Irish Margarita Food
IRISH MARGARITA
Make and share this Irish Margarita recipe from Food.com.
Provided by FLKeysJen
Categories Beverages
Time 5m
Yield 1 Irish Margarita, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine creme de menthe, tequila, and Triple Sec in a shaker and shake.
- Pour into margarita glass with ice and top with Sweet and Sour.
- Erin Go Bragh!
Nutrition Facts : Calories 52.6, Sodium 0.7, Carbohydrate 5.9, Sugar 5.9
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- Soda bread. Every family in Ireland has its own recipe for soda bread, hand-written on flour-crusted note paper and wedged in among the cookery books.
- Shellfish. Visit Ireland outside of summer and your chances of seeing the sun may be slim. On the plus side, you'll be able to feast on the west coast’s plump native oysters (O strea edulis), which come into season in September, and pay a visit to the Galway Oyster Festival (28-30 September).
- Irish stew. One-pot cooking doesn’t get much simpler than Irish stew, traditionally made with mutton, onions and potatoes (the addition of carrots can be a divisive issue).
- Colcannon and champ. Potatoes transformed the Irish diet when they were introduced from the New World in the late 16 century. Ireland’s population boomed with this cheap and plentiful food source, but was later decimated when potato harvests were hit by blight in the 19 century.
- Boxty. Potato dumpling, potato pancake and potato bread are all descriptors for boxty; some say the name originates from the Irish phrase arán bocht tí, meaning 'poor-house bread'.
- Boiled bacon and cabbage. Boiled bacon, boiled cabbage and boiled potatoes might not sound all that appetising but it remains a firm family favourite.
- Smoked salmon. Smoked salmon is another must-try – the oak-smoked salmon from the Burren Smokehouse, the beechwood-smoked salmon from the Connemara Smokehouse, and the unusual turf-smoked salmon from The Haven Smokehouse are all worth looking out for.
- Black and white pudding. The Irish weren’t the only ones to discover the delights of black pudding (pork meat, fat and blood mixed with barley, suet and oatmeal in an intensely flavoured sausage).
- Coddle. With roots as a working-class Dublin dish, the name coddle comes from the slow simmering or 'coddling' of ingredients in a one-pot stew. The leftovers at the end of the week would be slowly stewed in the oven for hours, with slices of pork sausage packed in alongside bacon rashers or leftover boiled bacon and sliced potatoes and onions.
- Barmbrack. Enthusiasts make this fruity tea loaf all year round, serving it smothered in butter with a cup of tea in the afternoon. It’s at Halloween, however, that you’d find a charm in your slice foretelling the future: a rag foreshadowed bad luck or poverty; a ring meant you'd be wed within a year; a pea that you wouldn't be wed in the coming year; a coin brought wealth; and a stick foretold quarrels.
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- Irish Coffee. Few drinks in the world can beat the original Irish coffee. It is the signature drink for Irish whiskey and a little more complicated than merely spiking your coffee, though it's not difficult.
- Irish Winter. A modern take on that classic, the Irish winter adds a couple of interesting touches. For this recipe, you'll keep the Irish whiskey and black coffee.
- Whiskey and Ginger. The easiest drink of the lot, the whiskey and ginger is essential for any Irish whiskey lover's drink menu. This refreshing highball is nothing more than a shot of Irish whiskey topped with ginger ale.
- Irish Gold. The Irish gold is a fantastic way to enjoy the lighter side of Irish whiskey. The recipe starts with a shot of triple distilled Irish whiskey.
- Irish Martini. So, you want a vodka martini, but it's St. Patrick's Day, and you feel obligated to add an Irish twist? The Irish martini is the drink for you.
- Massey Cocktail. There is no mistaking the wonder of the Massey cocktail. This one is unique, a bit like an Irish Manhattan meets a gin martini, with a herbal twist or two.
- Whiskey Cider Julep. The whiskey cider julep is a perfect Irish whiskey cocktail for autumn. Just like the mint julep, you'll begin with a muddle of mint and syrup, but this time with a little lime.
