Once served by Todd Thrasher at Restaurant Eve for St. Patrick's Day, this chocolatey, minty, creamy creation will keep you busy in the kitchen if you decide to replicate it at home.
There are 4 components to make before you can build this cocktail: Peppermint simple syrup, peppermint dust, a white chocolate mixture, and dark chocolate foam. The recipe for each element is included here.
Peppermint Paddy
- ½ oz Meyer's rum
- 1 oz crème de cacao
- 5 oz white chocolate mixture (warm)
- 2-3 tblsp chocolate foam
- 1 tsp peppermint dust
Directions: Combine the rum, crème de cacao, and warm white chocolate mixture in a glass; spoon over the chocolate foam, and sprinkle with peppermint dust.
4 Components
1- Peppermint simple syrup
This is used to make the peppermint dust, chocolate mixture, and chocolate foam.
- 4 cups water
- 2 cups sugar
- ¼ pound peppermint leaves, stems removed
Bring water to a boil, reduce heat to low, add peppermint leaves. Remove from heat, add sugar until dissolved. Simmer for 20 minutes. Remove peppermint leaves and set them aside. Refrigerate the simple syrup.
Set aside the peppermint leaves from the simple syrup until completely dry (can take up to 5 days). Use a coffee grinder to turn them into a powder.
3- White chocolate mixture (makes 8 drinks):
- 2 cups white chocolate chips
- 4 cups heavy cream
- 4 cups whole milk
- ½ cup peppermint simple syrup
Bring milk and cream to a simmer. Slowly whisk in the white chocolate chips, then add the peppermint simple syrup. Either keep warm for use (in a thermos), or refrigerate and reheat later.
4- Chocolate foam (makes 8 drinks):
- 2 cups dark chocolate chips
- 4 cups heavy cream
- 4 cups whole milk
- ½ cup peppermint simple syrup
Same method as above. To create the foam either use an immersion blender (and skim the foam with a spoon), or an N2O whipper (add foam to the canister and refrigerate for 1/2 hour).
The recipe for Todd Thrasher's Peppermint Paddy featured in the Washingtonian in 2007, as
PX Mixologist Todd Thrasher's Favorite St. Patrick's Day Drink.
This St. Patrick's Day...
- Raise a glass of Guinness, and feast on fish & chips at Eamonn's A Dublin Chipper.
- Join the party in Wales Alley at Virtue Feed & Grain -- they'll have one of Todd Thrasher's newer St. Patrick's Day creations, Frozen Irish Car Bombs -- live music from Fuse Box.
- Share a Nana’s Sunday dinner “The Saint and the Spud” at the Majestic -- Roast leg of Spring lamb and a dessert of Irish rice pudding with whiskey -- or visit for lunch -- house-cured corned beef is on the menu.
- Sip Todd Thrasher's signature themed cocktail, The Saint Patrick's Day Whey, at Restaurant Eve, where you can also dine on a refined version of corned beef, cabbage, and potatoes.
