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BevMo Offers Festive Ways To Celebrate St. Patricks Day
Sunken Chip Irish Whiskey Cake is made with Jameson Whiskey, perfect for topping off that St. Patricks Day evening meal. Photo Courtesy Of BevMo


St. Patrick’s Day is tomorrow, Thursday, March 17 with Americans all across the United States celebrating in a variety of ways like drinking a green beer, perhaps sipping an Irish whiskey, feasting on corned beef and cabbage, attending a parade or some type of celebration.

Many people will wear green to refrain from provoking a pinch. Some legends say that wearing green on this day makes you invisible so leprechauns can’t pinch you because they cannot see you.

To assist with St. Paddy’s Day celebrations, West Coast beverage retailer, BevMo has a few recipes to share including desserts, a main dish, and of course cocktails.

This is the third busiest week of the year for the beverage retailer for Irish whiskey sales in March. Jameson is the leading brand of Irish whiskey sold at BevMo and it can be used in many different recipes.

“An increasing number of those bottles are being used in the kitchen,” said BevMo spokesperson Kelly Durcan. “Whiskey acts similar to a salt, enhancing the flavor of the dish to which it’s added.”

Jordan Catapano, BevMo Recipe Developer and Mixologist created a Salmon with Irish whiskey marinade which has one cup Jameson Irish whiskey and for dessert the Sunken Chip Irish whiskey cake with three-quarters of a cup of Jameson Irish whiskey.

However, for those that prefer a cocktail to celebrate the famed saint, Catapano suggests a few festive cocktails featuring Jameson Black Barrel Reserve like the Jameson Ginger House and the Irish Maid that are two spirits that may satisfy your taste buds.

“St. Patrick’s Day is not complete without a taste or two of fine Irish whiskey,” said Durcan. “Jameson Black Barrel Reserve is noted for its fruitiness, subtle sweetness, and hints of roasted almonds, cinnamon, cloves and vanilla bean.”

The Bloody Blanaid may be a refreshing start to a St. Paddy’s Day celebration which includes Jameson Irish Whiskey, tomato juice, tabasco sauce, martini olive brine, lemon juice, a pinch of ground cumin, and salt and pepper to taste.

Whether people participate in a parade, eat a traditional Irish meal, or toast with a celebratory beverage, the traditions of the Irish will continue to honor the Patron Saint in American history every March 17.


Cocktail recipes

Jameson’s Ginger House

1.5 ounces Jameson Irish Whiskey

2 ounces Canada Dry Ginger Ale

½ ounce fresh lime juice

Thin slice of fresh ginger

Lime garnish

In a martini shaker, gently muddle the ginger in the lime juice and Jameson. Strain the mixture into a rocks glass filled with ice. Add the ginger ale, garnish with a lime, and serve.


Irish Maid

1.5 ounces Jameson Irish Whiskey

¾ ounce St. Germain

½ ounce lemon juice

5 slices of cucumber

Lemon garnish

In a martini shaker, muddle the cucumber in the Jameson, St. Germain, and lemon juice. Strain the mixture into a glass filled with crushed ice. Garnish with a lemon and serve.


Bloody Blanaid (Blaw-nid)

1.5 ounces Jameson Irish Whiskey

5.5 ounces Langers Tomato Juice

2-3 dashes Tabasco sauce

¼ ounce martini olive brine

½ ounce lemon juice

Pinch ground cumin

Salt & pepper to taste

Olive garnish

Celery garnish

Lemon garnish

Combine the tomato juice, Tabasco sauce, olive brine, lemon juice, ground cumin, salt, and pepper, and set aside for two to 24 hours, stirring occasionally. When you’re ready to make the drink, combine the tomato mixture with the Jameson, garnish with olives, celery, and lemon, and serve.


Salmon with Irish Whiskey Marinade

1 large fillet of organic, wild salmon

1 cup Jameson Irish whiskey

2 tablespoons freshly chopped thyme

1 tablespoon freshly grated lemon zest

¼ cup cider vinegar

2 tablespoons organic honey

2 tablespoons vegetable oil

Salt and pepper for seasoning

Roasted lemon slices for garnish


Heat the oven to 450°.

Rinse the salmon and pat dry. Rub with half a teaspoon of salt and pepper for seasoning.

In a bowl, combine the Jameson Irish whiskey, thyme, lemon zest, vinegar, honey, and vegetable oil.

Place the salmon into a sealable plastic bag and pour in the Jameson Irish whiskey mixture. Refrigerate for two to eight hours, remembering to reposition the bag every hour to shift the marinade around.

Remove the salmon from the plastic bag and place in a baking dish, along with ¼ of the marinade. Bake the salmon for twelve to eighteen minutes, depending on temperature preference. At the halfway mark, baste the salmon with another fourth of the marinade.

Remove from the oven and garnish with roasted lemon and fresh thyme. Serve immediately.


Sunken Chip Irish Whiskey Cake

¾ cup Jameson Irish whiskey

12 tablespoons unsalted butter

1.5 cups espresso roast coffee

1 cup super fine white baker’s sugar

1 cup brown sugar

2 cups cake flour

1.5 teaspoons baking soda

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cloves

3 eggs

2 teaspoons vanilla extract

1.5 cups semi-sweet chocolate chips

Dusting of powdered sugar for decor


Before you begin, butter a circular baking pan, and heat the oven to 325°

Combine the warm melted butter with the room temperature coffee, room temperature Jameson Irish Whiskey, and cocoa powder. Stir will to mix.

Add the white and brown sugars to the whiskey chocolate mixture and stir until the sugar dissolves.

In a separate bowl, mix the flour, baking soda, salt, pepper, and cloves, and set aside. In a small bowl, beat the eggs until combined, then slowly add them to the whiskey chocolate mixture.

While stirring the whiskey chocolate mixture, slowly add the flour. Stir until smooth. Add the vanilla extract. Add the chocolate chips and stir to mix. The chocolate chips will likely sink to the bottom of the bowl.

Pour the batter into the baking pan. With a spatula, distribute the chocolate chips evenly around the pan. They will sink to the bottom.

Bake for 50 to 70 minutes, depending on your oven. Don’t overbake. Once the toothpick comes out moist, remove the cake and allow to cool. Once the cake has cooled, dust the top with a layer of powdered sugar and serve.