Getting beyond the pint of green beer on St. Pat’s

HERBAL REMEDY

This bracing cocktail also is delicious cut with seltzer and served as a spritzer. Or add ice to the blender and turn it into a frozen Irish margarita.

Start to finish: 10 minutes

Servings: 1

Juice of 1 lemon

Juice of 1 orange

Juice of 1 lime

1 tablespoon finely minced fresh ginger

2 teaspoons honey

2 sprigs fresh mint, leaves only

2 large basil leaves

11/2 ounces Irish whiskey

In a blender, combine all ingredients and blend until smooth. Pour into a cocktail glass with a couple of ice cubes.

THE WICHITA EAGLE — March 13, 2013

EMERALD MARY

Start to finish: 15 minutes

Servings: 1

3 tomatillos, husked and roughly chopped

Zest and juice of 2 limes

2 sprigs cilantro, plus more to garnish

1/2 very ripe avocado

1 teaspoon Worcestershire sauce

1 teaspoon horseradish

2 ounces vodka

1/4 cup water

Salt and ground black pepper, to taste

Hot sauce, to taste

1 stalk celery, to serve

In a blender, combine the tomatillos, lime zest and juice, cilantro, avocado, Worcestershire sauce, horseradish, vodka and water. Blend until smooth. Pour into a tall glass with ice, then garnish with celery and cilantro.

THE WICHITA EAGLE — March 13, 2013

IRISH GRASSHOPPER

Start to finish: 10 minutes

Servings: 1

1 ounce Bailey’s Irish Cream liqueur

1 ounce green creme de menthe liqueur

1 ounce clear creme de cacao liqueur

1/2 cup whole milk

Finely chopped Andes chocolate mint candies, to garnish

In a cocktail shaker filled with ice, shake together the Bailey’s, creme de menthe, creme de cacao and milk. Moisten the rim of a double old fashioned glass with the cocktail mixture, then dip the rim in the chopped candies to coat the rim. Strain the drink into the glass.

THE WICHITA EAGLE — March 13, 2013