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There's a cookie at the end of this rainbow and it's calling your name! Celebrate Saint Patty's with these colorful and decadent pot o' gold cookies.
Ingredients For the cookies: 1.5 cups all purpose flour measured then sifted ¾ teaspoons baking powder ½ teaspoon fine sea salt 1 ½ sticks unsalted butter softened (1 1/2 cups) ¾ cups granulated sugar + extra for rolling 1 large egg 1/2 tablespoon pure vanilla extract For the decorations: 1 (8 ounce) tube white decorating icing ½ cup mini yellow coated chocolate candies 6 rainbow berry candy strips, cut into 3-inch pieces Instructions Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Mix the flour, baking powder, and salt in a medium bowl. Place the softened butter and sugar in the bowl of your electric mixer. Cream the butter and sugar together on high until light and fluffy, 3-5 minutes. Then turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl. With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds. Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1 inch balls. The dough should be soft and delicate - Don't over-handle. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it's 1/3 - 1/2 inch thick. Use your thumb to make holes in the cookies. Bake each sheet of sugar cookies for 9-11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets. Cut the candy strips into 3-inch pieces. Set out the mini yellow candies and prepare the icing tube with a star attachment. When the cookies have cooled, pile yellow candies over in the middle of each cookie and make it look like a pot of gold. Pipe two cloud-like stars on opposite sides of the cookie and arrange a candy strip in a rainbow shape sticking each end of the candy strip into the cloud-like icing. Repeat with remaining cookies. For more ways to celebrate St. Patty's Day, take a look at our cocktail recipes below:
St. Patrick's Day cocktails
Courtesy Thumbtack Pro Bartender Ian McCarthy
1.5 oz absinthe
.5 oz 1:1 simple syrup
4 oz seltzer
Throw 8-10 mint leaves Into a tall glass. Gently and briefly, so as not to break or bruise, use the back side of a bar spoon to press the leaves against the sides of the glass, until you can smell the mint.
To this, add absinthe and simple syrup. Stir to combine, and add seltzer. Top fully with ice, and and more seltzer if desired.
Garnish with as much mint as your glass will hold, giving the bunches a quick slap between the hands beforehand will release oils on the surface and make the mint more aromatic.
Add a straw and enjoy.
Jameson Caskmates IPA 12 parts IPA beer (hoppy and citrus IPAs are ideal)
3 parts grapefruit juice
Grapefruit peel for garnish
Pour Jameson Caskmates IPA and the grapefruit juice into a glass
Top it off with the IPA beer
Garnish with a grapefruit peel
BACARDÍ Refresco Superior
BACARDÍ Superior .75 parts ginger syrup
1 parts lime juice
.25 parts St-Germain
4 cilantro leaves
Shake all ingredients vigorously with plenty of ice, double strain into a highball glass filled with ice.
Garnish with lime wheel and fresh cilantro.
Brockmans Gin Gimlet
Brockmans Gin ½ oz Freshly Squeezed Lime Juice
¼ – ½ oz Simple Syrup
Lime twist to garnish
Pour Brockmans Gin, freshly squeezed lime juice and simple syrup into a shaker with a handful of ice and stir.
Strain into a stemmed chilled glass. Serve with a lime twist.
Cold Irish Coffee
Courtesy Thumbtack Pro Bartender Ian McCarthy
A double shot of espresso
.75 oz heavy cream
.75 oz 1:1 simple syrups
1.5 ounces blended Irish Whiskey
Combine ingredients in a shaking tin with ice, shake and double strain into a chilled coupe glass.
Garnish with a few coffee beans or a quick grate of nutmeg.
Sour Apple Sipper
1 ½ oz
Tres Agaves Blanco Tequila 1 ½ oz Sour Apple Liqueur
1 oz Lime Juice
½ oz Tres Agaves Agave Nectar
Splash of sparkling water
Cinnamon Stick and fresh green apple slices for Garnish
Combine all ingredients into a shaker and fill with ice. Shake for 10 seconds and double strain over ice in glass.
Top with a splash of sparkling water and garnish with sliced apples and cinnamon stick.
Gin n’ Greens
The Botanist Gin – 1.5 oz. Celery Juice – 1.5 oz.
Lemon Juice – .05 oz.
Elderflower – 1 oz
Add The Botanist Gin, Celery Juice, Lemon Juice and Elderflower to cocktail shaker
Fill with ice and shake
Strain into a Highball glass with ice
Finish with soda water
In a rocks glass, gently muddle the mint leaves to release their oils.
