It’s finally time to put away the winter coats, roll down the windows, and start enjoying the outdoors again. For those of you that have been cooped up far too long (or even for those of you who have been posting passive aggressive Look how great it is here in Florida beach photos all winter), check out these cocktails to get back in the springtime spirit.
Know what makes this list even better? It’s National Cocktail Day. There is literally no better reason to pull out your favorite shaker and open up the liquor cabinet, so get to it and get drinking.
(Created by Bombay Sapphire’s 2015 Most Imaginative Bartender Winner Justin Lavenue, Roosevelt Room, Austin)
- 1 oz Bombay Sapphire Gin
- 1 oz Grapefruit juice
- .5 oz VSOP Cognac
- .5 oz Yellow Chartreuse
- 2 dashes Absinthe
- 2 dashes Peychaud’s bitters
- 1 teaspoon Butterfly Pea Powder
Method: Shake well and Double-strain into a Nick & Nora glass. Garnish with a Mint sprig tied around the stem of the glass.
Blood Orange Sparkling Vodka
- 1 ½ parts Hangar 1 Straight Vodka
- 2 parts Fresh Blood Orange Juice
- ½ part Tarragon Simple Syrup
- Sparkling water
Method: Combine ingredients except sparkling water in a rocks glass and stir together. Add ice and top with sparkling water. Garnish with blood orange slices and a sprig of tarragon.
El Coco Doble
- 2 oz. 1800 Coconut
- The Juice of 1 Whole Lime
- 3⁄4 oz. Fresh Squeezed Grapefruit Juice
- 1⁄2 oz. Simple Syrup
Method: Shake with ice and strain into a Collins glass filled with crushed ice. Garnish with spent lime shell.
- 1 part Boodles Mulberry Gin
- 3 parts. Champagne
- Lemon Twist, garnish
Method: Combine ingredients in a champagne flute and garnish.
- 1 part Bacardí Gran Reserva Maestro de Ron
- ½ part Kaffir Lime Juice
- 1 tsp Aromatic simple syrup*
Method: Mix ingredients with ice in a cocktail shaker, shake vigorously and serve in a chilled coupe.
*Aromatic Simple Syrup
- 1 cup water
- 12 Thai basil leaves
- 3 Coriander seeds
- ¼ Sliced Jalapeño
- 2 Kaffir Lime Leaves (if available)
- 1 cup Sugar
Method: Bring to a boil, steep 15 minutes, strain and cool.
The Bacon Snapper
- 1 ½ parts Bombay Sapphire East Gin
- 4 parts tomato juice
- ¼ parts lemon juice
- ¼ parts soy sauce
- Small palm of diced lemongrass
- Pea of wasabi
- Pinch of sea salt
- Pinch of white pepper
Method: Build with ice in a highball. Garnish with lemongrass.
High King Highball
(Created by Joaquín Simó, Pouring Ribbons, New York, $15)
- 5 oz Aperol
- 5 oz Simple Syrup
- 1 dash Peychaud’s bitters
- 75 oz Lemon Juice
- 75 oz Grapefruit Juice
- 2 oz Clontarf
- Bottom: 1.5 oz Soda
Method: Muddle 3 raspberries in the Aperol, Simple Syrup and bitters the add all remaining ingredients but the soda, shake with cubed ice and strain over a shard of ice and the soda into a Collins glass garnish with a skewered lemon wheel and a raspberry.
Say It Again
(Created by Ryan Te, Oiji, New York, $15)
- .75 oz Jasmine Infused Hwayo
- .75 oz Chartreuse
- .75 oz Luxardo Maraschino
- .75 oz Lime Juice
Method: Shake with cube ice, fine Strain into a flute glass and garnish with lime zest.
Basil Hayden’s Twisted Sour
(Created by Julie Reiner, New York)
- 2 Parts Basil Hayden’s Bourbon
- ½ Part Green Chartreuse
- ½ Part Lemon Juice
- ½ Part Grapefruit Juice
- ½ Part Agave Syrup* (To make, combine equal parts of water with Agave Syrup)
- ¼ Part Egg White
Method: Combine all ingredients in a mixing tin and shake without ice to blend. Add ice and shake. Strain over fresh ice in a double rocks glass and garnish with a mint sprig and a lemon wheel.
- ¾ part Grey Goose Cherry Noir
- ¾ part Cynar
- ¾ part Punt e Mes Italian Vermouth
- ¾ part Fresh Squeezed Grapefruit Juice
- 1 pinch Kosher Salt
Method: Build ingredients in a cocktail shaker filled with ice. Stir gently, and strain into a rocks glass over an oversized ice cube. Present with a grapefruit wheel dusted with salt.
Method: Pour all ingredients over ice into a glass and stir.