8 Essential Cocktails You Have Tired In April

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.

High Seas

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.

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.

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.

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.

Waterfront Cooler

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.

Aviation

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.