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St. Patrick’s Day Drinks & Recipes

Eat, drink, and be Irish! Let’s toast to a life filled with good fortune and good drinks made with Texas Crown Club Whisky. We’ve incorporated our whisky into some of these delicious cocktail recipes and dishes that are perfect for a St. Patrick’s Day celebration.

The Irish Maid

Resembling a sparkling pot of gold, the Irish Maid is a refreshing and cool drink to serve this St. Patrick’s Day. Made with elderflower liqueur for a floral flavor and honey simple syrup to give it that golden glow, this is a beautiful drink to toast to good luck and fortune!
      • 2 ounces of Texas Crown Club Whisky
      • 3 slices of cucumber
      • ½ ounce of elderflower liqueur
      • .75 ounce of fresh lemon juice
      • .75 ounce of simple syrup with a drop of honey
      • Extra cucumber, lemon, and rosemary for garnish
      • Ice cubes
      • Rocks glass
      Add 2 slices of cucumber to a cocktail shaker, then use a muddler and smash the cucumbers. Fill the cocktail shaker halfway with ice, then add the whisky, elderflower liqueur, lemon juice, and honey simple syrup. Shake vigorously for 30 seconds and strain into a rocks glass filled with ice. Garnish with extra cucumber, lemon, and rosemary.

      The Dublin Apple

      A whisky version of the classic Appletini, the Dublin Apple gets it green glow from sour apple schnapps. The tartness of this drink’s mixers with the smooth taste of Texas Crown complements the other’s flavors. If you’re looking to make a classic green drink for St. Patrick’s Day, this cocktail is the perfect choice for your party.

      • 2 ounces of Texas Crown Club Whisky
      • 1 ounce of sour apple schnapps
      • 2 ounces of white cranberry juice
      • Apple slices for garnish

      Fill a cocktail shaker halfway with ice. Add the whisky, sour apple schnapps, and white cranberry juice to the shaker. Shake vigorously for 30 seconds and strain into a chilled martini glass or rocks glass with ice. Garnish with a fresh apple slice and serve.

      Irish Beef Stew

      Nothing will warm your soul like a delicious Irish Beef Stew! Using Irish beer, Worcestershire sauce, tomato paste, beef broth, and Texas Crown, this stew is incredibly rich and hearty. This dish is great for serving to a large group at your next party.

      • 2–½ lbs. of Beef Blade Steak or Blade Pot Roast
      • ¾ tsp olive oil, divided
      • 1 large, sweet onion, diced
      • 4 strips bacon, diced
      • 3 garlic cloves, minced
      • 4 carrots, peeled and sliced into 1/2-inch pieces
      • 3 large celery stalks, sliced into 1/2-inch pieces
      • 3 Tbsp all-purpose flour
      • 1 can, 16 ounces of stout beer (like Guinness)
      • ½ cup Texas Crown Club Whisky
      • 1-½ cups beef broth
      • 2 Tbsp Worcestershire sauce
      • 3 Tbsp tomato paste
      • ½ tsp dried thyme
      • 2 bay leaves
      Preheat oven to 325. Cut meat into bite-sized cubes. Pat dry and season with salt and pepper. Heat 2 tbsp of the oil in a heavy Dutch oven or stockpot over medium-high heat. Add beef in batches and brown well all over. Remove to a plate. Lower heat to medium and add remaining oil. Add onions and cook for 2 minutes. Add bacon and cook until bacon is browned, and onions are soft and golden. Add garlic, cook for one minute. Add carrot and celery. Sprinkle flour over top and stir for 1 minute until thoroughly moistened. Stir in stout, whisky, beef broth, Worcestershire, tomato paste, and bay leaves; stir up any browned bits at the bottom of the pot. Return beef and any accumulated juices to the pot (note: liquid level should just cover the beef and vegetables). Cover and cook in the preheated oven for 2 hours, until beef is tender. Skim off any fat on the surface, if desired. Adjust salt and pepper to taste. Remove bay leaves. Serve with mashed potatoes.

      Marmalade & Whisky Bread & Butter Pudding

      A traditional Irish bread pudding is made even better with Texas Crown Club Whisky and a marmalade topping. If you’re new to baking, this easy to make recipe is a great way to start. Using older bread you have around the house, simply pour the delicious topping on top, bake, and enjoy!

      • 8 slices day-old crusty white bread, crusts removed
      • 17 ounces of very soft butter
      • 4 tbsp of Seville orange marmalade, plus 4 tsp
      • 10 ounces of full-fat milk
      • 8 ounces of double cream
      • 3 large eggs
      • 1 tsp of vanilla
      • 4 tbsp golden caster sugar
      • 1 tbsp of Texas Crown Club Whisky
      • Icing sugar, for dusting
      Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 350 degrees.
      Beat the milk, cream, eggs, vanilla, sugar, and whisky together, then pour over the bread. Leave to soak for 30 mins.
      Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar. Bake for 45 minutes to 1 hour or until puffy and starting to caramelize where the bread breaks out of the custard. Serve hot or warm.
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