Before I visited the Okanagan Valley Wine Country in British Columbia, I had never heard of it, much less knew how to pronounce it correctly. (it’s pronounced Oak-a-na-gan, a First Nation tribe) And I certainly didn’t know about all the delicious wines they were growing for two reasons: 1. Very little gets exported. 2. It’s a relatively new wine region (since the mid 80’s).

I spent five days with four other travel writers, Lindsay Taub of Voyage Vixens, Jody Robbins of Travels with Baggage and Marc Smith of 30 Day Adventures (see crazy photo above, we were posing with 50th Parallel winemakers on the left). We feasted our way through Okanagan Valley Wine country – a stunning landscape of manicured vineyards growing on the banks of the cerulean-colored lake framed by pine-tree covered hills.

Here are 5 of the 10 things I learned in Okanagan Valley, British Columbia:

1. Swarovski crystals make beautiful bathroom gender signs.

People collect them as precious items and lots of women (and men) wear them, but I’ve never seen them be used as men and women bathroom signs before. With over 3.5 million Swarovski crystals throughout the Sparkling Hill Resort, they had to get very creative on where to put them apparently. The hotel’s magnificent European spa, Kura spa, has them in the walls, in saunas and of course,

2. French manicures are an essential farming tool.

Our first winery of the trip set the tone: 50th Parallel Winery owners look more like heavy metal rock stars than grape farmers. Sheri, outfitted in bedazzled black satin pants, spiked leather boots, perfectly quaffed blonde locks and Prada shades, refers to herself as a glam-farmer. She says her french manicure (in photo above) actually helps to hide the dirt under her nails from planting vines, posting fences and working the land. Not to miss is their French-style Pinot Noir, aged in new French oak barrels.

3. The Okanagan Valley gets the most sunlight in the summertime in the northern hemisphere.

This is hard to believe. Okanagan Valley is just north of Washington or Idaho and does not appear to be a warm and balmy place. Due its location in relation to the sun’s rotation, only Cape Town, Africa gets more sunlight during the summer. Therefore, the Okanagan Valley ’s vineyards, when I visited in early May, where just in bud break, meanwhile Napa’s vineyards had at least five inches of growth. But once harvest rolls around in the fall, the Okanagan Valley’s grapes have caught up.

4. Tattoos help you make great wine.

Although winemaker Richard da Silva’s family has been farming this area for over 50 years, he recently launched his own wine label, Misconduct Wine Co, in 2012.  Just like the name, da Silva is irreverent, sporting tattoos on his forearms and creating wines like the Bootleg Series and the Suspect Series.  I especially like the Massacre Rose with the Portuguese tapas, like chorizo and mussels,  served at the winery’s restaurant simply named The Kitchen.

5. Popcorn pairs perfectly with sparkling wine.

At Sumac Ridge Winery, Okanagan Valley wine country’s first and oldest, we sample six of their wines on a fancy placemat indicating each wine’s name and snacks to pair them with. I think popcorn is good anytime, anywhere. But I never thought about pairing it with sparkling wine or champagne until I sampled truffle popcorn with Steller Jay’s Sparkling Gewurztraminer.  Oh la la! For my next party, I’m rolling out the red carpet with popcorn and bubbly!

Okanagans LOVE their wine. In fact, they have not one, not two but three wine festivals per year celebrating their nectar of the gods. Head HERE to find out the deets of the next Okanagan Wine Festival. Stay tuned for Part 2 of 10 Things I learned in Okanagan Valley Wine Country. 

Drink Well,

Lanee

More than 140 years ago, traditional English tea service began at the Palm Court at the The Langham in London. Now, every Langham Hotel around the world (Pasadena, Boston and Chicago opening soon) serves afternoon tea, named ‘Tiffin at The Langham’, daily. At the Langham, London, tea themes include the Wonderland Afternoon tea, featuring traditional finger sandwiches and scones with Devonshire clotted cream and strawberry preserves, and 1865 Langham High Tea, which includes French pastries, soup du jour and Laurent Perrier champagne. With all offerings, a tea sommelier is on hand to assist with the pairing of tea blends.

