No longer a politically correct term as the name, Irish Car Bomb, references a dark time in Ireland’s history, this bomber style shot is still quite popular stateside, especially on St. Patrick’s Day. As veterans will tell you, drink it quickly or you’re left with a curdled class of beer, whiskey, and Irish cream.

Courtesy of Drizly.

Ingredients

• 1/2 oz Irish Cream Liqueur
• 1/2 Jameson Irish Whiskey
• 1 Guinness Beer

Instructions

1. Add Irish Cream Liqueur and Jameson to shot glass, layering Irish Cream on the bottom
2. Pour Guinness into pint glass 3/4 of the way and let settle
3. Drop shot glass into Guinness and drink quickly
4. Don’t be too aggressive on the tilt you don’t want the shot glass hitting your teeth

This festive take on an ice cream float combines the classic smooth flavor of Guinness Stout with the funky (but familiar) McDonald’s Shamrock Shake. It’s like your very own pot of gold, no rainbow required.

Courtesy of Drizly.

Ingredients

Instructions

1. Place your shake in the freezer to harden for about 30 minutes.
2. In a pint glass, pour a fresh Guinness 3/4 of the way to the lip of the glass.
3. Take your shake out of the freezer and use an ice cream scoop or large spoon to scoop 2 scoops into your beer.
4. Enjoy.

With flavors reminiscent of fresh baked banana bread, this Jameson infusion is great on the rocks, or as an unexpected addition to any classic whiskey cocktail. For this recipe we’ve decided to keep it simple, adding just a few ounces of fresh squeezed orange juice really kicks it up a notch.

Courtesy of Drizly.

Ingredients

Instructions

1. In a shaker combine banana-infused whiskey and orange juice, shake until cold.
2. Pour into an old-fashioned glass over a large ice cube.
3. Garnish with a pinch of black sugar sprinkles.

How to make banana-infused Jameson:

Slice 2 ripe bananas and put into a clean glass jar with an airtight lid. 

Pour 1/2 of a 750ml bottle of Jameson into the jar and close tightly. 

Let sit on the counter in a dark spot and turn the jar gently once a day. After 4 to 5 days, strain the banana slices out using a fine mesh strainer and pour the whiskey through a coffee filter back into the jar.  Refrigerate for up to 1 month. 

Courtesy of Drizly.

Bartender Reggie Cunningham of the Bushwick Country Club bar in Brooklyn is credited with naming and popularizing the Pickleback shot in May 2006 after a customer requested a drink of pickle brine. Reggie suggested a shot of whiskey first, followed by the shot of pickle brine.The unusual combination of whiskey and pickle juice has become a favorite at bars everywhere since.

Ingredients

Instructions

1. Pour a shot of bourbon whiskey, and a chilled shot of pickle juice (the original is made with McClure’s spicy pickle brine)
2. Take whiskey shot and chase with pickle brine

Ingredients

• 2 oz. Molly’s Irish Cream
• .25 oz. Vodka
• .25 oz. chocolate liqueur

Instructions

Pour Molly’s, vodka and chocolate liqueur into shaker with ice. Shake and strain into martini glass. Top with cocoa powder and enjoy.

Ingredients

• 2 oz. Molly’s Irish Cream
• .25 oz. Vodka
• 1 shot cold espresso
• 3-5 coffee beans

Instructions

Combine in shaker with ice. Shake and strain into martini glass. Garnish with coffee beans and enjoy.

Ingredients

• 2 oz. Molly’s Irish Cream
• 1/4 oz. Peppermint Schnapps
• Cocoa Powder

Instructions

Pour Molly’s and Peppermint Schnapps into a cocktail shaker filled with ice. Shake and strain into a martini glass. Garnish with cocoa powder and mint.