Seasonal Cocktails: Spring

WHISKEY

For Bonnie, Love Clyde (Recipe by Rahad Coulter-Stevenson, Thirsty Crow)
1.5oz Clyde May’s Whiskey
0.75oz St. Germain
1 sugar cube
1 pear
1 lemon
Splash of soda water

Muddle 1 pear slice, 1 large lemon wedge, and 1 sugar cube. Add a splash of soda water to dissolve the sugar. Add St. Germain and Clyde May’s. Shake with ice and strain into a chilled old fashioned glass. Lemon twist, then discard. Garnish with submerged pear wheel and sage leaf.

Beach Berry May
Beach Berry May

Beach Berry May (Recipe by Sergio Salazar, Chaya Venice)
2oz Clyde May’s Whiskey
1.5oz Pavan
0.5oz Chambord

Combine ingredients in mixing glass. Stir well and pour over ice. Garnish with fresh raspberries.

NOLET’S Silver Bulleit
1 oz. NOLET’S Silver Dry Gin
1 oz. Bulleit Bourbon
1 oz. Fresh Grapefruit Juice
1 oz. Fresh Lemon Juice
0.75 oz. Simple Syrup

Muddle one slice of grapefruit in an Old Fashioned glass. Add ice and remaining ingredients. Garnish with a grapefruit wheel. 

Bourbon Barron (Recipe by Guido Ortuno, Chaya Venice)
2oz Clyde May’s Whiskey
2oz fresh tropical fruit punch juice
0.5oz Pomegranate Molasses

Combine ingredients in a shaker, shake vigorously and pour over ice. Garnish with an orange slice.

Orchard Smash (Recipe by Michael Lay, Faith & Flower)
2oz Clyde May’s Whiskey
2 dashes apple bitters
0.75oz ginger syrup
0.75oz lemon juice

Combine ingredients in a shaker. Shake well, strain and pour over ice. Garnish with mint leaves and candied ginger.

GIN

Q Garden MuleQ GARDEN MULE
6 ounces Q Ginger Beer
2 ounces gin
1 ounce lime juice
6 mint leaves, plus a sprig for garnish
4 slices cucumber
1 large handful of blueberries
1 piece candied ginger

Put the cucumber, mint leaves and half the blueberries in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, gin and lime juice. Cover shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside. Fill a highball glass with ice. Strain the liquid from the shaker into the glass. Top with ginger beer and a few blueberries. Thread a few more blueberries and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.

NOLET’S Silver Negroni
1 oz. NOLET’S Silver Dry Gin
1 oz. Aperol
1 oz. Carpano Antica Sweet Vermouth

Combine all ingredients in a mixing glass with ice. Stir well and strain into a rocks glass over ice or up in a martini glass. Garnish with an orange peel.

NOLET’S Silver Cucumber Gimlet
1.25 oz. NOLET’S Silver Dry Gin
0.75 oz. Fresh Lime Juice
0.5 oz. Simple Syrup
Dash Celery Bitters
Cucumber + Basil

In a mixing glass, muddle cucumber and basil with syrup and lime juice. Add NOLET’S Silver, celery bitters, and ice. Shake well and serve up in a martini glass. Garnish with a long slice of cucumber and fresh basil leaf.

RUM

SPRING FLIGHT STRAWBERRY MOJITO
1 fresh strawberry, muddled
2 oz. Powell & Mahoney Mojito mixer
1 ½ oz. white rum
1 oz. chilled soda water
2 dashes of your favorite hot sauce

Combine all ingredients in a cocktail shaker. Shake and strain over ice into a Collins glass. Top off with soda water, then add 2 dashes of hot sauce.  Garnish with a slice of lime and half fresh strawberry.

VODKA

Mexican Mule
1.5 ounces Ketel One® Vodka
1/2 ounce Orange Liqueur
1/2 ounce Fresh Lemon Juice
1/2 ounce Ginger Liqueur
3 ounce Ginger Beer
5 leaves Cilantro
1 seedless Jalapeño Slice

Muddle cilantro and jalapeño in the bottom of a mixing glass. Add Ketel One Vodka, orange liqueur, ginger liqueur and lime juice and shake with ice. Strain into a copper mug or highball glass filled with ice. Top with ginger beer. Garnish with cilantro leaves and a slice of jalapeño.

EASTBANK
¾ part GREY GOOSE® Cherry Noir
¾ part Cynar
¾ part Punt e Mes Italian Vermouth
¾ part Fresh Squeezed Grapefruit Juice
1 pinch Kosher Salt

Build ingredients in a cocktail shaker filled with ice.  Stir gently, and strain into a rocks glass over an oversized ice cube.  Present with a grapefruit wheel dusted with salt.

KETEL ONE CITROEN SPRING FLING
1.5 ounces Ketel One Citroen® Flavored Vodka
2 diced Strawberries
2 diced Cucmber Slices
1 ounceFresh Lmeon Juice
3/4 ounce Myer Lemon

Muddle strawberries, cucumbers and lemon simple syrup in the bottom of a mixing glass. Add Ketel One Citroen and lemon juice and shake with ice. Double strain into a Collins glass filled with ice. Top with club soda. Garnish with a strawberry and cucumber slice.

image003 (3)CHERRY LANE
1 ½ parts GREY GOOSE® Cherry Noir
¾ part BÉNÉDICTINE® Liqueur
1 ½ part freshly squeezed Lemon juice
¾ part Simple Syrup
1 dash Angostura® Aromatic Bitters

Mix all ingredients into a cocktail shaker filled with ice and shake vigorously.   Strain into a martini cocktail glass and garnish with cherries on a cocktail pick.

