Spring is so close we can almost taste it. For St. Patrick’s Day, here are three cheerful wine and Port cocktails that taste of spring and the luck of the Irish. Bonus: two of them are colored to match, so you won’t get pinched if you have one in hand (unless you go for the Spritz!).
If you want to put a little jig in your step this St. Patrick’s Day, but are not the Irish whiskey or green beer type, try this delicious and delightfully festive St. Patrick’s Day drink. Its light and bright green color is perfect for sipping during your St Patrick’s themed virtual happy hour, and it’s guaranteed to make you feel as though you’d found the end of the rainbow.
LUCKY 75, by Fiona Elle
- 2 oz. of Alizé Apple Liqueur
- 1 oz. of lime juice
- Caposaldo Prosecco
Combine Alizé and lime juice in your cocktail glass. Stir slightly to combine ingredients. Fill the remainder of glass with Prosecco.
The aroma of green apples and fresh citrus of this Prosecco simply begs to be mixed into a fizzy, fun cocktail. A touch of Aperol and dry vermouth make it an easy recipe you can do at home, and give the Prosecco its cheery, orange color.
Caposaldo Spritz, by Natalie Migliarini
- 1 oz. dry vermouth
- ½ oz. Aperol
- 4 oz. Caposaldo Prosecco
Combine all ingredients in your cocktail glass. Stir slightly. Garnish and enjoy!
Go for the glow. This Port cocktail makes quite an impression, and not just for its looks. It combines several steps and a few unexpected ingredients that are worth the time and effort to make. You’ll be wanting this apple-y cocktail for St. Patrick’s Day and beyond!
- 3/4 oz. Taylor Fladgate Chip Dry with Apple (directions for making below)
- 1 oz. Calvados Berneroy XO
- 1 oz. maple syrup with cardamom (directions for making below)
- 1 1/3 oz. Magners Cider
- 1 teaspoon green dye gel
- 3 tablespoon water
Garnish: Put the gel and water in a container and mix well.
Brush the green gel inside the glass. In a shaker, put the Port, calvados, and the maple syrup with ice. Shake and double strain into a coupe. Add the cider. Serve in Champagne flute.
Taylor’s Chip Dry with Apple (recipe for 35 cocktails):
- 25 oz. White Dry Port Taylor Fladgate Chip Dry
- 360g Fuji Apple
Cut the apples into small pieces. Pour the Port wine over the sliced apples, cover, and store in the refrigerator for a week. Strain liquid through a coffee filter; can store cold up to one month.
Maple syrup with cardamom (recipe for 8 cocktails):
- 6 1/4 oz. maple syrup
- 50g sugarcane
- 1g cardamom
- 8g citric acid
Blend all ingredients in a food processor or blender except for the citric acid. Mix for about two minutes at full speed, then strain. Add the citric acid and mix to dissolve. Store cold up to one month.