{"id":791,"date":"2019-03-05T14:14:53","date_gmt":"2019-03-05T18:14:53","guid":{"rendered":"http:\/\/judigallagher.com\/scrumptious\/?p=791"},"modified":"2020-08-09T17:09:20","modified_gmt":"2020-08-09T21:09:20","slug":"st-patricks-day-cocktails","status":"publish","type":"post","link":"https:\/\/chefjudigallagher.com\/scrumptious\/st-patricks-day-cocktails\/","title":{"rendered":"St. Patrick’s Day Cocktails"},"content":{"rendered":"

Sparkling Mint Mojito<\/span><\/strong><\/p>\n

\"Sparkling<\/p>\n

Ingredients<\/span><\/strong><\/p>\n

5 oz Sparkling Ice<\/a> Lemon Lime<\/span><\/p>\n

1 \u00bd oz White rum<\/span><\/p>\n

6 Mint leaves lightly muddled<\/span><\/p>\n

Splash of lime<\/span><\/p>\n

Directions<\/span><\/strong><\/p>\n

Combine all ingredients in a shaker with ice. Shake and pour into a chilled tall glass. Garnish with a lime slice.<\/span><\/p>\n

 <\/p>\n

Ginger Sage Cocktail<\/span><\/strong><\/p>\n

\"\"<\/p>\n

SERVINGS: 8-10<\/span><\/p>\n

INGREDIENTS<\/span><\/strong><\/p>\n

1 bottle of Santa Margherita Prosecco Superiore DOCG<\/a><\/span><\/p>\n

Simple Syrup<\/span><\/p>\n

1 cup honey<\/span><\/p>\n

3 cups water<\/span><\/p>\n

2 whole pears, peeled, cored and diced<\/span><\/p>\n

1 large piece of ginger, peeled and diced<\/span><\/p>\n

20 fresh sage leaves (plus more for garnish)<\/span><\/p>\n

DIRECTIONS<\/span><\/strong><\/p>\n

In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely. Add the pears, ginger and sage leaves. Simmer, stirring occasionally until the mixture has reduced by 1\/3 (about 15-20 minutes). Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves.<\/span><\/p>\n

Place a few pieces of the cooked pear into each stemless wine glass followed by 2 tbsps of the simple syrup. Add Santa Margherita Prosecco Superiore DOCG<\/a> and serve.<\/span><\/p>\n

 <\/p>\n

Ginger Jello Shots<\/span><\/strong><\/p>\n

\"Ginger<\/p>\n

INGREDIENTS<\/span><\/strong><\/p>\n

16 oz Sparkling Ice<\/a> Ginger Lime<\/span><\/p>\n

10 limes<\/span><\/p>\n

1 cup vodka<\/span><\/p>\n

2 packages unflavored gelatin<\/span><\/p>\n

2 tbsp chopped mint<\/span><\/p>\n

DIRECTIONS<\/span><\/strong><\/p>\n

Cut the limes in half lengthwise and scoop out the insides, set to the side. In a saucepan, add Sparkling Ice<\/a> Ginger Lime, sprinkle gelatin over and allow to sit for 2 minutes. Place over low heat and stir until dissolved, about 5 min. Remove from heat and stir in vodka and mint.  Pour mixture into lime halves and place into the refrigerator for at least 4 hours or until set. Cut limes in half to serve and enjoy!<\/span><\/p>\n

 <\/p>\n

Gingered Apple Sparkler<\/a><\/span><\/strong><\/p>\n

\"Gingered<\/p>\n

INGREDIENTS<\/span><\/strong><\/p>\n

1.5 oz. handcrafted Vodka<\/span><\/p>\n

1.5 oz. sour apple liqueur<\/span><\/p>\n

Splash of Angostura Bitters<\/span><\/p>\n

4 oz. chilled<\/span><\/p>\n

1 maraschino cherry<\/span><\/p>\n

DIRECTIONS<\/span><\/b><\/p>\n

Fill a cocktail shaker with ice. Add the vodka, liqueur and bitters; shake well. Strain into an ice-filled highball glass. Top with Brooklyn Crafted and the cherry.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Sparkling Mint Mojito Ingredients 5 oz Sparkling Ice Lemon Lime 1 \u00bd oz White rum 6 Mint leaves lightly muddled … <\/p>\n

Read more<\/a><\/p>\n","protected":false},"author":9,"featured_media":798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_cloudinary_featured_overwrite":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1,4],"tags":[261,260],"class_list":["post-791","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-recipes","tag-cocktails","tag-st-patricks-day","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts\/791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/comments?post=791"}],"version-history":[{"count":0,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/posts\/791\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/media\/798"}],"wp:attachment":[{"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/media?parent=791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/categories?post=791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefjudigallagher.com\/scrumptious\/wp-json\/wp\/v2\/tags?post=791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}