Outside of the U.K., the “Tiffin at the Langham” is served with savory tea sandwiches, scones with Devonshire cream, fruit tarts, homemade pastries and assorted tea cakes and, of course, a variety of delish teas.

The Kitano New York

A stay at Kitano, New York’s only Japanese-owned hotel, begins with a cup of green tea and each room is equipped with traditional Japanese tea sets. Also available for groups, you can arrange for a Traditional Tea Gathering Ceremony to sample and learn about the traditions of thin tea (usucha) served in some of the finest pottery and antiques along with a traditional light meal (tenshin) prepared by the hotel’s Michelin starred Japanese restaurant, Hakubai. The ceremonies take place in rooms with traditional Japanese décor and an authentic setting with tatami mats and shoji screens. Annually, they host a Japanese Tea Ceremony event in Fall/Winter, more details to come.

The Windsor Court Hotel, New Orleans

Built for the 1984 World’s Fair, The Windsor Court Hotel pays tribute to its British roots, with an authentic English afternoon tea service. Offering a selection of 26 of the finest loose-leaf variety brews, tea time begins with a light cocktail or sparkling beverage, followed by a properly brewed pot of tea and nibbles like gourmet sandwiches, scones and desserts. Depending on the time of year, the hotel also offers themed teas such as a an Alice in Wonderland Tea, Princess Tea for young girls, and a Butterfly Tea, featuring live butterflies in displays courtesy of the NOLA’s Audubon Insectarium.

The Angel Hotel, Abergavenny, Wales

I ate my way through Wales, truly from the north to the south. And even though my pants were popping at the seams from the previous days gluttony, when I stayed at the Angel Hotel, I had to try the award-winning high tea. (Angel Hotel won 2011 Best Afternoon Tea in Wales by the UK Tea Guild). So glad I did as I still remember the clotted cream and dainty scones. And if you time the high-tea just right, you may be lucky enough to meet the co-ed Knitting Out club, which convenes at the hotel for weekly group knitting sessions.

Rome Cavalieri, a Waldorf Astoria Hotel

Tea with Tiepolo is a tradition not to be missed at the Rome Cavalieri hotel. Served in grand style at the Tiepolo Lounge and Terrace, the service combines the charm of an English afternoon tea with the lustiness of Italian cuisine. Finger sandwiches, scones, selection of pastries and assorted fruit are all served on a vermeil tea set. Making a tea selection could take some time as there are lots of exotic blends to choose from including Yin Zhen, a rare white tea from an island in Hunan province in China, and Budda Ama-Cha, an exotic green tea grown in the uplands near Kyoto in Japan. And what’s not to love about taking tea while staring up at the hotel’s greatest art treasures – the magnificent Tiepolo triptych.

For more info, on best hotel tea ceremonies, check out:

Best Hotel Teas Just for Kids
8 Best Places for Afternoon Tea in New York City
World’s Best Hotels for Afternoon Tea

In other tea news:

Fancy Tea Sets For Mom (or any other tea lover in your life)

Drink Well,

Lanee

FYI - This list is not exhaustive, just a few I like. Feel free to add yours!

Usually I look for something personal for my moms, yep I have two, for Mother’s Day. But after a photo mug, a mother’s birthstone necklace, a calendar with family photos, etc, I have run out of ideas. Searching the internet today for ideas, I came across beautiful tea sets for Mother’s Day, perfect for any mom, grandma or special lady in your life.

If you’re out of ideas like I was, hopefully one of these tea sets for Mother’s Day will do the trick. And most of these are all available on Amazon.com, so if you leave it until the last minute, they can probably still save the day:

Art of Tea On-the-Go Travel Set

For the wanderluster on your list, the to-go travel tea set is ideal. Comes in a gift box with an Art of Tea Stainless Steel Travel Tumbler and a four tea sampler of your choice. Choose the Mother’s Day tea sampler that includes Oolong Rose (Mother’s Day Tea), Tea for Her, Happy Tea and the Iron Goddess of Mercy tea. ($38)

