Although summer is almost here, you can still celebrate the last days of spring with these vibrant cocktails. Cheers!
RED SANGRIA FOR A CROWD – Recipe courtesy of The Cheesecake Factory. Serves 8
1 Whole Orange (already cut)
16 Pieces Pineapple (already cut)
1 Whole Apple (already cut)
24 oz. Cabernet Sauvignon
6 oz. Riesling
3 oz. Spiced Rum
3 oz. Simple Syrup
3 oz. Cranberry Juice
3 oz. Mango Juice (or Guava Juice)
3 oz. Passion Fruit Juice (or Frozen Tropical Juice Concentrate)
1 pinch Cinnamon
Combine ingredients in a pitcher. Cover and store in refrigerator for 12 hours.
Fill glass with ice and Sangria Base (stir base). Top with splash of Soda Water. Garnish with a spoonful of fruit from the pitcher.
Cut orange in half from navel to stem. Slice each half (going across) into approximately ¼” slices creating orange half moons.
Slice two ¼” – ½” wheels from the pineapple. Cut wheels into 8 equal size triangle pieces (like a pizza). Trim off rind.
Cut apple into quarters and remove core. Slice each quarter into approximately ¼” slices then cut in half again.
1 ½ oz. Beach Whiskey Island Coconut
½ oz. Blue Curacao
Top with Sprite
Fill Rocks glass to top with ice. Add all ingredients, stir and garnish with lemon.
SPICY AVOCADO MARGARITA – Lona Cocina & Tequileria (lead bartender Marla White)
2 oz Dobel Diamante
0.5 oz Lime Juice
0.5 oz Agave
1 tbsp Avocado Purée
1 Jalapeño Slice
Combine Dobel Diamante, lime juice, agave and avocado purée into a shaker with ice and shake well. Strain over ice into a Margarita glass. Garnish with jalapeño slice.
SPICED PEAR COLLINS by @cocktailswithmenyc
Muddle diced pear
Add 1 oz lemon juice, 1/2 oz cinnamon syrup, 4 oz soda
Top with 1.5 Magellan Gin
Garnish with pear slice, cinnamon stick and/or lemon slice. Stir before drinking.
Pour all ingredients in Double Rocks Glass. Stir. Garnish with Orange Peel.
In honor of World Whisky Day (May 15, 2021), we feature 3 cocktails where whisky adds spring-like dimension to its counterpart ingredients.
SOUTH BROADWAY JAM
1.5 oz Laws Whiskey House Four Grain Bourbon
.5 oz fresh lemon
.5 oz simple syrup
Bar spoon of apricot jam
Mix all ingredients into a cocktail shaker with ice. Shake vigorously, strain into a rocks glass filled with crushed ice. Garnish with fresh thyme.
2 oz of Slow & Low Rock and Rye
1 cup of ice
2-3 dashes of Angostura bitters
Combine all the ingredients in a blender and mix with 1 cup of ice. Pour into rocks glass with crushed ice. Garnish with an orange wheel and a cherry.
MAMA SAID – created by Karl Steuck
1 ½ oz BLACKENED American Whiskey
¾ oz fresh lemon juice
¼ oz fresh lime juice
¼ oz simple syrup
¼ oz grenadine
Bitter lemon soda
Shake all the ingredients over ice (sans soda). Strain into a highball glass filled with ice. Top with bitter lemon soda and a lemon wedge.
PLINY’S PYRUS SPRITZ
Combine Belle de Brillet, lemon, and mango in a mixing tin. Add ice and shake for 3-seconds. Carefully add Cava Rose. Gently strain into a cinnamon-sugar rimmed wine glass filled with ice. Fan out 4-sage leaves and slide down the side of the glass. Torch the tops of the leaves to release aromatics. Finish with 2 dashes of Cinnamon Bitters.
1 ½ oz Wheatley Vodka
1 oz Cucumber Water
½ oz Lime Juice
½ oz Agave
6 drops Cucumber Bitters
1 tsp Wasabi Paste
Combine all ingredients in a shaker. Prepare your Collins glass with a sesame seed rim. Shake and double strain pour over ice. Garnish with a shaved cucumber ribbon and sesame seeds.
1 oz Glendalough Rose Gin
1 oz Carpano Bianco
1 oz Galliano
Combine all ingredients in a shaker and stir. Pour over an ice sphere in a coupe glass.
CAVIT ROSÉ WINE COCKTAILS: PUCKER UP, ROSÉNADE & ROSJITO
PUCKER UP: Tart grapefruit and cranberry juices are blended with ice and Cavit Rosé for a pale, ruby-hued cocktail that will pucker and refresh all at the same time.
5 oz Cavit Rosé
3 oz pink grapefruit juice
2 oz cranberry juice
1 cup ice cubes
Combine Cavit Rosé, grapefruit juice, cranberry juice, and ice in a blender. Purée until very smooth. Pour in a tall chilled glass. Serve immediately. Makes 1 cocktail.
Garnish options: Fresh grapefruit wedge, fresh cranberries.
Tip: Thread cranberries onto a cocktail pick or skewer and place in the glass and/or add a thin, long wedge of pink grapefruit to the side of the glass before serving.
ROSÉNADE: Tart and sweet lemonade is puréed with Cavit Rosé and vodka for a refreshing cocktail perfect for any occasion.
4 oz lemonade
4 oz Cavit Rosé
1 oz vodka
1 cup ice cubes
Combine lemonade, Cavit Rosé, vodka, and ice in a blender. Purée until very smooth. Pour into a tall chilled glass. Serve immediately. Makes 1 cocktail.
Garnish options: Lemon twist, fresh strawberries, sugar-rimmed glass.
