Now that spring is blooming, we’ve put away our darker spirits to make way for the lighter, more refreshing cocktails that dominate this time of year. In them, we’re adding fresh fruits and herbs — everything from grapefruit juice to lavender — for easy springtime imbibing.
To that end, here are four recipes to add to your bar repertoire.
Ica Breeze
1 1/2 oz. Pisco Portón
1/2 oz. fresh lime juice
1/2 oz. simple syrup
1/2 oz. fresh grapefruit juice
1/2 oz. Aperol
Club soda
Garnish grapefruit slice
Build in a shaker by adding ice and all the ingredients, except club soda. Shake gently. Strain over fresh ice in a Collins glass. Top with club soda and garnish with a grapefruit slice.
— Pisco Portón
Not-So-Secret Garden
1 1/2 oz. Reyka Vodka
3/4 oz. St. Germain Elderflower Liqueur
1/2 oz. simple syrup
1/2 oz. fresh lemon juice
2-4 basil leaves
Grapefruit soda
Combine all ingredients into cocktail shaker except for the soda. Shake and serve in a Collins glass, then top with soda. Garnish with a sprig of basil.
— Reyka Vodka
The Bee’s Knees
2 oz. gin
1 slice of fresh ginger (about ½ inch)
1 oz. honey syrup (1 part honey and 1 part hot water)
1 oz. fresh lemon juice
3 dashes Bar Keep Spiced Lavender Bitters
Seltzer
Garnish lemon twist
In a mixing glass, muddle ginger and honey syrup. Add ice, gin, lemon juice, bitters and a small splash of seltzer. Shake gently to combine. Strain into a 10 oz glass filled with ice. Garnish with a lemon twist.
—Sweet Hospitality Group
Lavender Enlightenment
2 oz. Hangar 1 Buddha’s Hand Citron Vodka
3/4 oz. lavender honey syrup (made with equal parts lavender, honey and hot water)
3/4 oz. lemon bianco vermouth
Garnish fresh lavender
Shake vigorously and strain over fresh ice. Garnish with fresh lavender or a pinch of lavender salt, depending on the seasonality.
— Hangar 1
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