Every March 17th, St. Patrick's Day fills the world with merriment, shamrocks, and the irresistible temptation of corned beef and cabbage. For many, the go-to drink is a classic American lager dyed green, or perhaps the iconic Irish stout, Guinness.

While Guinness boasts a rich history dating back to the 18th century, its arrival in the US didn't happen until around 1840. Fast forward a century, and by the mid-20th century, Guinness breweries were spreading worldwide. This "Extra Stout," as the brewers call it, offers a deep roasted malt flavor with a hint of bittersweetness, making it a perfect companion to hearty meals like beef stew, shepherd's pie, or even roasted salmon - all staples of a delicious St. Patrick's Day feast.

But what about corned beef and cabbage? This dish boasts a complex range of flavors: sweet, salty, fatty, and a touch of bitterness from the steamed cabbage. For this culinary adventure, I recommend a beverage that complements this symphony of taste.

Wine for the Win

My personal favorite pairing is a dry Riesling. Look for bottles from the Alsace region of France (northeastern France, bordering Germany) or Germany itself. These dry Rieslings will cut through the richness of the corned beef and enhance the subtle sweetness of the dish.

Reds Make a Case Too

If you're a red wine drinker, fear not! A light Pinot Noir, with its subtle sweetness and acidity, can also stand up beautifully to corned beef and cabbage.

Beyond the Beer: Whiskey Delights

For some, St. Patrick's Day isn't just about food, but a celebration fueled by good company and festive drinks. Jameson Irish Whiskey, a global powerhouse producing over 54 million bottles a year, is a natural choice. Enjoy it neat, on the rocks, or explore some delicious cocktails.

Cocktail Capers

One of my favorites is the "Irish Mule," which combines Jameson with ginger beer (a non-alcoholic ginger soda) for a refreshingly clean finish. For a fun new twist with an old favorite, try Jameson with Cream Soda and topped with Cold Brew Coffee to your taste. Delicious combination!

Warming Up with Irish Coffee

As the celebrations wind down, there's nothing quite like a steaming cup of Irish Coffee to end the night. This delightful concoction combines Baileys, a liqueur made with Irish whiskey and cream, with hot coffee and a shot of Jameson. Top it with whipped cream for a touch of festivity, and by the time you reach the bottom of your glass, you might just find yourself singing "Danny Boy" with gusto.

These Guinness Brownies are a perfect way to top off a day celebrating Saint Patrick and the everlasting Luck of the Irish! Sláinte!

 Chef Laura lives on and loves Marco Island. She is the owner of LBeeO’s Hospitality Services LLC, offering personal chef services, culinary demonstrations and hospitality training in Marco Island. She can be reached at laura@lbeeos.com.

Guinness Brownies

Ingredients:

Nonstick cooking spray, for greasing the pan 

1 cupall-purpose flour

3/4 cupunsweetened cocoa powder 

1 tablespooninstant espresso powder 

1 teaspoonkosher salt

1-11.2-ounce bottlestout beer, such as Guinness® Extra Stout

1 1/2 sticksunsalted butter, cut into pieces

4 ouncesbittersweet chocolate, chopped 

1 1/2 cupsgranulated sugar

5 large eggs

1 tablespoonpure vanilla extract

2 teaspoonsflaky sea salt, for garnish

1 tablespoonconfectioners’ sugar, for garnish

Directions:

1. Preheat the oven to 350°. Spray a 9 x 9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2” overhang on two of the sides creating a “sling’. Spray the parchment with cooking spray.

2. In a medium bowl, whisk the flour, cocoa powder, espresso powder and kosher salt until combined.

3. Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (pour it into a measuring cup to be sure you have reduced it enough). Add the butter and whisk constantly until melted, about a minute. Add the chocolate and whisk until melted and smooth, about two minutes.

4. Remove the pan from the heat, whisk in the granulated sugar until combined. Whisk in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir until combined. Pour the mixture into the prepared pan.

5. Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top.

6. Let cool in the pan for 30 minutes, then use the parchment sling to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes.

7. Use a fine-mesh sieve to sprinkle the confectioners’ sugar on top of the brownies and slice into 16 squares.