Irish recipes for next St. Patrick’s Day
On Friday night, Tram and Steve had a St. Patrick’s Day dinner party that was also a going-away party for a special Irish chef we all know and love. Chef Michael Cairns and his beautiful wife, Dar, are moving to Napa, California today. You will now be able to find Michael at the gorgeous Silverado Resort. The last time I was at The Silverado was in 1990-something for the Napa County Wine Auction. Knowing that Michael is there makes me want to go back. The 2017 Auction is the first weekend in June… very tempting!
Michael and Steve cooked up a delicious traditional St. Patrick’s Day meal; corned beef, cabbage & carrots, soda bread, Shepard’s pie, roasted potatoes, boiled potatoes and colcannon (which is another potato dish – you know, for good measure!)
I contributed my favorite things to bring to parties, a cocktail and an appetizer. Today you’ll find the cocktail recipe and tomorrow I’ll post the appetizer.
The Dublin Mule
- 4 ounces Jameson Irish whiskey
- 2 ounces freshly squeezed lime juice, from about 4 or 5 limes
- Ginger beer, chilled
- Lime wheels, garnish
Add whiskey and lime juice to a cocktail shaker and fill with ice. Shake until well chilled.
Strain into two ice-filled copper mule cups. Top with ginger beer and garnish each with a lime wheel.
To make a large batch; pour 7 cups Jameson whiskey and 3 ½ cups fresh lime juice into a pitcher, stir and then refrigerate for several hours until well chilled.
Chill at least 12 bottles of ginger beer at the same time.
When ready to serve, pour 3 ounces of the whiskey-lime mixture into each ice filled copper mule cup.
(I like to use an XOX ¼-cup plastic measuring cup for this)
Then top off each cup with chilled ginger beer and garnish with a lime wheel.
Makes 20 mules
Love this photo of Michael and Tram. <3