13 cocktails to help you feel the luck of the Irish

Feeling lucky? Embrace your Irish side and celebrate St. Patrick's Day in style by ditching the green beer and opting for a leprechaun-inspired libation. Green and whiskey-based drinks aren't the only trends for sipping this St. Paddy's Day. This lineup of easy-to-make Irish concoctions is perfect for re-creating at home this March 17^th with friends. Cheers!

I-RISH UPON A BAR

• 2 diced, skinned chunks of cucumber
  
• 2 diced, skinned chunks of kiwi
  
• Small sprig of fresh dill
  
• 1 part Bombay Sapphire Gin
  
• Drizzle elderflower cordial
  
• Drizzle of fresh lime
  

Muddle first 3 ingredients in the base of the cocktail shaker, add Sapphire and remaining ingredients with a large scoop of ice. Shake vigorously, then double strain into a chilled glass.

Sweet & Celtic

• 1 part Bombay Sapphire Gin 
  
• ¼ part fresh nashi pear 
  
• ½ part Poire Williams brandy
  
• Dash of lemon juice 
  
• Touch of simple syrup 
  
• Splash of soda 
  

Combine all ingredients into a glass. Garnish with a sprig of fresh smacked mint.

Pot'O Gold

• 1 part Bombay Sapphire Gin 
  
• ½ part Limoncello 
  
• 1 heaped bar spoon of lemon curd
  

Place ingredients in a shaker filled with ice. Shake vigorously then pour into a chilled martini glass. Garnish with a sprig of fresh mint.

Lucky Leprechaun

• 2 oz. Caliche rum 
  
• ¾ oz. melon liqueur 
  
• ¾ oz. lemon juice 
  
• ½ oz. Triple Sec 
  
• 3 dashes mint bitters 
  

Combine all ingredients in a cocktail shaker, fill with ice and shake until well-chilled. Serve in a coupe glass.

DUBLIN DILL

• 1 part Bombay Sapphire Gin 
  
• 25 mL freshly juiced cucumber (skin removed)
• 2 small chunks of fresh ginger (muddled)
• ½ part fresh apple juice 
  
• Garnished with bruised fresh dill
  

Combine all ingredients in a cocktail shaker, fill with ice and shake until well-chilled. Strain and serve.

SHAMROCK SHANDY

• 1 part Bombay Sapphire Gin
• 3/4 part lemon juice, freshly squeezed and filtered 
  
• ½ part Simple syrup 
  
• 1 bottle Belgian-style wheat beer
  

Combine all ingredients in a cocktail shaker, fill with ice until well-chilled. Strain and serve.

COOLER THAN A CUCUMBER

• 1 1/5 oz. Bombay Sapphire Gin
• 1 oz. cucumber juice
• 1/2 oz. aloe juice
• 1/2 oz. grapefruit juice
• 1/2 oz. Texas tarragon syrup
• 2 oz. prosecco

Build ingredients over crushed ice a 12 oz. Collins glass. Stir well to incorporate ingredients. Garnish with a tarragon leaf, cucumber slice and serve with a straw. (People may be familiar with this

as it was created by mixologist Justin Lavenue and is available at Roosevelt Room in Austin.)

EMERALD ABSINTHE

• 2 oz. Caliche Rum 
  
• 1/2 oz. Batavia Arrack 
  
• 3/4 oz. lime juice 
  
• 3/4 oz. simple syrup 
  
• 7 mint leaves 
  
• Mint sprigs for garnish

Combine all ingredients in a cocktail glass filled with ice, stir and then add garnish.

BLARNEY STONE BREEZE

• 2 oz. Caliche Rum
  
• 1 oz. fresh lime juice 
  
• ¾ oz. simple syrup 
  
• 8 mint leaves
• Mint sprig for garnish
  

In a rocks glass, combine all ingredients, lightly muddle mint leaves. Top with crushed ice or preferably nugget ice. Garnish with a mint spring.

LUCKYTINI

• 1 part Bombay Sapphire Gin 
  
• ½ part Apple Schnapps 
  
• ½ part fresh apple juice 
  
• Squeeze of fresh lime 
  

Pour ingredients into a shaker filled with ice, shake thoroughly and strain into a chilled martini glass. Garnish with a thin apple slice.

G&T Reimagined

• 1 1/2 oz. Bombay Sapphire East Gin
• 3 oz. Fevertree tonic
• Lime wedge or different garnish (lemongrass, juniper, coriander, cassia bark, etc.)

Press lemongrass stem and lime wedge into base of glass. Fill with ice and build.

KIWI KISS

• 1 part Bombay Sapphire Gin 
  
• ½ part Shakka Kiwi liqueur
  
• 1 part pineapple juice 
  
• Topped with clear lemonade 
  

Combine all ingredients into a glass. Garnish with pineapple speared leaf.

CELTIC CRUSH 

• 2 oz. Caliche Rum 
  
• 1 oz. fresh lime juice 
  
• 1/4 oz. fresh pineapple juice 
  
• 3/4 oz. simple syrup 
  
• 3-6 cilantro leaves 
  
• Cilantro leaf for garnish

In a rocks glass, combine all ingredients and lightly muddle cilantro leaves. Top with crushed ice or preferably nugget ice. Garnish with a cilantro spring.

Booze News Insider Josh Hart is an amateur reviewer, but a professional drinker. He has been sipping and learning about whiskeys for a more than a decade and hopes to help you sift through the basics, to find the best bottles for you.