The Ultimate St. Patrick’s Day Cocktail Menu

St. Patrick's Day Cocktail

Sure, the typical drinks that people consume on St. Patrick’s Day are cheap green beer and varying-in-quality Irish whiskey, but have you ever thought about drinking a St. Patrick’s Day cocktail? No? Well, it’s about time to start. Below, we’ve included a mix of flavors for every palate, from those using Irish whiskey and Bailey’s Irish Cream to less traditional drinks, such as Hornito’s Tequila’s Sláinte de la Noche. Finally, because we know the next morning might be a little hard, we’ve thrown in the Bloody Irish, as good a Hair of the Dog drink as any.

Who knows. With these cocktails, you might not even need to be Irish to get kissed.

The Tipperary

(Created by Tullamore D.E.W. Ambassador Tim Herlihy, pictured)

Method: Combine all ingredients into an ice-filled mixing glass and stir. Pour into a coup glass. Garnish with orange oils, which can be obtained by squeezing a fresh orange peel over the top of the glass.

Connacht Time

  • 2 oz Brothership Whiskey
  • 1 ½ oz grapefruit juice
  • ½ oz lime juice
  • ¾ oz thyme simple syrup
  • A bit of zested cinnamon

Method: Shake and strain into a tall, thin Collins glass, top with soda water and garnish with a bundle of thyme.

Rising Phoenix

Method: Stir ingredients together in Old Fashioned glass with a large rock of ice. Garnish with a spray of orange oil, which can be obtained by squeezing a fresh orange peel over the glass.

The King Is Dead

The King is Dead cocktail

(Created by Brock Schulte, The Rieger, Kansas City, Missouri)

Method: Stir all ingredients with ice to dilute and serve neat in a Nick & Nora glass. Garnish with an edible flower.

*Earl Grey Tea Syrup

  • 1 part loose Earl Grey tea
  • 1 part castor sugar

Method: Double steep loose earl grey tea and combine with an equal amount of castor sugar. 

RelatedThe Real History of St. Patrick’s Day

Irish Egg Cream

(Created by Meaghan Dorman, New York City)

Method: Combine Baileys Original and chocolate milk in a cocktail shaker with ice. Shake well. Pour seltzer water into the bottom of a glass. Strain contents from shaker on top of seltzer. Garnish with whipped cream and doughnut.

Basil Hayden’s Spiced Shamrock

Basil Hayden's Spiced Shamrock

(Created by Jason Ashe, Phoenix, Arizona)

  • 2 Parts Basil Hayden’s Bourbon
  • ½ Lemon muddled with Thai basil leaf
  • 1 Part Aperol
  • ¾ Part Simple Syrup (1:1 ratio of equal parts sugar and water)
  • 1 Grapefruit peel (for garnish)
  • 1 Thai basil leaf (for garnish)

Method: Combine all ingredients in a cocktail shaker and shake for 6 seconds. Double strain over ice into a rocks glass. Garnish with a grapefruit peel and Thai basil leaf.

David’s Dublin Lemonade

Method: Build in a mason jar, garnish with a lemon wheel.

Shamrock Cooler

(Created by Elad Zvi, Co-Founder, Bar-Lab)

  • 2 parts serrano-infused Maker’s Mark Bourbon*
  • 1 part freshly squeezed lime juice
  • ½ part agave syrup
  • Pinch salt
  • 1 cup ice
  • 4 sprigs tarragon

Mehtod: Place all ingredients in a blender and blend on high until the ice is pureed. Serve immediately.

*Serrano-infused Maker’s Mark Bourbon

  • 2 cups Maker’s Mark Bourbon
  • 1 piece serrano pepper, cut in half and deseeded

Method: Combine the pepper and Maker’s Mark® Bourbon in an airtight container and allow it to macerate for at least 2 days. Store in the fridge and shake container gently twice a day.

Sláinte de la Noche

Method: Combine equal parts vanilla extract, water and sugar and bring to a boil to create vanilla syrup. Combine all ingredients in a shaker and shake vigorously. Strain into a glass and serve.

The Bloody Irish

(Created by David Shenaut, Raven and Rose, Portland)

Method: Use lime to rim glass with salt. Pour spirits over 4-5 cubes of Ice and stir briefly. Fill with more ice before adding bloody mix. Garnish with a combination of smoked salsify, shallots, garlic, cardoon or other seasonal pickles—all on a pick dusted with celery salt blend.

*Bloody Mary Mix 

  • 32 oz tomato juice
  • 1 c Worcestershire 
  • 1/4 c celery salt (made in house)
  • 1/4 c tomato paste
  • 15 dashes Tobasco
  • 3 tbsp fresh horseradish
  • 1 tsp Fire and Damnation bitters
  • 1 tsp Scrappy’s Celery bitters 

Method: In large container, stir ingredients together.