Enjoy the festivities from the safety of your very own home this year.
Although some may tell you that the only way to spend St Patrick’s Day is getting drunk in a pub, we're here to tell you otherwise: we love to stay at home when the pubs are jam-packed and enjoy a quiet drink without trying to battle our way to the bar.
But this year, the pubs will rightly be closed. On Sunday evening, the government ordered all pubs to close beginning that night and remain shut until March 29th in an attempt to curb the coronavirus outbreak.
Regardless of the nationwide closure, staying in on St Patrick's Day is relaxing and we could all certainly use a bit of peace right now in these unsettling times.
So if you’re looking for a way to make your St. Patrick’s Day at home a little more special, keep scrolling for Irish inspired cocktails to try out at home – no green food colouring needed!
The Dingle Mingle
- 35ml Dingle Irish Gin
- 70ml Chardonnay wine
- 2 bar spoons of peach jam
- 3 sprigs of fresh thyme, plus 1 for garnish
- Chill a coupe glass with some crushed ice.
- Pour all of the ingredients, excluding the garnish, into a shaker with ice. Seal and shake hard for 10 seconds.
- Remove ice from the glass and strain in the cocktail.
- Garnish the glass with a sprig of thyme to serve.
To read the full recipe courtesy of Coppinger Row, click here.
Not A Shamrock Shake
For the simple syrup:
- 250ml boiling water
- 250g white granulated sugar
For the cocktail:
- 8 fresh basil leaves, plus extra to garnish
- 45ml Jameson
- 30ml lemon
- 30ml simple syrup (above)
- 40ml sparkling white wine
- To Make the Simple Syrup: Add 250ml boiling water to 250g white granulated sugar and stir well to dissolve. Bottle and refrigerate until cool.
- Lightly muddle basil leaves in your cocktail shaker.
- Add all the rest of the ingredients except sparkling wine and shake with ice.
- Double strain into a chilled tall glass filled with ice.
- Top with sparkling white wine and garnish with a basil leaf.
To read the full recipe courtesy of Jameson, click here.
The Brother Hubbard
- 25ml Mad March Hare poitín
- 15ml Longville House apple brandy
- 10ml Regal Rogue rose vermouth
- 15ml Irish rosehip cordial
- 2 dashes of citric acid
Simply mix together, then serve in an old-fashioned glass over rock ice. Garnish with a beetroot chip.
To read the full recipe courtesy of Bar 1661, click here.
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Non-Alcoholic Espresso Martini
- 50ml Silk Tree
- 40ml espresso
- 15ml agave syrup
- Chocolate flakes to garnish
- Chill a martini or coupe glass with ice.
- Place all ingredients except the chocolate in an ice-filled shaker. Seal and shake for 10 seconds. Remove ice from the glass and pour. Garnish with chocolate flakes.
To read the full recipe courtesy of House, Dublin, click here.
Bushmills Irish Coffee
- 35ml Bushmills Original
- 1 tablespoon demerara sugar
- 150ml black coffee, hot
- 50ml double cream
- Preheat a glass coffee mug with hot water, then empty it out.
- Pour the whiskey, coffee and sugar into the glass and stir well.
- Lightly whip the cream until it thickens slightly. Pour on top of the coffee mix and serve.
To read the full recipe courtesy of Bushmills, click here.
- A handful of fresh blueberries
- 50ml Micil Irish Gin
- 30ml lemon juice
- Soda water
- Add six blueberries to a cocktail shaker and muddle.
- Add the gin, lemon juice and simple sugar syrup to the shaker.
- Shake and strain into slim jim tumbler glass filled with ice.
- Top up the glass with your choice of soda water and garnish with the remaining blueberries to serve.
To read the full recipe courtesy of Micil, click here.
Flat White Martini
- 50ml Baileys Original Irish Cream
- 25ml Espresso
- 10ml Milk
- Ice cubes
- Pop some ice cubes into a cocktail shaker and pour in the Baileys.
- Add the espresso and milk.
- Shake it up until everything is perfectly blended and the liquid is silky smooth.
- Strain into a cocktail glass, finish by gently placing three coffee beans on the top of the cocktail and enjoy.
To read the full recipe courtesy of Baileys, click here.
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Our Ultimate Hot Whiskey
- 25g sugar
- 25ml water
- Cinnamon stick
- 2 cloves
- 85g honey
- 2 sprigs rosemary
- 75ml Irish whiskey
- 250ml apple cider
- Lemon slices and rosemary sprigs, to serve
- Combine the sugar, water, cinnamon stick and cloves in a pot over a medium heat and bring to the boil, then remove from the heat. Discard the cloves and cinnamon sticks and stir in the honey until it dissolves.
- Add in the rosemary sprigs and set aside until the mixture cools.
- Pour mixture into a jug and add the apple cider and whiskey.
- Fill two glasses with ice, then fill with the cocktail mixture.
- Serve with a lemon slice and a sprig of rosemary.
To read the full recipe courtesy of Irish Central, click here.
This article was originally posted on our sister site Irish Tatler.