The Irish are some of the most celebrated of immigrants, along with their subsequent generations of American kin in the United States. Honor their heritage by skipping the green beer and goofy hats this year for these ten Saint Patrick’s Day cocktails. Hold your favorite up high and cheer, “Sláinte!”

Cromwell’s Conquest
courtesy of mixologist Matt Seigel @matt_seigel 
Oliver Cromwell was the Lord Protector of the Commonwealth of England, Scotland, and Ireland. He led the army during the invasion of Jamaica in 1655, hence the Jamaican rum and Irish beer.
1/4 oz. Crème de Menthe (Note: Less is more on the Crème de Menthe because it can quickly overpower the other flavors.)
½ oz. maple syrup
1 ½ oz. Hamilton Gold Jamaican rum
1 bottle of Guinness
mint
orange twist

Add first three ingredients to mixing glass, add ice, and stir. Next, strain into a double rocks glass; top with Guinness. Garnish with mint and an orange twist.

Trinity
from Zachary Blair, lead mixologist, KANU, Whiteface Lodge 
Ireland’s favorite three-leafed clover is the inspiration behind this cocktail with three distinct spirits.
2 1/2 oz. Irish whiskey (Westbrook)
1 oz. elderflower liqueur (Note: some folks may find the elderflower a bit strong so we recommend starting with ½ oz. and then adding to taste.)
1 oz. sweet vermouth
¼ oz. lime juice
lime twist

Combine all liquid ingredients in a glass with ice; stir, and strain into a coupe glass. Garnish with a lime twist.

Gaelic Grasshopper
by Pamela Wiznitzer
1 ½ oz. Kerrygold Irish Cream liqueur
1 oz. Teeling Small Batch Irish whiskey
½ oz. Brancamenta
½ oz. Creme de Cacao
fresh mint
chocolate shavings

Add all ingredients except mint and chocolate shavings into a shaker. Shake lightly and strain over crushed ice. Garnish with mint and shaved chocolate.

Irish Slang
by Pamela Wiznitzer
1 ½ oz. Teeling Single Grain Irish whiskey
1 ½ oz. Kerrygold Irish Cream liqueur
¾ oz. Borghetti liqueur
½ oz. Grand Marnier
1 orange slice

Add all liquid ingredients to a shaker; shake and strain into a highball glass. Garnish with an orange slice and serve.

Saint Casa
1 1/2 oz. Casamigos Añejo tequila
1/2 oz. Crème de Mure
1/4 oz. agave nectar
Guinness beer
blackberries
green and gold edible glitter (Get this at cake decorator supplies or online.)

Combine first three ingredients into tin shaker except Guinness. Add ice. Shake vigorously for 8–10 seconds. Fine strain into coupe glass. Top off with Guinness. Garnish with 2 fresh blackberries through skewer with edible green and gold glitter over on top.

Luck of the Irish
by Eddie Garcia, lead mixologist and manager, jade bar, Sanctuary on Camelback Mountain Resort & Spa 
2 oz. Redbreast whiskey
¾ oz. Guinness simple syrup
¾ oz. lemon juice
½ oz. apple juice

Combine all ingredients in a shaker with ice. Shake and pour into a stemmed cocktail glass.

To make Guinness simple syrup: Heat 16 oz. Guinness in pan and cook down to 8 oz.; add 8 oz. raw sugar and stir to dissolve. Set aside to cool.

Laphroaig Last Laph
created by Austin mixologist Justin Lavenue
3/4 oz. Laphroaig Select
3/4 oz. part ginger liqueur
3/4 oz. pineapple juice
3/4 oz. lemon juice
3 dashes absinthe verte
sprig of mint (for garnish)

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

Emerald on the Rocks
2 oz. Svedka vodka
¾ oz. fresh lime juice
¾ oz. simple syrup
4 mint sprigs
green edible glitter

Muddle mint at bottom of a Pilsner glass. Add crushed ice and build the drink on top (except for 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.

Maria Verde
1 part Ancho Reyes Verde green chile liqueur
1 ½ parts Reyka Vodka
½ part Lime
5 parts Maria Verde mix (pickled carrot, pickled onion, and pickled jalapeño)

Add all ingredients to a shaker; add ice. Shake briefly to mix, then strain over fresh ice.

Leprechaun Lemonade
created by Masa Urushido of Saxon + Parole
1 oz. Ménage à Trois vodka
1 oz. lemonade
¾ oz. Crème Yvette liqueur
¾ oz. melon liqueur
2-3 mint leaves for garnish

Shake vodka and lemonade together; then set aside. Build the cocktail in a Collins glass over ice: first pour Crème Yvette liqueur, then vodka lemonade blend, topped off with melon liqueur. Garnish with mint.