St. Patrick’s Day is always a bit funny to me… mostly because my birthday is the day after! By the time the 18th rolls around, everyone is totally partied out. Usually I embrace it and celebrate both days together. This year, I plan to whip up a batch of these tangy, spicy cocktails which we’ve dubbed the San Patricio. The recipe is totally customizable, so whether you’re like Gwen and can’t stand spicy or you’re like me and love a good kick, this cocktail is perfect for celebrating all things green.
San Patricio cocktail recipe (prep time: 2 days for infusion, plus 10 minutes to make cocktail)
- 1 ounce mint-infused vodka — we used Our Seattle
- 3 tablespoons dried mint
- ½ cup fresh mint leaves removed from stems, washed and patted dry
- 1-3 jalapeno slices
- 6 ounces San Pellegrino pompelmo soda
- salt — we used Peruvian Pink salt c/o ILĀ
To make the infusion:
Pour one bottle of Our Seattle Vodka into a clean and dry 16-ounce mason jar with a lid. Add the fresh mint to the vodka in the jar. Screw on top, shake well, and place the jar inside a cabinet or somewhere away from direct sunlight. After two days, remove mint from the vodka by pouring it through a fine mesh strainer into a bowl or 4-cup measuring cup with a pouring spout. Pour the infused vodka back into the original bottle. Infused vodka can be stored in the refrigerator or freezer.
To make the cocktail:
Fill a pint glass or cocktail shaker with ice cubes, add 1-ounce of infused vodka and 1-3 slices of jalapeño depending on how much heat you like. Muddle well.
Place 4-5 ice cubes into a pint glass or cocktail shaker, add liquor and ingredients needed, using the handle of a large wooden spoon or muddler (here’s our favorite muddler!) smash ice, liquor and ingredients together for about a minute or until visibly mixed well. Strain out liquid into a new glass leaving ice and ingredients behind and discarded.
Wet the rim of an 8-ounce glass by dipping it in a shallow bowl or saucer filled with water, then pour about one tablespoon of kosher salt into another small shallow bowl and dip about 1/3 of the rim into the salt. Add 2-4 ice cubes to the salted-rim glass and, using a cocktail strainer, pour the muddled vodka over ice. Finish by adding 6 ounces of San Pallegrino Pompelmo, give it a quick stir and enjoy.
recipe developed by Claire McAleese. photography and styling by Jojotastic.
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