If your bar is celebrating the luck of the Irish on Thursday, March 17 this year, then you’ll want to check out the cocktails we’ve collected below!
Mint Chocolate Skrew
1 oz. Skrewball Peanut Butter Whiskey
.75 oz. Cream
.5 oz Crème de Menthe
.5 oz White Crème de Cacao
Combine all ingredients in a cocktail shaker filled with ice. Shake until chilled and strain into a champagne flute. Garnish with a chocolate rim.
Recipe by Skrewball Peanut Butter Whiskey.
The Dead Rabbits Real Irish Coffee Recipe
1 part Original Bushmills
¾ part rich Demerara syrup
3¼ parts Sumatra coffee
Fresh whipped cream
Pour all ingredients into a 6 oz Georgian Irish Coffee glass leaving a .5 inch room for cream. Top with freshly whipped heavy cream.
Recipe by Jack McGarry and Sean Muldoon of The Dead Rabbit for Bushmill.
Pot of Gold
1 ½ oz El Bandido Yankee Reposado
½ oz Dry Curaçao
½ oz Ginger Liqueur
½ oz Lime Juice
1 ½ oz Pineapple Juice
2 Dashes Aromatic Bitters
Muddle a few jalapeño slices in a cocktail shaker. Add all additional ingredients and shake with ice. Strain into a glass full of fresh crushed ice. Garnish with small pineapple cubes, jalapeño slices and some pineapple fronds.
Recipe by El Bandido Yankee Tequila.
2 parts Tullamore D.E.W.
0.75 part fresh lemon juice
0.75 part honey syrup
Add all ingredients to an ice filled shaker. Shake and strain into an ice filled glass. Garnish with a lemon twist.
Recipe by Gillian Murphy for Tullamore D.E.W.
2 oz iichiko Saiten
1 oz Lime Juice
1 oz Simple Syrup
Topped with Club Soda
Muddle mint sprigs into cocktail shaker. Add all ingredients except club soda into a shaker with ice. Shake, then strain into Collins glass with Ice. Top with club soda and garnish with mint.
Recipe by iichiko Saiten.
Roe & Co Irish Coffee
1.5 oz Roe & Co
2 oz freshly brewed americano coffee
0.25 oz porter syrup/sugar syrup
0.5 oz fresh lightly whipped cream
grated nutmeg & 3 coffee beans
Heat the Irish coffee glass with boiling water. Once heated empty the water out and add 2oz of freshly brewed hot coffee and in the syrup. Stir lightly. Pour in 1.5oz of Roe & Co and layer lightly whipped fresh cream on top. Garnish with 3 coffee beans and a light dusting of grated nutmeg.
Recipe by Roe & Co.
Ketel One Green Mary
1 oz Ketel One Family-Made Vodka
3.5 oz freshly juiced equal parts of celery and cucumber
.5 oz freshly squeezed lime
1 pinch of rock salt, pepper, cinnamon, nutmeg and dried chili flakes
Add all ingredients to the glass, stir well, add ice. Garnish with a salted cucumber slice.
Recipe by Ketel One.
Recuerdo Mezcal Minty Banshee
1 ½ oz Recuerdo Mezcal Joven
½ oz crème de menthe
½ oz lime juice
½ oz simple syrup
1 egg white
Double shake all ingredients, reserving some mint leaves for garnish – first a dry shake, then with ice. Serve in a coupette glass and garnish with the remaining mint leaves.
Recipe by Recuerdo Mezcal.
The Ballotin Grasshopper
1 ½ oz Ballotin Chocolate Mint Whiskey
splash of creme de menthe
2 oz milk
Shake with ice and strain into coupe glass.
Recipe by Ballotin Whiskey.
Spa Girl Cocktails Shamrock Sour
4 oz Spa Girl Cocktails Pineapple Vodka Seltzer
Juice of I lime
Juice of ½ lemon
½ oz simple syrup
1oz. Melon liqueur (We use Midori)
Pour all ingredients over ice into a cocktail glass, garnish with a lime wheel or fresh thyme. Serve & enjoy!
Recipe by Spa Girl Cocktails.
Bright Lights, Big City
2 oz of E11EVEN Vodka
1/2 oz of Lo fi Dry Vermouth
1/2 of Lemon Juice
1/4 oz of Dill Simple syrup
Add all ingredients into cocktail shaker. Add ice and shake vigorously. Strain over fresh ice in a dill salt rimmed Collins glass. Fill with club soda. Garnish with olives and a dill sprig.
Recipe by Rebecca Applebaum, Miami, Florida, for E11EVEN Vodka. Photo by Lionel Photography.
Kilkea Green Grasshopper
35ml of Clonakilty – Port Cask Irish Whiskey (or other premium whiskey)
25ml of St. Germain Liquor
25ml of Crème de Menthe
40ml Bailey’s Irish Cream
Sprig of Mint
Cup of Ice
Tall Champagne Flute
Prepare Glass by adding Orange Peel and Mint to the rim. Add Ice to Boston Shaker. Then add Whiskey, St. Germain, Crème de Menthe & Bailey’s Irish Cream. Shake for 30 Seconds. Strain contents of shaker into Champagne Flute. Enjoy!