Numi Artisan’s Blending Kit

Inspire your mom’s inner ‘creativi-tea’ with this create-your-own-tea-blend kit by Numi. Packaged in a recyclable craft box, it has 10 teas, herbs, fruits, flowers and spices, plus tea sacs, a glass teapot. Kit features the following items: 1 glass tea pot, 20 non-GMO and biodegradable tea sacs, recipe guide and 10 organic teas, teasans, fruits, flowers, herbs and spices. Organic Teas & Teasans: Green Tea Pearls, Yunnan Black Tea (Chinese Breakfast), Bai Mu Dan White Tea, Rooibos; Organic Fruits, Flowers, Herbs & Spices: Moroccan Mint, Ginger, Lemongrass, Orange Peel, Cinnamon and Rose Petals. ($30 on Amazon.com)

Teavana Tea Sampler Gift Set

This comes is a snazzy copper box with everything to make the perfect cup of tea: tea pot, German Rock sugar, MateVana tea, Strawberry Lemonade herbal tea, Sakura (cherry) Allure green tea and Rooibos Chai tea and a teaspoon.

Numi Organic Tea Flowering Gift Set

Instead of giving flowers in vase this year, why now flowers in your mom’s teacup? The Flowering Gift Set includes a box of Numi’s Enchanted Blossoms Flowering Tea (6 handsewn tea leaves and flowers) and a 16 oz. glass teapot to watch the tea petals bloom. ($25 on Amazon.com)

Sweet Decadence Tea Set

Dessert in cup with no calories. Teavana’s Decadence tea set includes two 8oz infuser mugs, 4 airtight tea tins, and 2oz of the following Teavana teas: Toasted Nut Brulee, CocoCaramel Sea Salt, WonderBerry Chocolate Truffle, and Slimful Chocolate Decadence. ($80)

Photos of Numi teas courtesy of Numi, headliner is my own photo.

Living in L.A. for more than a decade, I’ve said the phrase “Only in L.A.” about a million times. The Los Angeles Vegan Beer Fest has caused me to say it again. But isn’t beer vegan you ask? Yes, mostly, for the exception of brewers that use gelatin or isinglass (made from fish swim bladders) to help clarify it or those using honey or lactose for body.

More importantly, instead of all the carnage accoutrements one normally associates with beer drinking – sausage, ribs, bacon anything, and fried chicken – no animals will suffer for the merriment of a brew-ha-ha next Saturday in West Hollywood.

Some may think a vegan beer festival is crazy, and by the photo of a few of last year’s Los Angeles Vegan Beer Fest-goers, they might be. But, crazy in a good way – like as in doing your body, the planet and a few hundred animals a favor by abstaining from meat for a day.

The 4th Annual LA Vegan Beer & Food Festival will have 40+ participating brewers, both craft and mainstream brewing companies, like Dogfish Head, Ballast Point, Surf Brewing, Anchor, and Ass Kisser.

And not to worry, you won’t starve, soaking up the alcohol with merely a bag of Pirate’s Booty and carrots sticks. Some of L.A.’s finest restaurants, not necessarily all vegan, will be showing off their gourmet meatless chops. With more than 30 vendors, you can literally pig out sans the pig, of course. Roxy’s Grilled Cheese, Susan Feniger’s STREET, and the Southern Fried Vegan BBQ are just a few I’m looking forward to sampling.

No festival is complete without live tunes. Yep, you guessed it, at least one band, by the looks of their name, playing at the Los Angeles Vegan Beer Fest is vegan: Vegan Boss.

The Los Angeles Vegan Beer fests starts at 1 p.m. on May 4th, but if you want to get fancy, VIP tickets include a 12 p.m entry with access to special brews. Tickets purchased in advance start at $15 for non-drinkers, $40 for general and $50 for VIP. Head HERE for tickets. A portion of all ticket sales benefits k9 connection, an experience-based program which educates and inspires at-risk teens through bonding with and training homeless shelter dogs.

Cheers to a day of honoring your love of brews and beasts!

For more info, check out their the Los Angeles Vegan Beer Fest facebook page or follow them on Twitter @LAVeganBeerFest.

