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photo cred: Jenny Adams

We’re getting you prepped for your St. Patrick’s Day activities with the help of Joaquín Simó of Pouring Ribbons in New York City. Here’s the Shei-lei-Lei cocktail recipe to try on Thirsty Thursday, then repeat for St. Patrick’s Day.

By Joaquín Simó of Pouring Ribbons

It’s a light and refreshing cocktail perfectly suited to the long day of drinking that St Patrick’s day traditionally implies. The coconut water adds a pleasantly earthy, tropical note that plays beautifully with the honeyed malt notes of the whiskey. The green tea provides a gentle grassiness (and a vivid green tint), with the cane syrup mellowing the tea’s vegetal notes while echoing the soft confectionery spices of Knappogue 12 year. The grated & inserted cinnamon stick over the top both echoes and contrasts with the flavors to come, while also adding a lovely color contrast.
— Joaquín Simó

  • 2 oz Knappogue Castle 12 Year Irish whiskey
  • 3 oz Vita Coco coconut water
  • .5 oz rich cane sugar syrup**
  • .25 tsp matcha tea
Glass: Rocks
Ice: Cube
Cinnamon stick, grated over top, and laid atop the ice
Combine all ingredients into a mixing tin (add tea last) and shake vigorously without ice to thoroughly incorporate the matcha into the liquids. Fill rocks glass with ice to the top, then pour ice into mixing tin. Shake very briefly, but vigorously to just chill ingredients. Pour liquid and ice from mixing tin into rocks glass.