Cocktail of the Week: Celebrate St. Pat’s with the She-Lei-Lei

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The She-Lei-Lei.  Photo: Jenny Adaml

If you’re looking for a new way to toast St. Pat’s Day, here’s a fresh drink, the She-Lei-Lei, from renowned mixologist Joaquín Simó, named American Bartender of the Year (at Tales of the Cocktail, the buzzy international cocktail festival) and partner at Alchemy Consulting and Pouring Ribbons. About his creation Simó says: “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 confectionary spices of Knappogue 12 year. The grated and inserted cinnamon stick over the top both echoes and contrasts with the flavors to come, while also adding a lovely color contrast.”

You can head to Pouring Ribbons (225 Avenue B) to sample the drink or make it at home.

The She-lei-lei

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

Garnish: Cinnamon stick, grated over top, and laid atop the ice

Method: 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.

**Rich cane sugar syrup: In a small pot over medium heat, add 2 parts organic cane sugar (not refined white sugar, but the slightly more caramel one you can find in grocery stores) to 1 part filtered water, by either weight or volume. Stir gently until the crystals are fully dissolved, then remove from heat and let cool. Funnel into a clean bottle or jar. Date it and keep refrigerated. Should last 1-2 months.