If your drink of choice isn’t beer or Irish whiskey, consider this green tequila drink with a green garnish for St. Patrick’s Day. It was sent to us by Milagro Tequila, titled “Cool as a Cucumber Margarita.”

Ahem. Every drink made with tequila is not a Margarita; yet, each week we are sent a mis-named “Margarita” recipe that only serves to confuse consumers. Let us elaborate:
 
 
WHAT IS A MARGARITA?

A classic Margarita is a tequila and lime juice drink sweetened by Cointreau or other orange liqueur.

While you can stretch the concept and substitute another fruit liqueur and/or fruit purée to call it, say, a Mango Margarita, you can’t call a cucumber drink with tequila that has no orange liqueur or lime juice a Margarita of any kind.

So, we renamed this cocktail. Feel free to submit your own name.
 
 
RECIPE: THE MEXICAN LEPRECHAUN

Ingredients Per Drink

1. MAKE the rim garnish and coat half the rim: With your finger, wet half the outside rim of a rocks glass with water; then twist the rim into a plate of the salt and pepper mix. You can garnish the entire rim, but not everyone may want the salt and pepper.

2. COMBINE the tequila, lime juice and cucumber slices in a blender. Blend and pour over fresh ice into the glass.

3. GARNISH with the cucumber spear and lime wheel and serve.

We found this tip from Erika Rax, a home baker living in Sydney, Australia.

“I have a little secret to make really pretty and quick bark,” she says.

Forget the chopping and melting of chocolate, ladies and gents. Erika’s technique will give you almost instant bark for special family treats or gifting. In the conventional technique, the inclusions get mixed into the chocolate. Here, they sit on top—an even prettier presentation, with no dimunition of flavor.

Erika’s pistachio and rosemary bark, green ingredients on a white chocolate background, is perfect for St. Patrick’s Day. For Christmas, add some dried cherries or cranberries.

RECIPE: THE EASIEST CHOCOLATE BARK

Ingredients

1. PREHEAT the oven to 170°F/75°C. Line a baking sheet with parchment and place the bar(s) on the parchment.

2. ARRANGE the toppings over the bar. Place the sheet in the oven for 3-5 minutes until it just starts to soften. Take care not to overbake or the bar will lose shape.

3. REMOVE from the oven. We lifted the parchment from the pan to cool on the counter, so the bars would not continue to get heat from the pan.
 
Erika wrapped her gift bars in parchment paper, tied with a piece of kitchen string and a sprig of fresh rosemary. It’s charming! Here’s the photo.

Find more of Erika’s tips at Blog.ErikaRax.com.
  

What’s Irish about guacamole, the quintessential Mesoamerican sauce, we wondered as we saw the headline in the email for St. Patrick’s Day Guacamole, sent to us by the California Avocado Commission.

The answer: the integration of Irish ingredients—bacon, carrots, Cheddar, onion, parsley—into conventional guacamole. The idea was developed by Sabrina Modelle of TheTomatoTart.com.

Alas, conventional Irish crackers (cream crackers, digestive biscuits, oat cakes) don’t go well with guacamole. Instead, default to tortilla chips.

Food Should Taste Good makes Guacamole Tortilla Chips that have a slight green tinge, but we’re going with their Yellow Corn Dipping Chips.

And some Irish beer.

Prep time is 20 minutes. For a beautiful presentation, set aside a small portion of the Step 2 ingredients to use as garnish.
 
RECIPE: ST. PATRICK’S DAY GUACAMOLE

Ingredients For 6 Servings

Guacamole with “Irish” ingredients for St. Patrick’s Day. Photo courtesy TheTomatoTart.com.

 
*While there are much larger varieties of avocado, the Haas has the creamiest, most delicious flesh. As a result, 98% of the avocados grown in Mexico are Hass, a variety discovered as a seedling by Rudolph Hass, a California postman who planted it in his front yard in the 1920s. He patented the cultivar in 1935.

1. MASH the avocado with lemon juice, salt, and pepper in a large bowl.

2. STIR in the bacon, carrots, cheese, garlic, jalapeño, onion and parsley.

3. GARNISH and serve.
 
THE HISTORY OF GUACAMOLE

Mesoamericans cultivated the avocado, a fruit which had grown there for millions of years. The conquering Aztecs called it ahuacatl; the “tl” is pronounced “tay” in Nahuatl, the Aztec language. When the Spanish conquistadors arrived in 1519 under Hernán Cortés, they heard ah-hwah-cah-tay as “aguacate,” the spelling and pronounciation they adopted.

Guacamole was compounded in a molcajete, a mortar and pestle carved from volcanic stone.

Ahuacatl means “testicle.” Aztecs saw the avocado as resembling testicles and ate them as a sex stimulant. According to Linda Stradley on the website WhatsCookingInAmerica.com, for centuries after Europeans came into contact with the avocado, it carried its reputation for inducing sexual prowess. It wasn’t purchased or consumed by anyone concerned with his or her reputation.

American avocado growers had to sponsor a public relations campaign to dispel the myth before avocados could become popular. After then, their dark green, pebbly flesh also earned avocados the name, “alligator pear.”