It’s been a long winter. Between the pandemic, record storms, and a punishing — and surprisingly accurate– prediction by Punxsutawney Phil, we are quite ready for spring.
Now’s the time to dive headfirst into spring-fresh ingredients for brighter, more sprightly cocktails and transition from the thawing hot toddy and winter punch
As you say farewell to winter and hello to warmer days ahead, clink a glass full of one of these great spring cocktails.
(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 equal parts Perrier and Lambrusco
- Blood orange wheel, green olive, and single rosemary sprig to garnish
Method: Build and top with Lambrusco and Perrier.
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 an orange twist.
Read more: Essential Gin Cocktail Recipes
Between the Apple Trees
- 1.5 oz Neversink Apple Brandy
- .5 oz Wood’s Cider Mill Boiled Cider Syrup
- .5 oz lime juice
- .25 oz Nordic Rosehip Vinegar
- 1 dash Fee Brothers Walnut Bitters
Method: Shake all ingredients with a pinch of fresh thyme leaves. Garnish with an apple fan and serve in a coupe glass.
(Created by Channing Ceteno)
- 1.5 oz cognac
- .5 oz St. Germain Elderflower Liqueur
- .25 oz Lola’s Mix (1 part tamarind, 1 part Calamansi and 1 part pickled mango)
- .25 oz ginger syrup
- 1 dash chili tincture
- 2 dash tiki salt
- 1 oz egg white
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
(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?
- 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.
(Created at JSix, San Diego)
- 2 oz avocado-infused pisco
- .5 oz cilantro-jalapeno 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 a glass.
(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.
Read more: How to Make a Negroni
Bacardí 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.
Read more: Best Glassware for Your Home Bar
Blade and Bow “New” Fashioned
- 1.25 oz Blade and Bow Kentucky Straight Bourbon Whiskey
- .75 oz elderflower liqueur
- .5 oz simple syrup
- Orange slice
Method: Muddle orange slice with simple syrup in a glass. Add whiskey and elderflower liqueur. Add ice and stir.
(Created by Hendrick’s Ambassador Mattias Horseman)
- 2 parts Hendrick’s Gin
- 5 parts cucumber, kale, mint, and apple juice
- .75 parts lemon juice
- 1 part aloe juice
- Rinse of malic acid
Method: Shake and double strain. Garnish with fresh mini veggies and bay leaf hydrosol.
(Created by Montelupo, Portland, Oregon)
- 2 oz Altos Blanco Tequila
- 1 oz lime juice
- 1.5 oz rhubarb simple syrup*
- 1 oz water
*Rhubarb simple syrup: Add 1 cup chopped rhubarb, 1/4 cup sugar, and 1/4 cup water in a sauce pan. Bring to boil, lower heat, and simmer for 20 minutes. Strain liquid using a fine mesh strainer, and chill syrup before using.
Method: Mix all ingredients in a cocktail glass and serve over ice.
Harper Spring Thyme
- 1.5 oz I.W. Harper Bourbon
- .5 oz peach liqueur
- .5 oz lemon juice
- .5 thyme syrup*
- 12 thyme sprigs
- 1 cup granulated sugar
- 1 cup water
- Club soda (to top off)
*Thyme syrup: Boil water in a saucepan, add thyme and sugar, stirring until dissolved. Take off heat and allow to cool for 30 minutes. Fine-strain into an airtight container (it can last up to a week, refrigerated).
Method: Combine all ingredients (except club soda) into a shaker tin, shake, and double-strain into an ice-filled highball glass. Top with club soda.
Noilly Prat Original Dry Le Sud
- 2.5 oz Noilly Prat Original Dry
- chilled sparkling water
- frozen green grapes
- large ice cubes/spheres
Method: Stack ice to the top of the glass. Pour Noilly Prat Original Dry over ice and top with sparkling water. Garnish with frozen green grapes.
Maid in Scotland
(Created by mixologist Eric Ribeiro)
- 1.5 oz Singleton 12-Year
- 0.75 oz lime juice
- .5 oz simple syrup
- 3 slices of cucumber
- 3 to 4 mint leaves
Method: Add all ingredients into a shaker, gently muddle the cucumber and mint. Add ice and shake until chilled. Strain into a rocks glass and garnish with cucumber and mint.
Pomegranate Spring Fever
- 1.5 oz. Cîroc Vodka
- .5 oz pomegranate syrup
- .5 oz blood orange syrup
- .75 oz lemon juice
- 2 dashes of aromatic bitters
Method: Add ingredients to a cocktail shaker with ice. Pour into a coupe glass and garnish with manicured lemon swath.
Read more: Classic Vodka Recipes
- 1 oz Galliano L’Autentico
- 1.5 oz tequila blanco
- 5 mint leaves
- 3 lemon wedges
- 1 sugar cube
Method: Muddle the fruit and sugar, add all ingredients, shake, and fine strain into a filled crushed ice glass. Garnish with mint sprig and lemon wedge.
Spring Fling Julep
- 1.5 oz Buchanan’s Special Reserve
- 1.5 oz cantaloupe juice
- .5 cup cantaloupe melon chunks blended until smooth, then strained (yields about 4 oz juice)
- 1 sugar cube
- 8 mint leaves + 2 sprigs for garnish
- Melon balls for garnish
- Crushed ice
Method: Muddle mint and then .5 oz cantaloupe juice and sugar in the bottom of your cup. Add ice halfway up your cup, then add 1 oz whisky and another .5 oz cantaloupe juice and stir until cup is chilled. Fill cup to overflowing with ice, and drizzle the remainder of the whisky, then cantaloupe juice over the top. Garnish with mint sprigs and melon balls.
Method: Pour all ingredients into a shaker with ice. Shake and strain into a rocks glass with ice.
Scofflaw in Love
- 2 oz Wild Turkey Bourbon
- .5 oz grenadine
- .75 oz dry vermouth
- .75 freshly squeezed lemon juice
- Orange bitters
Method: Add all ingredients to a shaker with ice. Shake, and strain into coupe glass. Garnish with orange peel.
(Created by Ute Londrigan, Heimat)
- 2 oz Heimat New York Nectarine (alternatively Rhubarb)
- 2 oz white rum
- 6 oz chilled soda water
- 6 mint leaves
- .5 lime, sliced into wedges
Method: Add the mint and lime wedges to the bottom of a lowball glass. Muddle together. Add the nectarine liqueur and rum and stir for a few seconds. Top with soda water.
Read more: Best Rums for Cocktails
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