Tip: Change up the flavor by using vanilla vodka or intensify the citrus with lemon vodka.
ROSJITO: Cavit Rosé is blended with ice, white rum, and fresh mint for a fun and cool play on the classic mojito.
4 large mint leaves
1.5 oz white rum
5 oz Cavit Rosé
1 cup ice cubes
Combine mint, rum, Cavit Rosé, and ice in a blender. Purée until very smooth. Pour into a tall chilled glass. Serve immediately. Makes 1 cocktail.
Garnish options: Mint sprig, lime wedge, sugar-rimmed glass.
Tip: Include more elements of a classic mojito by adding fresh lime juice and simple syrup to the blender with the other ingredients.
2 oz Roble Fino Cristalino Tequila Reposada
1.5 oz Fresh grapefruit juice
.5 oz Agave
Shake all the ingredients with ice. Garnish with a grapefruit peel.
LIVEWIRE RTD COCKTAILS
Livewire Drinks, launched in mid-2020, serves up award-winning cocktails by award-winning bartenders in the Ready-to-Drink (RTD) market. Livewire founder Aaron Polsky lends his name to his creation, Heartbreaker, a crisp, juicy blend of vodka, Oroblanco Grapefruit, Kumquat, Jasmine and Ginger with notes of honey and a bubbly finish. 7.5% ABV. Joey Bernardo concocted summer vacation in a can with Honeydew Collins, a breezy mix of gin, honeydew melon, coconut, lime leaf and elderflower. 7.5% ABV
3 oz Dos Maderas Rum
.5 oz lime juice
.5 oz orange juice
.5 oz Don’s Gardenia Mix
1 Dash of Angostura Bitters
DON’S GARDENIA MIX: Using a spatula or an electric kitchen mixer, cream 1 oz. of honey with 1 oz. of softened, unsalted butter; add 1 tsp. of cinnamon syrup, ½ tsp. of vanilla syrup and ½ tsp. of allspice liqueur. Refrigerate the remainder for up to 1 week.
Add all the ingredients into a blender with 1/2 cup ice and blend on high for 20 seconds. Fine-strain into glass. Garnish with orange slice.
APPLE KOMBUCHA CRUSH
1 ½ oz Frankly Organic Apple Vodka
1 ½ tsp sugar
½ tsp cinnamon
3 oz ginger kombucha
½ oz fresh squeezed lemon juice
½ oz maple syrup
Mix sugar and cinnamon on a plate. Smear rim of glass with lemon wedge. Dip rim in sugar mix. Add ice to shaker and pour vodka, lemon juice, and maple syrup and shake. Add ice to glass and pour liquid. Add apple slices and kombucha. Garnish with sage and cinnamon stick.
INDIGO AVIATION made at Bar Beau NYC
1 1/2 oz Magellan Gin
1/4 oz Creme de Violette
1/2 oz Luxardo
3/4 oz Lemon
Sprinkle of Butterly Pea Powder
BIN AND BARREL
Lemon, chamomile, and peach give this cocktail springtime vibes, and when mixed with the floral and spicy Delamain Cognac Pale & Dry X.O., you’ll elevate the season to full-bloom.
1.50 oz Delamain Cognac Pale & Dry X.O.
.25 oz peach liqueur
.25 oz dry vermouth
.50 oz lemon juice
Combine all ingredients in a shaker with ice. Shake and strain into glass with ice. Garnish with lemon peel if desired.
Photo credit: Jay and Leah Hall, @gastronomcocktails
READY TO PAR-TEA – made at Lightkeepers at the Ritz-Carlton, Key Biscayne, FL
1.5 oz black tea-infused Mount Gay Black Barrel Rum
0.5 Velvet Falernum
0.5 oz Leopold Brothers Orange Liqueur
Prickly Pear Soda
Add all liquid ingredients to a shaker, except prickly pear soda. Shake and strain over fresh ice into a rocks glass. Top with soda and garnish with an orange.
Photo credit: rmstudiocorp
You don’t have to be a mixologist to welcome spring in style. Just grab the new Ready-to-Drink spring cocktails from Boardroom Spirits and head out with friends for a fresh adventure.
Elderberry Cucumber Cooler: Blends Boardroom Spirit’s premium vodka and elderberry syrup with refreshing cucumber and lemon to create a bright and full-flavored cocktail (ABV 21% $38).
Lansdale Lemonade is a warm-weather staple featuring Boardroom’s award-winning vodka with fresh lemon juice (ABV 20% $38).
Spring Garden is an invigorating combination of Boardroom’s FRESH Citrus Vodka, FRESH Ginger Vodka, and the distillery’s unique C, Carrot Spirit along with fresh lemon juice and cucumber to create an uplifting, citrusy cocktail hinting that summer is right around the corner (ABV 18% $38).
COCONUT-ELDERFLOWER GIN & TONIC by LyAnna Sanabria
1.5 oz Bimini Coconut Gin
0.5 oz fresh lime juice
0.25 oz simple syrup
1 bar spoon Salers Gentiane Liqueur
Top with Fever-Tree Elderflower Tonic
Quick shake, strain into Collins glass over fresh ice, top with tonic, garnish with lemon wheel.
2 oz. Camarena Reposado
.75 oz. Agave Nectar
.75 oz. Fresh Lemon Juice
4 Dashes of Angostura Bitters
8 to 10 Mint Leaves
Place mint leaves at the bottom of the glass. Gently muddle the leaves with a muddler. Add remaining ingredients (except bitters) into a collins glass and fill with crushed ice. Take a bar spoon and “swizzle” holding the spoon in the palm of your hands and twirl until the glass frosts. Top with the bitters.
Garnish with a bouquet of mint.