It’s 2019. Shouldn’t St. Patrick’s Day drinks have evolved by now?
While many will be drowning themselves in green brews and Bailey’s this weekend, I went in search of elevated Irish libations.
Leave it to the coolest bars in town to create the most refined tipples. Cold Tea, Montauk, and Pinkerton’s Snack Bar have crafted unique sippers that leave behind contrived holiday potions, and instead become transformational cocktails you’ll long for year-round.
Whether you decide to head to the bar to enjoy these extraordinary creations or make them yourself at home, either way your St. Patrick’s Day is going to be the best ever with these beauts in hand.
If you know you know.
This clandestine bar in Kensington is known for their outstanding cocktails, and this week’s recipe is no exception.
The All Day Party by Oliver Dimapilis
1.5oz lychee nectar
0.5oz lime juice
0.5oz agave syrup
2 drops celery bitters
Garnished with celery leaf
The All Day Party ($12) is available RN.
765 Dundas St. W.
There’s a milk punch revival happening in bars and restaurants across the globe. And for good reason – the clear beverage created centuries ago is surprisingly rich, creamy and utterly smooth in both taste and texture.
This clarified Irish milk punch recipe by Montauk’s owner may not come with exact measurements, but since he makes it in batches, if you can figure it out, you’ll have enough to get you through the whole weekend. It can be a laborious process, but worth it in the end.**
Clear Sky by Mike Young
Tullamore D.E.W. Irish Whiskey
Blueberry black tea
3.5% whole milk
Clear Sky ($14) is available starting Friday March 15th.
(** Start googling “milk punch,” and you’ll be down a rabbit hole in no time. An article about it in Cook’s Illustrated is so long you’ll need to take a dinner break mid-way. Still don’t know where to turn? Try the recipe in my favourite cocktail bible, Meehan’s Bartender Manual, p. 388.)
Pinkerton’s Snack Bar
1026 Gerrard St. E.
The talented gang on the eastside enlisted one of Toronto’s most influential bartenders, Lindsay Wood of Beam Suntory, to lend a hand for this year’s festive potion.
In keeping with Pinkerton’s ethos of exclusively covering classic cocktails, Wood chose to do her take on the Tipperary.
Created in the 1930s the drink was named after a small town in Ireland with a population under 5000.
The recipe traditionally calls for Irish Whiskey, sweet vermouth, Chartreuse and Angostura Bitters. In Wood’s adaptation, by infusing Guinness Stout into the sweet vermouth, it not only rounds out the cocktail while simultaneously delivering a slightly dryer finish, there’s the added bonus of another Irish ingredient.
As for why Kilbeggan Irish Whiskey was selected, co-owner Marc Baglio explains, “It lends itself nicely to this cocktail due to the double distillation process which preserves more flavor whilst paired with a more dominant liquor such as Chartreuse, this whiskey really holds its own.”
Tipperary by Lindsay Wood
1.5oz Kilbeggan Irish Whiskey
1oz of Guinness Stout vermouth
2 dashes Angostura Bitters
Stir ingredients with ice, pour neat into a coupe, and garnish with Maraschino cherries.
Tipperary ($12) is available as the weekly feature Wednesday march March 13-17. On Sunday March 17, grab it for $10, along with some beer specials for the big day.
Of course, there’s always the classic glass of whiskey to raise your glass in honour of the Irish celebrations this weekend.
His choice of whiskey on this particular holiday? “Whichever one is closest.”
Sage advice from a pro.
For more photos, visit @toronto_restaurants on Instagram.