Spring has nearly sprung so it’s time to be thinking about renewal, along with fresh vegetables, herbs and flowers. Here are some cocktail recipes that reflect the flavors and colors of the season.
Ingredients
- ¾ oz. Gin with floral notes
- ¾ oz. Crème de Framboise
- ¾ oz. Labneh
- ½ oz. Lemon juice
- ½ oz. Lavender-rose water cordial*
Instructions
- Combine ingredients in a shaker with ice and shake. Strain into a Nick & Nora glass. Garnish with strawberry cotton candy.
Notes
*For Lavender-rose water cordial:Combine 1 cup sugar, 1 cup of water, 1 serving spoon of dried lavender and ½ oz. rose water.
Rachid Hdouche, beverage director at Ilili in Washington, D.C., created this recipe.
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Ingredients
- 2 parts Woodford Reserve Double Oaked Bourbon
- ½ parts Chambord or raspberry syrup
- ¾ parts Fresh lemon juice
- 3-4 dashes Woodford Reserve
- chocolate bitters
Instructions
- Combine all ingredients in a shaker. Add ice and shake well. Double strain into a coupe or Martini glass. Garnish with three skewed raspberries.
Notes
The mixologists at Woodford Reserve created this recipe.
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Ingredients
- 2 oz. Duke & Dame salted caramel whiskey
- 1 oz. Fresh grapefruit juice
- ½ oz. Fresh lemon juice
- ½ oz. Red wine
- ½ oz. Agave
Instructions
- Combine ingredients in cocktail shaker with ice and shake. Strain into coupe glass and garnish with an edible flower.
Notes
The mixologists at Duke & Dame created this recipe.
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Ingredients
- 1 ½ oz. Shochu
- 1 oz. Silver tequila
- ¼ oz. Domaine de Canton ginger liqueur
- ¾ oz. Lemon juice
- ¼ oz. Yuzu
- 1 oz. Butterfly pea and lavender syrup
- 3 dashes of Fee Foam cocktail foamer
Instructions
- Combine ingredients in a shaker with ice and shake. Strain into a tall glass over fresh ice and garnish with an edible pansy.
Notes
The mixologists at Swan restaurant in Miami created this recipe.
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Ingredients
- 1 ½ oz. Dickel bourbon
- ½ oz. Passion fruit liqueur
- 1 oz. Peach nectar
- ½ oz. Fresh lemon juice
- ½ oz. Honey syrup 2 parts honey: 1 part water
- 2 Dashes of Aromatic bitters
- 1 Orange peel
- 1 Egg white
Instructions
- Place all ingredients in a shaker, dry shake without ice to froth the cocktails. Add ice and shake vigorously. Fine strain into a coupe. Garnish with an edible flower.
Notes
The mixologists at Dickel created this recipe.
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Ingredients
- 1 oz. DeLeón Blanco tequila
- ½ oz. White peach puree
- ½ oz. Mango nectar
- ½ oz. Fresh lemon juice
- 3 oz. Champagne
Instructions
- Add tequila, peach puree, mango nectar, lemon juice and ice into a shaker. Shake and strain into a flute glass. Top with champagne. Garnish with a lemon peel, mint sprig and peach slice.
Notes
The mixologists at DeLeón created this recipe.
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Ingredients
- 1 ½ oz. Pallini Limoncello
- 1 oz. Tequila
- ½ oz. Ginger liqueur
- ½ oz. Vanilla liqueur
- ¾ oz. Lemon juice
- 3 dashes Orange bitters
Instructions
- Combine all ingredients except garnish in a shaker with ice.
- Shake and strain into a chilled coupe.
- Garnish with edible flowers.
Notes
Bartender Paula Lukas created this recipe.
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Ingredients
- 1 ½ oz. Starward Two Fold Australian Whisky
- 1 oz. Cherry Jam
- 1 oz. Lime
- 1 oz. Soda
- 2 Strawberries garnish
Instructions
- Shake ingredients over ice, then strain into a wine glass of ice. Garnish with 2 strawberries on a skewer, large mint sprig and striped straw.
Notes
The mixologists at Two Hands cafe in New York created this recipe.
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Ingredients
- 1 ½ parts Redemption High Rye bourbon
- ½ part Montenegro Amaro
- ¼ part Orgeat syrup
- 1 part Fresh lemon juice
- 1 dash Cardamom bitters
- 2 dashes Rose water
- Rose bud for garnish
Instructions
- Shake all ingredients with ice. Fine strain into a coupe glass. Garnish with a rose bud.
Notes
The mixologists at Redemption created this recipe.
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Ingredients
- 1 ½ oz. Old Line Aged Caribbean rum
- ½ oz. Dry Curaçao
- ½ oz. Blackberry simple syrup
- ½ oz. Fresh lime juice
Instructions
- Combine in shaker, add ice, shake until well mixed. Strain over fresh ice in tumbler. Garnish with lime wheel.
Notes
The mixologists at The Ready Room, Old Line’s cocktail bar, created this recipe.
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Ingredients
- 1 oz. Patrón Silver tequila
- 1 oz. St. Germain elderflower liqueur
- ¾ oz. Hibiscus tea
- ¾ oz. Beet juice
- ½ oz. Freshly squeezed lime juice
Instructions
- Fill a cocktail shaker with ice. Add all ingredients and shake well. Strain into a chilled coupe and top with salted rose air.
Notes
For salted rose air (optional)
- 4 oz. Water
- 2 oz. Fresh lime juice
- 1 ½ tsps. Sucro ½ tsps.
- Maldon salt ½ Rose water
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Ingredients
- 1 ½ oz. Don Papa 7 rum
- ¾ oz. Unfiltered sake
- ½ oz. Lime juice
- ½ oz. Simple syrup
- 3 Honeydew spheres
Instructions
- In a cocktail shaker, muddle 2 melon spheres. Add rum, sake, lime juice and simple syrup into shaker. Fill with ice and close shaker. Shake and strain into a cocktail glass with half of a cup of ice. Spear and garnish with the remaining melon sphere.
Notes
Mixologist Tomas Delos Reyes created this recipe.
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