Although Irish whiskey is the natural choice for a St Patrick’s Day cocktail recipe, there’s no harm in a bit of experimentation. In this recipe, Irish whiskey is traded out for a sweeter American cousin – the award-winning Bespoke Bourbon Cream from Black Button Distilling.
Rochester-based Black Button Distilling adopts a grain-to-glass philosophy, sourcing over 90% of the ingredients for its whiskey, gin and liqueur ranges locally, championing both local businesses and agriculture. The hand-finished Bespoke Bourbon Cream uses cream from New York farms and offers a rich finish with notes of vanilla and caramel.
2 oz Black Button Distilling Bespoke Bourbon Cream
1 oz Peppermint Syrup
4 dashes of Chocolate Bitters
Combine all ingredients into a shaker over ice. Shake and strain into a coupe glass and garnish with edible gold glitter.