Ditch the green beer and spread some Irish cheer this St. Patrick’s Day with delicious emerald-hued cocktails!
Don Papa Rum and El Bandido Yankee Tequila are guaranteed to be your good luck charms this holiday season.
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Indulge in a refreshing mojito featuring iichiko Saiten, or surprise your guests with a blended avocado marg featuring Teremana Blanco.
On March 17th, no matter which delicious green libation you choose, make sure to say sláinte before each sip!
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
Jalapeño Slices
Method: 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.
1 ½ oz Don Papa 7
¾ oz Unfiltered Sake
½ oz Lime Juice
½ oz Simple Syrup
3 Honeydew Spheres
Method: In a cocktail shaker, muddle 2 melon spheres. Add Don Papa Rum, sake, lime juice, and simple syrup into a shaker. Fill with ice and close the shaker. Shake and strain into a cocktail glass with half of a cup of ice. Spear and garnish with the remaining melon sphere.
1 ½ oz Don Papa Rum
½ oz Fresh Kiwi Puree
½ oz Fresh Lemon Juice
½ oz Agave Nectar
½ oz Thyme Liqueur
Method: Combine all ingredients in a shaker, add ice, and shake vigorously. Finely strain into a large rocks glass over ice and garnish with a slice of fresh kiwi.
1 oz Irish Whiskey
2 oz Mr. Black
Hot brewed coffee, to top (approx. 4 oz)
Frothed whipping cream, for garnish
Method: Fill an Irish Coffee mug with hot water, let sit for 2 minutes until the glass is heated, then discard the water. Add the whiskey and Mr. Black to the heated glass, fill with the coffee, and stir. Top with an inch of unsweetened, lightly-whipped cream.
1.5 oz El Tequileño Platinum
3 slices of Cucumber
1/2 oz Fresh Lime Juice
1/4 oz Honey
6 Mint Leaves
Tonic Water, to top
Method: Muddle cucumber, mint, and El Tequileño Platino in a shaker. Add lime juice, honey, ice, and shake. Strain into a highball glass with ice and top off with tonic water. Garnish with a shaved cucumber ribbon, a mint sprig, and a citrus wheel.
2 oz iichiko Saiten
1 oz Lime Juice
1 oz Simple Syrup
Topped with Club Soda
Mint Sprigs
Method: Muddle Mint Sprigs into a 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.
1.5 oz. Limoncello Vivere
1 oz. lemon juice
0.5 oz. simple syrup
0.25 oz. club soda
6-8 mint leaves
Method: In a shaker, muddle mint leaves with lemon juice and simple syrup. Add ice and limoncello, then shake. Pour into a rocks glass and top with club soda. Garnish with a lemon wedge and mint leaf.
1.5 oz Bulleit Rye Whiskey
0.5 oz Peach Liqueur
0.5 oz lemon juice
0.5 oz simple syrup
Top with Ginger Ale
Pinch of Matcha powder
Method: In a shaker, combine whiskey, peach liqueur, lemon juice, and simple syrup. Add ice and then shake. Pour in a teacup glass and top with ginger ale. Garnish with a lemon wheel and a sprig of thyme.
2 oz Teremana Blanco
1 oz Fresh Lime Juice
.5 oz Agave
½ an Avocado
2 tbsp. Coconut Yogurt
Method: Muddle. Shake. Strain over Fresh Ice. Top with Sparkling Mineral Water. Garnish with a lime.
2 oz Verde Juice Batch: .25 Lemon juice, .25 Tomatillo juiced, .75 Celery Juice, 1 Cucumber Juice
2 oz Gin or Vodka
1 oz Club Soda
Method: Combine all ingredients in a collins glass.
35 ml (1.1 oz) Clonakilty - Port Cask Irish Whiskey (or another premium whiskey)
25 ml (.8 oz) of St. Germain Liquor
25 ml (.8 oz) of Crème de Menthe
40 ml (1.4 oz) Bailey’s Irish Cream
Orange Peel
Sprig of mint
Cup of ice
Method: Prepare Glass by adding Orange Peel and Mint to the rim. Add Ice to Boston Shaker, then add Whiskey, St. Germain, Crème de Menthe and Bailey’s Irish Cream. Shake for 30 Seconds. Strain contents of shaker into Champagne Flute. Enjoy!
Photography by: Courtesy RHC, 5th Column PR
