The luck of the Irish.

My lovely wife K is an Irish lass.  She's not a drunk or a leprechaun.  She just happens to love cocktails and she's just a little bit short.  She also rarely wears green and really doesn't care for U2.  In fact, aside from her sweet freckles and pretty red hair you really wouldn't know she was Irish (kinda like when I tell people I'm Cuban and they laugh at me).  That is of course until I cook some Irish food and then her eyes light up as if St. Patrick himself had flown down and given her a pinch.

So first and foremost in Irish cuisine is Guinness.  It's a meal in it's own right.  I however am not a huge fan of dark beers.  Though I did come across a cocktail that intrigued me.  It's called a Black Velvet .  It's basically half Guinness and half champagne.  Pour the Guinness half way up a champagne flute.  Let the head settle.  Using a spoon to diffuse the force of pouring, pour champagne (or a really dry sparkling wine) over the back of the spoon gently filing up the rest of the glass.  It's so delicious, sparkly and tart but with that fullness and deep chocolate tones that Guinness is known for.

Of course you'll want to serve this cocktail a healthy portion of Corned Beef and Cabbage.

Corned Beef and Cabbage

4 lb corned beef brisket
2 onions, sliced

2 lbs potatoes (russet, Yukon, red bliss, etc..), quartered
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together

1 head of cabbage
kosher salt and freshly ground pepper

Put the brisket into a pot with the onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Add the potatoes to the pot.  Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Slice the corned beef and plate with the cabbage and potatoes.  Serve with spicy mustard and prepared horseradish.