On St. Patrick’s Day, especially in the U.S., the color green dominates, from the attire to the decor to the drinks. Legend has it that the first green beer was poured more than a century ago, by a physician in New York named Thomas H. Curtin. It has since become a St. Patrick’s Day staple, served at bars across the country come mid-March. While the color is now achieved with food coloring instead of unsafe dye, we’re still partial to drinks that come by that vibrant green hue on their own. Whether the verdant color is the product of fresh herbs like mint or dill, green fruits and vegetables (kale-infused rum, anyone?), or spirits such as absinthe or green chartreuse, these cocktails are highly quaffable and super festive. The best part? The bright, spring-y drinks will be just as alluring long after the corned beef has been turned into breakfast hash.