Mix Me, I’m Irish: Easy cocktail recipes for St. Patrick's Day

The Recipe:

• 2 slices cucumber

• 2 ounces The Whistler Olorose Cask Irish Whiskey

• ½ ounce Fiorente Elderflower Liqueur

• ¾ ounce fresh lemon juice

• ¾ ounce simple syrup

In a shaker, muddle cucumber slices. Add ice, whiskey, liqueur, lemon juice and simple syrup. Shake vigorously and strain into a chilled glass over fresh ice. Garnish with additional cucumber slices.

The Recipe:

• 1 ounce Gray Whale Gin

• 1 ounce fresh lemon juice

• 1 ounce raw honey

• Edible gold leaf, flake or dust

In a shaker with ice, add gin, lemon juice and honey. Strain into a glass and garnish with gold leaf.

The Recipe:

• 3 ounces Baileys Vanilla Mint Shake

• 2 scoops of vanilla bean ice cream

• Whipped cream

• Cherry

In a blender, add Baileys Vanilla Mint Shake and ice cream. Blend and pour into a glass. Garnish with whipped cream and a cherry.

The Recipe:

• 1 ounce Jameson Irish Whiskey

• 1 ounce Midnight Moon Apple Pie Moonshine

• Ginger ale

• Lime wedge

In a glass with ice, add whiskey and moonshine. Stir to combine and top with ginger ale. Garnish with lime wedge.

The Recipe:

• 1 ounce Keeper’s Heart Irish + Bourbon

• 6 ounces cold brew

• 1 ounce maple syrup

• 5 ice cubes

• Whipshots Vodka-Infused Vanilla Whipped Cream

• Grated chocolate

In a blender, add bourbon, cold brew, maple syrup and ice. Blend and pour into a glass. Top with vodka-infused whipped cream and grated chocolate.

The Recipe:

• 1 ounce coffee liqueur

• 1 ounce Baileys Irish Cream

• 1 ounce Casa Del Sol Reposado Tequila

In a glass, add coffee liqueur. Pour Irish cream over a bar spoon into the glass. Repeat the process with tequila.

The Recipe:

• 1 ½ ounces Jameson Irish Whiskey

• ½ ounce fresh lemon juice

• ½ ounce simple syrup

• 1 ½ ounce ginger beer

• 2 ounces Mionetto Prosecco

• Lemon wheel

• Rosemary sprig

In a shaker with ice, add whiskey, lemon juice, simple syrup and ginger beer. Shake and strain into a tall glass with fresh ice. Top with prosecco. Garnish with lemon wheel and rosemary sprig.

The Recipe:

• 1 1/3 ounce Redbreast 12 Year Irish Whiskey

• 2/3 ounce fresh lemon juice

• ½ ounce simple syrup

• 1 egg white

• ½ ounce Jacquin's Apricot Brandy

• 3 dashes orange bitters

• Cucumber slice

• Mint

In a shaker, add whiskey, lemon juice, simple syrup, egg white, apricot brandy and orange bitters. Dry shake for 10 seconds, add ice and shake again. Strain into a glass with fresh ice. Garnish with cucumber slice and mint.

The Recipe:

• 1 ½ ounce Slane Irish Whiskey

• 1 ½ ounce fresh lemon juice

• 1 dash orange bitters

• Spoonful of honey

• Tonic water

• Mint sprig

• Lemon wheel

In a glass, add Slane whiskey, lemon juice, bitters and honey. Stir together until honey is broken down. Add ice and top with tonic water. Garnish with mint sprig and lemon wheel.

The Recipe:

• 1 ounce 818 Añejo Tequila by Kendall Jenner

• ½ ounce fresh lemon juice

• ¼ ounce ginger syrup

• ¼ ounce agave nectar

• 2 ounces Guinness Draught

• Dehydrated orange slice

In a shaker with ice, add tequila, lemon juice, ginger syrup and agave syrup. Pour into chilled glass, top with stout beer and stir. Garnish with a dehydrated orange slice.

The Recipe:

• 1 ounce Skrewball Peanut Butter Whiskey

• ¾ ounce cream

• ½ ounce crème de menthe

• ½ ounce white crème de cacao

Rim a glass with chocolate sauce and set aside. In a mixing glass, add whiskey, cream, crème de menthe and crème de cacao. Stir and pour into prepared glass.

Ingredients:

• Brownie Mix*

• Cheesecake Mix**

• Cocoa powder

Brownie Mix*:

• 1 ¼ cup sugar

• 1 cup flour

• ⅔ cup cocoa powder

• ¾ teaspoon salt

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• ¾ cup Guinness Draught Stout

• 2 eggs

Cheesecake Mix**:

• 2, 8-ounce cream cheese packets, softened

• 1 ¼ cup heavy cream

• ⅓ cup Baileys Irish Cream

• ½ cup sugar

• ¾ teaspoon salt

For the brownies: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, whisk together sugar, flour, cocoa powder and salt. Then, add vegetable oil, vanilla extract and beer. Finally, whisk in two eggs, one at a time. Spray a 9x13 baking pan with cooking spray or line with parchment paper. Pour in the brownie batter and bake for 20 minutes. Remove from the oven and let it cool completely.

For the cheesecake: Use a hand mixer to beat softened cream cheese on high. Pour in heavy cream and Baileys Irish Cream and beat. Add sugar and salt and beat until everything is smooth and well-incorporated. Pour the cheesecake filling on top of the cooled brownies and refrigerate them overnight. When you’re ready to serve, slice it up and garnish each slice with cocoa powder.