Recipe: Leprechaun's Lunch

Back when I lived in Bay City, I was in the annual St. Patrick's Day Parade almost every year from the time I was six up until I graduated from high school. During my high school years, I marched with our band (yes, I was a clarinet-wielding band nerd). When I was younger, it was either with my school's pom-pom squad (complete with my dorky Dorothy Hamil haircut) or my Girl Scout troop. Looking back, I have to admit it really wasn't ever about St. Patrick's Day for me - it was all about the thrill of being in the parade (parades are a very big deal in BC, along with the July 4th fireworks, the Polish Festival, the River Roar, and Madonna).

People in Chicago are just as crazy for St. Patrick's Day, but here, it's less about the parade and more about the green river and stumbling around for a week in a total drunken stupor (while clad in the latest shamrock fashions). I can't say I'm fan of the Chicago-style St. Patrick's Day (too many brawls and too much green puke), but I do enjoy a nice day filled with Irish folk music, dancing, and green cocktails (usually at Tommy Nevin's). Unfortunately, there will be no SPD fun for me this year, as I will be in a graduate class all weekend (boo!). Fortunately, it's Thirsty Thursday, so I have the perfect excuse to get my green drink on a few days early!

The Leprechaun's Lunch cocktail is a smooth and refreshing blend of crème de menthe, chocolate, and Irish cream. This is my favorite St. Patrick's Day cocktail - not only is it delicious, but it's just plain fun, as it's basically an alcoholic liquid version of a Thin Mint. Holy yum.

Happy St. Patrick's Day (a few days early) and happy Thirsty Thursday! :-)

Leprechaun's Lunch

INGREDIENTS

1 oz Baileys Irish Cream

1 oz crème de menthe liqueur (I used Hiram Walker)

1 oz crème de cacao liqueur (I use Godiva or BOLS)

4 ozs milk

DIRECTIONS

1. In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well.

2. Strain into a cocktail glass and serve.