'Tis the season for green bagels, Irish car bombs, and -- if you're a New York City dweller -- an inordinate number of post–St. Patty's Day Parade piss puddles on the streets. March marks Irish Heritage Month, and whether or not you possess any trace of Celtic blood, now's a better time than ever to dine on pub grub and sip on Irish booze.

Better yet, you could kill two birds with one stone. In honor of the season, chef Richard Blais (who's fast becoming Asylum's go-to guy for creative holiday recipes) has a new invention for the cocktail aficionado: a corned-beef-and-cabbage-flavored Tom Collins. Because who needs to chew on solid food when you can get your meal in a glass? The recipe is admittedly a little fussy, but a welcome departure from cloying Irish coffees and pints of Guinness; plus, you're still free to take a leak on Broadway after you knock a few back. Recipe after the jump.

Corned Beef Collins
1-1/2 oz. Michael Collins blended whiskey
2 oz. fresh sour mix
2 oz. club soda
1 eye droplet of corned beef extract (corned beef drippings from pan)

1 splash cabbage water (water reserved from boiled cabbage leaves)
Corned beef spices and cabbage oak, aroma

Shake whiskey, corned beef extract and sour mix with ice.
Pour into Collins glass and top with club soda.
Smoke corned beef spice blend (bay leaf, black pepper, coriander, salt, mustard seed) with oak chips, and present smoke suspended in covered, inverted glass.

To serve, remove glass to infuse the air with the smell of corned beef, and enjoy!