I never really go out to celebrate St. Patrick’s Day. The loutish crowds, the naff green beer… well, tonight, I’ll be safely at home with friends for a quiet drink in. An Evacuation Day celebration, if you will.
What’s more, I do not gravitate toward Irish drinks, the occasional Guinness aside. Inspired by the New York Times tasters, however, I ‘ve decided to take a break from my usual Southern-bred preferance for bourbon and venture into the world of Irish whiskey. I got a bottle of Power’s that was smoothly flavored and not very expensive, even if you won’t confuse it with the best. A Collins drink struck me as the best treatment for such middle-quality whiskey. It’s my vote for St. Patrick’s fare.
Mike Collins
1 - 1 1/2 jiggers Irish whiskey
juice of 1/2 lemon
2 t. sugar or couple of dashes sugar syrup
Club soda
If using granulated sugar, use a shaker to combine all ingredients except club soda. Shake well and pour into highball glass with ice. Top with soda and garnish with lime wedge. If using simple syrup, you can stir directly in glass before adding ice and soda.
Note that with Collins drinks - as with sours - real, freshly squeezed lemon juice makes all the difference. There are no acceptable shortcuts, and sour mix definitely will not do. For that reason, I’d never order them out, except at the most top-of-the-line bars.
