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AL: Hilton's St. Patrick's Day Sin Cocktail

Source of Recipe

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AL: Hilton's St. Patrick's Day Sin Cocktail Recipe

About.com
By Colleen Graham - Cocktails Expert
Recipe Courtesy: Rodman Paixão for Canvas Bar at Hilton São Paulo in Morumbi, Brazil
Updated March 02, 2015.
Total Time: 5 minutes
Yield: 1 Cocktail

The St. Patrick's Day Sin is a fun cocktail that will impress all of your party guests. The recipe comes from Brazilian bartender, Rodman Paixão, for the Canvas Bar at Hilton São Paulo, Morumbi.

The drink itself is easy, a mix of Irish whiskey, two green liqueurs, syrup, lemon, and basil. It is the egg foam that brings it into a more advanced category, though the method is actually very easy and something that everyone can do (see tips below).

When the drink comes together, it is a fantastic and sophisticated option for St. Patrick's Day that has everything you want for the occasion: green and laced with Irish whiskey.

Ingredients:
• 25 ml (just over 3/4 ounce) freshly grated basil and lemon juice
• 20 ml (just under 3/4 ounce) sugar syrup
• 10 ml (1/3 ounce) Chartreuse
• 1/2 ml (splash) Midori
• 1 shot (1 1/2 ounces) Jameson Irish Whiskey
• Egg white and lemon juice for foam (instructions below)

Preparation:
1. Add all ingredients (except foam) to a cocktail shaker.
2. Dry shake.
3. Add ice and shake again.
4. Double strain into a chilled cocktail glass.
5. Top with prepared egg foam.


For the Egg Foam:
Egg foam is very easy to make and in the recipe above, it takes the place of shaking the egg into the drink.
The easiest and best way to create an egg foam is to use a whipped cream maker, which is similar to a soda siphon with CO2 charges.

For this recipe, use 1 egg white for every 16 ounces of lemon juice..

If you want to make this drink and do not have a whipper, there are still options. Neither of these will create the exact same cocktail, though it is a great mix and I would hate for the lack of a tool to stop anyone from trying it.

1. The first would be to add an egg white to the cocktail shaker and follow the steps in the recipe above. This will create the usual foamy top found in egg white cocktails and would be my preferred method.


1. The other option is to whip egg whites and lemon juice into a foam (much like you would for a meringue - see tips on whipping egg whites), then spoon it on top of the finished cocktail. If you opt for this method, here are a few tips:

• Whip egg whites and lemon juice until they are still mostly liquid with some bubbles and remain slightly opaque.

• If you have reached the soft peak stage, you have whipped too long. Start over.

• It is best to practice with just one egg white and once you get your technique and timing, whip the eggs just before creating the cocktail. The foam will loose its 'fluff' as time passes.