Spring has sprung! Winter has given us a helluva run this year, and although it keeps butting its nose into spring’s business, we are still happy to feel the sun on our skin for the first time in months. No better way to celebrate the warm weather than with spring cocktails! Spring into these delicious spring cocktails on your front porch, a rooftop deck, be a stoop kid… it’s up to you! We have gathered the tastiest spring drink recipes!
- 2 lemons, sliced into rounds
- 2 limes, sliced into rounds
- 1 cup fresh blueberries
- 1/2 cup (loosely packed) fresh mint leaves plus sprigs for garnish
- 1 1/2 cups vodka
- 3/4 cup St-Germain (elderflower liqueur)
Use the handle of a wooden spoon to coarsely mash emon and lime slices, blueberries, and mint leaves in a large pitcher. Stir in vodka, St-Germain, and 2 cups of ice cubes. Serve in highball glasses and garnish with a mint sprig.
Bee’s Knees Cocktail
- 2 ounces gin
- 1 ounce honey syrup (mix ½ ounce honey + ½ ounce water)
- juice of ½ lemon
Pour all ingredients into a cocktail shaker, shake, and serve on the rocks!
- 1/4 cup agave nectar
- 1/2 cup water
- 3/4 cup thinly sliced sorrel leaves
- 4 limes, quartered, plus 4 thin rounds, for garnish
- 40 ounces seltzer, chilled
Stir the agave nectar and water in a small saucepan to a simmer, bringing it to a simmer over medium heat. Let syrup cool, then combine the syrup with sorrel in a blender and puree until smooth. Pour sorrel syrup through a fine sieve into a bowl and discard solids. Squeeze lime quarters into a large pitcher, and add the quarters to the pitcher, gently smashing them with the back of a wooden spoon to release the oils in the rind. Add sorrel syrup and seltzer. Serve over ice, garnished with lime rounds.
- 2 (750-milliliter) bottles Spanish red wine, such as Rioja
- 12 ounces Cognac, such as Hennessy
- 12 ounces orange liqueur, such as Cointreau
- 12 ounces freshly squeezed orange juice
- 8 ounces Simple Syrup
- 2 cinnamon sticks, broken
- 3 to 4 medium lemons, cut into thin wedges
- 3 to 4 small oranges, cut into thin wedges
- 12 strawberries, sliced
- 12 to 24 ounces lemon-lime soda (optional)
Stir the wine, Cognac, orange liqueur, orange juice, simple syrup, and cinnamon sticks together in a 4-quart container. Continue stirring and dd the fruit. Cover and refrigerate 1-2 days. Pour into a pitcher 2/3 full of ice. Top with soda if you desire, and garnish with soaked fruit. Serve over ice.
Lillet Rose Spring Cocktail
- 12 ounces Lillet Rose
- 12 ounces Ruby Red grapefruit juice
- 6 ounces gin
- 6 edible flower blossoms (optional; chefs-garden.com)
Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat. Garnish with flowers and serve immediately.
La Pinela Cocktail
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- Lime wedge, for rimming the glass
- 1 1/2 ounces silver (blanco), 100 percent agave tequila
- 1 1/2 ounces naturally sweetened pineapple juice
- 1/2 ounce Licor 43
- 1/2 ounce freshly squeezed lime juice
- 1/4 ounce Cinnamon Syrup
Combine the sugar and cinnamon in a shallow dish. Wet the rim of a glass with the lime wedge and coat it with the cinnamon-sugar mix. Fill glass with ice. Combine the remaining ingredients in a cocktail shaker filled halfway with ice. Shake for 30 seconds, strain into a glass, and enjoy!
- 3 Sprigs Mint
- 2 oz Black Maple Hill Bourbon
- .5 oz Simple Syrup
- Crushed Ice
In a julep cup muddle 2 sprigs of mint with the simple syrup. Fill cup 3/4 full with crushed ice. Add bourbon. Stir. Fill remaining glass with crushed ice and a sprig of mint.
The Griffith Park Swizzle
- 2 oz Bourbon
- 1 oz Fresh lime juice
- .75 oz simple syrup
- 2 dashes Absinthe
- 3 dashes each Angostura and Peychaud’s bitters
- 1 sugar cube
- 5-6 Mint leaves
- 1 Mint sprig
Muddle the sugar cube, mint leaves, lime juice, simple syrup, bourbon and absinthe together in a small tin. Fill a Collins glass 3/4 with crushed ice, pour in ingredients, and add 3 dashes each of peychaud and angostura bitter. Lightly swizzle bitters to have them “blend” into the drink. Top with more crushed ice and garnish with a mint sprig.
- 1 cup granulated sugar
- 1 cup water
- 1 (4-inch) piece fresh ginger, peeled and grated on the large holes of a box grater (about 1/3 cup packed)
- 2 cups tightly packed fresh mint leaves (from about 2 bunches)
- 1 (750-milliliter) bottle white rum
- 1 1/2 cups freshly squeezed lime juice (from about 18 medium limes)
- 2 1/4 cups club soda, chilled
- 12 fresh mint sprigs
Bring the sugar, water, and ginger to a boil over high heat in a small saucepan, stirring for about 5 minutes. Remove from the heat, stir in mint leaves, and let cool to room temperature. Strain the syrup into a 2 quart container to discard the solids. Stir in rum and lime juice. Cover and refrigerate until well chilled. Fill a 10-ounce glass with ice. Add 1/2 cup of the Mojito base, top with 3 tablespoons of the club soda, and stir to combine. Garnish with a mint sprig.
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