March 17

St. Patrick’s Day cocktails

Irish whiskey drinks and green ones, without a drop of food coloring.

Irish Coffee
Creamy & After-Dinner · Whiskey · ≈ 9.0% ABV · ≈ 302 cal
Invented by chef Joe Sheridan at Foynes, County Limerick, in 1943, for passengers off a cold flying boat.
The recipe →
Tipperary
Martinis & Manhattans · Whiskey · ≈ 24% ABV · ≈ 212 cal
Irish whiskey, sweet vermouth and green Chartreuse, stirred: herbal and round.
The recipe →
Cameron’s Kick
Sours · Scotch · ≈ 16% ABV · ≈ 175 cal
Scotch and Irish whiskey with lemon and orgeat: a smooth, nutty sour.
The recipe →
Grasshopper
Creamy & After-Dinner · Crème de cacao · ≈ 10% ABV · ≈ 179 cal
Pale green from crème de menthe, and tastes like mint chocolate.
The recipe →
Last Word
Sours · Gin · ≈ 18% ABV · ≈ 209 cal
Equal parts gin, green Chartreuse, maraschino and lime: green, herbal and sharp.
The recipe →
Gin Basil Smash
Sours · Gin · ≈ 14% ABV · ≈ 191 cal
Bright green from a handful of basil.
The recipe →
Midori Sour
Sours · Vodka · ≈ 12% ABV · ≈ 224 cal
Melon liqueur and citrus: about as green as a drink gets.
The recipe →
Mudslide
Creamy & After-Dinner · Vodka · ≈ 16% ABV · ≈ 257 cal
Vodka, coffee liqueur and Irish cream over ice.
The recipe →
Eastside
Sours · Gin · ≈ 13% ABV · ≈ 194 cal
Gin, lime, mint and cucumber: cool and green.
The recipe →
Industry Sour
Sours · Fernet-Branca · ≈ 14% ABV · ≈ 271 cal
Green Chartreuse and Fernet with lime: a bartender’s green drink.
The recipe →

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