It’s time to begin shedding your winter layers! Fairly in pink hues are blooming this spring season and these cocktails incapsulate these traits completely.
Fairly in Pink
Created by El Tequileño
Components:
- 2 oz El Tequileño Platinum
- 1/2 oz contemporary lime juice
- 2 oz Pink Lemonade
- 1 bar spoon agave syrup
- 3/4 oz triple sec
- Soda (to high)
Preparation: Add all elements besides soda to a shaker over cubed ice. Shake till ice chilly. Pressure right into a highball glass over cubed ice and high with soda. Garnish with raspberries, edible flowers, and a cucumber ribbon.
Massive In Japan
Fandi Mata, Brooklyn, NY
Picture by Andrea Grujic
Components:
- ¾ oz Hendricks Gin
- ¾ oz Pimms
- ½ oz Italicus Liqour
- ½ oz Contemporary Lemon Juice
- ¾ oz Home made Raspberry Elixir
- Egg white
Preparation: Dry shake, serve up in a coupe with a sage leaf garnish.
Labruscal
Created by Christopher Reyes, Accomplice of Aldama – Brooklyn, NY
Picture by Andrea Grujic
Components:
- 1 oz Gray Goose Vodka
- 1 oz Fino sherry
- 1 1/2 oz Pineapple juice
- 3/4 oz Lemon juice
- 3/4 oz Blueberry rosemary syrup
Preparation: Pour vodka, fino sherry, lemon juice, rosemary syrup, and pineapple juice in cocktail shaker, shake, and pressure into double rocks glass with crushed ice.
Goodbye Roses
Created by Head Bartender, Cameron Winkelman
Manhatta – New York Metropolis, NY
Components:
- 1 oz iichiko Shochu
- 1/2 oz Gin
- 3/4 oz Cocchi Rosa
- 1/2 oz Giffard Pamplemousse
- 1 oz Lemon
- 3/4 oz Grenadine
- 3/4 oz Egg White
Preparation: Mix all elements and dry shake, then shake with ice. Double pressure into a big coupe and garnish with a pinch of dried rose petals within the heart of the glass.
The Chairman
Out there at Lagos Restaurant & Lounge, New York
Components:
- 2 oz Hennessy
- 1 oz Grand Marnier
- 3/4 lemon juice
- 3/4 blackberry puree
- 3/4 easy syrup
Preparation: Shaken, served in snifter glass. Garnish with 2 black berries on a skewer, topped with powdered sugar.
Mi Vida
Figaro Cafe – New York, NY
Components:
- 1/4 oz Cointreau
- 1/2 oz Ancho Reyes Liquor
- 1 1/2 oz Vida Mezcal
- 3/4 oz Lemon
- 3/4 oz Strawberry Syrup*
Preparation: Shake, Pressure on contemporary ice in a rocks glass. Garnish with half rim of Tajin and 2-3 dehydrated Strawberry slices (or freshly lower).
*Strawberry Syrup
Soak washed strawberries in salt water 5-10 minutes, rinse underneath chilly water. Stem a case of strawberries and mix in a blender. Pressure out seeds utilizing a mesh strainer (chinois or cocktail advantageous strainer). This can yield about 500-550g strawberry juice. Mix 500-550g strained strawberries with 500-550g sugar (equal components strained strawberry mix yield to equal components sugar). Notice: Merely put, it’s equal components strawberry “juice” (seeds and pulp strained out) to sugar.
