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15 Cocktails to Celebrate Spring Slideshow

15 Cocktails to Celebrate Spring Slideshow

Back and Forth

Says creator Katie Nelson, a bartender at the Columbia Room in Washington, D.C., "The Back and Forth is an example of a cocktail that started out with us having one thing in mind and, after tasting and tasting, became something entirely different. We began with the idea of doing a sparkling version of an El Presidente (rum, orange curaçao, vermouth, grenadine) but that didn't work for us, so we changed it. We arrived at a cocktail that is floral and lightly sweet with an herbaceous finish. The bubbles lift the aromatics and provide great acidity." Gin, honey, sparkling rosé, and a lavender wand for garnish? Sure sounds like spring in a glass.

Pisco Sour

Both Peru and Chile claim this classic cocktail as their country’s national drink. Regardless of whose side of the debate you fall on, it seems pretty clear that this bright, frothy drink belongs in your glass this spring.

The Garden Gibson

Arthur Bovino

This seasonal cocktail from New York City’s The Green Table features an oh-so-buzzy springtime ingredient: ramps. Making the most of the fleeting crop, the recipe calls for pickling the ramps — combining the pickling liquid with gin and dry vermouth, then finishing with one of the ramps as a garnish.

Ft. Knox

Maryse Chevriere

This spring-inspired bourbon cocktail from Brooklyn restaurant Five Leaves plays on the name’s Gold Rush theme by using gold-hued ingredients like lemon juice and maple syrup.

Winthrop Gimlet

Maryse Chevriere

A mix of Bison Grass vodka, lime juice, and simple syrup, muddled with cucumber and arugula — this is definitely a great, light drink best enjoyed sitting outdoor on a patio somewhere. Refreshing and tart with just a touch of earthiness and pepper from the muddled arugula, it’s one of those too-easy-to-drink-quickly cocktails.

Rhubarbarella

For those looking to test their skills with a slightly more advanced garden-to-glass cocktail, consider this vibrant seasonal cocktail. The tart bite of the rhubarb is tempered by steeping it in a red beet-stained simple syrup enhanced with essences of ginger, galangal, and shiso.

Spicy Basil

Maryse Chevriere

Spicy Sriracha and fresh basil combine with floral St-Germain and a splash of champagne in this winning cocktail — a great choice for a breezy spring evening.

Jalapeño Orangeade

Citrus tang gets a kick of jalapeño spice in this fresh, warm-weather-ready muddled cocktail.

Strawberry Caipirinha

Maryse Chevriere

This take on Brazil’s national drink uses macerated strawberries instead of combining the granulated sugar and berries together during the muddling process.

Spiked Sunrise Shake

Maryse Chevriere

What better way to usher in the warmer weather than by whipping up a batch of boozy shakes? Inspired by the classic Tequila Sunrise cocktail, this spiked shake combines tequila, orange liqueur, and both blood orange and coconut-flavored sorbets.

Apricot Julep

This spin on the quintessential Southern cocktail makes the most of in-season apricots, muddling them with bourbon and fresh spearmint to create a cool drink perfect for your next outdoor gathering.

Avocado Margarita

Celebrate avocado season with this unexpected application. The creamy avocado adds a nice textural element to the drink and the flavor is surprisingly subtle. Just remember that the key to this cocktail’s success is the salt rim — it’s what balances the combination and brings the drink together.

Red Spring Sangria

A festive warm-weather cocktail that is easy to make (and even better to drink) — it’s the obvious choice to prepare for your early spring get-togethers.


Fresh lump crabmeat is tossed with cayenne and citrus and coated with panko breadcrumbs in this crispy, bite-sized crabcake.

Frying fresh asparagus in beer batter turns it into an unexpected new cocktail snack that everyone will love.

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15 recipes that celebrate Spring

One of the great delights of this time of year in the Berkshires and Southern Vermont is the appearance of ramps. These wild onions, with a flavor that could broadly be described as somewhere between …

May is for morels

"If I told you, I'd have to kill you!" is a common tongue-in-cheek answer that a successful morel mushroom forager will give you if you ask where they found their harvest of these delicious, elusive …

Asparagus tart is good for lunch, brunch or dinner

This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner.We experimented with several different crusts, trying a …

Spring Caprese Salad

AP Food Editor The same combination that makes pizza so irresistible - mozzarella and tomatoes - also makes a mean salad.And just like a classically delicious pizza, you don't need much beyond those two star ingredients to assemble a stunning salad, …

Lemon sauce dresses up roasted asparagus

This lemon sauce is such a simple way to dress up roasted asparagus, the pinup vegetable of spring . or any simply cooked asparagus for that matter, such as grilled, steamed or sauteed. In fact, this sauce is also a quick and easy way to dress up …

