Feelin' lucky? These St. Patrick's Day cocktails are perfect for non-beer drinkers

St. Patrick's Day is synonymous with beer (Guinness to be exact), but if beer really isn't your thing, it doesn't mean you can't partake in the wild shenanigans!

We've rounded up the best cocktails that'll make anyone, even the beer lovers, green with envy. From the delicious Bailey's Irish Coffee to the SVEDKA's fruity and delicious Melon Bowl, these St. Patrick's Day cocktails is the perfect way to celebrate the holiday.

30 PHOTOS
Get lucky with these St. Patrick's Day cocktails
See Gallery
Get lucky with these St. Patrick's Day cocktails

NOLET’S Silver Bella Rossa

Ingredients:

1 oz. NOLET’S Silver
.50 oz. Honey
.50 oz. Lemon Juice
Soda Water
Half Sprig of Fresh Rosemary (or Sage)

Directions:

Muddle fresh rosemary (or sage) in bottom of a cocktail shaker. Add first three ingredients. Stir well. Strain into an ice-filled highball glass. Top with soda water. Garnish with a sprig of rosemary (or sage).

CAZADORES Leprechaun Sangrita

Ingredients (Batch recipe):

32 oz. tomato juice
8 oz. orange juice
1 tsp. salt
1 tsp. chipotle
Chili powder
1/2 tsp. of dried Mexican oregano
1 tsp. ground pepper
15 dashes Maggi sauce
10 dashes Tabasco sauce
6 oz. grenadine
6 oz. lime juice

Directions:

Combine all ingredients in a pitcher with a tight-fitting lid. Close the pitcher and shake vigorously. Serve Tequila CAZADORES in a shot glass and sangrita in a cucumber cut in half and hollowed out with Tajin chile powder rim. (Sangrita can be prepared up to four days in advance).

Bailey's Luck of the Irish Coffee

Ingredients:

1 oz. Baileys Original Irish Cream Liqueur
1 oz. Irish Whiskey
6 oz. Hot Coffee
Whipped Cream, Green Sprinkles, Glazed Donut and Chocolate Syrup for Garnishes

Directions:

Combine Baileys, coffee and Irish Whiskey in a tall “Irish Coffee” glass. Top with whipped cream, sprinkles and a glazed donut and drizzle with chocolate syrup.

The Last Word 

Ingredients:

¾  oz. Aviation Gin
¾  oz. Green Chartreuse
¾  oz. Luxardo Maraschino
¾  oz. Freshly pressed lime juice

Directions:

Add spirits and mixers into a pint glass. Fill with ice and shake. Strain into cocktail glass. Garnish with lime wedge

Green With Envy

Ingredients:

3 ounces Natura Chardonnay
4 ounces Green Tea
1 1/4  ounce Cucumber Syrup*
1/2  ounce Lillet
1/2 ounce Lime Juice
1 Cucumber, ribboned
2 Mint Sprigs, to garnish

Directions:

Combine Chardonnay, green tea, Cucumber syrup, Lillet and lime juice into a Collins glass. Fill with ice and garnish with a cucumber ribbon inside the glass and mint sprig on top.

*Cucumber Syrup:  Juice 1 cucumber and combine 16 ounces with equal parts simple syrup.

Old Fashioned

Ingredients:

2 oz Irish whiskey.
25 pz 2:1 simple syrup
5-6 dashes of bitters

Directions:

Add ingredients to rocks glass, stir to combine, and add the biggest piece of ice you can find. Give a stir for a 30-40 seconds, and garnish with a lemon or orange peel, depending on your mood.


 

Cameron’s Kick

Ingredients:

1 oz Irish whiskey
1 oz scotch whiskey
.75 fresh lemon juice
.75 orgeat syrup

Directions:

Add all ingredients to a mixing tin with ice, shake and double strain into a chilled coupe. Garnish with a lemon wheel or peel.

Absinthe Frappé

Ingredients:

Mint leaves
1.5 oz absinthe
.5 oz 1:1 simple syrup
4 oz seltzer
Ice

Directions:

Throw 8-10 mint leaves Into a tall glass. Gently and briefly, so as not to break or bruise, use the backside of a bar spoon to press the leaves against the sides of the glass, until you can smell the mint. To this, add absinthe and simple syrup. Stir to combine, and add seltzer. Top fully with ice, and more seltzer if desired. Garnish with as much mint as your glass will hold, giving the bunches a quick slap between the hands beforehand will release oils on the surface and make the mint more aromatic. Add a straw and enjoy.

