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.





Don’t forget, you can drink this the rest of the year too Photo provided by Wonderlust

The Drink  


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.