Spring has sprung and it’s time for some fresh and bright cocktails. We’ve selected 10 recipes that use a variety of different base spirits and modifiers. Some sparkle, others have tropical flair or floral notes and a few have Easter themes; all would work for a variety of spring holidays and celebrations. And if you’re looking for more holiday drinks, check out our 2022 Easter roundup.
Pretty in Pink
Ingredients
- 1 ½ oz. Eado vodka
- 1 oz Lime juice
- ½ oz. Fruitful guava liqueur
- ½ oz. Guava syrup
- 1 Egg white
- Top with Poggio Di Costa rosé prosecco
Instructions
- Combine ingredients in a shaker and shake.
- Fine strain into a coupe glass.
- Garnish with an orchid.
Notes
Bartender Jennifer Guerrero at Miss Carousel in Houston created this recipe.
Saffrodesiac
Ingredients
- 2 oz. Neisson Rhum Agricole
- ½ oz. Apologue saffron liqueur
- ½ oz. Almond orgeat
- ½ oz. Lemon juice
- 5 dashes Bittermens Elemakule Tiki bitters
Instructions
- Combine all ingredients in a cocktail shaker.
- Top with ice and shake vigorously.
- Serve over ice in a rocks glass.
- Garnish with edible marigolds or nasturtiums.
Notes
Mixologist Christopher Hamm of Soif Wine Lounge created this recipe.
Purple Water
Ingredients
- 1 ½ parts Tulchan gin
- 1 part Drambuie
- 1 part White creme de cacao
- ½ parts Butterfly pea flower tea
- ¾ parts Double cream
- 1 bar spoon Lemon juice
Instructions
- Add all ingredients to a shaker.
- Fill with ice and shake well.
- Strain into a chilled coupe glass.
- Garnish with an edible flower.
Notes
The mixologists at Tulchan created this recipe.
Rosérita
Ingredients
- ¼ part Campo Viejo Rosé
- 1 ½ parts Altos silver tequila
- ½ part Fresh lime juice
- ¼ part Fresh lemon juice
- ½ part Agave nectar
Instructions
- Combine all ingredients in a shaker with ice.
- Shake vigorously.
- Strain over crushed ice into a rocks glass.
Notes
The mixologists at Campo Viejo created this recipe.
Vie de Lavande
Ingredients
- 2 oz. Tito’s Vodka
- 1 oz. Lavender-infused simple syrup
- 1 oz. Lemon juice
Instructions
- Combine ingredients in a mixing tin and shake.
- Strain into a coupe.
- Garnish with a lavender sprig.
Notes
Justin Rankin, lead bartender at The Katharine Brasserie & Bar in Winston-Salem, NC, created this recipe.
Scotch Spring Matcha
Ingredients
- 2 parts The Glenlivet Founder’s Reserve Scotch
- ¼ parts Matcha
- 2 parts Crème of coconut
- ½ parts Lime juice
Instructions
- Combine ingredients in a mixing tin and shake.
- Strain into a Collins glass with ice.
- Garnish with matcha dusting and edible flowers.
Notes
The mixologists at The Glenlivet created this recipe.
The Tipsy Bunny
Ingredients
- 2 oz. Carrot juice blend
- 1 oz. Pineapple juice
- ½ oz. Ginger liqueur
- 1 ½ oz. Koloa Kaua’i Dark Rum
- Honey and shredded coconut for the glass
- Long thin carrot for garnish
Instructions
- Paint one side of a tall, narrow glass with honey, then roll it in shredded coconut.
- In a cocktail shaker, combine the carrot juice, pineapple juice, and ginger liqueur and shake with ice.
- Fill the serving glass with ice, then strain the cocktail into the glass.
- Gently float the dark rum over the cocktail.
- Garnish with a long, thin carrot for stirring the layers together.
Notes
Mixologist Lee Corbett (@TheRogueBrusselSprout) created this recipe.
Gin from the Garden
Ingredients
- 2 oz. Gin
- ½ oz. Lemon juice
- Chopped strawberries or 1 oz. strawberry puree
- ½ oz. Simple syrup
- 6 Basil leaves
Instructions
- Combine ingredients in a mixing tin and shake.
- Double strain and serve in a rocks glass with ice.
- Gently tap a basil leaf against the glass, place it in the glass.
Notes
The mixologists at Renaissance Santo Domingo Jaragua Hotel & Casino created this recipe.
White Rabbit
Ingredients
- 1 ½ oz. Pisco 100
- ¾ oz. Velvet Falernum
- ¾ oz. Clarified lime juice
- ¾ oz. Carbonated milk
Instructions
- Combine in a shaker, add ice.
- Dilute by a hard shake.
- Double strain in a glass.
- Garnish with salted milk foam.
Notes
JR Rena, beverage director at Dirty Habit in Washington DC, created this recipe.
