10 Spring Drinks That Will Make You Happy
Concrete Junglebird
Ingredients:
.25 oz demerara
.5 oz lime juice
.75 oz Campari
1.5 oz caramelized pineapple concentrate
.75 oz Appleton Reserve Jamaican Rum
.75 oz chai infused Jameson Black Barrel
Instructions:
Add all ingredients to a mixer with ice. Shake vigorously, strain into a double rocks glass and garnish with a pineapple leaf.
Courtesy of Harold’s at Arlo Soho.
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Ginger Sage Cocktail
Ingredients:
1 bottle of Santa Margherita Prosecco
2 tbsp simple Syrup
1 cup of honey
3 cups of water
2 whole pears, peeled, cored and diced
1 large piece of ginger, peeled and diced
20 fresh sage leaves
Instructions:
In a saucepan combine the honey and water over medium heat and bring to a light boil. Turn the heat down to low and simmer, stirring occasionally until the honey has dissolved completely. Add the pears, ginger and sage leaves and simmer for about 15 to 20 minutes or until the mixture has reduced by a third. Remove from heat and let the mixture steep for 10 minutes. Strain the syrup into a large canning jar or a thick bowl. Discard the ginger and sage leaves. Place a few pieces of the cooked pear into each stemless wine glass followed by the simple simple. Add the Prosecco and serve with a garnish of sage leaves.
Courtesy of Santa MargheritaLeaves of Grass
Ingredients:
2 oz Botanist Gin
.5 oz blueberry liqueur
.5 oz fresh thyme cordial
.75 oz fresh blood orange juice
.5 oz ginger-mint syrup
Fresh blueberries
Club soda
Instructions:
Add all ingredients to an ice-filled shaker. Strain into a coupe glass. Top with club soda and garnish with wild mint leaves.
Courtesy of Eastwind Hotel & Bar in Windham, NYADVERTISEMENT – CONTINUE READING BELOW
GM-P Collins
Ingredients:
2 oz Ford’s Gin
.75 oz Fennel Syrup
.75 oz Lemon Juice
1 dash Scrappy’s Celery Bitters
2 dashes of Peychaud bitters
Pinch of salt
Soda
Instructions:
Add gin, fennel syrup, lemon, celery bitters, and salt to a small tin, add ice and shake. Strain into a Collins glass and top with soda and two dashes of Peychaud bitters on the top cube. Garnish with a fennel frond.
Created by Marshall Minaya, available at VALERIE
Raspberry Lemon & Lime Ginger Beer Cocktail
Ingredients:
.75 oz raspberry puree
1.5 oz of Brooklyn Crafted Ginger Beer, Lemon and Lime
Splash of limoncello
4 oz champagne
Squeeze of lime juice
Fresh raspberries
Instructions:
Add raspberry puree, ginger beer, and limoncello into a champagne glass and stir. Top with champagne and a squeeze of lime juice. Garnish with fresh raspberries.
Courtesy of Brooklyn CraftedBourbini
Ingredients:
1 oz. Heaven Hill 6-year bourbon
2 dashes peach bitters
.5 oz. Mathilde Peche peach liqueur
Sparkling wine
Instructions:
Shake ingredients with ice, strain into flute, top with sparkling wine, and garnish with mint sprig.
Courtesy of Doc Crow’s Southern Smokehouse and Raw Bar in Louisville, KY
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Mint Julep
Ingredients:
2 oz Black Maple Hill Bourbon
.5 oz Simple Syrup
Crushed Ice
Instructions:
In a julep cup (or a highball glass) muddle 2 sprigs of mint with the simple syrup. Fill cup 3/4 full with crushed ice. Add bourbon. Stir. Fill remaining glass with crushed ice and a sprig of mint.
Courtesy of Gotham Bar and Grill in New York City
More: How to Make a Classic Mint Julep
SHOP NOW Mint Julep Cup, $19.65
Lemon-Thyme Vodka Lemonade
PHOTOGRAPH BY IDEAWORK STUDIOS
Ingredients:
3 lemon wedges
sugar
.25 cup Lemon-Thyme Syrup*
.25 cup citrus vodka
.25 cup club soda
1 sprig fresh thyme, preferably lemon thyme
Instructions for Lemon-Thyme Syrup: Makes 1 cup
.75 cup sugar
1 small bunch fresh thyme, preferably lemon thyme (.5 ounce)
In a small saucepan, heat 1 cup water and the sugar to boiling, stirring to dissolve the sugar. Add the thyme, remove from the heat, and let stand until cool. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. Cover and refrigerate for up to 3 days.
Instructions:
Run 1 lemon wedge over the rim of a highball glass; dip the rim into sugar. Reserve the lemon wedge.
Put the remaining 2 lemon wedges in a cocktail shaker along with the syrup and vodka. Muddle hard, breaking the lemon skins to release their oils. Cover and shake.
Carefully fill the rimmed glass with ice. Pour the syrup mixture into the glass, lemon wedges and all. Top off with the club soda, the squeeze the reserved lemon wedge over before dropping it into the glass. Garnish with the thyme sprig and serve immediately.
Courtesy of Chef Jean-Georges Vongerichten
More: 14 Easy Lemon Cocktail Recipes
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Sritangtini
COURTESY OF PHULAY BAY, A RITZ-CARLTON RESERVE
Ingredients:
1.5 oz Citron Vodka
.5 oz Cointreau
2 oz Thai herb juice (ingredients below)
.5 oz Lime juice
.5 oz Simple syrup
Thai Herb Juice:
2 pcs Ginger
2 pcs Gallingale
2 pcs Lemongrass
5 pcs Kaffir lime leaf
Instructions:
Moisten the rim of the martini glass with chili oil, the dip in salt and chili powder. Put Citron vodka, Cointreau, herb juice, lime juice, and simple syrup in a shaker. Add ice and shake well. Pour into martini glass. Garnish with lemongrass stick, kaffir lime leaf, and lemon slice.
Courtesy of Chomtawan, the lounge at Phulay Bay, a Ritz-Carlton Reserve.Tequila Honeysuckle
Ingredients:
2 oz Milagro Blanco Tequila
.75 oz Honey Syrup
.75 oz Lime Juice
Instructions:
Combine ingredients in a shaker and shake with ice. Strain into a coupe and garnish with a lime wedge.
Courtesy of The Ranstead Room, in Philadelphia, PA