A sneak peek at Clarke's Irish Pub's cocktail menu
We've got details on Clarke's Irish Pub's new cocktail menu, being introduced Wednesday at the South Beach institution.
We recently told you that you're in luck. Clarke's Irish Pub revamped its food menu and decided to give us the gift of owner Laura Cullen's cocktails in celebration of its 7th anniversary. The South of Fifth favorite introduces both menus on Wednesday, Sept. 5 from 7 - 10 p.m. with $7 cocktails and $7 small plates. Cullen walks us through the cocktail menu; look out for her favorite, “The Irish Complex,” which will be served on tap and Clover the Rainbow, which is inspired by the classic gin cocktail the Clover Club.
Clarke’s Inaugural Cocktail Menu
1. Irish Complex
1 ½ oz. Bushmill’s
½ oz. Mandarine Napoleon
½ oz. Carpano Antica Formula
3 healthy dashes of Fee Brothers Cherry Bitters
Filthy Cherry Garnish
Served Up in A Martini Glass
"The Irish Complex was born of an experiment inspired by the unique flavor of Mandarine Napoleon and the release of Jim Meehan’s PDT cocktail book. It is a boozier, stirred homage to a classic cocktail called the Blood and Sand. One has to wonder why a spirit named after Napoleon is in a tall thin bottle, I had to assume it was so that the liquid wouldn’t have a complex; hence the Irish complex was born."
2. Winchester Proper
2 oz. Tanqueray
½ oz. Noilly Prat Dry Vermouth
1 dash Orange Bitters
Lemon Twist garnish
Served up In Martini Glass
"Fondly named for Angus Winchester, Global Ambassador for Tanqueray. This is a “proper” Gin Martini made in a style that has long been abandoned. We are calling it by a different name in hopes that our guests will try this classic cocktail without being suspect of the ingredients."
3. Classic Daiquiri
2 oz. white rum
1 oz. fresh lime juice
½ oz. simple syrup
Served up in a coup
Named after a town in Cuba, a classic, refreshing cocktail.
4. Indian Summer
2 oz. Cuervo Traditionnelle Reposado
¾ Agave Nectar
¾ Fresh Grapefruit
3 drops sirach
1 Pinch Sea salt
Served over fresh ice in a highball
A cocktail created by Laura Cullen as a spicy homage to the Paloma.
5. Clover the rainbow
2 oz. Nolet’s Silver Gin
1.5 oz. Lambic Framboise
.5 ginger liqueur
Serve over fresh Ice in a pilsner
Garnish with fresh Raspberries
"While working with the Nolet Family on their new Gin, I developed a real love for Nolet’s and raspberries. Incorporating the beer was a natural for a classic pub style cocktail."
6. Pisco McSour
1 ½ oz. Kappa Pisco
¾ Fresh lemon
1 oz. Simple
½ oz. Egg White
Served Up In a Coup
Garnish with 3 Drops of Guinness Syrup
"A traditional Pisco Sour with a little Irish Kiss. The Kappa Pisco has lovely floral and fruit notes that pair beautifully with the Guinness bitter syrup."
2 oz. Buffalo Trace Bourbon
1 Sugar Cube
2 dashes Peychaud’s bitters
Served in a chilled rocks glass
Garnish with a lemon peel
"The Sazerac is a local New Orleans variation of an old-fashioned named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient. The drink is some combination of cognac or rye whiskey, absinthe, and Peychaud's Bitters; It was created in the 1850s, and also inspired the name of my father’s restaurant in New York, the Sazerac House which he owned and operated from 1965 to 2007."
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