7 Cocktails for Spring

For all our New Yorkers, it seems that spring may have finally sprung, and the weather is warming up enough for us to leave our big winter coats in the closet for good. Now that the season is here, it's time we all get to sit outside with our friends and enjoy the sunshine. And what better way to toast the sunshine, than with some light, bubbly, and refreshing cocktails to share with you and yours? We've gathered some delicious recipes, perfect for spring, for you to enjoy!

1. Pineapple Sage Gimlet

Photo courtesy of Chilled Magazine

Ingredients (1 pitcher ~ 8 servings)

  • 7 ½ ounces Bombay Sapphire Gin
  • 3 ¾ ounces fresh lime juice
  • 3 ounces simple syrup
  • 5 ounces pineapple juice
  • 7 sage leaves

Directions

In a pitcher, muddle the sage leaves and simple syrup. Add ice, and then add in the remaining ingredients and stir well. Pour and enjoy!

(Recipe courtesy of The Spruce)

2. Lavender Lemon Drop

Photo courtesy of The Spruce

Ingredients (1 serving)

  • 2 ounces lemon vodka
  • 1 ounce fresh lemon juice
  • 2 lavender sprigs
  • 1 tablespoon simple syrup

Directions

In a cocktail shaker, lightly muddle one lavender sprig with the simple syrup. Add in ice followed by the other ingredients, and shake well. Strain into a chilled cocktail glass and garnish with the other lavender sprig.

(Recipe courtesy of The Spruce)

3. Ruby on Rails

Photo courtesy of Chowhound

Ingredients (1 serving)

  • 1 ½ ounces gin
  • 1 ¾ ounces fruity rosé wine
  • ¾ ounce strawberry syrup
  • ½ ounce freshly squeezed lemon juice
  • ½ ounce Pimm's No. 1
  • 2 or 3 medium strawberries, hulled and sliced thinly
  • Ice

Directions

In a highball glass, place the sliced strawberries and ice. Place the remaining ingredients in a cocktail shaker filled halfway with ice. Shake for about 20 seconds, until the shaker is chilled. Strain into the highball glass and serve.

(Recipe courtesy of Chowhound)

4. Lillet Rose Spring Cocktail

Photo courtesy of Martha Stewart

Ingredients (6 servings)

  • 12 ounces Lillet Rose
  • 12 ounces fresh grapefruit juice
  • 6 ounces gin
  • 6 edible flower blossoms

Directions

Combine 6 ounces of Lillet, 6 ounces grapefruit juice, and 3 ounces of gin in a cocktail shaker filled with ice. Shake until chilled well. Strain and pour into 3 champagne coupes. Repeat. Garnish each glass with a flower and serve!

(Recipe courtesy of Martha Stewart)

5. Bourbini

Photo courtesy of Pinterest

Ingredients (1 serving)

  • 1 ounce Heaven Hill 6-year bourbon
  • 2 dashes peach bitters
  • ½ ounce Mathilde Peche peach liqueur
  • Sparkling wine
  • 1 mint sprig

Directions

Take the bourbon, bitters, and peach liqueur and shake with ice in a cocktail shaker. Strain and pour into a chilled champagne flute. Top the flute off with sparkling wine and garnish with the mint sprig.

(Recipe courtesy of Town & Country)

6. The Blueberry Rum Smash

Photo courtesy of The Kitchn

Ingredients (1 serving)

  • Fresh (or frozen) blueberries
  • 1 tablespoon brown sugar
  • ¾ ounce fresh squeezed lemon juice
  • 2 ounces rum
  • Ginger ale

Directions

Cover the bottom of a mason jar with blueberries, add the brown sugar and lemon juice and muddle them together until the sugar is melted. You want to break the skins of the blueberries but not mash them into a pulp. Fill your mason jar with crushed ice and add in the rum, then top it with ginger ale, stir and serve.

(Recipe courtesy of The Kitchn)

7. Matcha Mint Juleps

Photo courtesy of The Bojon Gourmet

Ingredients (2 servings)

  • 2 teaspoons of matcha (food grade is fine, doesn't need to be ceremonial grade)
  • ¾ cup cool water
  • ½ cup lightly packed fresh mint leaves, plus a few sprigs for garnish
  • 2 tablespoons organic blonde cane sugar
  • 1-2 tablespoons fresh lemon juice
  • ½ cup bourbon whiskey
  • Ice

Directions

Place your matcha in a bowl and gradually (drop by drop) work in a tablespoon of water, stirring constantly, until the matcha has formed a smooth paste. Gradually stir in the rest of the water.

In a jar or measuring pitcher, take your mint leaves and sugar and muddle them together until the sugar is dissolved and leaves are bruised. Stir in one tablespoon of the lemon juice, and all of your bourbon and matcha mixture. Strain the mixture through a fine mesh sieve, making sure to press on the mint to release any remaining juices. Taste, and add more lemon juice if you need, then pour into two tumblers filled with ice, garnish with mint sprigs, and serve!

(Recipe courtesy of The Bojon Gourmet)

Cheers to all these fresh, bright, and tasty recipes. Drink up!