At last, cold winds and cloudy skies have made way for longer days and more sunny dispositions all around. Crocuses poke their purple and white heads through the thawing earth toward warm sunshine, tree branches sport bright green buds and temperatures rise. What better way to welcome spring renewal than with some fresh, seasonal cocktails!
*This segment is updated bi-weekly with new cocktail additions.
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.