Fill the glass with crush ice and pour the bourbon and simple syrup over the ice, stir just long enough to blend ingredients and garnish with fresh mint.
Ultimate Apple Martini
Ketel One® Vodka 1 oz. sour apple liqueur
1 splash sweet and sour mix
2 slices Granny Smith apple
Shake with ice in a cocktail shaker. Serve straight up in a martini glass.
Garnish with two Granny Smith apple slices.
Porter Beer Float
1/3 cup milk chocolate chips
1 TBSP Heavy Cream
1 cup vanilla ice cream
2 bottles of dark beer (Porter or Stout)
Edible Gold Flakes or Glitter
Melt chocolate chips and heavy cream in a microwavable sage bowl for 30-45 seconds. Stir to combine and use a spoon to drizzle over rim of glass. Set aside to cool.
Fill each glass with vanilla ice creams. Pour dark beer over top just before serving. Add a toasted marshmallow to the drink if you’re feeling crazy! Drink up!
Classic Monkey 47 Gin + Tonic
Monkey 47 Gin 1/4 fresh lemon juice
Top with tonic and garnish with lemon and grapefruit twists
Build ingredients in a Collins glass over ice and garnish with Sage Sprigs.
Easy at the Orchard
Angry Orchard Easy Apple 1 oz Gin
0.5 oz Lemon Juice
0.5 oz Ginger Syrup
3 slices Cucumber
Muddle cucumber in a shaker and then add the rest of the ingredients except Cider and shake then fine strain into a rocks glass and top with Angry Orchard Easy Apple.
Garnish with a cucumber slice.
Luck of the Lime
In a shaker, muddle mint and cucumber. Add all ingredients except cider. Shake with ice and strain into a glass over ice.
Top with cider. Garnish with extra mint and lime wedge.
Ruffino Prosecco 1 part vodka
1 sprig fresh rosemary
1 part lemon tonic
½ part lemon juice
½ part simple syrup
Sprig of rosemary
In a shaker, add all ingredients except Ruffino Prosecco. Shake and fine strain into a flute.
Top with prosecco and garnish with a sprig of rosemary.
Courtesy of Absolut Vodka
1.5 Parts Absolut Original
.5 Parts Celery Juice
.5 Parts Suze
.5 Parts Lime Juice
.75 Parts Clover Honey Syrup
Dash Angostura Bitters
Combine all ingredients in a cocktail shaker with ice.
Shake until cold and strain into a chilled coupe glass.
Sparkling Mint Mojito
Sparkling Ice Lemon Lime 1 ½ oz White rum
6 Mint leaves lightly muddled
Splash of lime
Combine all ingredients in a shaker with ice. Shake and pour into a chilled tall glass.
Garnish with a lime slice.
Guinness Blonde North American Lager 8 oz. Guinness Draught (can, bottle, or draft)
Pour 8oz Guinness Blonde North American Lager directly into pint glass
Take a Half-and-Half spoon and slowly pour 8oz Guinness Draught over. The Guinness Blonde will stay on the bottom of the glass, and the Guinness Draught will float on top.
Espolòn Blanco .75 oz. lime
.75 oz. cilantro simple syrup*
2 oz. fresh juiced granny smith apple.
Build ingredients in a cocktail shaker except for the apple juice and shake over plenty of ice. Strain into a tall glass of ice.
Top with fresh fluffy Granny Smith Apple Juice.
Garnish with an orange peel (for the Irish Flag) and some cilantro sprigs.
Makes 2 cups of simple syrup
Juice one bunch fresh cilantro and set aside.
Measure 1 ¼ cups white sugar and place in a saucepan.
Add cilantro juice to measuring cup and top up with water to reach 1 ¼ cups of total liquid. Add to saucepan.
Gently heat liquid and sugar to dissolve. As soon as the syrup is boiling, take off heat and allow to cool before using.
For best color retention, add a tsp. of citric acid or the juice of one lime.
Ginger Sage Cocktail
1 bottle of
Santa Margherita Prosecco Superiore DOCG Simple Syrup
1 cup honey
3 cups water
2 whole pears, peeled, cored and diced
1 large piece of ginger, peeled and diced
20 fresh sage leaves (plus more for garnish)
In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally, until the honey has dissolved completely.
