We’re family owned and operated since 1976.

The Irish Derby Cocktail

Comments are off
The Derby cocktail, made with a generous portion of tart lime juice alongside sweet vermouth and orange curaçao, dates back to 1947. It’s traditionally prepared with bourbon as the base, but the formula seemed ready for the substitution of a spicy, slightly sweet, slightly citrusy Irish whiskey. (Perfecting the formula took a little tinkering: Irish whiskey is more delicate than bourbons, so the drink needs a little less lime.) The final result is multilayered and flavorful, with delicious hints of orange oil. Ingredients: 1 1/2 ounces Irish whiskey, such as Redbreast 1/2 ounce Carpano Antica sweet vermouth 1/2
Read More

Irish Soda Bread

Comments are off
Ingredients: 4 cups all-purpose flour, plus extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Directions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly
Read More

Irish Coffee

Comments are off
The perfect drink to enjoy on St. Patrick’s Day. Irish Coffee Drink Recipe 1 1/2 ounces Irish whiskey 6 ounces of hot, strong coffee Whipped cream Optional: 3/4 ounce Irish cream, or a teaspoon of brown sugar Garish with green sprinkles Pour the whiskey into a coffee mug. Put a spoon in the mug and pour in the hot coffee. If you’re adding sugar, do it now and stir until it dissolves. Add the whipped cream on top. Garnish with coffee beans, coffee grinds, brown sugar sprinkles or green sprinkles.
Read More

Corned Beef and Cabbage St. Patrick’s Day Dinner

Comments are off
Ingredients: 3 pounds corned beef brisket with spice packet 10 small red potatoes 5 carrots peeled & cut into small 3 inch pieces 1 large head of cabbage cut into small wedges Directions: Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover.
Read More

Zanotto’s stores are independently owned and operated.