Creative Cocktails Vol. 25 No. 06

Fresh Sips for Spring

What better way to welcome spring renewal than with fresh, seasonal cocktails!

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.

ORANGE PREPARATION
Cut orange in half from navel to stem. Slice each half (going across) into approximately ¼” slices creating orange half moons.

PINEAPPLE PREPARATION
Slice two ¼” – ½” wheels from the pineapple. Cut wheels into 8 equal size triangle pieces (like a pizza). Trim off rind.

APPLE PREPARATION
Cut apple into quarters and remove core. Slice each quarter into approximately ¼” slices then cut in half again.


OCEAN WATER

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.


RADIO FLYER

1 oz Barbancourt Aged Rhum
1/8 oz Absinthe Absente Refined
1/4 oz Hamilton Overproof Rum
1/8 oz Chareau Aloe Liqueur
3/4 oz Dolin Blanc Vermouth

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

Photo credit: Laws Whiskey House

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.


SLOW CONE

Photo credit: Slow & Low

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

Photo credit: 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

1.5 oz. Belle de Brillet
.75 oz. Mango Nectar
.75 oz. Lemon Juice
3 oz. Rose Brut Cava, such as Poema Cava Brut Rosé
2 dash Cinnamon Bitters

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.


JAPANESE GARDEN

Photo credit: Marel Hinners/Brustman Carrino PR

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.


ROSE NEGRONI

Photo credit: Marel Hinners/Brustman Carrino PR

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

Puckering refreshment.

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. 


Sweet, tart and delightful!

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. 


Not your typical mojito.

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. 


AROMAS OF LAVENDER made at R House/mixologist José Romero

2 oz Hendricks Gin
2 oz English cucumber juice
1 oz lavender syrup
1 oz lemon juice

Place all ingredients in tin, shake and pour into martini glass neat.

Garnish: Skewer cucumber slice and lavender flower


CRISTALINO GRAPEFRUIT

Fresh & fruity Cristalino Grapefruit cocktail

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


PEARL DIVER

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
Lemon wedge 
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

Indigo Aviation cocktail made with Magellan Gin. Photo credit: Riccardo Piazza

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
chamomile bitters

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.

Boardroom Spirits RTD spring cocktails are bright, full-flavored and made with all-natural ingredients.

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

The flavors of sweet elderflower, fresh lime and coconut combined with the earthy notes of Salers Gentiane liqueur come together for an elevated tropical cocktail.

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.


AGAVE SWIZZLE
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.


1 comment on “Fresh Sips for Spring

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