Spring has sprung and it’s time for some recent and shiny cocktails. We’ve chosen 10 recipes that use a wide range of totally different base spirits and modifiers. Some sparkle, others have tropical aptitude or floral notes and some have Easter themes; all would work for a wide range of spring holidays and celebrations. And in the event you’re searching for extra vacation drinks, take a look at our 2022 Easter roundup.
Fairly in Pink
Components
- 1 ½ oz. Eado vodka
- 1 oz Lime juice
- ½ oz. Fruitful guava liqueur
- ½ oz. Guava syrup
- 1 Egg white
- Prime with Poggio Di Costa rosé prosecco
Notes
Bartender Jennifer Guerrero at Miss Carousel in Houston created this recipe.
Saffrodesiac
Components
- 2 oz. Neisson Rhum Agricole
- ½ oz. Apologue saffron liqueur
- ½ oz. Almond orgeat
- ½ oz. Lemon juice
- 5 dashes Bittermens Elemakule Tiki bitters
Directions
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Mix all elements in a cocktail shaker.
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Prime with ice and shake vigorously.
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Serve over ice in a rocks glass.
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Garnish with edible marigolds or nasturtiums.
Notes
Mixologist Christopher Hamm of Soif Wine Lounge created this recipe.
Purple Water
Components
- 1 ½ elements Tulchan gin
- 1 half Drambuie
- 1 half White creme de cacao
- ½ elements Butterfly pea flower tea
- ¾ elements Double cream
- 1 bar spoon Lemon juice
Directions
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Add all elements to a shaker.
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Fill with ice and shake nicely.
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Pressure into a relaxing coupe glass.
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Garnish with an edible flower.
Notes
The mixologists at Tulchan created this recipe.
The Pleasant Bitter
Components
- 1 ½ oz. 4 Roses Bourbon
- ¾ oz. Pineapple juice
- ½ oz. Lime juice
- ¼ oz. Easy syrup
- Cardamom bitters
Notes
Mixologist Charles Freeland created this recipe.
Rosérita
Components
- ¼ half Campo Viejo Rosé
- 1 ½ elements Altos silver tequila
- ½ half Recent lime juice
- ¼ half Recent lemon juice
- ½ half Agave nectar
Notes
The mixologists at Campo Viejo created this recipe.
Vie de Lavande
Components
- 2 oz. Tito’s Vodka
- 1 oz. Lavender-infused easy syrup
- 1 oz. Lemon juice
Notes
Justin Rankin, lead bartender at The Katharine Brasserie & Bar in Winston-Salem, NC, created this recipe.
Scotch Spring Matcha
Components
- 2 elements The Glenlivet Founder’s Reserve Scotch
- ¼ elements Matcha
- 2 elements Crème of coconut
- ½ elements Lime juice
Directions
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Mix elements in a mixing tin and shake.
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Pressure right into a Collins glass with ice.
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Garnish with matcha dusting and edible flowers.
Notes
The mixologists at The Glenlivet created this recipe.
The Tipsy Bunny
Components
- 2 oz. Carrot juice mix
- 1 oz. Pineapple juice
- ½ oz. Ginger liqueur
- 1 ½ oz. Koloa Kaua’i Darkish Rum
- Honey and shredded coconut for the glass
- Lengthy skinny carrot for garnish
Directions
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Paint one aspect of a tall, slender glass with honey, then roll it in shredded coconut.
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In a cocktail shaker, mix the carrot juice, pineapple juice, and ginger liqueur and shake with ice.
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Fill the serving glass with ice, then pressure the cocktail into the glass.
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Gently float the darkish rum over the cocktail.
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Garnish with a protracted, skinny carrot for stirring the layers collectively.
Notes
Mixologist Lee Corbett (@TheRogueBrusselSprout) created this recipe.
Gin from the Backyard
Components
- 2 oz. Gin
- ½ oz. Lemon juice
- Chopped strawberries or 1 oz. strawberry puree
- ½ oz. Easy syrup
- 6 Basil leaves
Directions
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Mix elements in a mixing tin and shake.
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Double pressure and serve in a rocks glass with ice.
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Gently faucet a basil leaf in opposition to the glass, place it within the glass.
Notes
The mixologists at Renaissance Santo Domingo Jaragua Lodge & On line casino created this recipe.
White Rabbit
Components
- 1 ½ oz. Pisco 100
- ¾ oz. Velvet Falernum
- ¾ oz. Clarified lime juice
- ¾ oz. Carbonated milk
Directions
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Mix in a shaker, add ice.
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Dilute by a tough shake.
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Double pressure in a glass.
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Garnish with salted milk foam.
Notes
JR Rena, beverage director at Soiled Behavior in Washington DC, created this recipe.
