Mix corned beef and whiskey for St. Pat's drink

Did you know that just over 200 years ago, there were more than 1,200 Irish whiskey distilleries? Today, there are 3. Despite the decline, Irish Whiskey is making a comeback and the resurgence of Irish Whiskey is leading to innovative cocktails beyond the Irish Car Bomb and Irish Coffee.

Richard Blais, the Top Chef and Culinary Designer known for his Molecular Gastronomy and red hair, is turning up the heat this St. Patrick's Day combining Ireland's best – Corned Beef, Cabbage and Michael Collins Irish Whiskey to make the Corned Beef and Cabbage Cocktail – The “Corned Beef Collins”

And, because no smart Irishman should drink on an empty stomach, Chef Blais has prepared a gourmet meal using molecular gastronomy: Corned beef cooked in Michael Collins Whiskey, brown sugar and mustard with cabbage and oak smoked potato cannelloni.

CORNED BEEF COLLINS

1 ½ oz Michael Collins blended whiskey2 oz fresh sour mix2 oz club soda1 eye droplet of corned beef extract (corned beef drippings from pan)1 splash cabbage waterCorned beef spices and cabbage oak, aromaShake whiskey, corned beef extract and sour mix with ice.Pour into Collins glass and top with club soda.Smoke corned beef spice blend (bay leaf, black pepper, coriander, salt, mustard seed) with oak chips and present smoke suspended in covered, inverted glass.To serve, remove glass to infuse the air with the smell of corned beef and enjoy!Corned Beef:1. Take a fat piece of corned beef and lather it in equal parts light brown sugar, corning spices, a few splashes of Michael Collins Irish Whiskey and a mild mustard.2. Cover in 2 layers of aluminum foil and Cook in a 275 degree oven over night, or for 8-10 hours.1. Cut off the bottom core of your cabbage and simmer in water with corning spices and a touch of butter2. When just cooked to tender, remove cabbage and chill. Reserve cabbage water for cocktails!3. Remove the individual cabbage leaves as "sheets" . What isn't a nice sheet, chop up with some parsley and mix into your mashed potato.4. In each sheet, place a line of mashed potato and roll up to form "cannelloni"5. To serve the cannelloni, mix some instant potato flakes with grated Irish cheddar and room temperature butter. Top the cannelloni with this mixture and broil or torch to desired crispness.Slice the corned beef and serve with the whiskey drippings alongside one of the cabbage and potato cannelloni.

CORNED BEEF COLLINS

1 ½ oz Michael Collins blended whiskey

2 oz fresh sour mix

2 oz club soda

1 eye droplet of corned beef extract (corned beef drippings from pan)

1 splash cabbage water

Corned beef spices and cabbage oak, aroma

Shake whiskey, corned beef extract and sour mix with ice.

Pour into Collins glass and top with club soda.

Smoke corned beef spice blend (bay leaf, black pepper, coriander, salt, mustard seed) with oak chips and present smoke suspended in covered, inverted glass.

To serve, remove glass to infuse the air with the smell of corned beef and enjoy!

Corned beef cooked in Michael Collins Whiskey, brown sugar and mustard with cabbage and oak smoked potato cannelloni

Corned Beef:

1. Take a fat piece of corned beef and lather it in equal parts light brown sugar, corning spices, a few splashes of Michael Collins Irish Whiskey and a mild mustard.

2. Cover in 2 layers of aluminum foil and Cook in a 275 degree oven over night, or for 8-10 hours.

Potato and Cabbage Cannelloni:

1. Cut off the bottom core of your cabbage and simmer in water with corning spices and a touch of butter

2. When just cooked to tender, remove cabbage and chill. Reserve cabbage water for cocktails!

3. Remove the individual cabbage leaves as "sheets" . What isn't a nice sheet, chop up with some parsley and mix into your mashed potato.

4. In each sheet, place a line of mashed potato and roll up to form "cannelloni"

5. To serve the cannelloni, mix some instant potato flakes with grated Irish cheddar and room temperature butter. Top the cannelloni with this mixture and broil or torch to desired crispness.

Slice the corned beef and serve with the whiskey drippings alongside one of the cabbage and potato cannelloni.

Thirsty for more? Try these Michael Collins Irish Whiskey Cocktails created by top mixologists:

IRISH BLOND (from Dale DeGroff)

2 ounces Michael Collins Irish Whiskey3/4 ounce Orange Curacao1/4 ounce Fino sherryDash of orange bittersStir all the ingredients in a bar glass with ice and strain into a chilled martini glass. Garnish with a flamed orange peel.

FRISKY WHISKY (Allen Katz)

1 part Michael Collins1 part Bärenjäger Honey Liqueur1 part fresh orange juice1/4 part simple syrup

IRISH BLOND (from Dale DeGroff)

2 ounces Michael Collins Irish Whiskey

3/4 ounce Orange Curacao

1/4 ounce Fino sherry

Dash of orange bitters

Stir all the ingredients in a bar glass with ice and strain into a chilled martini glass. Garnish with a flamed orange peel.

FRISKY WHISKY (Allen Katz)

1 part Michael Collins

1 part Bärenjäger Honey Liqueur

1 part fresh orange juice

1/4 part simple syrup

2 dashes angostura bitters