Spring Drinks for 2024
Spring is officially here, and we are officially here for the longer days, warmer weather and fresh fruit, flowers and vegetables. Here are nine cocktail recipes that incorporate some of the flavors and colors of the season and will brighten a special Easter menu. For more inspiration, check out our spring drink roundup from 2023.
Lychee Rose Gin Spritz
Ingredients
1 ½ oz. Empress 1908 Elderflower Rose Gin½ oz. Fresh lemon juice1 tbsp. Rose jam2 oz. Soda water4 pieces Lychee
Instructions
Muddle lychee in a shaker.
Add ice and lemon juice; mix well.
In a glass, add rose jam and fill it with ice cubes.
Pour the lychee mixture into the glass and add soda.
Float gin on top.
Garnish with more lemon juice.
Notes
Mixologist @foodie_renee created this recipe.
Eternal Sunshine
Ingredients
1 ¼ oz. Corazon tequila1 oz. Caravella limoncello4 slices Jalapeno1 oz. Agave nectar2 oz. Pineapple juiceLimeBlack lava salt and fresh cilantro for garnish
Instructions
Rim a rocks glass with black lava salt then fill with ice.
In a mixing tin, add agave nectar, 2 jalapeno slices and a lime wheel and muddle.
Add tequila, limoncello and pineapple juice to mixing tin.
Fill with ice and shake vigorously.
Double strain into rimmed rocks glass.
Garnish with a cilantro sprig and a lime wheel.
Notes
E.B. Al-Dabbas, national director of food & beverage operations for Westgate Resorts, created this recipe.
Sunset Slinger
Ingredients
2 oz. Hanson vodka¾ oz. Amaro Nonino¾ oz. Honey simple syrup1 oz. Lemon juice1 oz. Lychee puree½ oz. Raspberry puree2 dashes Prickly pear bitters1 Egg white
Instructions
Add ingredients to a tin and dry shake.
Add ice and shake 8-10 seconds.
Double strain into Collins glass.
Garnish with bachelor button, raspberry and raspberry dust.
Notes
The mixologists at Goodnight’s Prime Steak + Spirits in Healdsburg, CA, created this recipe.
Hydration Therapy
Ingredients
1 ½ oz. Fid Street gin¾ oz. Elderflower liqueur¼ oz. Coconut syrup¾ oz. Lemon juice2 ½ oz. Soda water2 Cucumber slices
Instructions
Add all ingredients except soda water to cocktail shaker.
Add ice and shake.
Pour into glass and add soda water.
Top with crushed ice.
Garnish with a cucumber wheel and basil leaf.
Notes
The mixologists at Fid Street created this recipe.
The Cottontail
Ingredients
2 oz. Aphrodise sparkling rosé1 oz. Rosé wine¾ oz. Raspberry liqueur½ oz. Lemon juice½ oz. Coconut syrup2 drops of Fee Foam or egg white powder7 drops Aromatic bitters
Instructions
Rim the outside of a coup glass with coconut flakes.
Combine ingredients, except sparkling rosé, in a shaker.
Shake well and strain into rimmed glass.
Top with sparkling rosé.
Add 7 drops of aromatic bitters on top of foam.
Garnish with raspberry and lemon peel.
Notes
Nabin Subedi, director of mixology at Mykonos Steak Club on Grand Cayman, created this recipe.
Provence Paloma
Ingredients
2 oz. Codigo 1530 Blanco tequila2 oz. Fleur de Mer rosé½ oz. Hibiscus syrup1 oz. Fresh lime juiceSplash Grapefruit sodaSalt and/or Tajin for rimming the glass
Instructions
Rim a Collins glass halfway with Tajin or salt.
Combine ingredients (except soda) and shake.
Pour into rimmed glass.
Top with grapefruit soda.
Garnish with lime wedge or twist.
Notes
The mixologists at Allison Restaurant & Bar at the Hilton Cabana Miami Beach Resort created this recipe.
Pineapple Xpress
Ingredients
1 oz. Coconut rum1 oz. White rum1 ½ oz. Pineapple puree1 ½ oz. Half and half1 oz. Lime juice
Instructions
Add all ingredients in shaker tin.
Shake all ingredients 20 times or until fully combined.
Strain over fresh ice into a pineapple-themed copper mug.
Garnish with a cherry and a lime wheel.
Notes
The mixologists at C&S Seafood and Oyster Bar, with three locations in metro Atlanta, created this recipe.
Sakura Spritz
Ingredients
1 oz. Vodka1 oz. Cherry blossom simple syrup¼ oz. Lime juice2 oz. Brut ChampagneSplash of club soda
Instructions
Combine vodka, syrup and lime juice and shake.
Stain into coupe glass.
Top with Champagne and soda.
Notes
The mixologists at Occasions Caterers in Washington, D.C., created this recipe.
Highland Bloom
Ingredients
1 ½ oz. Dewar’s 12 Year Old Scotch½ oz. Apricot liqueur½ oz. Simple syrup¾ oz. Fresh lemon juice1 oz. Fresh pineapple juice4 dashes Fee Brothers Fee Foam
Instructions
Shake all ingredients with ice.
Dry shake ingredients to foam.
Pour into coupe glass.
Garnish with lightly torch rosemary sprig across top.
Notes
The mixologists at Dewar’s created this recipe.
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