Liquid

TOP O' the morning to you! Or, top o' the evening. Or, top o' the aftern - all right, you know what? You get the point. St. Patrick's Day is upon us, and if you're like every other person who lives in Greater Boston, you're probably planning to head over to Southie on the most Irish day of the year to choke down some of that obligatory green beer and hoot and holler your freckled face off. But, I ask, how dare you, when some of the most divine spirits and hearty stouts come from the Mother Land herself? Pay tribute to the Emerald Isle with a little taste of one (or many) of the jewels of Ireland. Whether you fancy beer, whiskey, or Irish cream, each are key ingredients in making sure your March 17 doesn't veer toward Erin go blah.

If there's one thing the Irish are proud of, it's their Guinness. And with damned good reason. A pint of that smooth, creamy stout can be both comforting and invigorating, and bartenders seeking "the perfect pour" appreciate the complexity of pulling one of these suckers from the tap. Finding the right balance between head and body is practically an art form, with Guinness insisting that the worth-the-wait pouring process requires 119.5 seconds in order to truly reach perfection. Pubs around Ireland subtly vie for the honor of pouring the best pint of Guinness; here in Boston, Irish pubs and bars have inherited that thirst for healthy competition. Is there really such thing as a "perfect" pint of Guinness? Perhaps. Is there such a thing as a "great" pint of Guinness? You bet your sweet Irish ass. For folks who truly appreciate the art of the pour, your best bet is to head to joints with a neighborhood feel. Ask for a pint o' the good stuff at the Burren (247 Elm Street, Somerville, 617.776.6896), Atwood's Tavern (877 Cambridge Street, Cambridge, 617.864.2792), Porter Belly's (338 Washington Street, Brighton, 617.254.3300), the Blarney Stone (1505 Dorchester Avenue, Dorchester, 617.436.8223), the Playwright (658 East Broadway, South Boston, 617.269.2537), or the Field (20 Prospect Street, Cambridge, 617.354.7345) and you'll never be disappointed. If you can catch some trad (traditional Irish music) while you're at it, you're in for good craic (a good time. Pronounced "crack." Oh, the irony.). For a truly classic hole-in-the-wall pub experience, head to the Quencher Tavern (170 I Street, South Boston, 617.269.9555) and mingle with the locals who give Southie its authentic flavor. Leave your green sparkly tank top at home, ladies. The "Quenchah" ain't the time or place.

Guinness also makes an excellent mixer, perhaps because of its creaminess, perhaps because of its flavor, perhaps because it's a glass full of magic and it can do whatever it wants. Vinalia (101 Arch Street, Boston, 617.737.1777) is taking that magic and mixing up some tasty classics, such as the Black Velvet ($10), a half-and-half combo of Guinness and Magners Irish Cider (in Ireland this mixture is often known as a Snakebite or a Poor Man's Black Velvet); the Velvet Hammer ($10), featuring Guinness and Champagne; and the Vinalia Black Cossack ($10), blending Guinness with Stoli Vanil vodka. These cocktails and beer blends are lighter than they sound, and are truly refreshing, especially on a cool March night.

It wouldn't be right to discuss Irish booze without a healthy tip of the hat to Irish whiskey, one of the oldest European-distilled beverages and one of the most beloved. The word "whiskey" is thought to be a translation of an old Gaelic term that meant "water of life." And this stuff is aptly named. There are countless varieties of Irish whiskey out there, with enough subtle nuances to warrant an entire column, six times over. Start with the classics: varieties like Tullamore Dew, Jameson, and Bushmills. Drink it neat (no ice), drink it slowly, drink it on rainy nights, into the wee, misty hours of the morning. Whiskey is somewhat of an acquired taste, so if it's not your thing, ease into it with ... a cocktail, naturally. One to try is the Anne Bonney ($8) at Solas (710 Boylston Street, Boston, 617.933.4803), a fruity smash-up of Tullamore Dew, Bacardi, peach schnapps, Triple Sec, and cranberry and orange juices.

Sweetwater Café (3 Boylston Place, Boston, 617.351.2515) may not be known as an Irish bar, but they sure are fired up about their St. Patrick's Day cocktails. Having recently moved over from Lucky's Lounge, chef Aaron Parsons is ready to turn the Alley's resident college hang from sophomoric to sophisticate, while keeping all of the rowdy energy for which this beloved bar is known. Through March 17, special-edition St. Patrick's cocktails will get you suitably in the mood. For chocolate lovers, sink into an Irish Chocolate Martini ($9), with house-made chocolate liqueur, vodka, and Baileys Irish Cream (which, believe it or not, is made from Irish whiskey. You've been fooled into drinking whiskey all along!). The Leaping Leprechaun ($8), says Parsons, is "not for the faint of heart, but definitely good for tying one on." You heard him, party animals! This super-strong cocktail is basically a tailor-made Long Island Iced Tea, substituting sour mix and Coke with Red Bull and Curacao, giving it a holiday-appropriate hue. The Rocky Road to Dublin ($9) may very well become a mainstay on the Sweetwater cocktail menu; it's just that good. Bushmills Irish Whiskey mixes light rum, brandy, fresh lemon juice, and simple syrup for an Irish tour de force. Sweetwater will feature 15 specialty drinks just for St. Patty's Day; visit the bar to check them out in all their glory.

Considering all of the pride and history that accompany St. Patrick's Day, it's a holiday that deserves a full-force celebration. So pick up a cocktail, raise your voice in song, and you'll have a night to remember. (And with drink options like these, you'll forget all about green beer.) @

[Photo by Joel Veak]