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Celebrate Spring With 21 Refreshing Cocktail Recipes

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 recipes to concoctions that emphasize the sprouting, coming-to-life nature of the spring. We’re talking elderflower, rose hip vinegar, and fresh herbs. (For those of you still hibernating, don’t worry — we threw in one soul-warming cocktail made from cinnamon whiskey.)

As you say farewell to winter and hello to warmer days ahead, clink a glass full of one of these great spring cocktails.

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 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”

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

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 a 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-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.

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.

Read more: How to Make a Negroni

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.

Read more: Best Glassware for Your Home Bar

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.


Rhubarb-Arita Cocktail by Montelupo

(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

Harper Spring Thyme Cocktail
  • 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

Noilly Prat Le Sud Cocktial
  • 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

cucumber vodka

(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

Ciroc Pomegranate Spring Fever Cocktail
  • 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

Veracruz Smash

Veracruz Smash Cocktail
  • 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

Spring Fling Julep Cocktail
  • 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.

Velvet Fire

Velvet Fire Cocktail

Method: Pour all ingredients into a shaker with ice. Shake and strain into a rocks glass with ice.

Scofflaw in Love

Scofflaw in Love Cocktail
  • 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.

Nectarine Mojito

Heimat Nectarine Mojito

(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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