HOW I MAKE THAT DRINK (AND WHY IT'S SO GOOD)
There is a Pot of Gold at the end of the rainbow, and it’s a drink specially created for St. Patrick’s Day
How many St Patrick’s Days have you reached the bar and thought, God, I wish there was a drink with Jameson whiskey, some cointreau, bitters and maybe an egg white? Lots, right? And now you can! Because Jessica has created one.
“I created this drink with a whiskey sour in mind, then I just did little tweaks from there. Aquafaba instead of egg white for a vegan alternative. I added ginger syrup to add that little bit of sweet spice along with the bitters, and I felt like the orange from the whiskey played really nicely with all of those flavors,” she says modestly. Woman’s a genius.
Jessica started out at “a family owned Italian restaurant and bar,” then moved to working at a craft cocktail bar and beer garden, which sounds like a fun place. From there she went to Graton Resort and Casino, in Rohnert Park, CA, trained for two months and became a VIP Bartender in the Sky Bar. She did this for eight years before moving into management and then a year later being promoted to Property Mixologist. She is, she says, living her dream job.
Key to this drink, she tells us, is “working with fresh ingredients makes a major difference. Fresh squeezed lemon juice and if you can, house made ginger syrup is a major plus. Make sure you give it a good dry shake to create that beautiful foamy texture.”
FYI, this drink will go down just as well on March 18th, and beyond.
Pot of Gold
This drink is a combination of Jameson Orange Whiskey, fresh lemon juice, ginger syrup, Angostura Aromatic Bitters, and aquafaba. I combine all the ingredients into a shaker tin and give it a dry shake. Then I add ice and shake again for about ten seconds and strain it over fresh ice in a stemless wine glass. I garnish this with a lemon and a St. Patrick’s Day coin for a little festive touch.
The combination of flavors is fantastic. They each shine and you can taste every single one, but they mesh really well together. It’s a great balance of sweet and acidic and you finish with a little bite from the ginger and the foam gives it a great texture as well.
1 ¼ oz Jameson Orange
¾ oz Cointreau
¾ oz fresh lemon juice
¾ oz aquafaba (or 1 egg white)
¾ oz ginger syrup and ice
Angostura Aromatic Bitters
Give it a dry shake until it gets foamy, then add ice and shake for about 10 more seconds. Strain over fresh ice in a stemless wine glass. Garnish with a lemon and a St. Patrick’s Day coin.