What better way to celebrate the return of warm weather and new life than with a few good cocktails? Shed your winter coat and ditch the hot drinks in favor of these lighter, brighter and more spring-appropriate concoctions. These 8 cocktails will help you sip in spring style this month.
What would a Sazerac taste like if it was invented in Paris instead of New Orleans? The late cocktail expert Gary “Gaz” Regan explored the possibility with this unique drink. Absinthe and cognac carry over from the Sazerac, while bitter liqueur Suze brings its distinct French flair to the party. Add a splash of Cointreau for a hint of citrus sweetness, and serve it in a Champagne flute to add a sense of sophistication and elegance.
- 1/4 ounce absinthe
- 2 1/2 ounces XO cognac
- 1/2 ounce Cointreau
- 1/2 ounce Suze
- Garnish: lemon twist
Pour the absinthe into a chilled Champagne flute, tilting and rotating the glass to coat the interior.
Add a few ice cubes to the flute and set aside.
Add the cognac, Cointreau, and Suze into a mixing glass with fresh ice and stir until well-chilled.
Discard the ice and any excess absinthe from the prepared flute and strain the drink into it.
Garnish with a lemon twist.
What happens when you take a Boulevardier and incorporate two different kinds of vermouth? You get this cocktail. Created by Alex Jump, the head bartender at Death & Co in Denver, the combination of dry and blanc vermouth isn’t the only thing interesting about this drink. Nori-infused whiskey lends a uniquely potent flavor, while a little bit of Cappelletti aperitif and pear eau-de-vie bring it all together.
- 3/4 ounce aonori-infused High West Silver oat whiskey*
- 1 ounce Cappelletti aperitif
- 1/2 ounce Dolin dry vermouth
- 1/2 ounce Dolin Blanc vermouth
- 1/4 ounce Clear Creek Pear eau-de-vie
Add all ingredients into a mixing glass with ice and stir until chilled.
Curbside Cocktails: Venice, Aperol Spr
Strain into a Nick & Nora glass.Reverse Martini
Created at San Francisco’s Starlight Room, this version of a Reverse Martini is one you won’t want to put down. It follows the classic format, with the ratios of vodka and vermouth reversed from a usual Vodka Martini, but adds a bar spoon of Luxardo maraschino liqueur and a brandied cherry garnish to sweetly tie it all together.
- 1 3/4 ounces Dolin blanc vermouth
- 1 ounce Absolut Vodka Citron
- 1 barspoon Luxardo maraschino liqueur
- Garnish: brandied cherry
Add all the ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a chilled cocktail glass.
Garnish with a brandied cherry.
Mix up your brunch with this spring spin on a Bloody Mary. Created by bartender Rob Krueger while working at the now-closed Extra Fancy in Brooklyn, this new drink takes the original’s savory spice and mixes it with carrot juice instead of the traditional tomato. Aquavit’s botanical qualities will enhance the juice, but vodka will work too in a pinch. Whichever spirit you use, combine it with lemon, honey syrup, hot sauce, and caper brine, then serve in a pimenton-salt-rimmed glass. Of course, a good Bloody is nothing without its garnishes, so add whichever over-the-top toppings your heart desires.
- 1 1/2 ounces aquavit or vodka
- 3 ounces carrot juice
- 1/2 ounce lemon juice
- 1/2 ounce honey syrup
- 1 teaspoon Crystal hot sauce
- 1 teaspoon caper brine
- Garnish pimenton salt rim*
- Garnish: parsley sprig
Coat the rim of a Collins glass with the pimento salt and fill with ice.
Combine all of the ingredients in the glass, and stir until chilled. Add more ice if needed.
Garnish with a parsley sprig.
Put a little spring in your step with this fruity and floral concoction. Homemade hibiscus-strawberry syrup stars in this recipe. It joins vodka, pear liqueur, lemon juice, bitters, and an egg white to make a ruby red drink with a foamy crown. Finish it with a spritz of lemon bitters for additional bright aromatics.
- 1 3/4 ounces Ultimat vodka
- 1/2 ounce pear liqueur (such as Merlet Crème de Poire William)
- 3/4 ounce hibiscus-strawberry syrup*
- 3/4 ounce freshly squeezed lemon juice
- 3 dashes Bittermens Burlesque bitters
- 1 egg white
- Garnish: lemon bitters
Add all of the ingredients into a shaker and dry-shake (without ice).
Fill with ice, shake again, and strain into a coupe glass.
Spritz the top of the drink with lemon bitters in a spray bottle or atomizer.
- 2 ounces bourbon
- 1/2 ounce allspice dram
- 1/2 ounce lime juice, freshly squeezed
- 1 bar spoon simple syrup
- 2 dashes of Angostura bitters
- Garnish: orange twist
Add the bourbon, allspice dram, lime juice, simple syrup, and bitters into a shaker with ice and shake until well-chilled.
Strain into a coupe or cocktail glass.
Lightly express the oil from an orange twist over the top of the drink, and discard the twist.
If a Pimm’s Cup and an Arnold Palmer (or a John Daly) joined forces, they’d produce this sipper created by San Diego bartender Veronica Correa. Earl Grey tea (or chamomile, peach, or any other kind of tea you prefer) lends a subtle floral flavor to strawberry, lemon, and orange, while fresh mint and Jägermeister perk it up. Top with ginger beer for fizz, and you’ll have a patio pounder that’s basically sunshine in a glass.
- 2 strawberries, halved
- 1 orange wedge
- 1 lemon wedge
- 3 mint sprigs
- 1 1/2 ounces Jägermeister
- 3/4 ounce cold-brew Earl Grey tea, cooled
- 2 ounces ginger beer
- Garnish: strawberry
- Garnish: mint sprig
In a shaker, muddle the strawberries, orange and lemon wedges, and mint sprigs.
Add the Jägermeister and tea with ice and shake until well-chilled.
Strain into a highball glass filled with fresh ice.
Top with ginger beer and stir gently to combine.
Garnish with a strawberry and a mint sprig.
April’s Easter eggs have nothing on this lavender-hued, floral-flavored classic cocktail. A splash of creme de Violette contributes its signature color, while gin, maraschino liqueur, and lemon juice add a sweetly balanced freshness. Add a cocktail cherry as a finishing touch for the perfect accent.
- 2 ounces gin
- 1/2 ounce maraschino liqueur
- 1/4 ounce crème de violette
- 3/4 ounce lemon juice, freshly squeezed
- Garnish: brandied cherry
Add the gin, maraschino liqueur, crème de violette, and lemon juice to a shaker with ice and shake until well-chilled.
Strain into a cocktail glass.
Garnish with a brandied cherry.
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