Add the pears, ginger and sage leaves. Simmer, stirring occasionally until the mixture has reduced by 1/3 (about 15-20 minutes).
Remove from heat and let the mixture steep for an additional 10 minutes. Strain the syrup into a large canning jar or thick glass bowl. Discard the ginger and sage leaves.
Place a few pieces of the cooked pear into each stemless wine glass followed by 2 tbsps of the simple syrup. Add Santa Margherita Prosecco Superiore DOCG and serve.
Created by Elad Zvi, Co-Founder, Bar-Lab
2 parts serrano-infused
Maker's Mark® Bourbon* 1 part freshly squeezed lime juice
½ part agave syrup
1 cup ice
4 sprigs tarragon
Place all ingredients in a blender and blend on high until the ice is pureed.
*Serrano-infused Maker's Mark® Bourbon
2 cups Maker's Mark® Bourbon
1-piece serrano pepper, cut in half and deseeded
Combine the pepper and Maker's Mark® Bourbon in an airtight container and allow it to macerate for at least 2 days.
Store in the fridge and shake container gently twice a day.
Lucky Leprechaun (Makes 4)
In a cocktail shaker, add ice, Smirnoff Ice Green Apple and Smirnoff No. 21
Strain into a martini glass and top with ginger ale
Red Bush .5oz Creme De Cacao
.5oz Simple Syrup
.75oz Lemon Juice
2 Dash Angostura
Build and Churn over Crushed Ice,
Julep Style: Serve with Mint Sprig & Nutmeg
Svedka 2 Lime Wedges
4 parts Ginger Beer
Squeeze lime wedges into a Collins glass and fill with ice. Pour in SVEDKA Vodka and top with cold ginger beer
Garnish with lime wedge
Ketel One Vodka 100ml freshly juiced equal parts of celery and cucumber
20ml freshly squeezed lime
1 pinch of rock salt, pepper, cinnamon, nutmeg and dried chilli flakes
Half a vanilla pod
Add all ingredients to the glass, stir well, add ice, garnish with a salted cucumber slice and vanilla pod and enjoy!
Place ingredients, except lime wedge, into shaker with ice. Shake until chilled.
Strain into glass (salt rim optional). Garnish with lime wedge.
Luck of the Irish!
Courtesy Thumbtack Pro Bartender Ian McCarthy
1 oz Irish whiskey
1 oz scotch whiskey
.75 fresh lemon juice
.75 orgeat syrup
Add all ingredients to a mixing tin with ice, shake and double strain into a chilled coupe.
Garnish with a lemon wheel or peel.
By Pamela Wiznitzer
Shake lightly and strain over crushed ice. Garnish with mint and shaved chocolate
Five Points Pavilion
Combine all ingredients in a shaker. Add ice and shake hard for 15 seconds.
Double strain into a large coupe glass and garnish with cracked black pepper.
Swizzle Me Irish
In a glass shaker, add all ingredients, add ice and shake and strain over crushed ice.
Garnish with Kiwi wheel and lemon wedge.
Cucumber Jalapeño Margarita
1/2 Jalapeño, seeded and thinly sliced
1 1/2 Ounces White Tequila
2 Ounces Cucumber Juice (made by blending peeled cucumbers in a food processor, then straining)
1/2 Ounce Triple Sec
1 Ounce Fresh Lime Juice
Jalapeño and Cucumber Slice, for garnish
Muddle cilantro and jalapeño in a cocktail shaker.
Add tequila, cucumber juice, triple sec, lime juice, and ice. Shake well.
Strain cocktail into glass with ice and garnish with jalapeño and cucumber slice.
Proper Irish Coffee
In a shaker or jar, shake or whip heavy cream until slightly thickened (not completely stiff)
In a mug, add Proper No. Twelve Whiskey, hot coffee, and simple syrup
Carefully layer on top the thickened heavy cream until it covers the drink
Optional grating of nutmeg on top
Irish Gold Rush
Created by Tim Herlihy, National Tullamore D.E.W. Ambassador
Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds.
Strain into an ice-filled double old-fashioned glass.
The Botanist Gin – 2 oz. Fresh Lime Juice - .75 oz.
Simple Syrup – .5 oz.
