Area bartenders aided celebrants on St. Patrick’s Day, offering recipes and tips for making festive drinks by appearing on local news programs. Victoria Tenzyk, Bar Manager, Essex Restaurant Group, was featured on NBC Connecticut’s “CT Live” show, demonstrating how to make two signature cocktails: the Emerald Isle, featuring Drumshanbo Gunpowder Irish Gin, lemon juice, Blue Curaçao, Yellow Chartreuse and simple syrup with a basil leaf garnish, and the Irish Cold Brew cocktail, a blend of Jameson Irish Whiskey with Ashlawn Farm cold brew coffee and vanilla syrup, crowned with house-made whipped topping. Al Greenwood, Owner, Oak Haven Table & Bar, appeared on Fox61’s “Meal House” segment, led by News Anchor Matt Scott. During the segment, Greenwood demonstrated how to make the Tipperary Cocktail, which used Tullamore Dew Irish Whiskey mixed with Cinzano Sweet Vermouth, Green Chartreuse, a Fee Brothers Whiskey Barrel-Aged Bitter and an orange peel garnish.