Celebrate National Cocktail Day with these Spring Cocktails

spring cocktails

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? March 24 is 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.

Prairie Arnold Palmer
(pictured above)

Method: Combine all ingredients.

Doing the Most

Method: Combine liquid ingredients and 1 tsp of gold leaf with ice in a mixing glass. Stir with ice and strain over fresh ice in a rocks glass. Sprinkle remaining tsp of gold leaf decoratively over cocktail.

Sakura

(Created for The Rye Bar at Rosewood Washington D.C.)

  • 2 oz. gin
  • .25 oz. green chartreuse
  • 1 oz. green tea/passion fruit
  • .5 oz. lime juice
  • .5 oz. simple syrup
  • top with soda water

Method: Add all ingredients to a cocktail shaker with ice. Shake until chilled and strain into a wine glass. Top off with soda water with big ice cubes. Garnish with an edible cherry blossom flower.

Pineapple of My Eye
(Created by Ivy Mix, NYC)

MethodCombine all ingredients into a cocktail shaker. Shake and strain into a rocks glass over fresh ice. Garnish with a lime wheel. 

Blood Orange Margarita

Stock-Blood-Orange-Margarita(Created by Charlotte Voisey)

Method: Garnish with a blood orange wheel (if in season) otherwise lime wheel. Combine ingredients and shake well.

RelatedShaken, Not Stirred: The Manual’s Guide to Cocktail Shakers

Spritzing Sie Deutsche

(Created by Brian Prugalidad, Campfire, San Diego. Photo by Arlene Ibarra)

  • 3 parts Jägermeister spritz batch*
  • 1½ parts soda
  • 1½ parts Champagne/sparkling wine

Method: Build in wine glass, add 5 or 6 ice cubes. Garnish with thyme, star anise, and orange zest.

Jägermeister spritz batch*

  • 2 ½ parts Jägermeister
  • 1 ½ parts Anjou and Bartlett pear juice
  • 1 part lemon juice
  • ½ part Quince syrup**
  • ½ part Ginger syrup*** 

Method: Add the batch to 1½ parts whole milk and let sit for at least an hour, preferably around 4 hours. Allow to strain without agitation through chinois and cheesecloth. Repeat straining until the curds are absolutely strained out.

Quince syrup**

Method: Peel quince, cut in half, and core. Toss in Canola or Grapeseed oil and brown sugar. Double wrap in foil so juices cannot escape. Place in a single layer pan and cover with embers. Carefully wrap with foil and place in grill holding station until soft, approximately 30 minutes. After quince is cooked, weigh on scale. Mix water and sugar in a pot on low heat and add quince, star anise, and Bourbon vanilla extract. Bring to a boil then drop to a gentle simmer for 20 minutes. Pick out star anise then blend with a VitaMix. Fine strain with chinois & China Cap. Makes 24 oz.

(For those without access to quince or the ability to process the quince in this way, a split of honey syrup [3 parts honey: 1 part water] and Giffard Orgeat.) 

Ginger Syrup***

 Method: Process ginger to make ginger juice. Add 3 parts sugar to 2 parts ginger juice and blend till smooth.

Lychee Lake

  • 2 oz LEAF Vodka
  • 5 oz lychee puree (perfect puree)
  • 5 oz grapefruit juice
  • 5 oz lemon juice
  • 1 oz sparking rosé wine

Method: Shake all ingredients except rosé wine, add ice and shake vigorously. Strain into a martini glass, top off with sparkling rosé, garnish and serve.

Cool Dude

Method: Muddle ginger slices in a mixing glass. Combine remaining ingredients with an ice cube and shake to incorporate. Strain over crushed ice in a pilsner glass and top with Hopped Soda. Garnish with a sidecar of pilsner beer.

27 West

27-West-Cocktail
(Created by Hemant Pathak, Junoon, NYC)

Method: Stir all ingredients well over ice and strain into a chilled coupe glass. Garnish with an orange twist.

Kula Negroni

Kula-Negroni-Campari-Cocktail

(Created by Julie Reiner)

Method: In a mixing glass, combine Strawberry infused Campari, Cinzano Vermouth Bianco and London Dry Gin.  Add ice and stir. Strain over one large ice block in a rocks glass. Garnish with orange twist and a fresh strawberry.

Voodoo Down
(Created by Leo Robitschek,Eleven Madison Park, NYC)

Method: Shake all the ingredients with ice. Strain over ice into a double rocks glass.

Golden Pear
(Created by Jonathan Pogash, The Cocktail Guru)

Method: Stir ingredients briefly with ice in a shaker tin and strain into a champagne flute.  Garnish with a pear slice (when available) or half of a lime wheel.

Kishu Mandarin Frosé
(Created by Blake Pope, Kindred, Davidson, NC)

  • 1 bottle of rosé wine
  • 1 batch simple syrup* (3:2 parts sugar to water)
  • 2 cups Kishu mandarin juice (or tangerine)
  • 1/4 cup Montenegro Amaro
  • 1/4 cup lemon juice

Method: Using a large pitcher or bowl, combine all ingredients. Whisk well until fully combined. Pour mixture into a freezer safe container, sealed. Freeze for at least 12 hours, preferred overnight. When ready to use, remove from freezer and mix frozen mixture with a spoon. Mix until slushie consistency. Serve, topped with fresh mint. Serves 12.

Delores Royale

(Created by Anne Robinson, Westlight, Brooklyn)

Method: Shake & strain into a coupe glass. Top with cava and garnish with a lime wheel.