- Zesty Irishman. The zesty Irishman proves that both Irish and Scotch whisky can work in a sour drink. The recipe pairs the two dark spirits with triple sec and fresh lemon then tops it off with a splash of ginger ale.
- Old Thyme Sour. When you're ready to take the Irish whiskey sour to a new level of complexity, the old thyme sour is the perfect recipe. It will undoubtedly appeal to your inner mixologist, and there is so much to love about this recipe.
- Blackberry Malt. Though single malt Irish whiskeys are rare, they are around and worth exploring. While you have a bottle in your bar, mix up the blackberry malt.
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- Baileys Chili Chocolate Martinis. Sugar, spice and everything nice: These were the ingredients chosen to create the perfect little cocktail. Don’t skip the chic cayenne pepper rim.
- Baileys Almande Iced Latte. Don’t drink dairy? No worries—Baileys has an almond milk-based alternative. Use it to spruce up your morning iced coffee, along with a splash of vanilla.
- Baileys Affogato. If you’ve never tried affogato (aka espresso-doused vanilla ice cream) before, you’re in for a treat. The Baileys adds an extra layer of decadence to the dish.
- Baileys Almande Unicorn Smoothie. Three layers of fruit purée meet refreshing coconut water and a glug of rich almond Irish cream. How cute is the berry-topped unicorn horn?
- Baileys Eggnog Latte. Not only is the eggnog infused with Baileys, but so is the whipped cream on top. Finish each mug with a sprinkle of nutmeg (or add a dash of spiced rum or bourbon if you’d like it boozier).
- Espresso Martini. This old-school cocktail is having a major renaissance. Fancy the O.G. recipe up with a splash of milky Irish cream.
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- Black Velvet. Guinness is Ireland's most famous beer internationally. Many drinkers enjoy the dark stout and it is surprisingly useful in food recipes. When you crave a "pint of the black stuff" but want to lighten it up, make a black velvet.
- Black and Gold. In its homeland of Ireland, Guinness is not necessarily king. That title typically goes to Harp, Ireland's famous Dublin-brewed lager, though the country has an amazing craft beer scene, too.
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- Green Tea Shot. Irish whiskey is a good match for a variety of cocktail mixers. One of the more unusual combos is on full display in these little green tea shots.
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- Colcannon. This hearty Irish dish is a mix of potatoes, cabbage or kale, a slab of butter, and spring onions. It’s as simple as it is epic, and there’s even a song about it.
- Champ. Potatoes are still a staple in the Irish diet. They are filling, available in every shop, and you can make them as fancy or as simple as you want.
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- Lamb. Ireland is full of lush green pastures which are perfect for sheep-breeding. So, it’s not a surprise that Irish lamb is known as a delicacy, especially if it comes from Connemara and County Kerry.
- Full Irish Breakfast. Ireland is known for veeeryyy filling breakfast. Such a morning feast is perfect if you have a busy day ahead, or you’ve had a late night working on your jigs.
- Potato Farl/Potato Cake/Potato Bread. The Irish can make more things out of potatoes than you’ve had dinners in your life. So, while in Ireland you have to try another potato invention: potato bread/potato cake/potato farl.
- Black and White Pudding. Some of the best recipes are the result of people’s creativity and limited resources, just like black and white pudding, the stars of the full Irish breakfast.
- Boxty. Another incarnation of the most versatile vegetable in Ireland. Known as potato dumpling or potato pancake, boxty can be prepared in many ways and can be teamed with almost anything.
- Battered Sausage. Everything tastes better when you cover it in batter and deep fry, right? Even a sausage. So, if you want to understand the Irish passion for frying in batter, visit a local chipper (a fish and chips shop) and get a deep-fried sausage.
- Fish Supper. Just like in the UK, fish supper or fish and chips is the old-time favourite you can find in Irish pubs and local takeaways (chippers). Its secret lies in fresh fish, high quality potatoes and a perfect batter mix.
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