When people think about celebrating St. Patrick’s Day, they inevitably think of green beer. And while changing the hue of your hops is fine, there is so much more you can do to celebrate March 17. Lucky you…..we’ve got your St. Patrick’s Party Guide right here! Remember, celebrate responsibly.
Whiskey is a Go-Go
How could a party celebrating The Emerald Isle not include Irish whiskey?
Whether enjoyed straight, on the rocks or as the base for a delicious cocktail, whiskey is the ideal choice. Its warm and oaky flavor is perfect when the air is still a bit chilly. And Irish whiskey is some of the best around.
Here are our top picks to serve at your St. Patrick’s Day gathering.
Jameson Black Barrel
St. Paddy’s Day Pints
Aside from green food coloring in a pitcher of suds at your favorite watering hole, most people don’t give much thought to Irish beer. But world-class breweries abound in Eire. For an authentic St. Paddy’s Day experience, look to genuine Irish beer. Stout your thing? Give Guiness Extra Stout, Guiness Pub Draught or Guiness 200th Anniversary Export Stout a pour. If your taste runs a bit lighter, try Harp lager. The beers of Ireland are excellent and widely available—no matter what time of year you imbibe.
Host A Tasting Party
Treat your guests to an Irish whiskey or beer tasting. Come by Colonial, and one of our Celebration Specialists can help you create an amazing sampling event.
½ lb. frozen shelled edamame (green soy beans), about 1½ cups
¼ cup tahini
¼ cup water
½ teaspoon freshly grated lemon zest
juice of 1 lemon (about 3 tablespoons)
1 garlic clove, smashed
¾ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground coriander
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Boil beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With motor running, slowly drizzle in 2 tablespoons of olive oil and mix until absorbed.
Transfer to a small bowl, stir in parsley and drizzle with remaining oil. Serve with pita bread wedges or with fresh cucumber slices, baby carrots, zucchini and celery sticks, sliced colored bell peppers and radishes.
The Irish Reuben Dip
serves 10 - 12
8 oz. package cream cheese (very soft but not melted)
½ teaspoon garlic powder (optional)
cayenne pepper (optional or adjust to taste)
2 tablespoons sour cream
½ cup Thousand Island dressing
1¾ cups shredded Swiss cheese, divided
4 oz. sliced pastrami, chopped (or use deli corned beef, chopped)
½ to ¾ cup sauerkraut, well drained (hand-squeeze out any excess moisture)
Cocktail size pumpernickel or rye bread slices, toasted
Heat oven to 400 degrees F. Grease a 9 or 10-inch glass pie plate.
In a bowl, combine soft cream cheese with garlic powder, cayenne pepper (if using), sour cream and Thousand Island dressing; mix vigorously until very smooth.
Mix in 1¼ cups Swiss cheese and chopped pastrami or corned beef. Spread mixture into a pie plate. Top with sauerkraut, then sprinkle remaining ½ cup Swiss cheese on top.
Smoked Salmon on toasted rye
9 oz. spreadable cream cheese
2 tablespoons dill sprigs, chopped
2 tablespoons chives, chopped
1 tablespoon capers, drained, chopped
½ lemon rind, finely grated
4 slices light rye bread
4 butter lettuce leaves
7 oz. smoked salmon
1 small red onion, thinly sliced
Place cheese, dill, chives, capers and lemon rind in a bowl. Mix well. Toast bread on both sides until light golden. Cool slightly. Spread a thick layer of cheese mixture over bread. Top bread with lettuce, salmon and onion. Season with pepper. Serve with lemon wedges.
Signature cocktail: Shamrock Martini
2 oz. Five Farms Irish Cream
1½ oz. Pinnacle Chocolate Vodka or substitute Pinnacle Vanilla or Whipped.
1½ oz. Dekuyper Creme de Menthe
Garnish can vary greatly—it can be a piece of your favorite chocolate bar with a mint leaf on top, a drizzle of chocolate syrup or chocolate crumbles on the rim with whipped cream optional.