Weekend go bragh.

MIX
Emerald Isle Cocktails
What: No. 9 Park’s Brendan Mercure’s class ($65) teaches you to whip up five true-blue Irish concoctions, including the Colleen Bawn (whiskey, Benedictine, chartreuse, and an egg).
Why: You’re a stone’s throw from Poe’s Kitchen at the Rattlesnake and its limited-edition corned duck and corned beef tacos.
When: Tonight, 6:30-8:30 p.m.
Where: Boston Center for Adult Education, 122 Arlington St., Back Bay (617-267-4430). Register online at bcae.org.

Celebrating St. Patrick’s Day? Here’s where to get your Irish on.

SNIFF
Boston Flower & Garden Show
What: The annual expedition caters to urban horticulturalists with this year’s container-gardening theme. Learn to cultivate raised-bed veggies, back-deck fruit trees, and window box blooms.
Why: Aura’s coinciding afternoon tea service ($29) includes a smorgasbord of pastries and a champagne option.
When: Thurs.-Sat., 9 a.m.-8 p.m.; Sun., 9 a.m.-6 p.m.
Where: Seaport World Trade Center, 1 Seaport Ln., Waterfront. Tickets ($20) online at interactiveticketing.com.

EAT
Local 149
What: Jason Owens (The Biltmore Bar & Grille) unveils a sophisticated Southie hideaway serving raw bar bites, charcuterie, and beer-braised short ribs.
Why: Enjoy a classic craft cocktail (old-fashioned, Moscow Mule) or one of 22 draft beers in front of the wood-burning fireplace.
When: Mon.-Fri., 4 p.m.-1 a.m.; Sat. & Sun., 11 a.m.-1 a.m.
Where: 149 P St., South Boston (617-269-0900).

VOLUNTEER
Elevate the Gulf Service Trip
What: Take your vacay funds and join Cambridge-based do-gooder Elevate Destinations for a week in Mobile, Alabama, to help repair marine and coastal ecosystems affected by last year’s oil spill.
Why: Kayak, swim, hike, and eat BBQ during the evening downtime.
When: Apr. 24-30.
Where: Book online at elevatedestinations.com. E-mail info@elevatedestinations.com for more info. Cost is $750 (includes room and board).

CLEAVE
American Lamb Cooking Tutorial
What: Munch on lamb sausage pizza while chefs Nuno Alves and Chris Douglass break down a full carcass and explain the most enticing preparations for each cut.
Why: The resulting three-course lunch includes lamb shoulder ravioli and Mayflower beer pairings.
When: Sat., noon-2 p.m.
Where: Tavolo, 1918 Dorchester Ave., Dorchester (617-822-1918). Tickets ($45) online at bostonchefs.com.

Photo: Angie McKaig / Getty Images