Earth Day is always on April 22, and this year it falls on a Saturday. That’s a great opportunity for bars and restaurants to offer some specialty drinks that incorporate the fresh flavors of spring and beautiful botanical garnishes while honoring Mother Earth. Here are seven recipes we like for this year, and here’s a few more Earth Day drinks from previous years.
Field of Dreams
Ingredients
- 1 ½ oz. Bombay Sapphire gin
- ½ oz. St. Germain elderflower liqueur
- ½ oz. Cold-pressed cucumber
- 1 oz. Lavender syrup
- 1 oz. Lemon juice
Instructions
- Combine all ingredients in a shaker with ice.
- Shake and strain into a coupe glass.
- Garnish with a lavender leaf.
Notes
The mixologists at Mr. Hospitality in Miami, which includes El Tucan and Marion Miami, 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 into shaker. Add ice and shake.
- Double strain and serve in a rocks glass with ice.
- Gently tap a basil leaf against the glass, and place it in the glass.
Notes
The mixologists at Renaissance Santo Domingo Jaragua Hotel & Casino created this recipe.
Rain Forest
Ingredients
- 1 ⅓ oz. Hendrick’s Gin
- ¾ oz. Midori
- ⅓ oz. Kiwi syrup
- ⅓ oz. Lime juice
- 1 ⅓ oz. Apple juice
- ½ Fresh kiwi
Instructions
- Brush sugar syrup around the glass, dip into a tonka bean/hazelnut/sugar crumble.
- Crush the ½ kiwi fruit in the shaker with a pestle.
- Add the other ingredients and shake.
- Pour an Old Fashioned glass filled with ice.
- Garnish with a cinnamon stick and dried pineapple.
Notes
Mikael Bellec, chief barman at the Hotel Metropole Monte-Carlo, created this recipe.
Council of Trees
Ingredients
- 1 oz. Johnnie Walker Black Scotch
- ½ oz. Fino sherry
- ¾ oz. Smoked tea syrup
- ¼ oz. Oak Moss
- 1 ½ oz. Birch water
Instructions
- Combine all ingredients in a mixing glass with ice and stir.
- Strain into Collins glass with a clear Collins cube.
- Garnish with a lavender frond.
Notes
Jeff Savage, head bartender at Botanist at the Fairmont Pacific Rim in Vancouver, created this recipe.
Clermont Collins
Ingredients
- 2 parts Knob Creek rye
- ¾ part Lemon juice
- ½ part Simple syrup*
- 4 Cucumber slices
- Healthy pile of Dill
- Ground pepper
- Seltzer
Instructions
- In a tin, middle the cucumber, dill and simple syrup.
- Add all other liquid (except seltzer).
- Shake and fine strain into a Collins glass.
- Add ice and top with seltzer.
- Garnish with a sprig of dill or a cucumber slice.
- Grind fresh pepper on top.
Notes
New York mixologist Ali Martin created this recipe.
Spring Flower Showers
Ingredients
- 1 ½ parts Reyka vodka
- 1 parts Fresh watermelon juice
- ¾ parts Fresh lemon juice
- ¾ parts Lavender syrup*
- Egg whites
- Cucumber slices
Instructions
- In one cocktail shaker add egg white.
- In another muddle cucumber slice and add the remaining ingredients.
- Combine the shakers and dry shake.
- Add ice and wet shake.
- Garnish and serve.
Notes
*For Lavender syrup: Combine1 quart water and 4 cups granulated sugar and heat until sugar dissolves. Add 1 oz. lavender buds and steep the buds for 30 minutes off the heat, to taste.
The mixologists at Reyka created this recipe.
Bubble Bees
Ingredients
- 1 ½ parts Hendrick’s Flora Adora gin
- ¾ part Lime juice
- ¾ part Honey
- 1 tsp. Vanilla extract
- Splash Sparkling wine
Instructions
- Combine all ingredients in a cocktail shaker.
- Stir well to incorporate honey.
- Shake well with ice and strain into a chilled stemmed glass.
- Top with a splash of sparkling wine.
- Garnish with cucumber ribbon and edible flower.
Notes
Erik Andersson, Hendrick’s Gin East Coast brand ambassador, created this recipe.
