We Have Selected 16 Spring Cocktails We Are Looking Forward To Imbibe

What better way to toast the end of winter than with a delicious spring forward concoction? It is a time to celebrate flowers and citrus blooming back to life, dining al fresco, and enjoying the extra hour of sun in the evenings. We have listed 16 spring cocktails infused with fresh ingredients that would complete the perfect soiree or festive brunch party. These delightful drinks will give everyone the much-needed refresh after months of hot toddies.

Rose Tea Collins

Ingredients:

2 oz. Chase Vodka
.5 oz. Rose tea syrup
.5 oz. Fresh lemon juice
Soda
Dried Rose Petals for garnish

Method:
Make rose tea syrup by steeping 3 rose tea bags in 6.5 oz. of hot water and 3.5 oz. of sugar for 10 minutes. Then remove tea bags and leave to cool. In a Collins glass filled with ice mix all ingredients and top with soda.

Planas Bee

Ingredients:

1.5 oz Diplomático Planas
1 oz fresh pink grapefruit juice
.5 oz fresh lemon juice
.5 oz honey syrup
1 oz Champagne or Prosecco

Method:

Shake all ingredients except Champagne or Prosecco. Double strain into a Champagne flute and top up with Champagne or Prosecco.

Pink Paloma
Makes: 20 (for those boozy brunches)

Ingredients:

5 cups Partida Blanco Tequila
3 cups Ruby Red Grapefruit juice
2 cups fresh lime juice
4 cups simple syrup
5 cups grapefruit soda

Method:

Shake and strain into a highball glass over ice, add soda, and stir. Garnish with a grapefruit wedge.

Low Rider

Ingredients:

.75 oz. Cocktail and Sons Fassionola Syrup
1 oz. Fresh Lime Juice
.25 oz. Bittermans Habanero Shrub
2 oz. Espolòn Blanco Tequila

Method:

Fill cocktail shaker with ice and shake vigorously until the tin is ice cold. Strain into a nice Double Old Fashioned or rocks glass. Garnish with 4 dashes of Peychaud bitters and a lime wheel.

“San Patricios”

Ingredients:

5 oz. Espolòn Blanco
.75 oz. lime
.75 oz. cilantro simple syrup*
2 oz. fresh juiced granny smith apple.

Method:

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.

Isla Catalina

Ingredients:

5o Espolòn Blanco
75oz Tamarind Syrup
5oz Horchata Orgeat
1oz Yuzu
2 dashes roasted corn bitters
Top with tepache

Method:

Pour all ingredients into shaking tin with ice. Shake and double strain into a Collins glass with pebble ice. Garnish with pineapple wedge, corn husk, cherry, and drink umbrella.

Garden Variety

By Laurie Harvey, Ladies of Libation (Houston, TX)

Ingredients:

1 ½ oz Thai-chile-infused Deep Eddy Vodka*
1 oz lemongrass cordial**
¾ oz fresh lemon juice
¾ oz fresh lime juice

Method:

Add Thai-chile-infused Deep Eddy Vodka, lemongrass cordial, fresh lemon juice and lime juice to an ice-filled shaker. Shake to combine, and then strain into a Collins glass with crushed ice. Top with splash of club soda, and garnish with a lemongrass stalk, lime wheel, and Thai chile.

*Add 6 to 8 sliced Thai chiles to 1 liter vodka. Let sit for up to 24 hours, depending on preferred spice level. Strain out peppers and use.

**Bring 1 cup water to a soft boil, and then stir in 2 cups sugar until dissolved. Add 5 cleaned and pounded lemongrass stalks, the skin of 2 English cucumbers, and 2 ounces skin-on-ginger (cut into slices). Let gently boil for 5 minutes, and then remove from heat. Let steep for 2 to 4 hours. Strain and use.

Watermelon Smash

Ingredients:

1 oz. Seagram’s Watermelon Vodka
25 oz. Templeton Rye
.75 oz Demerara syrup
2 lemon wedges
6 mints

Method:

Muddle the lemons/mint and syrup. Add the liquor/light shake and dirty dump in rocks glass.

Woodford Reserve Tea Punch

Ingredients:

3 oz. Unsweetened Tea
1.5 oz. Strawberry Lemonade
1.5 oz. Orange Juice
2 oz Woodford Reserve Distiller’s Select

Method:

Pour over ice in a tea cup! Garnish with a mint sprig and a cinnamon stick.

Corralejo Tequila Spicy Grapefruit Sour

Ingredients:

2 ounces Corralejo Reposado
1 ounce grapefruit juice
1 ounce lime juice
½ ounce jalapeño simple syrup
1 egg white

Method:

Add all ingredients to a cocktail shaker with ice. Shake hard to chill and then strain out ice and shake hard again. Next, strain into your glass. Garnish & Enjoy!

Apple Lemon Drop

Ingredients:

2 ounces Seagram’s Apple Vodka
1 ounce lemon juice
1 ounce simple syrup
Sugar (for rim)

Method:

Rim your glass with sugar. Add all ingredients to a cocktail shaker with ice. Shake hard to chill and combine ingredients. Strain into your glass. Garnish & Enjoy!

POM POM Punch

Ingredients:

4 oz. Stella Rosa Moscato d’Asti
1 oz. Orange Juice
3 oz. Pomegranate juice
Pomegranate

Method:

Pour Stella Rosa Moscato d’Asti into glass. Add juices then pomegranate. Stir and enjoy!

Cool & Dill-licious

Ingredients:

1 ½ oz Crystal Head Vodka Aurora
½ oz St Germain Elderflower Liqueur
3 oz Tonic Water
3 slices of Cucumber
Pinch of Fresh Dill

Method:

Muddle cucumber, fresh dill Crystal Head Vodka and St Germain in a shaker. Add ice and shake. Next, strain into a highball glass over ice. Garnish with dill sprig and cucumber slice.

Aloha Party

Ingredients:

1 oz. orange juice
1 oz. mango juice
Stella Rosa Tropical Mango
½ oz. Rosa 22
Pinch of shredded coconut
Orange twist
Lime wheel
Edible flowers

Method:

Place ice in glass. Add orange juice and mango juice. Pour in Stella Rosa Tropical Mango. Next, add Rosa 22. Garnish with shredded coconut, orange twist, lime wheel, and an edible flower.