Break Away From the Green Beer This St. Patrick’s Day With These 10 Gin Cocktails
As St. Patrick’s Day rolls around, the usual suspect makes its annual appearance: green beer. But why settle for the predictable when you can embark on a journey of taste and sophistication?
This St. Patrick’s Day, break away from the cliché and step into a world of refined libations with these 10 creative gin cocktails. And don’t worry, if drinking green is still your thing, plenty of these recipes will provide just the right amount of vibrant hues for your spirited festivities.
Gunpowder of Middle Earth
(Photo: Palm Bay International)
- 1.5 oz Drumshanbo Gunpowder Irish Gin (Aggregated review here)
- 0.5 oz Lemon juice
- 0.5 oz Simple syrup
- Half of a fresh kiwi peeled and cubed
- Garnish: Kiwi slice
In a shaker, combine all the ingredients and muddle them. Add ice to the shaker and give it a good shake for 10–15 seconds. Double-strain the mixture into a coupe glass, and garnish your creation with a slice of kiwi.
Pot O’ Gold
(Photo: Aviation American Gin)
- 1.5 oz Aviation American Gin (Aggregated review here)
- 0.75 oz Pineapple Gomme
- 1 oz Lime juice
- 0.5 oz Basil syrup
- 0.25 oz Coconut syrup
Combine ingredients in a shaker tin, add ice and shake vigorously. Strain into either a coup or a Nick and Nora glass. Garnish with an optional Airheads Xtreme candy, which represents a rainbow!
Pineapple Gomme: Combine 1 cup of pineapple chunks, 1 cup of granulated sugar, 1 cup of water, 1 tablespoon of citric acid, and ¼ cup of gum arabic in a saucepan. Bring to a quick boil, and reduce heat to medium. Simmer for 10–15 minutes, stirring frequently. Double-strain using a fine mesh sieve into a food-safe container. Use within 14 days.
Basil Syrup: combine 1 cup of water, 1 cup of granulated sugar, and ½ of basil leaves into a saucepan. Bring to a quick boil, then reduce to a simmer for about 10 minutes. Strain using a fine mesh sieve into a food-safe container. Use within 14 days.
Coconut Syrup: combine 1 cup of water, 1 cup of water and ½ cup desiccated coconut in a saucepan. Bring to a quick boil, reduce heat and simmer on medium for about 15–20 minutes, stirring frequently. Double-strain using a fine mesh sieve into a food-safe container. Use within 14 days.
This recipe was created by Mac Peterson.
Silks Elderflower Gin Fizz
(Photo: Silks Irish Dry Gin)
- 2 parts Silks Irish Dry Gin (Aggregated review here)
- 1 part Elderflower liqueur
- 1 part Lemon juice
- Prosecco to top
- Garnish: Lemon peel twists
Pour gin, elderflower liqueur and lemon juice into a shaker with ice and combine. Pour into a champagne coupe and top with chilled prosecco. Garnish with a lemon peel twist.
Coupe of Gold
(Photo: The Botanist Islay Dry Gin)
- 1.5 oz The Botanist Islay Dry Gin (Aggregated review here)
- 0.75 oz Cointreau
- 0.75 oz Fresh lemon juice
- 0.25 oz Simple syrup
- 0.5 tbsp Ground turmeric
- 2 mint leaves
Stir ingredients in a mixing glass and over ice, pour into a coupe to serve. No luck required!
Longbottom Bloody Mary
(Photo: Longbottom)
- 0.5 oz Gin
- 3 oz Longbottom Virgin Mary
- 1 oz Cucumber lime cordial
- 0.5 oz Fresh lime juice
- Pinch salt
- Garnish: cucumber ribbon, lime wheel and herbs (parsley, cilantro, and/or mint)
Combine all ingredients in a mason jar with ice, screw on the lid, shake well, and top with tonic water.
This recipe was created by Stacey Swenson, a cocktail consultant from the non-alcoholic RTD Bloody Mary brand Longbottom.
