The Viriditas Cocktail


Happy St. Patrick’s Day y’all! Today I’ve got a very special cocktail with Teeling Whiskey. Gurrrrrl, “Why is it very special?” Well, I’ve been working on this recipe for a whole year and am finally feel ready to show it to you during Irish Whiskey Month 2016.

Speaking of which, if you wanna join the prrrrrty…use the hashtag #IrishWhiskeyMonth on Instagram and I’ll repost your photo! The only rule is that you have to include Irish Whiskey in your cocktail.


Stirrrrrrrr. Take a deep breath. Stirrrrrr again. Sigh with contentment. Rinse. Repeat.


So, “Home Bar Gurl, a whole year? what were you waiting for?” Glad you asked.

Last March, I was perusing Martin’s Index of Cocktails whilst hunting for Irish Whiskey recipes. I came across a recipe for the “Shamrock Cocktail” from 1917 which looked promising.

Shamrock Cocktail (Recipes for Mixed Drinks, 1917)

  • 1 oz Irish Whiskey
  • 1 oz Dry Vermouth
  • 3 dashes Green Chartreuse
  • 3 dashes Crème de Menthe
  • Garnish: Olive

Stir over ice, strain into a cocktail glass, and garnish.

Sounds pretty good right? I know this is a gimmicky holiday drink but it’s honestly tasty! That being said, I kept tinkering with the recipe throughout the year til I felt like it would stand up to our current palates. Like you could drink it whenever, wherever, during any time of the year and still be like, “yeaaaaaah man. That is an awesome drink!”


Cast of Characters:

  1. I kept the Irish Whiskey as the base ingredient and used Teeling Small Batch cause it plays so well with others.
  2. But then I felt like the drink needed a little more backbone and some extra botanicals. Hayman’s Old Tom Gin called to me and I said “yaasssss kween!”
  3. I swapped the Crème de Menthe for something more herbaceous and complex while still being minty: Branca Menta!
  4. I kept the Green Chartreuse for herbaceousness and the Dolin Dry cause y’all know that I luuuuuuuv Dolin Dry in anything.


Oh, and I kept the Olives as a garnish cause the brininess and vegetal qualities of cocktail Olives really do compliment this drink! I know it sounds weird but it tastes sooooo goooood!

Viriditas Cocktail

  • 1 1/2 oz Teeling Small Batch Irish Whiskey
  • 3/4 oz Dolin Dry Vermouth
  • 1/2 oz Hayman’s Old Tom Gin
  • 2 tsp Branca Menta
  • 1 tsp Green Chartreuse
  • Garnish: Olives (however many you want!)

Combine ingredients over ice and stirrrrrrrrr. Strain into coupe and garnish.


Also, look at this vintage coupe! I just got it and I want to give a huge thanks to Duke’s Liquor Box for carrying such beautiful wares! Luv u!

May your St. Patrick’s Day be awesome and try not to get too crazy. Remember to drink in moderation, have tons of water, and don’t forget the Ibuprofen + Coconut Water!

Luv y’all in this Irish Whiskey Month!




Variations on a Theme: Branca Menta Grasshopper


This isn’t just any Grasshopper, it’s a Branca Menta Grasshopper. This fancy, complex, multileveled Grasshopper went on holiday. He left his tiny apartment on E6th street, got on a plane at LGA and headed south for some adventures. On his adventures, he took some friends with him. Since he isn’t just any Grasshopper, he doesn’t have the usual friends.


This Branca Menta Grasshopper likes to hang with Coconut Milk and Scrappy’s Chocolate Bitters. This Grasshopper Trio had the BEST OF TIMES on their holiday. Such good times that they even wrote down some notes about their travels.


Grasshopper in Kentucky

  • 1 oz Branca Menta
  • 3/4 oz Bourbon
  • 1/2 oz Scrappy’s Chocolate Bitters
  • 1 oz Coconut Milk
  • Garnish: Mint Leaf

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to play along. Strain into coupe, spank the Mint and garnish.


Grasshopper in NOLA

  • 1 1/4 oz Branca Menta
  • 1/2 oz Scrappy’s Choco Bitters
  • 1/2 oz St George NOLA Coffee Liqueur
  • 1 Coconut Milk
  • Garnish: Grated dark Chocolate

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to get with the program. Grate dark Chocolate on top.


Grasshopper in the Gulf

  • 1 oz Branca Menta
  • 1 oz Flor de Caña 7
  • 1/2 oz Scrappy’s Choco Bitters
  • 1 oz Coconut Milk
  • 1/2 oz Orgeat
  • Garnish: Mint Bouquet

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to get in line. Spank the Mint Bouquet and garnish.


