Guinness and St. Patrick’s Day tend to go hand in hand. here we bring you some festive drink recipes created by mixologist Anthony Malone, and Guinness food recipes from Executive Chef of the Highlands Restaurant Group, Matthew Hardner. You can find even more at www.GuinnessHooley.com

You can also enter to win the ‘Ultimate Irish Adventure Sweepstakes’ for an unforgettable trip through Ireland. (Must be 21 years or older to enter). To enter, or for more information, visit www.guinnesshooley.com/sweepstakes.

Guinness Black & Blonde (pictured above)

10 oz. Guinness Blonde American Lager
10 oz. Guinness Draught

In a 20 oz. pint glass, pour Guinness Blonde American Lager first. Using a pouring spoon or inverted teaspoon, pour Guinness Draught over the top of the spoon so it disperses evenly.

The dark stout will float on a layer above the lager beer. Fill the pint to the rim and enjoy.

Wilde Oscar

1 oz. Guinness Extra Stout
1.5 oz. Bulleit Bourbon
.5 oz. Rich Simple Syrup
Dash of Botanical Bitters

Stir all ingredients in an ice filled mixing glass. Strain cocktail over a large ice cube. This cocktail is also delicious when made with the signature Guinness Draught. Garnish with a large orange peel and maraschino cherry.

Guinness Braised Short Ribs

COOK: 2 1/2 HOURS

PREP: 45 MINUTES

YIELD: 12 (1 1/2 lb.) short ribs

INGREDIENTS

• 2 gallons beef stock

• 2 cups of tomato juice

• 2 cans Guinness Draught beer

• 2-diced carrots

• 4 sticks of diced celery

• 2-diced onions

• 4 sprigs of thyme

• 12 (1 1/2 pound) bone in short ribs.

(Ribs vary in size so cook times may

differ slightly)

• Salt & pepper to taste

PREPARATION

Season short ribs with salt & pepper.
Pan sear short ribs in medium to hot canola oil. When the meat is seared to an amber brown color, transfer to roasting pan.
In the same pan, sauté carrots, onions, celery and transfer to roasting pan.
Deglaze pan with Guinness beer & pour liquid over the short ribs.
Add beef stock, tomato juice & thyme to roasting pan, cover with foil.
Braise at 350 degrees for 2–2.5 hours. The short ribs will slightly pull away from the bone when cooked. Remove short ribs from roasting pan & cool.
Strain liquid & divide in half. Reduce half the liquid in a saucepan over heat to create a sauce.
Simmer remaining liquid with short ribs until tender, approximately 15 minutes.
Spoon sauce over your short ribs and serve with horseradish mash potatoes and sautéed Brussels sprout leaves.

The Irish Goodbye

.75 oz. Smirnoff Kissed Caramel Flavored Vodka
8 oz. Hard Apple Cider

Drop .75 oz. shot of Smirnoff into an 8 oz. glass of hard apple cider and enjoy!