Vegan Beer & Food Festival, May 4th, 2013, 8950 Sunset Blvd., West Hollywood, CA

Photos courtesy of LA Vegan Beer & Food Fest

Peruvians feel about pisco as Mexicans do about tequila – it’s a birthright, a national source of pride, and the perfect liquor of choice for ALL and ANY occasion (including breakfast). Last week, I spent a six days learning about pisco, a white spirit made from 100% grapes, and visiting Pisco Porton distillery with other journalists and bartenders.

The Pisco Sour was invented in the 1920s by Victor Morris, oddly enough, an ex-Mormon, working as a bartender in Peru. It’s rumored that whiskey was in short supply, so the popular Whiskey Sour cocktail was not available and Morris swapped out whiskey for pisco and created the national cocktail.

What’s In Pisco Sours?

A traditional recipe goes something like this:

3 Parts Pisco
1 part lime juice
1 part Gum Syrup (Gum Arabic made from trees)
1-2 part Egg White
2-3 drops of Bitters to garnish cocktail

Mix pisco, lime and syrup. Add egg white to shaker. Shake vigorously. Pour in glass. Garnish with a few drops of bitter on top of the white foam.

Rainbow of Pisco Sours

Before visiting the birthplace of both the pisco spirit and the Pisco Sour, I’d sampled and made plenty of Pisco Sours, but not like the ones I found in Peru. Many of the famous bars in Lima, like Mayta, Cala, Huaringas or Capitan Melendez, have over 40 different flavors of pisco sour cocktails. Pisco infusions are big deal there, utilizing strange and wonderful fruits and roots.

Pisco infusions at Cala in Lima, Peru

The Coca Pisco Sour in which I renamed affectionately the Cocaine Sour as it’s made with the same coca leaves as cocaine is. The drink does NOT have the same side effects as the drug.

I thought any drink made of corn, be it yellow or purple, as is the case with the Chicha Sour, would be sickly sweet. Not so. Purple corn has a tart, bitter flavor and gives the drink a gorgeous magenta color. It was one of my favorite pisco sour varietals.

Not only is the Aguaymento (Goldenberry) Sour delicious but super nutricious too! One berry has the same amount of Vitamin C as 50 oranges. Salud!

The name was so strange, I had to try it out. The Chuchuwasi Sour is made from an Amazonian root infused in pisco called Chuchuwasi. The root gives it the deep red color. When I ordered it from the menu of over 40 pisco sours at Cala Restaurant in Lima, the bartender questioned my judgement. “Very strong. You sure?” With that, I said in my 3-year-old style Spanish, “Yo me gusto muy fuerte!”

I tried the Cama Camu Sour (on the left) at one of Lima’s most popular pisco sour spots: HUARINGAS BAR. Camu camu comes from a small bushy riverside tree from the Amazon rainforest vegetation in Peru and Brazil and the fruit looks like a red/purple cherry. But it tastes a bit like passion fruit. And yes, the yellow pisco sour on the left is an official Passion Fruit Sour.

Pisco sours come in two sizes in Peru: regular or Cathedral. The pisco sours in the photo are the cathedral version. The bartender used so much Pisco (the bartender used 2/3 of a full bottle of Encanto de Campo pisco to make 2 drinks), we renamed it the Vatican Sour.

This is a regular pisco sour size. But I included it in my tribute as it is one of the BEST places to get an authentic pisco sour in Lima: Bar Capitán Meléndez. Bar Capitan serves only pisco spirits . No vodka, no gin, no whiskey here. Just pisco, over 50 kinds to choose from.

More Pisco Pow-Wow

With Love from Pisco Porton Distillery (PHOTOS)

How to Celebrate National Pisco Day

Could this gag-reflex begetting trend be the new thing in cocktails? Semen cocktails? Yes, you heard me right. Paul ‘Fotie’ Photenhauer’s latest book is touting the art of man juice in cocktails:Semenology – The Semen Bartender’s Handbook.

Natural Harvest: A collection of semen-based recipes

According to Photenhauer, he is promoting “learning how to mix selected spirits to enhance the delicate flavors of semen.”

