Apparently a bartender in Panama whipped up this little number to celebrate two of Baker’s friends being released from the local jail, where they were locked up after committing “slight offenses not necessary to mention.” My money’s on drunk and disorderly.
This is the first cocktail I’ve made from Baker’s book that can be either shaken or blended. In these cases, Baker recommends what he refers to as “The Blender,” so that’s what I used. Not that it mattered, really; with a name like “Kelly’s Shamrock Special,” you know this drink is going to suck. It didn’t disappoint.
- 1 jigger dry gin (2 oz Beefeater)
- Juice of 1 small lime (3/4 oz)
- 2 tsp green crème de menthe (DeKuyper)
- 1/2 tsp superfine sugar or simple syrup (superfine sugar)
- 1 egg white
Shake with ice, or blend with shaved ice. Strain (if shaken), or shake through a sieve (if blended), into a tall cocktail glass with stem. Garnish with a clover leaf, shamrock, or sprig of mint.
If the name hadn’t raised a red flag, the presence of crème de menthe certainly would have. Although an egg white would normally add body to a drink, it did absolutely nothing here as far as I can tell. The crème de menthe lends a flavor that might best be described as “plastic mint.” And, to state the obvious, this drink looks incredibly tacky.
I realize I took on this project voluntarily, but let me just say this: It really galls me that Baker is forcing me to buy garbage like crème de menthe. Someone ought to gather up every bottle of that stuff and fire it all straight into the sun.
Kelly's Shamrock Special: ★★☆☆☆