Every year, tens of thousands of people around the United States (and, you know, in Ireland) celebrate the feast of St. Patrick’s Day. (Don’t know why the day is celebrated? Check out a history of the day here.) What differentiates everyone’s celebrations is what you are drinking. Yes, you could drink cheap beer dyed green, if you wanted to be that guy. You could also drink a fine Irish whiskey, which is a pretty perfect way to raise a toast to the birthplace of whiskey. Or, if you’re looking to make something a little more intricate, you could take that Irish whiskey and use it in a cocktail.
Below, you’ll find eight delicious Irish whiskey-based cocktails and one Irish gin cocktail that you can shake up this St. Patrick’s Day. With these, you might not even need the luck of the Irish to get kissed!
(Recipe created at La Peg, Brooklyn)
- 2 oz Powers Three Swallow
- .5 oz tea syrup
- .5 oz lemon juice
- Club soda
- Lemon peel
Method: Combine whiskey, tea syrup, and lemon juice in a shaker with ice and shake. Strain into a rocks glass over fresh ice, top off with club soda, and garnish with mint and lemon peel.
(Created by Joaquín Simó, Pouring Ribbons, New York City)
- 2 oz Knappogue Castle 12 Year Old Irish Whiskey
- .75 oz Contratto Bianco
- 1 tsp Kalani Coconut Liqueur
- 1 dash Angostura bitters
Method: Stir ingredients together with ice. Strain into a cocktail glass and garnish with a lemon peel that has been trimmed, expressed, and inserted.
(Created by Amy Probasco)
- 1.5 parts Kilbeggan Small Batch Rye
- .5 parts sweet vermouth
- .25 parts Benedictine
- 3 dashes Peychaud’s bitters
- 2 dashes absinthe
Method: Combine all ingredients in mixing glass with ice. Stir until chilled and strain into chilled coupe. Garnish with a Luxardo maraschino cherry.
Bishop of Slane
(Created by Max Green, Blue Quarter & Amor y Amargo, New York City)
- 1.5 oz Slane Irish Whiskey
- .75 oz Cocchi Torino
- .75 oz Cynar
- 2 dashes AZ Lab Figgy Pudding Bitters (or chocolate bitters)
Method: Add all ingredients to a mixing glass, add ice and stir. Strain into a chilled cocktail glass and garnish with a flamed orange peel.
For an added complexity, batch this drink into a 750 ml bottle with Irish Breakfast tea as the dilution.
- 8 oz Slane Irish Whiskey
- 6 oz Irish breakfast tea (like Lyon’s)
- 4 oz Cocchi Torino
- 4 oz Cynar
- .25 oz Figgy Pudding Bitters
Method: Add all ingredients together and pour into a 750 ml bottle. Seal and store in the refrigerator or freezer. When ready to serve pour 4 oz into a chilled cocktail glass and garnish with a flamed orange peel.
Bonnie’s Milk Punch
(Created at Trina’s Starlite Lounge, Somerville, MA)
- 5 L Fig/Orange infused Egan’s Irish Whiskey
- 1L allspice Dram
- .5 L The Bitter Truth Golden Falernum
- 1L Half & Half
- .75 L water
- .5 L orange juice
- .25 L lemon juice
Method: Combine fig/orange whiskey, allspice dram, falernum, juices, and water in a large container. Heat Half & Half until boiling and then slowly pour over punch (should curdle). Leave in the refrigerator overnight. Strain over the next three days until clear (use multiple strainers). Bottle and serve cold in a punch cup.
(Created by Conor Myers, Underdog, New York City)
- 1.5 oz Red Bush
- .5 oz creme de cacao
- .5 oz simple syrup
- .75 oz lemon juice
- 2 dashes Angostura bitters
- Fresh mint
Method: Build and churn over crushed ice, julep style. Serve with mint sprig & nutmeg.
(Recipe created by Tim Herlihy, National Tullamore D.E.W. Ambassador)
- 2 parts Tullamore D.E.W. Original
- .5 parts St-Germain
- .75 parts fresh lemon juice
- .75 parts simple syrup
- 5 slices cucumber
Method: In a shaker, muddle the cucumber slices. Add remaining ingredients and fill shaker with ice. Shake vigorously, and fine-strain into a chilled rocks glass filled with ice. Garnish with a cucumber slice.
- 2 oz Jameson Irish whiskey
- 1 oz Apple Puree
- Splash of Ginger Beer
Method: Combine ingredients and shake with ice. Pour over ice into a large rocks glass. Top with ginger beer to serve.
The Curious Jackalope
- 2 oz Drumshanbo Gunpowder Irish Gin
- .75 oz fresh lime juice
- .75 oz fresh grapefruit juice
- .25 oz sugar syrup
Method: Shake and serve over ice. Garnish with fresh mint and a generous grapefruit wedge.