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St. Patrick’s Day Cocktails

When you think of St. Patrick’s Day, the color green and a filling stout beer or Irish whiskey probably comes top-of-mind. Here at Mad River Distillers, we’ve experimented with a variety of delicious cocktails using our spirits that would make for incredible sippers during your St. Patrick’s Day celebrations. From something green to a whiskey sour made using a Guinness simple syrup, we have a few great cocktail ideas to try below as alternatives to the traditional stout this year.

This cocktail has a creamy, slightly green color and tastes just like the name implies. A chocolate and mint flavored cocktail that would make an ideal St. Patrick’s Day treat.

-1.5 oz. of Vanilla Rum
-1.5 oz. of Creme de Cacao
-3/4 oz. of Green Creme de Menthe
-1 splash of Irish Cream
-3 oz. of half of half

In a mixing glass, combine all ingredients. Add ice, then shake well. Strain into a coupe glass, then grate chocolate over the top. To add to the presentation further, add a thin mint cookie as garnish.

Winter Maple Mojito and ingredients on a table

If you’re looking for something lighter than a stout to enjoy on St. Patrick’s Day, try this refreshing mojito recipe with a beautiful mint-green color.

-1.5 oz. of Rum 44
-¾ oz. of lime juice
-¾ oz. of mint simple syrup
-¼ oz. of Baird Farm Mint Infused Vermont Maple Syrup
-2 dashes of Fee Brothers Mint Bitters
-club soda or seltzer to top

To make a mint simple syrup, first combine 3 cups of simple syrup (a 1:1 ratio of sugar dissolved in hot water) with 1 cup of pressed mint leaves. Blanch the mint in boiling water for 15 seconds, then immediately remove the mint leaves and immerse them in ice water for 1 minute. Strain the leaves from the ice water. Blend the cooled simple syrup with the mint leaves for 1 minute, then strain well. Store the cooled mint simple syrup in an airtight container in the refrigerator, for up to 2 weeks. To make this cocktail, combine all ingredients except for the club soda (or seltzer) in a tall glass filled with ice. Stir to incorporate ingredients, then top with the club soda or seltzer, and garnish with a lime wedge.

Stout Sour cocktail on the Burlington Tasting Room bar

This is our spin on a traditional whiskey sour made using a Guinness stout simple syrup reduction and our Revolution Rye.

-2 oz. of Revolution Rye
-1 oz. of lemon juice
-2 oz. of Guinness Simple Syrup (made using 2-16 oz. cans of Guinness)

To make the Guiness simple syrup, first bring 2-16 oz. cans of Guinness to just below a rolling simmer in a saucepan. Heat for 2-3 hours, whisking every 1/2 hour. Remove the froth that forms at the top. Once you have reduced the stout to about half (16 oz.), add 2-2.5 cups of sugar and stir until it is fully dissolved. Set the simple syrup aside to cool before using, and store in the refrigerator for up to one week. To make the cocktail with the Guinness simple syrup, combine all ingredients above in a shaker with ice. Shake well, then strain into a rocks glass over a large ice cube.

This recipe is a delicious spin on the traditional Irish Coffee drink created in 1943, made using our Revolution Rye and demerara syrup.

-1.5 oz. of Revolution Rye
-1 oz. of demerara syrup
-Hot coffee
-2 oz. of whipping cream
-½ oz. of Benedictine (or cinnamon syrup)
-Cinnamon for garnish

In an Irish coffee mug, add the Revolution Rye, demerara syrup and hot coffee. Stir to combine ingredients. In a shaker, combine the whipping cream and Benedictine (or cinnamon syrup) and shake for a full minute until whipped cream is formed. Top the coffee with whipped cream, then grate fresh cinnamon on top.

While you’re celebrating with drinks, consider celebrating with a great meal as well! Our Whiskey Stew has all the traditional St. Patrick’s Day stew ingredients and flavors, just kicked up a notch with a bit of our Bourbon Whiskey. 

As usual, if you need any ingredients, you can find our spirits, bitters and barware at our Burlington Tasting Room or online. Cheers!

Written and published by Brianne Lucas on March 14, 2023. Updated on March 3, 2024.

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