St. Patrick’s Day is a bully time to give a party, whether you’re Irish or not. And whether or not you’re Irish you’ll appreciate the robust taste of Irish whisky any time of the year. It seems curious to add a liqueur such as crème de menthe to Irish whiskey; but try it, along with the smashing cocktail sandwiches, and you’ll be in fro two agreeable surprises.

Thin sliced white sandwich bread
2 medium cucumbers, peeled, seeded, and finely chopped
1/4 cup finely chopped onion
1 cup mayonnaise
2 cups finely chopped parsley
Shamrocks, if available, for garnish or fresh watercress or parsley sprigs

Cut desired number of 3-inch bread rounds from sandwich bread. Spread bread rounds lightly with mayonnaise on both sides and on edges of rounds. Place on wax paper on tray and refrigerate 1 hour.

Press chopped cucumber in cheese cloth or food strainer to drain excess fluid; place in mixing bowl with chopped onion. Add mayonnaise by tablespoonfuls to make lightly sticky.

Spoon cucumber-onion mixture onto bread rounds and top with bread rounds; roll top, bottom, and sides of sandwiches in chopped parsley to coat; secure with cocktail skewer. Place on serving tray.

Refrigerate, lightly covered with plastic wrap until serving time. Serve garnished with sprays of shamrocks or parsley or watercress sprigs.

Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.