Top 'O the mornin' to yas, Lads and Lasses. Time to indulge in some tasty liquid candy on this fine Day of the Patrick! Now let's begin!

-IRISH COFFEE-

What You'll Need:
-fresh pot of coffee
-1 tsp. brown sugar
-1 shot (1/3 oz) or a little more of Jameson Irish whiskey (or any other variant of triple distilled Irish whiskey)
-1 oz of fresh cream

Step 1:
In a coffee mug of your choosing add 1 tsp. brown sugar, then fill fresh coffee almost to the top leaving a bit of room. Stir well until sugar has fully dissolved.
Step 2:
Add shot (or more) of Jameson. Give a quick stir.
Step 3:
Add fresh cream to the very top. You can use a can of whipped cream because it's easy. But for a much better version, add one part heavy cream and one part coffee creamer to a shaker. Shake vigorously for about a minute or 2 and slowly pour on top. No need to stir. The cream will cool the coffee as it rests. Irish coffee is insanely good and will get you drunk super quick. Go easy on them.

-MINT JULEP SLIM-

This is a spin of my own design on a traditional/Disneyland mint julep. I'll quickly go over each one.

"Traditional"
Ingredients: 1 teaspoon Powdered sugar, 2 oz. Bourbon whiskey, 2 teaspoons Water, 4 Mint leaves
Preparation: In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add Bourbon and stir well until the glass is well frosted. Garnish with a mint sprig.
Served: On the rocks; poured over ice
Standard garnish: Mint sprig

"Disneyland" (non-alcoholic)
ingredients
1 lb granulated sugar.
6 cups water.
1 1⁄4 ounces lime juice concentrate.
8 1⁄2 ounces lemonade concentrate.
3⁄4 cup creme de menthe syrup (Do not confuse it with creme de menthe liqueur)
Garnishes:
mint leaf.
lime slice.

So now here's MY version. Which actually came out a lot better then I thought it would be. This is more of a "I'm trying to watch my figure but also wanna get smashed" version.

What You'll Need:
- 1 shot of creme de menthe liqueur (extremely powerful stuff, so I'd actually recommend half a shot. But this is what makes it so green)
-1 can of limoncello La Croix (or any other citrus seltzer of your enjoyment. Sprite Zero would probably be a good option. I know some people hate zero sugar seltzers)
-1 shot of lemon juice
-1 shot of lime juice
-1 tbs. of artificial sweetener
-ice cubes

Step 1:
In a high ball glass, or just a tall glass in general, add desired amount of ice. Then every other ingredient except the La Croix.
Step 2:
Fill to the very top with the La Croix and give a quick stir. It's very cool and refreshing and super minty. So just keep that in mind.

-IRISH FLAG-

What You'll Need:
-1 part creme de menthe liqueur
-1 part Bailey's Irish Cream (or any variation you like or can find on Irish Cream)
-1 part orange curacao

Now I'm sure some of you just raised an eyebrow when you read the words "mint" and "orange" in the same sentence. But trust me, it's really good and I can assure you that it does NOT taste like toothpaste and orange juice. It's super easy to make, but exceedingly difficult to pour correctly. In a shot glass start with 1 part creme de menthe liqueur. That's the easy part. Next, carefully float pour your Bailey's for the middle layer. If you don't know what a float pour is, it's where you take the back of a spoon and slowly pour the liquid over it into the glass to more easily dribble it along the surface. Repeat process with orange curacao for the top layer. And there you have the Irish flag. Shoot it back in one go for a fresh minty chocolaty orange that's really tasty. I too, was surprised at how good it actually tastes.

-GRASSHOPPER-

What You'll Need:
-1 part creme de menthe liqueur
-1 part creme de cacao white
-1 part light cream

No multiple steps necessary, just combine all parts together, stir and fill in a martini glass. Although I don't own a martini glass, so I just used one I had. Actually, what your supposed to do is let it chill in the fridge for a while first in a crystal decanter. Then pour it into the glass. Creme de cacao white was impossible to find, so instead I substituted Bumbu rum creme. And for the cream, I used vanilla coffee creamer. I actually do wish I let it set in the fridge for at least 10 minutes just so the colors could combine. It eventually turned a thick mossy green that looked really cool.

Hope you all have a fun and safe St. Patrick's Day! Love ya!