Celebrate National Cocktail Day with these Refreshing Spring Cocktail Recipes

While winter may still be hanging around certain parts of the country, it is officially spring, and with the changing season comes a whole new batch of cocktails to dig into. The heavier cocktails are getting put away for a little while in favor of drinks that feature all manner of ingredients that are fresh and lively.

The spring cocktails below are the epitome of that idea. Whether it’s using ingredients like St-Germain to give a sweet and floral note to a drink or having a presentation that comes close to the color of fresh cut grass, after a couple of these, you’ll forget that there still might be snow on the ground outside your house.

Winter Spritz

winter spritz cocktail

(Created by Maxime Belfand, Saxon + Parole, New York City)

  • 1 oz Martini & Rossi Riserva Speciale Bitter 
  • 1 oz Martini & Rossi Ambrato
  • 1 oz blood orange juice
  • 3 dashes olive bitters
  • Top with Perrier and Lambrusco, equal parts
  • Blood orange wheel, green olive, and single rosemary sprig to garnish

Method: Built and top with Lambrusco and Perrier.

They Call Him Singapore “The Sling”

They Call Him Singapore The Sling

(Created by Francesco Amodeo, Master Blender, Don Ciccio & Figli)

  • .75 oz gin
  • .25 oz Don Ciccio Mandarinetto
  • .5 oz Don Ciccio Cerasum Cherry Aperitivo
  • .25 oz Don Ciccio Finocchietto
  • 2 oz pineapple juice
  • .5 oz fresh lime juice
  • 1 dash bitters
  • Top with club soda

Method: Stir all ingredients except club soda with ice. Strain into a rocks glass with new ice. Top with club soda and garnish with orange twist.

Between the Apple Trees

Between the Apple Trees cocktail

(Created by Anthony Rettino for Murray’s Cheese and the Hotel Delmano, New York City)

Method: Shake all ingredients with pinch of fresh thyme leaves. Garnish with an apple fan and serve in a coupe glass.

Lola’s Gift

lolas gift cocktail

(Created by Channing Ceteno)

Method: Combine all ingredients in tin. Dry shake with 1 ice cube. Add 4 more ice cubes to tin and shake. Strain into a chilled short rocks glass that has been wrapped with a thin piece of banana leaf with no ice. Grate roasted and dehydrated garlic over top.

Mango Basil Margarita

Mango Basil Margarita
In Good Company Hospitality
In Good Company Hospitality

(Created by Will Benedetto, Refinery Rooftop, New York City)

Method: Shake very hard with 5-6 ice cubes.  No need to strain, just pour the entire contents of the shaker into a Tajin rimmed rocks glass.

*Mango Basil Puree

  • 2 oz vodka
  • 1500 g mango puree
  • 300 g minced basil
  • 400 g agave

What’s Up, Brock?

whats up brock cocktail
  • 1.75 oz Brockmans Gin
  • .75 oz Lejay Apricot Liqueur
  • 1 oz carrot juice
  • 5 fresh coriander leaves

Method: Add Brockmans Gin, Lejay Apricot Liqueur, carrot juice, and coriander leaves to a shaker of ice cubes and shake vigorously. Strain into a highball glass filled with ice cubes and garnish with the green stem of a carrot.

Pájaro Verde

Pajaro Verde

(Created at JSix, San Diego)

  • 2 oz avocado-infused pisco
  • .5 oz cilantro-jalapeño syrup
  • .25 oz lemon juice
  • .25 oz lime juice
  • 1 dash orange bitters

Method: In a mixing tin, add all ingredients, shake, fine strain, and serve in glass.

Jitney Negroni

Jitney Negroni cocktail

(Created by Leo Robitschek for Campari Red Diaries, NoMad Hotel Los Angeles)

  • .75 oz Campari
  • .75 oz Sombra Mezcal
  • .5 oz Cinzano Extra Dry Vermouth infused with coffee*
  • .5 oz Cinzano Bianco Vermouth
  • 2 dashes of absinthe

Method: Combine all the ingredients in a mixing glass, add ice, stir, and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.

*Coffee-infused Vermouth: Macerate 5 oz of coarsely ground coffee in 750 ml of vermouth for 10 minutes. Strain and refrigerate.

Bacardí Blackberry Bramble

Bacardi Blackberry Bramble
  • 2 parts Bacardí Superior
  • 1 part lemon juice
  • .5 part simple syrup
  • .5 part Crème de Mure

Method: Shake the first three ingredients vigorously with plenty of ice, strain into a glass, and drizzle Crème de Mure on top. Garnish with basil and blackberry skewer.

Blade and Bow “New” Fashioned

Blade and Bow New Fashioned

Method: Muddle orange slice with simple syrup in a glass. Add whiskey and elderflower liqueur. Add ice and stir.

Fresh Perspective

(Created by Hendrick’s Ambassador, Mattias Horseman)

Method: Shake and double strain. Garnish with fresh mini veggies and bay leaf hydrosol.

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