The Manual
Food & Drink

The Manual’s Guide to Spring Cocktails

Written by Amanda Gabriele Posted on April 30, 2014

A new season calls for new cocktails, don’t you agree? As the ingredients in our kitchens begin to change, we like our spirits to match. Even though the spring farmer’s market bounty was delayed because of the weather this year, it’s better late than never, and we’re fully ready to eat and drink up the season. Don’t worry, we’re not putting ramps in your drink or anything, but we do have some ideas about how our libations should taste during these fair-weather months. Check out our guide to spring cocktails and get to mixing.

Keep it light
We love a full-bodied cocktail for chilly weather, but we like to lighten up with something more refreshing as the warmth rolls in. Think citrus, herbs or anything sparkling, and you have the makings of a perfect spring drink. We love a rum cocktail as the temperatures rise, and the BACARDÍ April Shower is pretty much perfect. Lemon juice refreshes while limoncello gives an extra kick.

BACARDÍ April Shower
1 ½ parts BACARDĺ Superior
½ part Limoncello
1 part Fresh Lemon Juice
½ part Simple Syrup
1 part San Pellegrino Sparkling Water

Shake well and serve over crushed ice in a high ball glass.

Keep it classic
No matter what time of year, you can never go wrong with a classic cocktail. Sure we love the Old Fashioneds and martinis of this world, but our favorite spring libation is the negroni. The Italian cocktail – made with gin, Campari and sweet vermouth – is strong but not heavy and absolutely delicious. Bombay Sapphire makes it extra smooth. And because there is no better warm weather classic than the margarita, we’re more than ready to sip on Dobel’s version, featuring a black salt rim.

Sapphire Negroni
1 part Bombay Sapphire Gin
1 part Campari
1 part Noilly Prat Sweet Vermouth

Build in a rocks glass and stir well. Garnish with an orange twist.

Dobel Black Diamond Margarita
2 ounces of Maestro Dobel Tequila
1 ounce Fresh Lime Juice
1/2 ounce Agave Nectar

Combine ingredients.  Rim glass with black sea salt and serve in rocks glass.

Keep it social
We find as the days get longer, people like to party longer too. With big drinking events like the Kentucky Derby and Cinco de Mayo approaching, it’s always good to have a solid punch recipe on hand for planned gatherings and drop-in guests alike. It’s also great for you, the host, so you can kick back and relax with your guests rather than play bartender all night. Caliche Rum’s Cali Tidings Punch is extra boozy and juicy, exactly what we’re looking for this time of year.

Cali Tidings Punch
1 liter bottle Caliche
1 bottle of Sparkling Wine
16 oz of Ruby  Port
12 oz Curaçao Liquor
12 oz fresh squeezed and strained orange juice
12 oz unsweetened pineapple juice
8 oz fresh squeezed strained lemon juice
8 oz light agave nectar
1 large block of ice

For garnish:
1 cup of hulled and sliced strawberries
2 large lemons, pitted and sliced
Handful of mint leafs

In a large punch bowl, combine the Caliche, port, curaçao, fruit juices and agave nectar. Stir until well incorporated, and refrigerate for at least four hours. When ready to serve, add the ice and garnishes to the bowl and gently stir in the champagne. Serve in small punch cups.