For my first cocktail recipe of the new school year, I’m doing a double feature. Although summer break is over, we haven’t quite moved into fall, and the weather seems to agree. So for the couple weeks of summer we have left, enjoy our first Drink of the Week, the Strawberry-Lemon Mojito, as made by Death + Company in Manhattan.
2 lemon wedges
6 mint leaves
2 oz aged rum
¾ oz lemon juice
½ oz sugarcane syrup or agave nectar
Glass: Highball with crushed ice
Garnish: Halved strawberries and mint sprigs
In a cocktail shaker, muddle lemon wedges, a whole strawberry, and mint leaves. Add ice cubes, rum, lemon juice, and syrup. Shake well. Strain into a highball filled with crushed ice. Garnish with strawberry slices and mint leaves if desired.
The second Cocktail of the Week, to be enjoyed once fall hits, is one that I’m writing up in honor of my trip to Ireland this summer. Although there have been many variations, the original Irish coffee was reportedly invented by one Joe Sheridan, circa 1940. Despite being a relatively simple drink, with just four ingredients, so it’s easy to taste the difference between a good Irish coffee and a bad one. The best coffee that we had while in Ireland was at the Red Fox Inn in Glenbeigh, in the Ring of Kerry. The Inn is also home to the Kerry Bog Village Museum and a small herd of Kerry Bog Ponies. The ponies, which are native to Ireland, were brought back from the brink of extinction largely through the efforts of the Red Fox’s owner, John Mulvihill.
2 oz Irish whiskey (Jameson, etc.)
2 tsp brown sugar
Hot coffee (black)
Glass: Irish Coffee Mug
Take a steamed mug, and pour in whiskey. Add sugar and fill most of the way with coffee, stirring until the sugar has dissolved. Float cream by pouring over the back of a teaspoon. Do not stir after cream has been added. One popular variation is to replace the Irish whiskey with 2 oz of Bailey’s Irish Cream. Sláinte! (This is Gaelic for “health”, or the Irish version of “cheers!”)