SVEDKA's Melon Bowl

Ingredients:

1 part SVEDKA Vodka
1 part Irish crème liqueur
½ part melon liqueur
Dash simple syrup
Dash fresh lemon juice

Directions:

Combine ingredients in a cocktail shaker. Fill with ice and shake well. Strain into a rocks glass over crushed ice and garnish with chocolate shavings and a straw. For a festive touch use a half melon instead of a rocks glass.

Verde Margarita (Created by Jose Luis Leon from Mexico City, MX)

Ingredients:

2 oz Patrón Silver
.75 oz Patrón Citrónge Orange
.75 oz Elderflower liqueur (such as St. Germain)
.5 oz Fino sherry
.5 oz Agave syrup
1 Lime wedge
1 Celery stick
1 Pinch salt
Celery spear & edible flower for garnish

Directions:

Rim a highball glass with a mix of sugar, maldon salt & celery salt. Combine ingredients in a blender with crushed ice and blend until a slushy consistency is achieved. Pour contents from blender into glass. Garnish with celery spear and edible flower.

Deer & Beer

Pair your St. Patrick’s Day stout with a shot of Jägermeister.

Jagermeister Frozen Grasshopper (Created by Willy Shine, Brand Meister)

Ingredients:

1 oz Jägermeister
1 oz green crème de menthe
1 oz white crème de cacao
1 oz half and half
Pinch of sea salt
4 oz (1/2 cup) vanilla ice cream
8 oz (1 cup) crushed ice, prepared with a Lewis bag and mallet, tea towel and rolling pin, or a food processor
Mint sprig for garnish

Directions:

Combine all ingredients except the mint sprig in a blender, and blend on high speed until smooth. Serve in a tall, frozen glass, and garnish with the dust of nutmeg a mint sprig & powdered sugar.

The Irish Milk-Flake (Created by Julia Velazquez; O’Shaughnessy’s Public House)

Ingredients:

1.5 oz of Kerrygold Irish Cream Liqueur
1oz Irish whiskey
1 oz of Wondermint Schnapps Liqueur

Directions:

Combine all three into a cocktail shaker with ice. Strain into a martini glass. Serve with crushed Cadbury Flake bar on top and mint garnish.

Basil Hayden's Spiced Honey Ginger (Created by TJ Vong)

Ingredients:

1 ½ parts Basil Hayden’s® Bourbon
1/2 part  ginger liqueur
3/4 part lemon juice
1/2 part honey simple syrup*
3-4 dashes Bittercube Jamaican® #2 Bitters
1 lemon wheel (for garnish)
1 rosemary sprig (for garnish)


Directions:

Combine all ingredients in a cocktail shaker with ice. Shake and double strain into a coupe glass. Garnish with a lemon wheel and sprig of rosemary.

*To create Honey Simple Syrup, combine equal parts honey and equal parts water over heat until dissolved.

SVEDKA's Gorden's Cup

Ingredients:

1½ parts SVEDKA Cucumber Lime
½ part agave nectar
3 lime wedges
2 cucumber wedges
Salt and pepper rim

Directions:

Muddle lime and cucumber wedges with agave nectar in a cocktail shaker. Add SVEDKA Cucumber Lime and ice, shake, and empty into a rocks glass with a salt and pepper rim.

Laphroaig Pot of Peat

Ingredients:

3/4 part Laphroaig® Select
3/4 part ginger liqueur
3/4 part pineapple juice
3/4 part lemon juice
3 dashes absinthe verte
Sprig of mint (for garnish)

Directions:

Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a coupe glass and garnish with a mint sprig.

Knob Creek Lion's Tail

Ingredients: 

Knob Creek Bourbon

1/2 part fresh lime juice

1/2  part allspice dram liqueur

1 part Angostura Bitters

1 part simple syrup

Directions:

Combine all ingredients in a cocktail shaker and stir. Pour into a chilled glass. Garnish with a lime twist.

Cruzan Emerald Daiquiri 

Ingredients: 

1 part Midori® Melon Liqueur
1 part Cruzan® Aged Light Rum
Juice of 1 lime
Melon wedge

Directions:

Shake all ingredients with ice and strain into a chilled cocktail glass with an optional sugared rim. Garnish with a melon wedge and/or a lime wheel on the rim.

Succumb to SVEDKA

Ingredients:

2 parts SVEDKA Vodka
¾ part fresh lime juice
¾ part simple syrup
Cucumber slices and basil

Directions:

Muddle cucumber and basil in a cocktail shaker. Add remaining ingredients and shake vigorously. Fine strain into a chilled Martini glass, and garnish lavishly with cucumber and basil.

