St. Patrick’s Day is the perfect excuse to raise a glass, gather your friends, and add a little Irish-inspired spirit to the celebration. Whether you’re hosting a lively party, heading to a festive get-together, or simply toasting from home, the right cocktail can instantly set the mood. We’re sharing a lineup of St. Patrick’s Day cocktails that are as fun to make as they are to drink. So what are you waiting for? Shake up the luck of the Irish! All you need now is our Irish Feast to match.
St. Patrick’s Day Cocktail Recipes
Irish Cream
Skip buying Baileys this year and make it at home instead. Our recipe for homemade Irish Cream is not only cheaper than the bottle alternative, but tastes better too. Its full-bodied profile lets the creamy cocoa shine, followed by a smooth chase of Irish Whiskey. Serve it in your coffee or on its own in a glass with delectable whipped cream on top.
Bailey’s Irish Coffee
Now that you’ve made your own Irish Cream, put it to good use by making a Bailey’s Irish Coffee. We recommend serving this coffee hot as a way to both wake and warm you up on St. Patrick’s Day morning. All you need is your favorite brew of hot coffee, your Irish Cream, sugar, and whipped cream as well as cinnamon for a garnish.
Not Your Average Guinness Float
It’s tradition to enjoy a cold pint of Guinness on Saint Patrick’s Day, so why not make it a bit more fun? This is Not Your Average Guinness Float either since it includes dashes of walnut bitters. The nutty addition blends perfectly with the ice cream’s creaminess and rich, stout Guinness. With a combination this good, you’ll be looking forward to dessert before dinner is even made.
The Gentleman’s Brew, A Non-Alcoholic Irish Coffee
Even though Saint Patrick’s Day is thought to be all about the drinking, you don’t have to be drunk to enjoy the holiday. In fact, this Non-Alcoholic Irish Coffee delivers a burst of energy with the use of cold brew. It also uses a bourbon replacement and chocolate bitters to make this drink more complex than your average coffee.
Story by Kylie Thomas
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