry mint syrup and shake until well-chilled. Fine-strain into a chilled rocks glass over fresh ice. Top with Ginger Beer. Garnish with a mint sprig and 3 blueberries on a cocktail skewer.

Blueberry Mint Syrup

In a small pot, add pure cane sugar and water in a 1:1.5 ratio. Gently bring the mixture to a boil. Reduce to a simmer and add blueberries equal to the volume of water used along with 5 – 8 large mint leaves. Allow the mixture to simmer for 10 – 15 minutes.  Allow to cool and pour the mixture through a fine mesh sieve to remove the fruit pieces. Store the syrup in a sealed container in your fridge for up to two weeks.

Rabbit Hole Boxergrail Highball

• 2 ½ oz Rabbit Hole Boxergrail high-rye whiskey
• 4 to 6 oz ginger ale
• 2 strips of lemon peel (use vegetable peeler) and one slice lemon

Directions: Fill a highball glass with ice and add Boxergrail high-rye whiskey. Using a vegetable peeler, slice two long strips from a lemon. Twist and add in lemon peels. Fill glass rest of the way with ginger ale. Garnish rim of glass with lemon slice. 

Skrewball Shamrock & Roll Cocktail

• 1 ½ oz Skrewball Peanut Butter Whiskey
• ¾ oz White Chocolate Liqueur
• ¾ oz Creme De Menthe
• ½ oz Half and Half
• Chocolate Syrup
• Cocoa Powder

Directions: Garnish the rim of your glass with chocolate syrup and cocoa powder. Add the liquid ingredients to a shaker filled with ice. Shake until cold. Strain into your garnished glass.

Mash & Mallow Campfire Cocoa

• 2 oz Mash & Mallow Whiskey
• Marshmallow fluff
• Hot cocoa of your choice
• Marshmallow fluff and graham cracker crumbs for garnish

Directions: Pour in 1.5 oz of Mash & Mallow into the glass and top with the hot cocoa of your choice.  Place a dollop of marshmallow fluff on top of the hot mixture and sprinkle with graham cracker crumbs.