Spring has nearly sprung so it’s time to be thinking about renewal, along with fresh vegetables, herbs and flowers. Here are some cocktail recipes that reflect the flavors and colors of the season.
Warda
Ingredients
- ¾ oz. Gin with floral notes such as Matsui Japanese Gin
- ¾ oz. Crème de Framboise
- ¾ oz. Labneh strained yogurt
- ½ oz. Lemon juice
- ½ oz. Lavender & rose water cordial*
Instructions
- Combine ingredients in a shaker with ice and shake.
- Strain into a Nick & Nora glass.
- Garnish with strawberry cotton candy.
Notes
*For Lavender & rose water cordial:
Combine 1 cup sugar, 1 cup of water, 1 serving spoon of dried lavender and ½ oz. rose water. Rachid Hdouche, beverage director at ilili in Washington, D.C., created this recipe.
Combine 1 cup sugar, 1 cup of water, 1 serving spoon of dried lavender and ½ oz. rose water. Rachid Hdouche, beverage director at ilili in Washington, D.C., created this recipe.
Bourbon Raspberry Sour
Ingredients
- 2 parts Woodford Reserve Double Oaked bourbon
- ½ parts Chambord or raspberry syrup
- ¾ parts Fresh lemon juice
- 3-4 Woodford Reserve Chocolate Bitters
Instructions
- Combine all ingredients in a shaker.
- Add ice and shake well.
- Double strain into a coupe or Martini glass.
- Garnish with three skewed raspberries.
Notes
The mixologists at Woodford Reserve created this recipe.
Make Me Blush
Ingredients
- 2 oz. Atian Dry Rose gin
- ½ oz. Blood orange syrup
- ½ oz. Tamarind syrup
- 1 oz. Lemon
- Top with 3 sprays of Violet liqueur
Instructions
- Add all ingredients into a tin.
- Shake vigorously.
- Strain into a coupe glass.
- Garnish with flower petals.
- Spray the cocktail with violet liqueur.
Notes
The mixologists at Giselle Miami created this recipe.
Purple Reign
Ingredients
- 1 ½ oz. Shochu
- 1 oz. Silver tequila
- ¼ oz. Domaine de Canton ginger liqueur
- ¾ oz. Lemon juice
- ¼ oz. Yuzu
- 1 oz. Butterfly pea and lavender syrup
- 3 dashes of Fee Foam cocktail foamer
Instructions
- Combine ingredients in a shaker with ice and shake. Strain into a tall glass over fresh ice and garnish with an edible pansy.
Notes
The mixologists at Swan restaurant in Miami created this recipe.
Miami Peach
Ingredients
- 1 ½ oz. Dickel bourbon
- ½ oz. Passion fruit liqueur
- 1 oz. Peach nectar
- ½ oz. Fresh lemon juice
- ½ oz. Honey syrup 2 parts honey: 1 part water
- 2 Dashes of Aromatic bitters
- 1 Orange peel
- 1 Egg white
Instructions
- Place all ingredients in a shaker, dry shake without ice to froth the cocktails. Add ice and shake vigorously. Fine strain into a coupe. Garnish with an edible flower.
Notes
The mixologists at Dickel created this recipe.
Grand Rising
Ingredients
- 1 oz. DeLeón Blanco tequila
- ½ oz. White peach puree
- ½ oz. Mango nectar
- ½ oz. Fresh lemon juice
- 3 oz. Champagne
Instructions
- Add tequila, peach puree, mango nectar, lemon juice and ice into a shaker. Shake and strain into a flute glass. Top with champagne. Garnish with a lemon peel, mint sprig and peach slice.
Notes
The mixologists at DeLeón created this recipe.
Good Day Sunshine
Ingredients
- 1 ½ oz. Pallini Limoncello
- 1 oz. Tequila
- ½ oz. Ginger liqueur
- ½ oz. Vanilla liqueur
- ¾ oz. Lemon juice
- 3 dashes Orange bitters
Instructions
- Combine all ingredients except garnish in a shaker with ice.
- Shake and strain into a chilled coupe.
- Garnish with edible flowers.
Notes
Bartender Paula Lukas created this recipe.
Sweet Cherry Smash
Ingredients
- 1 ½ oz. Starward Two Fold Australian Whisky
- 1 oz. Cherry Jam
- 1 oz. Lime
- 1 oz. Soda
- 2 Strawberries garnish
Instructions
- Shake ingredients over ice, then strain into a wine glass of ice. Garnish with 2 strawberries on a skewer, large mint sprig and striped straw.
Notes
The mixologists at Two Hands cafe in New York created this recipe.
Turkish Duet
Ingredients
- 1 ½ parts Redemption High Rye bourbon
- ½ part Montenegro Amaro
- ¼ part Orgeat syrup
- 1 part Fresh lemon juice
- 1 dash Cardamom bitters
- 2 dashes Rose water
- Rose bud for garnish
Instructions
- Shake all ingredients with ice. Fine strain into a coupe glass. Garnish with a rose bud.
Notes
The mixologists at Redemption created this recipe.
The Last Corsair
Ingredients
- 1 ½ oz. Old Line Aged Caribbean rum
- ½ oz. Dry Curaçao
- ½ oz. Blackberry simple syrup
- ½ oz. Fresh lime juice
Instructions
- Combine in shaker, add ice, shake until well mixed. Strain over fresh ice in tumbler. Garnish with lime wheel.
Notes
The mixologists at The Ready Room, Old Line’s cocktail bar, created this recipe.
What’s The Tea, Rosarita
Ingredients
- 1 oz. Patrón Silver tequila
- 1 oz. St. Germain elderflower liqueur
- ¾ oz. Hibiscus tea
- ¾ oz. Beet juice
- ½ oz. Freshly squeezed lime juice
Instructions
- Fill a cocktail shaker with ice. Add all ingredients and shake well. Strain into a chilled coupe and top with salted rose air.
Notes
For salted rose air (optional)
- 4 oz. Water
- 2 oz. Fresh lime juice
- 1 ½ tsps. Sucro ½ tsps.
- Maldon salt ½ Rose water
Decanso Bloom
Ingredients
- 1 ½ oz. Don Papa 7 rum
- ¾ oz. Unfiltered sake
- ½ oz. Lime juice
- ½ oz. Simple syrup
- 3 Honeydew spheres
Instructions
- In a cocktail shaker, muddle 2 melon spheres. Add rum, sake, lime juice and simple syrup into shaker. Fill with ice and close shaker. Shake and strain into a cocktail glass with half of a cup of ice. Spear and garnish with the remaining melon sphere.
Notes
Mixologist Tomas Delos Reyes created this recipe.