As well as featuring cocktail recipes such as the Macho Mojito, Semen Hemorrhage, the Slightly Saltier Caviar and Orgasm on the Beach, he also offers helpful advice on the harvesting and storage of this “freshly harvested ingredient.”

He told SF Weekly, where the story broke: “If you want your partner to swallow, you should be willing to eat your own semen – I mean, it’s your semen.“

He sounds like an absolute creepy guy, right? According to Anna Roth of SF Weekly, she says Photenhauer isn’t some perv who sits around drinking semen all day—he reserves semen cooking only for special, intimate encounters with his partner.

“For me, it’s more of a fun twist to add to food, or in this case a drink. It adds a definite personal twist to it,” Protenhauer says. “I would never eat or drink semen, cooked or otherwise, from someone I wouldn’t be willing to have sex with.”

Not sure I’ll ever be testing these cocktails out, but it is trend that is inseminating the cocktail world at the rate rabbits’ procreate.

Would you be brave enough to try out semen cocktails? Wonder if Andrew Zimmern of Travel Channel’s Bizarre Foods will be up for the challenge?***

***UPDATE: Andrew Zimmern has answered my question today via Twitter. Would he try sperm cocktails? Here’s his answer:

Drunken Botanist

This an excerpt from the Drunken Botanist website: Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol.

Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs–but each represents a unique cultural contribution to our global drinking traditions and our history.

This fascinating concoction of biology, chemistry, history, etymology, and mixology–with more than fifty drink recipes and growing tips for gardeners–will make you the most popular guest at any cocktail party.

Watch this hilarious video of the Drunken Botanist book trailer (yes, apparently books have to have trailers, just like movies):

Kirkus Reviews said, “Gardeners, nature lovers and mixologists will find themselves reaching frequently for this volume . . . A rich compendium of botanical lore for cocktail lovers.”

Grow Your Own Cocktail Plants

And if you’re looking for cocktail-friendly plants to grow yourself, check out Territorial’s Drunken Botanist Plant Collection. You can also find these plants at retail garden centers on the West Coast served by wholesale nursery Log House Plants.

About Amy Stewart

Amy Stewart is the award-winning author of seven books on the perils and pleasures of the natural world, including three New York Times bestsellers, Wicked Bugs, Wicked Plants, and Flower Confidential. She lives in Eureka, California, with her husband Scott Brown. They own Eureka Books, an antiquarian bookstore, and tend a flock of unruly hens in their backyard. And when she’s not writing, you can find her doing ‘research’ at her favorite watering hole: Oberon.

The Drunken Botanist was published in 2013 by Algonquin Books and is available through your local independent bookstore, or head HERE to get a copy on Amazon ($12).

Did you know North Carolina has the most breweries of any state south of Pennsylvania and east of Texas? I didn’t, so when I heard about their first “North Carolina Beer Month“, I had to share the exciting news as North Carolina is the South’s suds stronghold.

To celebrate the state’s craftsmanship and the destinations where it’s nurtured, breweries, hotels, restaurants and other businesses are combining forces with the North Carolina Brewers Guild and North Carolina Division of Tourism for the inaugural North Carolina Beer Month, April 2013.

To give perspective just how booming the North Carolina craft beer movement, here is a North Carolina Beer stat map by Wort & Yeast, yes, it’s a few years old, but STILL, the numbers are impressive:

Here are the 8 North Carolina Beer Month in April 2013 Highlights:

1. “Beer City USA” Experience, April 12-14, Asheville: Lodging at Aloft Downtown Asheville, a LaZoom Comedy Tour, visits to Highland Brewing and other hops spots, dining and more.

2. Hickory Hops, April 20, Hickory: Festival hosted by Olde Hickory Brewing with 40-plus regional breweries, music, food and the Carolinas Championship of Beers.

3. Spring Fling, April 6, Pittsboro: Spirited local festival featuring food, music and a new release from Carolina Brewery.

