mixer
The staff at A.J. McMurphy’s and its owners, Bill Stom and Shannon Neuhoff, share three — yes, three — drink recipes, as well as instructions to make their special Irish Stew. A.J. McMurphy’s is located at 1914 Turnbury Drive, in the Bells Fork Shopping Center. Visit www.ajmcmurphys.com or call 355-7956.

Razzalicious
By Katie
1 ounce blueberry vodka
1 ounce Razzmatazz
splash of sour
garnish with a lime

MILF (sophisticated and tasteful)
By Diana
1⁄3 ounce Irish cream
1⁄3 ounce light rum
1⁄3 ounce Frangelico
splash of milk
(increase portions to make as full drink)

Collier’s Poison Orange
By Collier
1 ounce orange vodka
1 ounce orange juice
½ ounce Triple Sec
½ ounce Bacardi 151
1 ounce energy drink

Irish Stew
6 large peeled potatoes
1 large onion
4 large peeled and sliced carrots
3 stalks of celery
1 pound frozen peas
2 pounds beef stew meat, cubed into
1-inch pieces, or lamb shank
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
Pint of Guiness beer
1 tablespoon Worcestershire sauce
1 tablespoon (1/4 stick) butter
salt and pepper
2 tablespoons chopped fresh parsley
Melt butter in heavy, large stock pot over medium-high heat. Lightly salt the beef pieces, add the beef and cook, without stirring, until nicely browned on one side. Use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned — about five minutes. Add garlic and sauté one minute. Add beef stock, Guiness, thyme and Worcestershire sauce. Stir to combine. Bring mixture to a boil. Add potatoes, onion, celery and carrots and bring to a boil. Reduce heat to medium-low, stirring occasionally, then let simmer for about 90 minutes. Add frozen peas during the last 20 minutes of simmering. Sprinkle with parsley. Salt and pepper to taste. Serves 4-6.