St. Patrick’s Day Drinks & Recipes

Fill a cocktail shaker halfway with ice. Add the whisky, sour apple schnapps, and white cranberry juice to the shaker. Shake vigorously for 30 seconds and strain into a chilled martini glass or rocks glass with ice. Garnish with a fresh apple slice and serve.

Preheat oven to 325. Cut meat into bite-sized cubes. Pat dry and season with salt and pepper. Heat 2 tbsp of the oil in a heavy Dutch oven or stockpot over medium-high heat. Add beef in batches and brown well all over. Remove to a plate. Lower heat to medium and add remaining oil. Add onions and cook for 2 minutes. Add bacon and cook until bacon is browned, and onions are soft and golden. Add garlic, cook for one minute. Add carrot and celery. Sprinkle flour over top and stir for 1 minute until thoroughly moistened. Stir in stout, whisky, beef broth, Worcestershire, tomato paste, and bay leaves; stir up any browned bits at the bottom of the pot. Return beef and any accumulated juices to the pot (note: liquid level should just cover the beef and vegetables). Cover and cook in the preheated oven for 2 hours, until beef is tender. Skim off any fat on the surface, if desired. Adjust salt and pepper to taste. Remove bay leaves. Serve with mashed potatoes.

Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 350 degrees.