4. French Broad River Floats, April 20 and 27, Asheville: Asheville Adventure Rentals excursion plus a tour and tasting at Altamont Brewing, a hot new arrival on the Asheville beer scene.

5. NC Beer Lover’s Weekend, April 26-27, Greensboro: Lodging at the stellar O. Henry Hotel plus a beer dinner and beer-cooking class.

6. NC Brews Walkabout, April 27, Blowing Rock: Tasting tour through the lively Blue Ridge Mountains town with lodging packages that include a branded NC Beer Month stein from Traditions Pottery.

7. Brewgaloo, April 27, Raleigh: Downtown celebration of the area’s beer craftsmanship and culinary creativity.

8. New releases: General Lenoir’s Old Ale from Howard Brewing in Lenoir, based on a Revolutionary War hero’s recipe; Up On the Sun, a Belgian-style saison from Birdsong Brewing in Charlotte; Pisgah Cosmos Baltic Porter from Pisgah Brewing in Black Mountain; Oyster Stout collaboration from Wilmington’s Front Street Brewery and Charlotte’s NoDa Brewing; and a Red Rye Ale from brewers in the Great Smoky Mountains.

Visit www.NCBeerMonth.com for details and more ‘brew’-ha-ha. And to plan your stay for North Carolina Beer Month, head to www.VisitNC.com.

More North Carolina Brew News

North Carolina Brewers Guild Brewery Map

NC Beer Guys Blog – honest reviews of North Carolina beers, events, tours

NC Brewing – ‘Pouring you the news of North Carolina brews’

Beer stat map by Wort & Yeast. Top photo courtesy of Visit North Carolina and beer taps photo courtesy of Carolina Brewery.

In my world, that’s something to bellow “EPPA!” from the rooftops for (the word ‘eppa’ is Spanish colloquialism for “Hooray”).

Eppa SupraFruta Sangria begins with Northern California’s Mendocino County Cabernet and Syrah grape varietals.

The fruit flavors in Eppa Sangria come from real, organic fruit juices. Here’s the breakdown of the superfoods in every glass:

• Pomegranate – a good source of vital B-complex vitamins, vitamin C, vitamin K, and minerals like calcium, copper, potassium, and manganese.


• Blueberry – packed with Vitamin C, manganese and dietary fiber.


• Mediterranean Blood Orange – Vitamin C and Anthocyanin which seems to help lower LDL or “bad” cholesterol levels and keep blood vessels flexible and strong.


• Acai – one of the newer superstar ‘super foods’, full of antioxidants, amino acids and essential fatty acids

Why Antioxidants?

Antioxidants are one of the anti-aging silver bullets. They protect our body from the effects of free radicals (due to pollution, aging, stress, UV radiation, etc) which are unstable molecules that cause many degenerative diseases and pre-mature aging of the skin.

Ready for this health gurus? Eppa Sangria contains nearly twice the antioxidants as a glass of red wine. Now this is news: an alcohol drink that is also a secret to youthful beauty!?

What Does it Mean to Be Organic Sangria?

One full glass of Eppa (5 oz.) has 120 calories. I like to cut it, 1/4 Eppa to 3/4 sparking water, and add a squeeze a wedge of lime or lemon juice, reducing the calorie content even more and reducing the sweetness.

Eppa Sangria Drink Recipes

Summer is quickly approaching. I can see this being the perfect pool party, baby shower or wedding reception accoutrement (especially if you top it off with some celebratory champagne). Worried about staining your dress or carpet at your party? Eppa White Sangria is slated to launch in April 2013.

Girl from Eppa-nema Sangria
.5 oz fresh lime juice
.75 oz simple syrup
1.0 oz Cachaça (Brazilian Rum)
2.0 oz EPPA SANGRIA
2 dashes angostura bitters
3 mint sprigs

Combine all ingredients in a cocktail shaker. Shake vigorously for 30 seconds. Double strain in a coupe or champagne glass. Top with soda or prosecco (optional). Garnish with a mint sprig.

