There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail. These springy drinks will have you refreshed and ready to hit the garden or even the beach. We’ve rounded up options that are warm and comforting, as well as citrus-infused and fresh. Whatever you like, you’ll find something to help you celebrate spring.
Field of Flowers
Matthew Dress, the mixologist at Florie’s in Palm Beach, created a drink that’s perfect for lounging beachside. This drink is perfectly crisp thanks to the mint, and has an aromatic kick from the lavender and butterfly pea extract. (Read up on edible flowers for garnishing ideas.)
- 1 1/2 ounces of vodka
- 1 ounce of lavender syrup
- 1/2 ounce of amaro
- 3/4 ounce of lemon juice
- 8 mint leaves
- 3 drops of butterfly pea extract
- Combine all of the ingredients except for the Prosecco into a shaking tin and mix.
- Strain into a martini glass.
- Add in a splash of Prosecco.
There’s Something About Rosemary
Meg Farrell, a mixologist from the restaurant Emily in the West Village, created this citrus-filled cocktail that is as refreshing as it is beautiful. With grapefruit, lemon, rosemary, and elderflower, this drink is the perfect mix of floral and citrus.
- 1 1/2 ounces of rosemary vodka
- 1/2 ounces of lemon juice
- 1/2 ounces of grapefruit juice
- 1/4 ounces of luxardo
- 1/4 ounces of elderflower shake
- Combine in a shaking tin.
- Strain over ice.
- Top with sparkling water.
- Garnish with a rosemary sprig.
No Way Rosé
Claudia Sidoti, Head Chef at HelloFresh, created this delicious rosé-based cocktail that is truly spring in a glass. It combines rosé with delicious, fresh fruit for a refreshing chilled drink.
- 1 bottle rosé wine
- 1/2 cup vodka
- 1/4 cup Pavan
- 1/2–1 cup orange juice
- 1 mango, cubed
- 1 apple, cubed
- 1 cup strawberries, sliced into quarters
- Add all of the wet ingredients together in a pitcher and stir to combine.
- Add the fruit, then continue stirring.
- Give it time to chill and then serve over ice.
- Add mint to garnish, as well as a splash of seltzer if you want.
This cocktail from the restaurant Emmy Squared is spring in a glass. It’s topped off with blueberry ice cubes—or even a blueberry ice pop!
- 1/4 ounces simple syrup
- 1/2 ounce wine tonic
- 3/4 ounce of lemon
- 1 1/2 ounces vodka
- Blueberry ice cubes
- Make blueberry ice cubes by mixing equal parts blueberry preserves and water. To make an ice pop, just toss in a stick before freezing.
- Shake with one blueberry ice cube and regular ice, double strain over more blueberry ice cubes.
- If you chose to make a blueberry ice pop, serve it in the finished drink.
The Potted Plant
This cocktail from the Arlo Hotels just might have the cutest presentation on the list. Served from a terracotta planter, it contains a delicious coffee-flavored cocktail that will wake you up with its delicious flavor.
- 1 ounce of coffee liqueur
- 1/2 ounce of freshly brewed espresso
- 1/2 ounce of bitter amaro
- 1/4 ounce of rosemary syrup
- 1 ounce of gin
- Combine ingredients in a shaking tin.
- Pour into a small plastic bag with ice. Close the bag except for a straw coming out of the top and nestle in a small terrracotta planter.
- Cover the bag with “dirt” made of coffee grounds and rosemary sprigs to make it look like they’re growing.
The Easy Bistro & Bar in Chattanooga, Tennessee, created this herbal, refreshing cocktail that has a gorgeous light green hue.
- 1 ounce vodka
- 1/2 ounce of green Chartreuse
- 1/2 ounce of thyme syrup
- 1 lemon wedge
- 1 lime wedge
- 1 sprig of fresh thyme
- sparkling water
- Combine all of the ingredients into a shaking tin and mix.
- Pour into glass and top with sparkling water.
- Garnish with an edible flower or a thyme sprig.
The Green Thumb from The Loyal in New York City is a spicy take on spring cocktails that will leave you pining for more. It features ginger, yuzu, and black pepper alongside lemon and gin for a very unique, tasty cocktail.
- 1 1/2 ounces of gin
- 1/4 ounces of yellow Chartreuse
- 1/4 ounces of Suze
- 1/2 ounces of ginger syrup
- 1/2 yuzu
- 1/4 lemon
- 4 basil leaves
- Twist of black pepper
- For the ginger syrup, add 2 parts cane sugar and 1 part ginger juice into a blender and mix until the sugar is dissolved.
- Combine all of the ingredients into a shaking tin with ice.
- Double strain into a glass.
- Garnish with a basil leaf.
Eileen Chiang, the beverage director at Wayan in New York City, created this warm, comforting cocktail that features coconut milk and nutmeg.
- 1 1/2 ounces of rye whiskey
- 1/2 ounces of rum
- 1 ounce of coconut milk
- 1/4 ounce of simple syrup
- 1/4 ounce of lime juice
- toasted coconut for garnish
- Combine ingredients into a shaker tin with ice.
- Rim a glass with toasted coconut.
- Strain over ice.
- Grate fresh nutmeg on top
Lava Lava Rocks
The M.A.C. 24/7 Restaurant and Bar inside the Hilton on Waikiki Beach makes this delicious Lava Lava Rocks cocktail that you’ll want to make all the time. With pineapple, strawberry, and pina colada mix, you’ll totally feel like you’re sitting on the beach.
- 1 fresh strawberry
- 1 inch sliced banana
- 1 ounce vodka
- 1 ounce pina colada mix
- 2 ounces of pineapple juice
- Add the vodka, muddled strawberries, banana, pina colada mix and pineapple juice into a shaking tin and mix.
- Pour into a pilsner glass.
- Garnish with a strawberry and an orchid.
- 2 ounces jalapeño-infused tequila
- 1 ounce fresh lime juice
- 1 ounce fresh carrot juice
- 3/4 ounces light agave nectar
- orange or grapefruit slices
- coarse kosher salt (optional: mix with cayenne and chipotle powder for extra heat)
- Combine all ingredients in a cocktail shaker and add ice. Shake vigorously for about 10 seconds.
- Strain over fresh ice in a salt-rimmed cocktail glass. Garnish with a lime wedge.
- For the salt rim, moisten the rim of the glass with a freshly sliced orange or grapefruit and dip in coarse kosher salt (which may be seasoned with cayenne and chipotle powder to taste). Be careful to coat only the outside of the glass.