Above: The Mojo Manor by Sable Kitchen Bar.
St. Patrick’s Day comes but once a year on March 17th (or whatever date your city holds its St. Patrick’s Day parade). It’s the one day per year when everyone, regardless of geography or ancestry, gets to be Irish. It’s also a day celebrated with lots of Guinness (and other Irish stouts) as well as Jameson (and other Irish whiskies) and lots and lots of green beer. The best way to really get the most out of the day, though, is to enjoy St. Patrick’s Day-themed cocktails. We’ve scoured the internet in search of the best St. Patrick’s Day cocktails out there. Behold them in all of their glory (and then drink them).
Mojo Manor
Ingredients:
For the cocktail:
- 2 ounces Don Q Cristal
- 3/4 ounce spiced pineapple syrup
- 3/4 ounce fresh lime juice
- 1/4 ounce ounce house-made Mojo Tincture (recipe below)
For the Mojo Tincture:
- 8 cups Everclear, 190 proof
- 43 grams minced cilantro
- 28 grams finely chopped Caribbean sweet peppers
- 1/16 of one habanero pepper
- 3 roasted garlic cloves
- Heavy pinch of salt
Preparation:
Prepare Mojo Tincture; let sit for four hours and strain out the solids. Combine all cocktail ingredients; shake, strain and serve in rocks glass on large cube. Garnish with cilantro leaf.
(From Pito Rodriguez, bartender at Sable Kitchen & Bar in Chicago.)
Also: 13 Foods You Can Infuse with Guinness
Above: Say What? by South Water Kitchen.
Say Wha?
Ingredients:
For the cocktail:
- 2 ounces St. George Terrior gin
- 3/4 ounce fresh lime juice
- 3/4 ounce chili-agave syrup (recipe below)
- 1/4 avocado
- 1 sprig tarragon
For the chili-agave syrup:
- 1 bottle (23.2 ounces) Herradura agave nectar
- 6 Cayenne chili peppers
- 11 ounces water
Preparation:
Prepare the chili-agave syrup by breaking up chiles to remove seeds and add all ingredients into a large pot. Stir over high heat until boiling and simmer for 15-20 minutes until mixture has thinned. Muddle all cocktail ingredients in tin, shake vigorously and stain into a coupe; garnish with ground black pepper.
(From Dan Rook, head bartender at South Water Kitchen in Chicago.)
Above: Irish Egg Cream by Meaghan Dorman.
Irish Egg Cream
Ingredients:
- 1 ounce Baileys Original Irish Cream
- 1 1/2 ounces chocolate milk
- 1 1/2 ounces seltzer water
- Whipped cream and green mini doughnut (for garnish)
Preparation:
Combine Baileys 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.
(Created by NYC mixologist Meaghan Dorman.)
Above: S’il Vous Plaît by Three Degrees.
S’il Vous Plaît
Ingredients:
- 1 ounce Aviation gin
- 1 ounce thyme syrup
- Sparkling wine (such as Gloria Ferrer’s Blanc de Blancs)
- Sprig of thyme (for garnish)
Preparation:
Combine gin and syrup and shake over ice; strain into a champagne flute and top with sparkling wine. Garnish with thyme.
(From Three Degrees in Portland, Oregon.)
Above: Irish Cake by The Living Room.
Irish Cake
Ingredients:
- 2 ounces Redbreast whiskey
- 1/2 ounce crème de cacao
- 1/2 ounce lemon juice
- 1 egg white
- 1/2 ounce demerara syrup
- Stout
Preparation:
Dry shake first, then light ice shake and pour into a port glass over 1 ice cube. Top with stout.
(From The Living Room.)
Above: Lucky Highspire by Bookmarks Lounge.
Lucky Highspire Lager
Ingredients:
- 2 ounces Highspire rye
- 1/4 ounce St. Germain
- Splash of fresh lemon juice
- Harp Lager beer (for top off)
Preparation:
Combine all liquid ingredients besides lager in a shaker with ice, then shake and strain into a collins glass. Top with Harp Lager beer and garnish with lime.
(From Bookmarks Lounge at the Library Hotel.)
Walcott Express
Ingredients:
- Grip of mint in the shake
- 1 teaspoon crème de menthe
- 1 teaspoon Germain Robin Absinthe
- 1/2 ounce Tenneyson Absinthe Royale
- 3/4 ounce lime
- 3/4 ounce lime cordial
- 1 1/2 ounces Sapin 55
Preparation:
Build all ingredients in a Boston tin. Put a handful of mint leaves at the bottom of the shaker, then pack ice on top of that. Seal the shaker, and shake hard for 30 seconds. Fine strain onto a large cube of ice.
(From Maison Premiere.)
