While you can never go wrong with a pint of Guinness, a glass of Jameson, or an Irish Coffee, I’d like to offer up another Irish-inspired cocktail for St. Patrick’s Day this year. 

In doing some research I found a cocktail called The Irish Maid that was developed by a bartender in New York City. It’s a take on The Kentucky Maid which is made with Bourbon. The title didn’t sit right with me so I went looking for an alternative and ended up with The Irish Bean instead. ‘Bean’ is Gaelic  for ‘woman’ and is pronounced ‘ban’ (think ‘banshee’ which is the Gaelic word for female spirit) rather than how we’d pronounce a legume.  

You start by muddling cucumber slices (preferably seedless) in a cocktail shaker until they’ve released their juices. Cucumbers are 95% water, so you should get a nice amount of cucumber juice. Add to it a good Irish whiskey (such as Jameson) plus an elderflower liqueur (such as St. Germain), lemon juice and simple syrup. When it’s all mixed together it makes for a refreshing and smooth libation – there are floral and tart nuances that balance nicely. It’s like a whiskey sour taken to the next level.

This drink can be made individually or as a batch.  If you go the latter option, serve it in a glass pitcher with some cucumber slices. 

The Irish Bean

 

The Irish Bean
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Recipe type: Drink
Author:
Serves: 1
Ingredients
  • 1-1/2 ounces Irish whiskey (such as Jameson)
  • ½ ounce elderflower liqueur (such as St. Germain)
  • ¾ ounce freshly squeezed lemon juice (~1/2 lemon) (see Notes)
  • ¾ ounce simple syrup (see Notes)
  • 4 slices of cucumber, divided
Instructions
  1. Add 3 slices of cucumber to a cocktail shaker. Muddle until juices are fully extracted.
  2. Fill shaker with ice and add whiskey, elderflower liqueur, lemon juice and simple syrup. Shake for 30 seconds and strain into a rocks glass over ice (preferably 1 large cube).
  3. Garnish with the remaining slice of cucumber.
Notes
* Before squeezing lemons, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.

SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
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