The best cocktails St. Patrick’s Day may be mostly about the beer, and the Irish whiskey, but the March 17 holiday falls just before the first day of spring. So it’s a fine occasion to celebrate all things Irish with a cocktail. It doesn’t have to be a green drink, but those do tend to stand out. Here are seven that like for this year.

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Herbal Irishman

Course Drinks

Keyword aquafaba, Demerara syrup, Green Chartreuse, Irish whiskey, lime

Ingredients

• 1 ½ oz. Jameson Irish whiskey
• ½ oz. Green Chartreuse
• 1 oz. Lime juice
• ¾ oz. Demerara syrup
• ½ oz. Aquafaba
• 2 Dashes Orange bitters

Instructions

• Combine ingredients in a shaker.
• Add ice and shake.
• Strain into a coupe glass.

Notes

Bartender David Colgate at Arlo in San Diego created this recipe.

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Lucky’s Charm

Course Drinks

Keyword lemon vodka, lime, mint liqueur

Ingredients

• 1 ½ oz. Lemon vodka
• ½ oz. Mint liqueur
• ¾ oz. Fresh lime
• ½ oz. Simple syrup

Instructions

• Combine ingredients in a shaker with ice and shake.
• Pour into a Collins glass.
• Garnish with a mint sprig.

Notes

The mixologists at Open Palette in the Sheraton Dallas Hotel created this recipe.

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St. Jameson

Course Drinks

Keyword citrus soda, elderflower liqueur, Irish whiskey, sour mix

Ingredients

• 1 oz. Jameson Irish Whiskey
• ¾ oz. St. Germain elderflower liqueur
• ¾ oz. Sweet and sour
• Top with citrus soda

Instructions

• Combine ingredients (except soda) in a shaker with ice and shake.
• Pour into rocks glass.
• Garnish with a lime wedge.

Notes

Grace Skarra, beverage manager at Harrah’s Resort Southern California in Funner, CA, created this recipe.

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Opposites Attract

Course Drinks

Keyword basil, coconut water, cucumber, gin, Honeydew melon, lime, Sugar snap peas

Ingredients

• 1 ½ oz. Damrak gin or VirGin nonalcoholic spirit
• 1 ½ oz. Coconut water
• ½ oz. Lime juice
• ½ cup Honeydew melon chopped
• 4 Sugar snap peas
• 4 Cucumber slices
• 2 Large basil leaves
• 1 Basil sprig- garnish
• 1 tsp. Finely shredded coconut – rim for glass

Instructions

• Lightly muddle honeydew, cucumber, sugar snap peas and basil leaves in a shaker.
• Add gin or VirGin, coconut water, lime juice and ice.
• Shake and double strain over fresh ice in a large rocks glass that has been rimmed with finely shredded coconut.
• Garnish with a slapped spring of basil.

Notes

Bartender Paula Lukas created this recipe.

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Mizu Midori Sour

Course Drinks

Keyword melon liquor, Midori, pineapple, vodka, yuzu

Ingredients

• 1½ oz. Vodka
• ½ oz. Midori melon liqueur
• ¾ oz. Fresh pineapple juice
• ¼ oz. Yuzu juice
• Fever Tree yuzu-lime soda

Instructions

• Stir together vodka, Midori, pineapple juice and yuzu juice in a tall Collins glass with ice.
• Top with Fever Tree yuzu-lime soda.
• Garnish with an Amarena Toschi or Luxardo cherry.

Notes

Ed Parowski, bar manager of Mizu wood-fired seafood restaurant in Charlotte, NC, created this recipe.

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Matcha Margarita

Course Drinks

Keyword honey, matcha, milk, tequila

Ingredients

• 1 ½ oz. Santo Blanco tequila
• 2 oz. Milk product or substitute
• 1 tbsp. Matcha powder
• ¼ oz. Honey
• Mint

Instructions

• Combine all ingredients and shake.
• Serve in a highball glass.
• Garnish with a mint sprig.

Notes

The mixologists at Santo created this recipe.

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Minty Banshee

Course Drinks

Keyword creme de menthe, egg, Frozen limeade, mezcal

Ingredients

• 1 ½ oz. Recuerdo Mezcal Joven
• ½ oz. Crème de menthe
• ½ oz. Lime juice
• ½ oz. Simple syrup
• 1 Egg white
• Mint leaves

Instructions

• Combine all ingredients, reserving some mint.
• First dry shake, with no ice, then shake with ice.
• Serve in a coupette glass.
• Garnish with the remaining mint leaves.

Notes

The mixologists at Recuerdo created this recipe.