This St. Patrick’s Day, skip the green beer and mix up something fresh and delicious like healthy green cocktails to drink!
This recipe from Foragers Table in New York City takes farm to glass to an entirely new level, mixing hot and Spicy Soltado Añejo Tequila with heady, floral elderflower liqueur, lime, fresh cucumber, and Thai basil for a savory note. Check out the restaurant for craft cocktails, farm to table dining, and their gourmet market.
For St. Patrick’s Day dining, try their recipe for grass fed meatloaf with sriracha!
Dublin Fire Brigade
Mixed by Sarah Pencheff – Head Bartender, Foragers Table
- 1.5 oz. Soltado Tequila
- .5 oz. Pür Blossom Elderflower Liqueur (or St Germain)
- 1 oz. fresh lime juice
- .25 oz. Light Agave syrup
- Thai Basil (or regular)
- Orange Twist
In a shaker, muddle 5 slices of cucumber, 5 basil leaves, and the agave, until well pulverized.
Add Soltado, Pür (or St Germain), lime juice, and ice. Shake well.
Strain into a martini glass. Express (squeeze) the orange twist over the glass so the orange oil mists over the surface. Roll the twist into a flame shape and hold in place as a skewer, and use to garnish.
Photo credit, Miachel Breton for Foragers Table.