Let’s just look at this again, shall we? This fancy Branca Menta Grasshopper in the Gulf has such a nice hat.

Thanks again to the Baddish Group and Branca Menta for making this tasteful Grasshopper journey possible.

My Infamy


This is one of those slow sippers which happened after a night of tinkering in my kitchen, aka My Home Bar. The inspiration for this drink was to combine Chartreuse Jaune and Branca Menta in a delightful and not overpowering way. Both liqueurs have Saffron notes and I wanted to put the Minty Herbaceousness of the Branca with the Floral Herbaceousness of the Chartreuse. Very nice, it’s a very nice combo. I decided Rittenhouse was the right base spirit and then dried it out with Dolin Dry.

My Infamy

  • 2 oz Rittenhouse Rye
  • 1/2 oz Dolin Dry Vermouth
  • 1/2 oz Chartreuse Jaune
  • 1/4 oz Branca Menta
  • No garnish

Combine ingredients and stir over ice until proper dilution has been achieved. Strain into coupe. Sip slowly with a good book.


It’s hard for me to do this, but sometimes a drink just doesn’t need a garnish. Like, if your hair is amazing, why wear a hat?

Thanks again to the Baddish Group for the fresh and fabulous bottle of Branca Menta

Branca Menta & National Chocolate Mint Day


Hello Minty fresh and decadently fabulous people! Let’s talk about Branca Menta.

For Valenspoons I did a post on Fernet Branca and the Hanky Panky, an excellent amaro in an excellent cocktail. Well, have you heard of and/or tasted Fernet Branca’s little brother? Branca Menta has the flavour profile of Fernet Branca but with the added power of Mint. It is lower proof, sweeter yet still bitter, has a greater viscosity and is just perfect as a digestivo. I’ve been drinking it frequently after dinner or with dessert.

What goes better with a Mint Amaro than Dark Chocolate? Nothing. Absolutely Nothing. National Chocolate Mint Day is 19 February, so let’s get going! I’ve got two tasty cocktails for us to celebrate.


I wanted to make a Mint Chocolate drink which was neither very sweet nor anything like a “mint chocolate Martini” (hint, not a Martini, quit calling it a Martini). I turned to my fave aged rum, Flor de Caña 7, added the totally awesome St George NOLA Coffee Liqueur and Scrappy’s Chocolate Bitters instead of Crème de Cacao. The result is a bitterly chocolate mint cocktail, powerful enough to get us through the frigid winter, yet tasty enough to ask for another.

A.C.M. (Amaro Ciccolata alla Menta)

  • 1 3/4 oz Flor de Caña 7 Year Aged Rum
  • 1/2 oz Branca Menta
  • 1/2 oz St George NOLA Coffee Liqueur
  • 1/4 oz Scrappy’s Chocolate Bitters
  • Garnish: grated 70% Dark Chocolate

Combine ingredients and stir over ice until proper dilution has been achieved. Strain into chilled coupe. Grate Dark Chocolate on top. Santé!


Secondly, I JUST WANTED SOME CIOCCOLATA DENSA WITH BRANCA MENTA! This is where we can all just shout “WOOOOOO”! Yes y’all, it’s my fabulously thick Hot Chocolate with aged rum and Branca Menta.

I have a bit of a history with Cioccolata Densa and Chocolat Chaud. Back in 1999, I went to Italy for the first time where I experienced the awesomeness which is Italian Cuisine. Nothing compares to real Italian food and it is definitely my favourite type of cuisine to cook. I also had Cioccolata Densa and it blew my notions of “Hot Chocolate” out of the water. Soon after that, I tried the French version, Chocolat Chaud and have never turned back. I always make my drinking chocolate very dense and not very sweet. Cheers to THAT!

Branca Menta Cioccolata Densa

  • 10 oz Whole Milk (do not use reduced fat Milk, ever, just don’t do it)
  • 4 heaping tbsp Dark Chocolate Chips (70% or above)
  • 2 tbsp Dark Chocolate Hot Cocoa Mix (70% or above)
  • 2 oz Flor de Caña 7 Aged Rum
  • 1 oz Branca Menta
  1. In pot, combine Mlik and Dark Chocolate Chips over very low heat stirring constantly.
  2. When the Chips start to melt and mix with the Milk, gradually add the Dark Chocolate Hot Cocoa Mix until everything is smooth and fabulous.
  3. Turn the heat off, add Rum and Branca Menta. If you don’t find the above amounts to be enough Rum and Branca Menta, add some more until you like it.

*Recipe should create approx 4 servings in Espresso cups.


Where you at? You sexy thang. 

Thanks again to Branca Menta and the Baddish Group for giving me the opportunity to participate in this totally delicious Chocolate Mint experience! Tasty times, happy minds.