Fresh Basil Leaves – 3-5 leaves
Add The Botanist Gin, Fresh Lime Juice, Simple Syrup and basil leaves to shaker
Add ice and shake
Strain into a chilled Cocktail Glass
Garnish with a basil leaf
Luck O’ the Irish Apple Sipper
Combine Irish Whiskey and apple juice in cocktail shaker with ice. Shake to blend and chill. Strain into champagne flute. Top with Moscato Spumante. Garnish with apple slice.
Stoli St. Patrick’s Day Milkshake
Stoli Vanil – 1 part White Crème de Menthe – 1 part
Vanilla Ice Cream – 2 scoops
Ice – 1 Cup
Cookie – Garnish
Mint Leaves – Garnish
Combine ingredients in a blender
Garnish with cookie and mint leaves
Combine first four ingredients in a mixing glass. Shake well with ice and strain into a Mason jar filled with ice.
Top with ginger beer.
Garnish with a sage leaf.
Runamok Maple’s Hugs All Around
Gently pour the lager into a tall, chilled glass. Add one or two teaspoons of Runamok Maple’s Hibiscus Maple Syrup to taste.
Top with a few drops of bitters, stir and enjoy.
HI-CHEW Kiwi infused lemon & lime juice** 2 oz orange juice
1 tablespoon sugar
4 cucumber wheels (from about 1⁄4 cucumber)
1⁄4 cup mint leaves
1.5 oz Pimm’s liqueur (optional)
In a cocktail shaker, gently muddle the sugar, cucumber, and mint, just until the sugar dissolves.
Measure in the juice and Pimm’s (if using), and shake with ice. Strain over crushed ice in a rocks glass, garnish with fresh mint and a cucumber wheel.
**INFUSIONS: For juices, the infusion ratio is one piece of candy per ounce of liquid. Cut the candy into pieces and soak until dissolved.
Ginger Whiskey Cider
2 oz. Hard Cider
1 oz. Whiskey
Brooklyn Crafted Ginger Beer Mini in Traditional, to fill Crushed Ice
In a 12-16 oz. high ball glass, combine the hard cider and whiskey. Fill the glass with crushed ice and top with Brooklyn Crafted.
Proper Old Fashion
Created by Nick Fogel, Beverage Director, The Late Late Bar & Spirit Grocer
2 oz Proper No. 12
.25 oz Guinness syrup
.25 oz Amaro Nonino
1 dash Walnut bitters
Garnish: Orange Twist
Combine all ingredients in a mixing glass, stir to chill. Strain into a rocks glass.
Guiness Demerara Syrup
1.5 quart Guinness
1 quart Demerara
2 sticks of cinnamon
2 tablespoons of pink peppercorn
Bring the Guinness to a simmer in a saucepan and allow to reduce by approximately half.
Add cinnamon and pink peppercorn. Whisk in demerara sugar. Stir and simmer for five min allowing the mixture to thicken. Stain and cool.
Bulleit Goes Green
Bulleit Rye 1 Part green creme de menthe
1 part creme de cacao
1 part heavy cream
5 mint leaves
Combine ingredients, pour in a coup and garnish with mint
Barry Smyth, The Lovelace Gin Bar
1.5 oz Dingle Original Gin (Pot Still, Ireland)
0.5 oz green Chartreuse
0.5 oz sweet vermouth (preferably Dolin)
1 dash, orange bitters
Combine all ingredients in a mixing glass. Fill with ice and stir vigorously.
Strain into a coup.
Squeeze, twist and garnish with a lemon peel
The St. Paddy’s Elixir
By Brandon Sweet, Foxwoods’ Director of Beverage
Served exclusively at VUE24
1.5 oz. Botanist Gin
1 oz. cucumber juice
.75 oz. kiwi syrup
.5 oz. lime juice
Fill half of a cocktail shaker with ice.
Add the gin, cucumber juice, kiwi syrup, and lime juice to the cocktail shaker.
Strain contents into a snifter or rocks glass with fresh ice.
Garnish with kiwi wheel and mint leaves.
Lightly muddle ½ kiwi and 2 sprigs dill in a shaker.
Combine remainder of ingredients in a shaker with ice and shake vigorously. Double strain into a rocks glass over fresh ice.
Garnish with kiwi slices and a black sea salt and crushed black pepper rim.
Old Oyster Factory Hilton Head Island S.C.
2 tablespoons lime juice
½ tablespoon lemon juice
¼ cup simple syrup
2 ounces Irish whiskey
1 tiny drop of green food coloring
lime wedges for garnish
Combine ingredients, garnish with lime wheel and enjoy