SVEDKA's Pour Leaf Clover

Ingredients:

2 parts SVEDKA Vodka
¾ part fresh lime juice
¾ part simple syrup
4 mint sprigs
Edible glitter

Directions:

Muddle mint at bottom of Pilsner glass and build drink on top over crushed ice (except for bitters, glitter, and mint). Agitate with a spoon (or swizzle), not disturbing the mint at the bottom. Top with ice, rim with green/white glitter. Garnish with mint.

Golden Cuppa (Created by Pamela Wiznitzer of Seamstress NYC)

Ingredients:

1 oz. Kerrygold Irish Cream Liqueur
1 oz. Zaya Rum
4-5 ounces boiling hot chai tea

Directions:

Add 1 oz. of Kerrygold to 6 oz. of fresh heavy cream. Shake (or stir) until its becomes thick and turns into whipped cream. Top it onto the drink and finish with a dash of allspice and nutmeg

SVEDKA's Green Is In

Ingredients:

2 parts SVEDKA Cucumber Lime
¾ part fresh lime juice
½ part agave nectar
¼ avacado (peeled)
1 pinch cilantro leaves
1 pinch Kosher salt

Directions:

Combine ingredients in a blender, adding ½ cup crushed ice last. Blend at high speed and pour into a rocks glass. Garnish with a lime wheel and cilantro.

Irish Scofflaw Daisy (Created by Jillian Vose, The Dead Rabbit NYC)

Ingredients:

1.5 oz Teeling Single Grain
1 Dash Scrappy’s Orange Bitters
.5 oz Lemon Juice
.25 oz Pomegranate Syrup
.5 Cane Syrup
.5 oz Pama Liqueur
.5 oz Dolin Blanc
.5 oz Carpano Dry Vermouth

Method: 

Shaken

Glassware: 

Tea Cup

Garnish: 

Orange Oil, Discard

SHAMWRECKED (Created by Bartender: Francesco Dionese, Dutch Fred's NYC)

Ingredients:

2 oz. Teeling Single Grain
4 oz. homemade shamrock shake
8 drops chlorophyll extract
Garnish: Emerald candy

Directions:

Shake all ingredients and strain into a mason jar. Cover with the napkin, place the emerald candy on top of it and insert the straw.

The Luck of the Tiki

Ingredients:

Collins Glass
8-10 mint leaves
¼ ounce of Green Chartreuse
¼ ounce of Creme de Noyaux
Splash of Velvet Falernum
1 ½ ounce of white rum
1 ounce lime juice

Directions:

Swizzle with crushed ice to dilute and chill. Top with Angostura floats. Garnish with mint leaves, dehydrated lemon and lime peel

Barefoot's Pinch Me Prosecco 

Ingredients:

3 ounces Barefoot Bubbly Prosecco – chilled
¾ ounce lime juice
¾ ounce simple syrup
Lime wheel

Directions:

Combine lime juice and simple syrup in a cocktail shaker with ice. Shake to chill. Strain into a chilled cocktail glass and top with Barefoot Bubbly Prosecco. Garnish with lime wheel.

A Hundred Thousand Welcomes

Ingredients:

1.5 oz. WhistlePig 10-Year Straight Rye Whiskey
1 oz. Pineapple Juice
.5 oz. Lemon Juice
.25 oz. Orgeat

Gold Rush

Ingredients:

2 oz. WhistlePig
12-Year Rye Whiskey
1 oz. Dry Vermouth
.25 oz. Amaro Averna
3 Dashes Regan’s Orange Bitters

Verbona Blossom

Ingredients:

1.5 oz The Botanist Gin
1 oz Sweet Vermouth
.25 oz Fresh lemon juice
3 Cucumber wheels
Soda water 

Directions:

In a highball glass, add The Botanist Gin, Sweet Vermouth and Lemon Juice. Add cucumber wheels and ice. Top with soda water.

Pine For Islay

Ingredients:

The Botanist Gin – 1.5 oz.
Fresh Squeezed Lime Juice – .75 oz.
Pineapple Syrup – .75 oz.

Directions:

Add The Botanist Gin, Fresh Lime Juice, Pineapple Syrup to shaker. Fill with ice and shake. Strain into a Rocks Glass. Garnish with cilantro leaves.

HIDE CAPTION
SHOW CAPTION
of
SEE ALL
BACK TO SLIDE

Read Full Story