Now that spring is here and we’re able to enjoy longer days, rooftop bars and warm weather, comes the need to bring in new cocktails into your routine. Not sure what to drink? Don’t worry we’ve compiled a list of drinks so refreshing it likes Spring in a glass.
From vodka, tequila, gin, rum and many more– we've rounded up the most spring like cocktails to welcome in warmer months ahead.
Haru #1 by Masahiro Urushido (Katana Kitten)
1.25 oz Chamomile-Infused BERTOUX Brandy
.75 oz White Port
.5 oz Crème de Pêche Liqueur
1 oz Cucumber Juice
.75 oz Lemon Juice
.75 oz Ginger Syrup
Shake with ice. Strain into chilled highball glass over fresh ice. Top with soda. Garnish with halved strawberry and atomized spray of “Sakura” mist.
Clicquot Rich Rosé + Grapefruit + Rosemary
Veuve Clicquot Rich Rosé Champagne
5-6 large ice cubes
1-2 slices of grapefruit
1-2 sprigs of rosemary
Place 5 ice cubes in a large wine glass, add slices of grapefruit, top with Clicquot Rich Rosé, and finish with sprigs of fresh rosemary
Styled by: Sebastien Derbomez, Hendrick’s National Ambassador
1 ½ parts Hendrick’s Midsummer Solstice
½ part Elderflower liqueur
Top with Soda
Squeeze of Lemon
Garnish with Flowers & Cucumber
1.5 oz. Espolòn Blanco
.75 oz. lime
.75 oz. cilantro simple syrup*
2 oz. fresh juiced granny smith apple.
Build ingredients in a cocktail shaker except for the apple juice and shake over plenty of ice. Strain into a tall glass of ice. Top with fresh fluffy Granny Smith Apple Juice. Garnish with an orange peel (for the Irish Flag) and some cilantro sprigs.
For syrup: Makes 2 cups of simple syrup
Juice one bunch fresh cilantro and set aside.
Measure 1 ¼ cups white sugar and place in a saucepan.
Add cilantro juice to measuring cup and top up with water to reach 1 ¼ cups of total liquid. Add to saucepan.
Gently heat liquid and sugar to dissolve. As soon as the syrup is boiling, take off heat and allow to cool before using.
For best color retention, add a tsp. of citric acid or the juice of one lime.
Glenfiddich Malt Julep Created by Allan Roth, Glenfiddich Ambassador
Bruised mint Leaves
¼ part simple syrup
2 dashes Angostura bitters
Build with crushed ice and garnish with mint sprigs in a traditional julep cup.
Tully Smash - Created by Tim Herlihy, National Ambassador for Tullamore D.E.W.
2 parts Tullamore D.E.W. Original
½ part fresh lemon juice
¾ part rich demerara syrup
8 mint leaves
2 lemon wedges
3 brandied cherries
Add Tullamore D.E.W., Lemon Juice and syrup to a shaker with ice. Shake and strain over glass filled with fresh pebble ice. Garnish with lemon wedges, mint leaves and cherries.
Hendrick’s Mint Tulip - Created by Mattias Horseman, Hendrick’s Gin Ambassador
1 ½ parts Hendrick’s Gin
½ part Ancho Verde
½ part kiwi pineapple syrup
¼ part honey
½ part fresh lime juice
1 dash Bitterman’s Tiki Bitters
Add ingredients in a shaker with ice. Shake and strain into a teacup filled with ice. Garnish with mint leaves.
Fistful Smash - Created by Charlotte Voisey, William Grant & Sons Director of Brand Advocacy
2 parts Fistful of Bourbon
½ part grapefruit oleo
½ part fresh lemon juice
10 loose mint leaves
Combine ingredients and shake well. Strain over crushed ice. Garnish with a mint sprig and grapefruit twist.
1.5 oz Grey Goose Le Citron
0.5 oz Bacardi Pineapple
Raspberries and blueberries
Build ingredients in a rocks glass. Add cubed ice and stir. Garnish with raspberries and blueberries.
1.5 oz Santa Teresa 1796 rum
0.5 oz Giffard Banane Du Bresil Liqueur
0.75 oz fresh carrot juice
0.5 oz ginger syrup
0.75 oz naturally sweetened coconut cream
3 dashes firewater tincture
3 dashes peychauds bitters
Shaken and served in a Collins glass over packed crushed ice. Garnish with a baby carrot and chilled matcha powder.
Mabel Berra - Created by Josh MacGregor, Mixologist and Sommelier at db Bistro Moderne.
1.50 oz Hayman's Sloe Gin
1.25 oz Kronan Swedish Punch
1.00 oz Lime Juice
All ingredients are combined and shaken. Served up in a CubanGlass, and garnished with a lime wheel.