Robin Anish: Grow fresh mint for spring potato salad

As many probably are, I am biting at the bit to get into the garden, but the spring has been awfully cool and damp with most days shrouded in a ceiling of heavy, gray clouds an atmosphere that is not very motivating nor a very good environment for …

Pecan praline is standout in arugula salad

Here's a salad fit to join the lineup for your fanciest dinner or holiday meal. Each of the ingredients brings its own unique taste and texture to the mix, but the standout is the praline. A hard …

Roasted radishes mellow into the perfect side dish

We're not a huge radish-eating country here in the United States, and I think that's a mistake.Radishes carry in their little bodies a tremendous variety of vitamins and minerals, so they're a smart …

Put a taste of spring on your plate with vegetable spread

How have your dinner hours been these days? I'm not going to lie — I love cooking through this pandemic, though, it is sometimes challenging to think of a good meal idea, or use my …

Pasta primavera made to taste like spring

You'd never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.The usual reproduction — a random …

Robin Anish | Welcome spring with lemony braised chicken

Soon to come . pussy willows and crocuses, daffodils and tulips, with violets, lilacs and dandelions not far behind. Welcome spring! You've heard the term "a spring chicken" as in a young person or …


The Best Canned Cocktails to Drink Right Now

These pre-mixed cocktails are the easiest way to take your happy hour al fresco.

Once upon a time, if you wanted a cocktail for your on-the-go adventures, you had to break out your own bar cart and thermos for a DIY mixology session. But now, between the rise of to-go cocktails and the increasing popularity of pre-mixed cocktail options, enjoying a truly top-notch tipple far from the constraints of your home or your favorite bars and restaurants is easier than ever. In fact, with the season for outdoor drinking (picnics, garden parties, poolside lounging, beach days) upon us, there's never been a better time to dip your toe into the world of canned cocktails.

From classics like Old Fashioneds and Negronis to esoteric options from top bars and day-drinking ready sparklers, here are the boozy canned beverages you need to sip this summer.

If you want a real "right from the bartender" taste, Tip Top's blends strike the perfect chord. They specialize in classic cocktails like the Old Fashioned, Manhattan, or this perfectly bittersweet Negroni, all in handy, single-serve 100mL cans.

Cutwater makes a variety of interesting canned cocktail options, from Bloody Marys and White Russians to simple G&Ts. For a day at the beach (or just making a day feel like a day at the beach) we like this tropical sip made with barrel-aged rum.

When a World's Best Bar winner teams up with a canned cocktail brand for a ready-made cocktail, we sit up and take notice. The result&mdasha gin based tipple with flavors of cucumber, lemon, and grape&mdashis perfect for warm weather sipping, even if you can't make it to one of the bar's NYC locations.

Your socially distanced brunch plans just got easier thanks to this pop-and-sip mimosa made with real orange juice. If you feel like mixing things up, the brand also creates a Bellini as well as Cranberry and Mango versions of their mimosas.

Think pink with a tangy, sparkling grapefruit and tequila concoction from this women-owned brand which also produces eclectic sparkling cocktails like an Apple Gimlet or a citrusy New Fashioned.

Think of this slender can as a boozy lemonade's cooler cousin. Made simply with Usual's brut sparkling wine and first press Japanese yuzu juice, it's bright and tangy (not super sweet) with an extra hint of something special from the yuzu that will have you reaching for it as a refresher all season.

They might be relatively new on this side of the sea, but the Finnish "long drink" aka lonkero traces its roots back to 1952 Summer Games in Helsinki when was developed as a way to serve cocktails to tourists fast. The effervescent gin-based drink is flavored with grapefruit for a refreshing, "drink it all day" experience.

Want to really bring the party? This mega-sized can serves a dozen spicy twists (think: ginger, cinnamon and chili pepper) of the classic margarita that's ready to serve, resealable, and self-stable for up to 6 months.

Espresso martinis have been having a moment in recent years, and this canned, Arabica coffee-based cocktail makes meeting up with your nearest and dearest for ones easier than ever.


52 Easy Cocktail Recipes to Impress Your Party Guests

Your guide to delicious cocktails, shaken, stirred, or frozen.

Regardless of the occasion, serving a delicious cocktail to your party guests is a must. If you're hosting a summer barbecue or you're just having friends over for a game night, treating everyone to a signature mixed drink will get them in a celebratory mood. We've rounded up some creative drink ideas that are easy to make, so at-home bartenders of any skill level can tackle them.

