Fresh Spring Cocktails for 2025

Spring has sprung, and mixologists have been creating some delightful fresh cocktails for the season, many incorporating floral and fruit flavors. Here are seven we like for this year.

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Spring Cooler

Course Drinks

Keyword lemon, mint, Scotch, Simple syrup, strawberry

Ingredients

• 2 parts The Balvenie Caribbean Cask 14 year old Scotch
• 2 parts Fresh-pressed strawberry juice
• 1 part Fresh lemon juice
• 1 part Simple syrup
• Fresh mint

Instructions

• Clap mint and adding to a cocktail shaker.
• Add the rest of ingredients.
• Add ice and shake hard for 7 seconds.
• Strain into glass over fresh ice.
• Top with soda water as desired for a spritz.
• Garnish with fresh mint sprig, lemon slice and edible flowers.

Notes

** For group serve, quadruple ingredients, add to a large pitcher with ice and stir. Top with soda as desired and gently pull it through to mix.

Brett Bayly, The Balvenie’s West Coast Ambassador, created this recipe.

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Illicit Affair

Course Drinks

Keyword basil, cucumber, dragon fruit, elderflower liqueur, lemon, vodka

Ingredients

• 2 oz. Grey Goose vodka
• ¼ oz. Elderflower liqueur
• ¾ oz. Dragon fruit purée
• ½ oz. Lemon juice
• Cucumber slices
• Basil leaves

Instructions

• Muddle cucumber and basil in a shaker.
• Add rest of ingredients.
• Shake well with ice.
• Double strain into a chilled Martini glass.

Notes

The mixologists at Maple & Ash in Miami created this recipe.

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Sparkling Pear Spritz

Course Drinks

Keyword lemon, pear, pear nectar, sparkling wine

Ingredients

• 5 parts Mumm Sparkling Brut Prestige
• 1 ½ part Pear nectar
• ¼ part Lemon juice
• 1 Pear thin sliced

Instructions

• Place one large ice cube in a glass.
• Add a thin slice of pear as garnish (easier to add to the drink before you pour in the liquid)
• Pour in sparkling wine, pear nectar and lemon juice and stir gently.

Notes

The mixologists at Mumm created this recipe.

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Prairie Botanist

Course Drinks

Keyword dill, gin, Ginger liqueur, lemon, lychee syrup, soda water

Ingredients

• 1 ½ oz. Prairie Organic gin
• ½ oz. Leroux ginger flavored brandy
• ½ oz. Lychee syrup
• ½ oz. Lemon juice freshly squeezed
• Splash of soda water
• pinch Fresh dill sprigs chopped

Instructions

• Combine all ingredients, except club soda, into a cocktail shaker with ice.
• Shake until well chilled.
• Fine strain into glass filled with ice.
• Top with soda water.
• Garnish with dill sprigs and edible flowers

Notes

Recipe courtesy of Cocktailmanac 2025, Phillips Distilling Co.’s industry guide.

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Blushing Ballerina

Course Drinks

Keyword cocchi rosa, lime, rose water, tequila, Triple sec

Ingredients

• 1 oz. Lalo tequila
• ¾ oz. Cocchi rosa
• ¾ oz. Triple sec
• ¾ oz. Lime juice
• 2 drops Rose water

Instructions

• Add ingredients to a shaker.
• Shake and strain into a glass.
• Garnish with rose petals.

Notes

The mixologists at Lalo created this recipe.

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Enchanted Forest

Course Drinks

Keyword Blue Curaçao, lime, Pineapple Juice, tequila, vanilla horchata

Ingredients

• 1 ½ oz. Mijenta Tequila Blanco
• ½ oz. Blue Curaçao
• ½ oz. Pineapple juice
• ½ oz. Lime juice
• ½ oz. Vanilla horchata

Instructions

• Combine ingredients and shake.
• Strain into a rocks glass.
• Garnish with moss, dry ice and micro flowers.

Notes

Juan Coronado, cofounder of Mijenta Tequila, created this recipe.

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Sorrento Punch

Course Drinks

Keyword agave, Averna, lemon, Pineapple Juice, rum

Ingredients

• 2 oz. Bacardi 8 rum
• ½ oz. Averna Amaro
• ¾ oz. Lemon juice
• ½ oz. Agave
• 2 oz. Pineapple juice

Instructions

• Combine ingredients and shake.
• Pour into rocks glass with ice.
• Garnish with lime wheel and fresh mint.

Notes

The mixologists at Casa Gianna in Miami created this recipe.