Bring some of the luck of the Irish into your home by hosting a St. Patty’s cocktail party. Here are some recipes we’ve gathered from near and far. 

Richardo’s “Irish I Had Another.”

Colorado’s own, Richardo’s Decaf Coffee Liqueur, offers up this cleverly-named cocktail: 

Irish I Had Another
Combine 8 ounces hot coffee with 2 oz. Richardo’s and 2 oz Irish Whiskey. Top with whipped cream, a drizzle of Richardo’s and fresh mint. Kick it up another notch by making homemade whipped cream: whip 1 cup heavy cream with 3 Tbsp. Richardo’s. This makes enough whipped cream for 4-6 drinks.

And another…

Caramel Wake Me Up
Combine 1 shot espresso, 2 shots Richardo’s Decaf Coffee Liqueur, 1 shot Irish Crème Liqueur, 2 shots milk, 2 pumps caramel syrup and 1 tsp. salt in a cocktail shaker with ice. Strain into a glass. – Courtesy of Sammy’s Breakfast Bar, Ft. Collins.


St. Patrick's
Bailey’s Irish Cream Panna Cotta
Brittani Szczecina, pastry chef, 3800 Ocean, Palm Beach Marriott Singer Island Resort & Spa.

On the heels of winning Food Network’s 2016 Christmas Cookie Challenge, pastry chef Brittani Szczecina has turned her attention to yet another holiday with this smooth, sophisticated St. Patrick’s Day treat.

Bailey’s Irish Cream Panna Cotta
Brittani Szczecina, pastry chef, 3800 Ocean, Palm Beach Marriott Singer Island Resort & Spa

  • 4 cups heavy cream
  • ½ cup sugar
  • 6 gelatin sheets
  • 4 oz. Baileys Original Irish Cream
  • Pinch of salt

Bloom gelatin in ice water for five minutes or until soft. Remove from ice water and squeeze; set aside on a dry towel. Bring the remaining ingredients to a simmer and stir in the gelatin. Pour into desired glasses and let set in the fridge for at least two hours. Garnish with your favorite toppings: crushed chocolate cookies, chocolate sauce, St. Patrick’s Day sprinkles, or even a mini cupcake. 

Legend has it that St. Patrick used the shamrock to explain the Holy Trinity. True or not, Ireland’s favorite three-leafed clover is the inspiration behind this cocktail with three distinct spirits.

Zachary Blair, lead mixologist, KANU, Whiteface Lodge

  • 2.5 oz. Irish whiskey (Westbrook)
  • 1 oz. elderflower liqueur
  • 1 oz. sweet vermouth
  • .25 oz. lime juice

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

A gemstone of a cocktail – no blarney!

Emerald Martini
James Kruecher, director of food & beverage, McCoy’s Oceanfront, Fort Lauderdale Marriott Pompano Beach Resort & Spa.

  • 2 oz Absolut Lime
  • ½ oz Sour Apple Pucker
  • ½ oz St-Germain elderflower liqueur
  • ½ oz lime juice, fresh squeezed
  • Dash of house-made orange bitters

Combine all in a mixing glass and top with ice, shake 20 times vigorously, and double strain into a chilled martini glass. Garnish with a lime twist.

For fans of the “Black Stuff,” this Guinness-infused cocktail is genius in a glass.

Luck of the Irish
Eddie Garcia, lead mixologist and manager, jade bar, Sanctuary on Camelback Mountain Resort & Spa

  • 2 oz. Redbreast whiskey
  • ¾ oz. Guinness simple syrup (see recipe)
  • ¾ oz. lemon juice
  • ½ oz. apple juice

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. Combine ¾ oz. of the Guinness simple syrup and all other ingredients in a shaker. Shake and pour into a stemmed cocktail glass. If this cocktail inspires you to visit Arizona, check out these posts from 


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