A big bowl of punch or a pitcher of sangria will always be a hit, which is why we've made sure to include several of these recipes. If you're looking for seasonal cocktails for a crowd, try the winter sangria, which has a great tart cranberry flavor. Or, if you're in need of refreshing sips for a summertime bash, there are frozen drinks like boozy fruit slushies that will cool you off in no time. Opting for a watermelon drink, like Ree Drummond's watermelon sangria, is also a great choice.

Anyone who's looking to brush up on bar skills will find instructions for classic cocktails too, including margaritas, Palomas, Moscow mules, whiskey sours, and more. You'll be saying "Bottoms up!" once you finish this list of the best cocktail recipes.


Spring Lettuce Recipes: 15 Ideas, Zero Salads

The most common place you'll find lettuce is in a salad bowl, but if that's gotten old we've got some recipes for you. Since spring is all about lettuces, there's no better time than the present to enjoy the gorgeous greens. Go to the market right now and you'll see the produce section stocked with beautiful, frilly heads of red leaf, green leaf, romaine (a.k.a. Cos) and butterhead (a.k.a. Boston, Bibb and butter). These lettuces range in flavor and texture: Romaine is extra crisp and perfect paired with strong flavors (it's famous in Caesar salad). Butterhead is soft, tender and, as the name suggests, buttery -- it's great to use as a wrap or cup for Asian-style fillings since it's so pliable. Red leaf and green leaf are not as delicate as butterhead but not as crisp as romaine, so they're in the middle in terms of texture.

Check out the slideshow below to get all 15 lettuce recipes -- you won't find a single salad. We have lettuce used as wraps, lettuce in wraps, lettuce wrapped around fish, lettuce on pizza, and more.


15 Next-Level Cocktail Recipes for Vodka Lovers

Let's face it: Vodka sodas may be an easy, refreshing way to get tipsy, but they do little to excite your taste buds. Here, 15 cocktails to shake up your vodka drinking.

In a shaker filled with ice, combine 2 oz. vodka, 1 ½ oz. apple cider, 1 oz. simple syrup, and ½ oz. lemon juice. Shake, and strain into a highball glass filled with ice. Top with 1 oz. soda water, 3 dashes of Fee Brothers Barrel-Aged Bitters, and 2 dashes of orange bitters. Garnish with baby&rsquos breath and zested orange.

Recipe from Ryan Lindquist, Bar Manager of LUXBAR.

Put 2 apples, cored and thinly sliced 2 pears, cored and thinly sliced and 1 lemon, thinly sliced, in a punch bowl. Pour in 5 ¾ cups apple cider, 3 cups Smirnoff No. 21 vodka, and ¼ cup fresh lemon juice. Stir to combine, and chill until ready to serve. Right before serving, add in 1 liter ginger ale. Garnish with cinnamon sticks, cloves, and star anise pods. Serves 16.

Recipe from Megan Marlowe,

Combine 3 oz. Fever Tree soda water and 1 ½ oz. Ketel One Botanical Peach & Orange Blossom in a wine glass over ice. Top with 2 dashes cranberry bitters, and garnish with a cranberry.

Combine 1 ½ oz. Ketel One Botanical Grapefruit & Rose, 2 oz. pomegranate juice, ¾ oz. fresh grapefruit juice, and a pinch of ground cloves in a shaker with ice. Shake, then pour through a sieve into a goblet filled with ice. Finish with 1 oz. Fever Tree soda water and a sprinkle of pomegranate seeds.

Pour 1 ½ oz. Three Olives Citrus Vodka, 1 oz. pineapple juice, ¾ oz. lime juice, ½ oz. ginger liqueur, ½ oz. falernum, and ¼ oz. simple syrup into a large glass, and fill two-thirds of the way with crushed ice. Stir vigorously, fill glass with more crushed ice, and top with soda water. Serve with a paper straw and a swizzle stick.

In a highball glass, muddle 4 basil leaves and 4 blackberries. Fill glass with ice, then add 1 ½ oz. Smirnoff No. 21 vodka and 6 oz. lemon-lime soda. Garnish with a slice of crystallized ginger and fresh berries.

Place 4-5 blackberries into a shaker, and muddle. Add 1 ½ oz. Belvedere Ginger Zest vodka, ¾ oz. fresh lemon juice, and ¾ oz. simple syrup. Shake, strain into a highball glass filled with ice, and top with 3 oz. ginger beer. Garnish with blackberries and mint sprigs.

Muddle 8-10 fresh blueberries in a shaker. Add 2 oz. Tito's Vodka, 1 oz. simple syrup, and 1 oz. fresh lemon juice. Shake, and pour into a rocks glass filled with ice. Pour 1-2 oz. pinot noir over a spoon and into the glass to create a red wine "float."

