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Incredible St. Patrick’s Day drinks: Check out these fantastic cocktail recipes

These fun and dynamic drinks will be a surefire hit at any St. Patrick's Day celebration

St. Patrick’s Day is a holiday for imbibers. Whether you gravitate toward spirits or beer, there’s a St. Patrick’s Day drink or riff for you to enjoy as America pours celebratory dye into its rivers and dons every article of green clothing it has. (There’s even Irish wine, if you feel so inclined.)

Cocktail Crossing Currents Knappogue
Liz Clayman

Here, we’re focused on mixed drinks, ones that flex some Irish flair or are at least inspired by the land of rolling green hills and shamrocks — the kind of drink you can clutch triumphantly in hand as you observe a holiday more than 1,000 years old. We won’t quiz you on who St. Patrick was, nor will we check your plate to make sure you’re eating traditional Irish bacon and cabbage (though you probably should). We just want to give you another excuse to celebrate.

So, as you ready your at-home bar and throw a stout or two in the fridge for good measure, consider these ten drinks for a festive celebration.

Ray Donovan recipe

Ray Donovan Cocktail
Image used with permission by copyright holder

(Created at Trina’s Starlite Lounge, Somerville, Massachusetts)

Ingredients:

  • 1 1/2 ounce Egan’s Irish Whiskey (Vintage Grain)
  • 3/4 ounce cinnamon syrup
  • 2 dashes black walnut bitters

Method:

  1. Build in a Collins glass and top with Harpoon Stout.

Psycho Killer recipe

Psycho Killer Cocktail Dead Rabbit
Facebook/Dead Rabbit NYC

(Created by The Dead Rabbit, New York City)

Ingredients:

  • 2 dashes Absinthe Verte
  • 3/4 ounce Campari
  • 1/2 ounce Giffard White Crème de Cacao
  • 1/2 ounce Giffard Banane du Brésil liqueur
  • 2 ounces Redbreast 12-Year Irish Whiskey (or Sexton Single Malt Irish Whiskey)

Method:

  1. Stir all ingredients in a whiskey glass with large ice block and enjoy.

Gunpowder of Middle Earth recipe

Gunpowder of Middle Earth Irish Cocktail
Image used with permission by copyright holder

Ingredients:

  • 1 1/2 ounce Drumshanbo Gunpowder Irish Gin
  • 1/2 fresh kiwi peeled and cubed (can use 1.25 oz kiwi puree instead)
  • 1/2 ounce lemon juice
  • 1/2 ounce simple syrup

Method:

  1. Combine all ingredients in a cocktail shaker and muddle to create flavor.
  2. Add ice to vessel and toss.
  3. Double strain into coupe glass.
  4. Garnish with a slice of kiwi.

Blackthorn recipe

Image used with permission by copyright holder

(Created by Lee Zaremba, Lazy Bird, Chicago)

Ingredients:

  • 2 ounce Irish whiskey
  • 1/2 ounce dry vermouth
  • 1/2 ounce sweet vermouth
  • 2 dashes Angostura bitters
  • 1 dash absinthe

Method:

  1. Stir all ingredients with ice, strain into a glass filled with fresh ice, and garnish.

The Enlightener recipe

The Enlightener Cocktail
Image used with permission by copyright holder

(Created at La Brasa, Somerville, Massachusetts)

Ingredients:

Method:

  1. Mix and top with crushed ice, garnish with bruleed blood orange circle.

The Declaration recipe

negroni cocktail orange
Negroni

(Created by Ezra Star, Drink, Boston)

Ingredients:

  • 1 1/2 ounce Irish whiskey
  • 1/2 ounce honey simple*
  • 3/4 ounce Noilly Prat Dry Vermouth
  • bar spoon lemon juice
  • dash Angostura bitters
  • dashes Angostura Orange bitters
*Honey simple: Make with 1:1 ratio of honey and cold water.

Method:

  1. Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist.

The Irish Aitail recipe

The Aitail Irish Cocktail
Image used with permission by copyright holder

Ingredients:

  • 4 sprigs of thyme, leaves only 
  • 2 ounces Jose Cuervo Tradicional Añejo 
  • 3/4 ounce caraway-fennel simple syrup 
  • Soda water 
  • Splash of fresh grapefruit juice

Method:

  1. Muddle the thyme.
  2. Add the Cuervo Tradicional Añejo and simple syrup and fill shaker with ice.
  3. Shake well.
  4. Strain into a glass filled with ice.
  5. Top with soda water and squeeze of grapefruit juice.
  6. Garnish with thyme sprigs and dehydrated grapefruit.

Spice Market recipe

The Spice Market Irish Cocktail
Image used with permission by copyright holder

Ingredients:

  • 1 ounce vanilla chai tea
  • 1 ounce Drumshanbo Gunpowder Irish Gin
  • 1/2 ounce apricot liqueur
  • 1 bar spoon of orgeat syrup
  • 1 bar spoon of spice syrup

Method:

  1. Fill a shaker with ice and add all the ingredients.
  2. Shake really well until the shaker is icy.
  3. Double strain into a highball and garnish with a hollowed-out passionfruit.

Irish Mule recipe

how to make a moscow mule
Image used with permission by copyright holder

Ingredients:

  • 2 ounces Jameson Irish Whiskey
  • 4 ounces ginger beer
  • 1 lime (freshly squeezed)

Method:

  1. Combine ingredients in a copper mug and stir over ice.
  2. Garnish with a lime wedge.

Irish Coffee recipe

The Kerryman Irish Coffee Cocktail
Facebook/Kerryman Chicago

(Created at The Kerryman, Chicago)

Ingredients:

  • 1 1/2 ounces Irish whiskey (Jameson suggested)
  • 3 ounces hot coffee
  • 1/2 ounce demerara syrup*
  • 1 ounce whipped heavy cream

*Demerara syrup: Make with 1:1 ratio of demerara sugar and water.

Method:

  1. Fill a 6-ounce Victorian Irish coffee glass or mug with hot water to heat it.
  2. Discard the water and add all the ingredients except for the heavy cream.
  3. Float the whipped heavy cream on top.
  4. Garnish with freshly grated nutmeg.
Pat Evans
Former Digital Trends Contributor

Pat Evans is a writer based in Grand Rapids, Michigan, focusing on food and beer, spirits, business, and sports. His full time gig is writing about sports betting business at Legal Sports Report. In addition to The Manual, Pat has written for Front Office Sports, The Athletic, Gear Patrol, Beer Connoisseur Magazine, October, Nevada Business Magazine, Las Vegas Food & Beverage Professional, Grand Rapids Magazine, and more. He has written two books, 'Grand Rapids Beer" and "Nevada Beer." He also writes corporate histories.

Hunter Lu

Hunter Lu is a New York-based food and features writer, editor, and NYU graduate. His fiction has appeared in The Line Literary Review and The Bangalore Review, and his nonfiction has appeared in Foreign Policy Magazine, Atlas Obscura, Greatist, Edible Queens, The Cleaver Quarterly, and The War Horse.

Send all editorial inquiries HERE.

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