Toast St. Patrick’s Day with an Irish Cactus, Whiskey Clover or Pickleback

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Posted: Thursday, March 14, 2013 12:00 am

On a snowy afternoon, I met up with Rob Rutar inside Jerry’s Bar, 6301 Military Ave., and learned more about St. Patrick’s Day drinks in an hour than I had in all the St. Patrick’s Days I had celebrated in my entire life.

Rutar, who reopened the north Benson fixture a year ago this weekend, mixed equal parts Jameson and Bailey’s Irish Cream to make a Shillelagh; he topped melon liqueur with more Bailey’s to make an Irish Frog. He combined Jameson, ginger beer and fresh lime juice to make a Dublin Mule; and he mixed Bailey’s and tequila to make an Irish Cactus. He combined Bailey’s and Frangelico to make a Nutty Irishman and, weirdly, Jameson and pickle juice to make a Pickleback, which Rutar had never had before and gladly taste-tested.

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