Image: Michał Moroz
If you’re looking for a mighty strong, yet mighty tasty cocktail that’s super easy to make, then you need to learn how to make a trash can drink.
Also known as the “Irish Trash Can Drink” in some circles, this drink is especially popular during St. Patrick’s Day due to its (sometimes) radiantly green color.
Make no mistake, though—the trash can drink isn’t actually Irish and, truth be told, it's not entirely clear where it came from. But judging from its simple recipe and incredibly high yield (you can, as the name suggests, make it in a trash can!) we’re pretty confident it started in someone’s college dorm room.
Ready to get your trash can on? Let’s get started with these simple recipes:
What you'll need:
Place a handful of ice into a large cocktail glass, add the alcohol ingredients and stir heavily.
Once completely mixed, open the can of Red Bull and place upside down into the cocktail glass, leaning it at a 45 degree angle.
Serve with a straw and enjoy! Be sure to leave the can in the cocktail glass, as the Red Bull slowly refills your drink (and turns it green) as you continue to consume it.
What you'll need:
Wash out a brand new trash can
Mix the alcohol and punch together within the trash can
Cut up the fruit, and add the fruit into the punch mix
Let the punch and fruit mixture sit for at least an hour. The longer you let the punch sit, the longer the fruit will be jam-packed and potent with delicious alcohol.
Add ice, serve and enjoy!
Here's one more way to make a trash can drink, but this one is alcohol free. Using mainly a variety of juices and fruits, this punch is sure to be a hit at your next party.
Check out this short video for all the details.
And, that’s all there is to it! Now you know exactly how to make a trash can drink, three different ways. Let us know how your drinks turned out by writing us a comment below.
Until next time, friends - Proust!
As an organic chemist, Janelle Rogers always preferred her drinks pure, like bottled water from the Pyrenees or organic wine. That is, until a jazz saxophonist blew the doors of her taste buds wide open by introducing her to the joys of cocktails. When not tinkering with new blends, Janelle is a frequent contributor to Chemistry Today and runs a classified black-ops department of the NIH.