Posted on April 30, 2014
Spring has sprung! Winter has given us a helluva run this year, and although it keeps butting its nose into spring’s business, we’re 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’ve gathered the tastiest spring drink recipes! Spring into these delicious spring cocktails we could find to bring you a list of the ultimate spring cocktails. Cheers!
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.
Pour all ingredients into a cocktail shaker, shake, and serve on the rocks!
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.
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 refridgerate 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.
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.
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!
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.
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.
Put the fresh blueberries in the bottom of a mason jar. Pour vodka over the berries, filling the mason jar. Use a fork to mash up the berries in the bottom. Put on the lid and store in the fridge for at least 12 hours to allow the blueberries to infuse into the vodka. Once infused, strain the vodka. Save the berries for garnish. In a small bowl, thaw out the frozen berries and mix with sugar. In a fresh mason jar, pour in the sugared berries and add ice. Stir in one part blueberry vodka and two parts lemonade. Add a few of the vodka-soaked blueberries and a slice of lemon for garnish.
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.