Shall We Dance Eppa Sangria
.5 oz fresh ginger juice (or 2 muddled quarter size chunks)
.5 oz apple cider
1.0 oz fresh lemon juice
1.0 oz simple syrup
2.5 oz EPPA SANGRIA
2 thyme sprigs

Combine all ingredients except for EPPA SANGRIA in a shaker. Shake vigorously for 30 seconds. Double strain into a collins glass over ice. Slowly pour EPPA SANGRIA over top as a float. Garnish with a lemon twist and thyme sprig.

Eppa-phany Punch
.5 oz lemon juice
.5 oz simple syrup
1.0 oz fresh pineapple juice
2-3 cardamom pods
2.0 oz EPPA SANGRIA

In a tin, muddle the cardamom pods. Add the rest of the ingredients. Shake vigorously for 30 seconds. Double strain over ice in a wine glass. Garnish with a pineapple leaf.

Head HERE to find out where to buy Eppa Sangria.

Luckily, being born with green eyes, I avoided being pinched at school, even if I forgot to wear some sort of chartreuse shade on St. Patrick’s Day. In honor of the holiday, I’ve got some groovy and green St. Patrick’s Day cocktail recipes for you to toast the luck ‘o the Irish with this Sunday, March 17th. But have you ever wondered why green is the color of the Catholic holiday turned beer/whiskey fest?

GREEN IS THE COLOR

The tradition of wearing green can be explained in a few ways. According to some, blue was originally the color associated with the holiday but around the 17th century, this trend started to change.

Here are 4 reasons why we wear green on St. Patrick’s Day:

• The green in the Irish flag (green represents Catholics, orange represents Protestants, white for peace)


• The clover St. Patrick used in his teachings about Catholicism


• Ireland’s nickname as “The Emerald Isle”


• Green is the color of spring

And it’s pretty much the rest of the world, specifically in the U.S., that wears green on St. Patty’s Day. The Irish? Not so much. What the Irish do do – similar to our celebrations – is drink. In fact, if drinking were an Olympic sport, I bet the Irish would take home a medal every time.

As the Irish comedian Spike Mulligan said once, “Many people die of thirst but the Irish are born with one.”

WHAT TO DRINK ON ST. PATRICK’S DAY

Irish coffees, Car Bombs, Irish Old Fashioneds, Pickle Backs (a shot of Irish Whiskey  chased with a shot of pickle brine) and of course, copious amounts of beer (mostly Guinness) are the most popular celebratory sips for St. Patty’s day.

But I like to get creative with my holiday festivities. So here are a few non-traditional green St. Patrick’s Day Cocktail recipes:

The Dirty Leprechaun via DrinkMixer.com

1/2 oz Jagermeister® herbal liqueur
1/2 oz Irish cream
1/2 oz Midori® melon liqueur

Poor 1/2 oz. Jägermeister in shot glass, layer with your favorite Irish Cream, and top it off by layering it with a 1/2 oz. of Midori Melon Liquor. It can also be shaken in a drink mixer and served with ice.

KISS ME I’M IRISH by 4cocktails.com

1 1/2 part Hornitos Plata Tequila
1 part DeKuyper Pucker Island Blue Schnapps
1 part Pineapple Juice
1 part Mango Juice

Shake with ice and strain into a martini glass

SNAZZY SHAMROCK (Non-Alcoholic) by partycity.com

Lime Sherbert
Lemon Soda or Ginger Ale

Place on scoop of lime sherbert in glass, pour soda over, decorate with a crazy green straw.

Want to stick with the basics? Here is Martha Stewart’s recipe for IRISH COFFEE (don’t even think about using fake whip cream!).

MORE ST. PATRICK’S DAY FUN

Check out what other Wanderlust & Lipstick bloggers are up to for St. Patrick’s Day:

WanderFood: Guiness Fondue and Irish Bread Recipe (YUM!)

Healthy Bangers and Colcannon with Guinness Gravy Recipe

Wandershopper: Book Review of Tony Hawks’ Round Ireland with a Fridge

As they say in Irish for a proper toast: Slainté!

Photo Credits: Top photo is my own, St. Patty day party-goers courtesy of 213Nightlife.com, Cocktail photos courtesy of PartyCity.com