With St. Patrick’s Day just around the corner, there is probably an abundance of Guinness, stouts and lagers at every bar and pub’s disposal. But what if you prefer a St. Paddy’s day cocktail instead of a pint?
Woodbridge by Robert Mondavi introduces two creative cocktails that are sure to add a little magic to any Gaelic-themed celebration.
So toast Ireland with the Good Luck Grigio and Emerald Isle Cooler, two easy-to-make and easy-to-drink cocktails. These refreshing sippers feature fresh ingredients that lend to their bright and festive gold and green hues.
Happy St. Patrick’s Day!
Good Luck Grigio
Serves 1
Flesh of one peeled peach, as ripe as possible, or ¼ cup peach nectar
2 oz Woodbridge by Robert Mondavi Pinot Grigio
2 oz club soda, chilled
1 sprig mint, for garnish
1. Add peach flesh to a blender and puree until smooth
2. Combine the Pinot Grigio and club soda in a wineglass
3. Add peach puree
4. Stir, garnish with mint and serve
Emerald Isle Cooler
Serves 4-6
1 cup simple syrup (recipe below)
1 cup fresh-squeezed lemon juice, about 3 to 4 lemons
½ bottle Woodbridge by Robert Mondavi Chardonnay
2 cups water
2 cups ice cubes
½ seedless cucumber
1. Pour ginger-infused syrup into a larger pitcher
2. Add lemon juice, chardonnay and water, stir, then add ice
3. With a vegetable peeler, remove and discard a lengthwise strip of skin from one side of the half-cucumber. Shave 8 to 10 long, paper-thin ribbons of cucumber into the pitcher. Push them down into ice and stir gently, so the cucumber unfolds to make an attractive visual garnish in the lemonade
4. Chill for at least 10 minutes for the flavors to meld, or up to an hour. Serve well-iced in tall glasses
Simple Syrup
1 cup sugar
1 cup water
3 to 10 thin slices fresh ginger
1. Combine sugar and water in a small saucepan. Add 3 to 10 slices of fresh ginger, with 3 giving the finished syrup a mild ginger flavor and 10 yielding a more assertive result
2. Simmer mixture for 8 to 10 minutes, until sugar has dissolved and the vapors rising from the pot smell noticeably of ginger
3. Cool syrup to room temperature, then strain out ginger
4. Chill syrup until you’re ready to assemble the lemonade