Cucumber Lime Cordial: For the cordial, combine 1/2 cup sugar with 1/2 cup water and 1 tablespoon of apple cider vinegar in a saucepan and add the zest of one lime. Let it simmer for 5 minutes. Peel and slice one English cucumber, and top with 2 tablespoons of lime juice. Muddle well. Top the cucumbers with the syrup, mix well, and cover. Let it sit in the refrigerator for an hour, then strain.
None of your Bees Knees
(Photo: Clonakilty Distillery)
- 2 oz Minke Gin (Aggregated review here)
- 1 oz Limoncello
- 0.5 oz Honey syrup
- Garnish: Lemon peel
Pour all the ingredients into a mixing glass. Stir for about 30 seconds, and then strain the mixture into a rocks glass with a large cube of ice. Express the lemon peel oil over the glass before garnishing the drink with it.
Clovers and Cream
(Photo: Aviation American Gin)
- 1 oz Aviation American Gin (Aggregated review here)
- 0.75 oz Baileys
- 0.5 oz Creme de Menthe
- 0.25 oz Simple Syrup
Combine all ingredients in a shaker tin, add ice and shake vigorously for 30–40 seconds. Strain into a martini and garnish with a mint leaf.
This cocktail recipe was created by Cody Engle.
Southern Reach
(Photo: Rick O’Brien)
- 2.25 oz Southern Reach Batch
- 0.75 oz Lime
- Garnish: Szechuan Buzz Button
Combine your liquids in a cocktail shaker with ice and shake for about 10–15 seconds before straining into a rocks glass. A Szechuan Buzz Button flower may not be easy to find, so feel free to garnish this drink with a sprinkle of peppercorns or a lime wheel.
Southern Reach Batch:
- 2250 ml Peppercorn Tanqueray
- 2250 ml Green Chartreuse
- 1500 ml Maraschino
- 750 ml Ciane
- 1500 ml Ribo Syrup
This cocktail recipe was created by Library Bar’s Director of Mixology, James Grant.
NOLET’S Silver House Gimlet
(Photo: Nolet’s)
- 1.5 oz. NOLET’S Silver Gin (Aggregated review here)
- 0.75 oz. Fresh lime juice
- 0.75 oz. Simple syrup
- 2 Dashes celery bitters
- 1 Lime wedge
- Pinch of Fresh Dill
- Garnish: Dill sprig
Add a pinch of dill to a chilled coupe or Martini glass. Squeeze the juice from a lime wedge over the dill. In an ice-filled shaker, add gin, lime juice and simple syrup, and shake vigorously until well chilled. Strain into the glass, add 2 dashes of bitters and garnish with a sprig of fresh dill.
Snap Pea Gin & Tonic
(Photo: Crave Fishbar)
- 1.5 oz Snap pea-infused gin
- 0.5 oz Fresh lime juice
- 0.75 oz Fresh Granny Smith apple juice
- 0.75 oz Orgeat
- Top with Badger Tonic
- Garnish: 2 snap peas on a pick
Combine all ingredients, not including the tonic, in a shaker. Add ice and whip-shake. Strain the liquid into a Collins glass filled with ice. Top with Badger Tonic and give it a very light stir. Garnish and serve.
This cocktail recipe was created by Jillian Vose.
Snap pea-infused gin: To make snap pea-infused gin, start by washing and trimming fresh snap peas, cutting them into smaller pieces. Place the prepared snap peas in a clean, airtight jar or container, and pour in the desired amount of gin, ensuring the peas are fully submerged. Seal the container and gently shake it to distribute the peas. Let the mixture sit in a cool, dark place for 24 to 48 hours, adjusting the infusion time based on your flavor preference. After the infusion period, strain the gin to remove the snap peas, and, if desired, double strain for clarity. Transfer the infused gin to a clean bottle for storage.
Read next:
Top 7 Irish Gins Worthy of a Saint Patrick’s Day Celebration
9 Best Irish Whiskeys to Drink This St. Patrick’s Day
‘Gladiator’ Star Russell Crowe and His ‘Drinking Buddies’ Invest in Irish Gin Company
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