Spring has officially sprung, so now’s the time that we shift our attention away from hot toddies, Irish coffees and other cold weather staples and begin to embrace refreshing spring cocktails. Drinks made with gin and garnished with flowers. Or drinks that just evoke the season in all their invigorating, patio-sitting, sunshine-complementing, quaffable glory.
So here we’ve got five spring cocktail recipes to get you started. Apply liberally as needed.
BENNY & CLYDE (pictured above)
by L & W Oyster Co., NYC
1.5 oz Clyde May’s Whiskey
.5 oz Benedictine
.75 oz Pomm Ginger Syrup
.75 oz fresh lemon luice
1 Marigold edible flower
Combine all ingredients. Shake and serve up in a cocktail glass. Garnish with that flower.
SIEGE OF LISBON
by Timothy Miner, Long Island Bar
1.5 oz Sandeman Porto Founders Reserve
1 oz gin
.75 oz fresh lemon juice
.75 oz Simple Syrup
3 dashes Angostura Bitters
Combine all ingredients in a cocktail tin and top with ice. Shake to chill and dilute. Strain into chilled, rocks-flied double old fashioned glass.
BERRY & BASIL
2 oz Sauza Signature Blue Silver Tequila
2 oz pink lemonade
2 sliced strawberries
Add ingredients to an ice-filled shaker. Shake and strain over ice into glass and serve. Garnish with basil, a lemon wedge and sliced strawberries.
DOROTHY MICHAELS
by Baltaire (Los Angeles) and named for Dustin Hoffman’s character in Tootsie–apparently Hoffman was the steakhouse’s first patron.
1 oz Tanqueray 10
.5 oz Aperol
.25 oz St. Germain
.25 oz fresh lime juice
Splash of grapefruit juice
Champagne
Shake and strain first five ingredients into a rocks glass with one large cube. Top with Champagne and a lime twist.
CHERRY BLOSSOM FIZZ
by Rael Petit
1.5 oz Ron Diplomatico Reserva Exclusiva
1 oz lemon juice
.5 oz Cherry Heering
.5 oz simple syrup
2 dashes orange blossom water
Champagne
Shake all ingredients, then strain into a rocks glass with ice. Top with champagne and garnish with a mint sprig.
