When spring finally rolls around, we’re eager for fresh flavors, vibrant color and festive celebrations of the season. Here are some drink recipes to help you capture the essence of springtime.
Sponsor Me
1 ½ oz. Tanqueray Sevilla gin
½ oz. Iris Blanco vermouth
½ oz. Elderflower liqueur
½ oz. Lavender syrup
½ oz. Lime juice
Dry shake all the ingredients. Add ice and shake together for 30 seconds to emulsify. Strain in a coupe glass.
Chef Katsuji Tanabe of a’Verde Cocina and Tequila Library in Cary, NC, created this recipe.
Pretty in Pink
2 oz. El Tequileño Platinum
½ oz. Fresh lime juice
2 oz. Pink lemonade
1 bar spoon Agave syrup
¾ oz. Triple sec
Top with soda
Add all ingredients except soda to a shaker over cubed ice. Shake until ice cold. Strain into a highball glass over cubed ice and top with soda. Garnish with raspberries, edible flowers and a cucumber ribbon.
The mixologists at El Tequileño created this recipe.
Big In Japan
¾ oz. Hendrick’s Gin
¾ oz. Pimms
½ oz. Italicus liqueur
½ oz. Fresh lemon juice
¾ oz. Homemade raspberry elixir
Egg white
Combine ingredients and dry shake (no nice). Strain into a coupe glass. Garnish with a sage leaf.
The mixologists at Fandi Mata in Brooklyn, NY, created this recipe.
Labruscal
1 oz. Grey Goose vodka
1 oz. Fino sherry
1 oz. Pineapple juice
¾ oz. Lemon juice
¾ oz. Blueberry rosemary syrup
Pour all ingredients into a cocktail shaker. Shake and strain into double rocks glass with crushed ice.
Christopher Reyes, partner of Aldama in Brooklyn, NY, created this recipe.
La Havana
1 ½ oz. Plantation 5 Year rum
1 ½ oz. Bacardi spiced rum
2 oz. Sweet potato puree
½ oz. Lemon
Combine ingredients in a mixing tin and shake. Strain into a Tiki glass with crushed ice. Garnish with pineapple fronds and an orchid.
The mixologists at Vaso in Dublin, OH, created this recipe.
Coco Rosa
1 ½ oz. Equiano light rum
½ oz. Coconut creme
¼ oz. Aperol
½ oz. Lemon
¼ oz. Honey
2 dashes Orange bitters
1 Egg white
Rose water mist
Add all ingredients into a shaker tin, egg white first. Add a large ice cube, shake vigorously for 15 seconds. Strain back into the tin and shake again for 10 seconds. Pour into chilled coupe glass. Add 3 dots of Peychaud’s bitters in a line, and lightly run the bar spoon end to make a line to connect dots. Lightly mist cocktail with rose water. Add dry rosebuds for garnish.
The mixologists at Equiano created this recipe.
Takes Two To Mango
1 ½ oz. Aberfeldy 12 year old Scotch
½ oz. Honey syrup
1 oz. Mango puree
½ oz. Lemon juice
¼ oz. St. Germain elderflower liqueur
2 dashes Angostura bitters
Add all ingredients to tins, add ice and shake vigorously for 20-30 seconds. Strain into a rocks glass and fill with ice. Garnish with a spear of fresh mango.
The mixologists at Aberfeldy created this recipe.
Purple Water
1 ½ parts Tulchan gin
1 part Drambuie
1 part white creme de cacao
½ parts butterfly pea flower tea
¾ parts double cream
1 bar spoon lemon juice
Add all ingredients to a shaker filled with ice, and shake well. Strain into a chilled coup glass. Garnish with an edible flower.
The mixologists at Tulchan created this recipe.
