stumbling shamrock cocktail______________________No food dye here! The electric minty hue stems from sweet creme de menthe shaken with Irish whiskey and coconut rum and poured over a spoonful of chocolate syrup for a delectable St. Patrick's Day treat. I like the somewhat drippy brown sugar rim for extra flavor and to make the cocktail look sort of loopy and drunk, but you can use normal granulated sugar if you wish!
Ingredients
- 1/4 cup brown sugar
- 1 tsp instant espresso
- 1-2 tbsp chocolate simple syrup (recipe below)
- 1 oz creme de menthe
- 1.5 oz Irish whiskey
- 1.5 oz coconut rum
chocolate simple syrup
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup cocoa powder
Instructions
- To make the coffee sugar rim, whisk together the sugar and instant espresso on a shallow dish.
- For the chocolate simple syrup, combine cocoa powder, sugar, and water in a small sauce pan. Heat for 5 minutes or until sugar dissolves, stirring frequently. Leftovers can be stored in the fridge for up to a week.
- Run a damp clean cloth around the rim of your choice glass. Dip and twist through the coffee sugar until well coated. Spoon in choice amount of chocolate syrup into the bottom of the glass.
- In a shaker, combine creme de menthe, whiskey, and coconut rum. Add ice and shake until cold. Strain over ice into the glass and top with mint leaves.