KETEL ONE PEACHY TEA-NI
1.5 ounce Ketel One® Vodka
1/2 ounce Fresh Lemon Juice
1/2 ounce Simple Syrup
1.5 ounce White Tea
2 dashes Lemon Bitters

Combine all ingredients in a mixing glass and shake with ice. Double strain into a chilled martini glass. Garnish with a lemon twist and raspberry.

KETEL ONE ORANJE SMASH
1.5 ounces Ketel One Oranje® Flavored Vodka
1/4 ounce Agave Nectar
1 ounce Fresh Lemon Juice
1/2 ounce Simple Syrup
1 slices Navel Oranges
1 dash Orange Bitters

Muddle oranges and agave nectar in the bottom of a mixing glass. Add remaining ingredients and shake with ice. Roll into a Collins glass. Garnish with a dehydrated orange slice.

KETEL ONE ORANJE FIZZ
1 ¼ounces Ketel One Oranje®  Flavored Vodka
3 ounces Fresh Orange Juice
Club Soda or Lemon-Lime Soda

Build over ice in a Collins glass. Top with club soda or lemon-lime soda. Stir. Garnish with an orange wedge.

TEQUILA

Very Cherry Smash
Very Cherry Smash

Very Cherry Smash
1 part Sauza Blue Silver 100% Agave Tequila
2 parts JDK & Sons 03 Premium Orange Liqueur
5 cherries (pitted and stemmed)
1 tbsp. agave nectar
1 part fresh lime juice
1 part club soda

Muddle together cherries, lime juice and agave nectar. Strain into shaker. Add in orange liqueur, tequila, and ice and shake. Refrigerate until ready to serve. Top with club soda and garnish with cherries.

Paddy’s Herbal Mojito
Paddy’s Herbal Mojito

PADDY’S HERBAL MOJITO
2 oz Herradura Silver
¾ oz lime juice
¾ oz simple syrup
6 basil leaves
2 inches of cucumber diced
Splash of soda

Place basil and cucumber into the base of a tall glass and muddle to extract flavors, fill ¾ of the glass with crushed ice, add remaining ingredients and combine using a bar spoon. Cap with more crushed ice and garnish with a basil leaf. 

Spring Peeper
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
1 ½ parts frozen limeade
1 part water
1 part pear juice
Sugar for rimming glasses (optional)
Lemon wedge for garnish

Combine all ingredients in a glass and serve over ice with or without a sugar rim. Add a lemon wedge for garnish.

Platinum Paloma
1 ½ oz. DELEÓN® Platinum
1 oz. fresh grapefruit juice
½ oz. fresh lime juice
1 bar spoon cane syrup

Vigorously shake all ingredients over cold, clean ice until thoroughly chilled and strain over fresh ice into a rocks glass. Garnish with a lime wheel.

Spring Fever-rita
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
2 parts cranberry/raspberry juice
1 part lemon-lime soda
Mint leaves for garnish
Slice of peach for garnish

Combine all ingredients and pour in a glass over ice. Garnish with a peach and a sprig of mint.

Early Bird
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
2 lemons (juice only)
6 parts club soda
1 tbsp. sugar
Rosemary sprig for garnish
Lemon wheel for garnish

Combine lemons, club soda, sugar, and Tequila in a tall glass, cold or iced. Mix well. Garnish with a rosemary sprig and lemon wheel.

HERRADURA SANGRE MARIA
2 oz Herradura Silver
½ oz pickle juice
2 oz Tomato juice
½ oz Orange juice
½ lemon juice
½ oz lime juice
Large bar spoon of horseradish
¼ oz Cholula sauce
4 large dashes of Tabasco
½ oz Worcestershire sauce
½ oz red wine

Combine all ingredients together in a large cocktail shaker, stir and strain into a large glass filled with cubed ice. Garnish with a cayenne salted pickle and a lemon wedge.

Cruzan Peach Swizzle
Cruzan Peach Swizzle

Cruzan® Peach Swizzle
1 1/2 parts Cruzan® Peach Rum
1/2 part Fresh Lime Juice
1/2 part Simple Syrup
Soda Water
Mint Sprigs
Dash of Orange Bitters

Lightly muddle a Mint Sprig in the bottom of a Collins glass. Add remaining ingredients and stir. Add ice to the glass and top with Soda Water. Add one dash of Orange Bitters. Garnish with a lightly slapped Mint Sprig.

DeLeón Salud
2 oz. DELEÓN® Platinum
½ oz. Palo Cortado Sherry
1 oz. fresh pineapple juice
½ oz. fresh lime juice
¼ oz. passion fruit puree
1 dash absinthe
2 Angostura Bitters

Shake all ingredients vigorously with clean, cold ice. Strain into a rocks glass over fresh ice. Garnish with an orange peel.

OTHER LIQUORS

Aperol Spritz
3 Parts Cinzano Prosecco
2 Parts Aperol
1 Dash Soda
Ice and a slice of Orange

Add ice and a slice of orange, pour in the Prosecco, the Aperol and add a dash of soda. This avoids the Aperol settling at the bottom

Lucano Cobbler
Lucano Cobbler

LUCANO COBBLER
1.5 oz Amaro Lucano
3 oz red wine
0.5 oz tonic water
0.5 oz sugar syrup

Mix the drink directly in the glass and serve with a slice of lemon and orange, a sprig of mint, fruits of the forest and ice.

ESPRESSO LUCANO
1 long espresso
0.5 oz liquid sugar
1 oz Amaro Lucano

Pour ingredients into a glass. Mix and serve.

  
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