Combine 1 ¼ oz. Tito&rsquos Handmade Vodka, 2 oz. watermelon juice, and ½ oz. fresh lime juices in glass with ice. Stir to combine, and top with ginger beer.

Combine 1 ½ oz. Tito&rsquos Handmade Vodka, 1 oz. lemon juice, and ¾ oz. simple syrup in a glass with ice. Stir to combine, and top with club soda. Garnish with 2 lemon wheels and sprigs of rosemary and thyme.

Recipe from Tito&rsquos/mixologist Abdul Ford.

Combine 2 ½ oz. Tito&rsquos Handmade Vodka, ¾ oz.

In a shaker, combine 2 oz. SKYY vodka, ¾ oz. fresh lime juice, ¾ oz. simple syrup, and 2 dashes Mexican hot sauce. Pour into a glass with a salted rim and filled with ice. Garnish with cucumber dimes.

In a shaker, combine 2 oz. SKYY vodka, ¾ oz. fresh lemon juice, ¼ oz. white creme de cacao, ½ oz. simple syrup, and 3 dashes Fee Brothers Aztec Chocolate Bitters. Pour into a punch glass filled with ice. Garnish with your favorite fresh fruit.

In a shaker with ice, combine 1 oz. Cathead vodka, ¾ oz. grapefruit juice, ½ oz. Campari, and ½ oz. simple syrup. Strain into a coupe, top with Champagne, and garnish with a grapefruit peel.

In a spritz glass, combine 1 oz. Belvedere Ginger Zest, ¾ oz. lime juice, ½ oz.


27 Easter Cocktails That'll Seriously Impress Your Guests

These easy spring drink recipes will fit in perfectly with the blossoming colors of the season.

Easter is a wonderful holiday for so many reasons. It's a great time to celebrate the changing of the seasons, to be with loved ones, and of course to celebrate the life of Jesus Christ. Whether you're celebrating this Easter at home with virtual services and the people you live with, or you're able to safely gather with loved ones, one way to mark the day as a special occasion is with a fancy cocktail. These Easter cocktails are bright and cheerful, just like the holiday, and they'll be sure to delight anyone who tries them. And no need to worry if you're not a certified mixologist, these easy spring drink recipes can be made by anyone, regardless of skill level. In fact, a lot of these Easter cocktails only require a handful of ingredients so you can impress your guests with minimal effort and maximum taste.

In addition to your fancy Easter cocktails, you can make the holiday celebrations special with an Easter meal that the whole family can gather around the table to enjoy. And after your meal &mdash and dessert, of course, because who could resist a delicious Easter dessert? &mdash there are plenty of fun Easter activities that people of all ages can participate in. Whether you want to do a craft project like decorating Easter eggs, a fun and adventurous Easter egg hunt, or a group reading of Bible verses about Easter, there are tons of fun ways to spend the afternoon. Happy Easter!


15 Bartenders Share Their Favorite Cocktails From Around The Globe

Today is International Cocktail Day in which the industry recognizes the same day in 1806 when the term “cocktail” was first published. The Balance and Columbian Repository originally printed the term to describe an alcoholic beverage as a “stimulating liquor with a wide variety of sweets, waters, and bitters.”

While many globally-curious imbibers regularly experiment with different spirits, liqueurs and recipes, some of us may require a gentle nudge out of our cocktail rut. Today, provides an exceptional excuse.

Below, 15 bartenders, mixologists and spirits experts share their favorite international cocktails, from South Korea to Spain, including recipes, and what makes them so special.

Blackberry Chu-Hai made with iichiko

Chu-Hai, Japan

“Chu-Hai is short for shochu highball and is born in Japan. My favorite place to drink Chu-Hai in Japan is Bar High Five in Tokyo, The SG Club in Tokyo, and Ben Fiddich Bar in Tokyo.” — Natasha Sofia, cocktail expert

Recipe: Shochu (my preference is iichiko), sparkling water and fruit juice. Add all ingredients into a highball glass with ice and give a quick stir. For the fruit juice, I’ve been in a love affair with yuzu and I think you can never go wrong with it, but think it’s a good way to explore different flavors like plum, peach, or melon.

The French 75, Paris

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“The wonderful thing about this drink is its versatility by changing up your gin, switching out your citrus of choice, or varying the dryness of your bubbly. It's truly customizable to your unique tastes. And best of all, because it only calls for four ingredients, it's an approachable and easy drink for the home bartender to make.” — Alan Dietrich, mixologist and CEO of Crater Lake Spirits,

Recipe: 2 oz gin, 1 oz lemon juice, 1 oz simple syrup, and 2 oz champagne. Shake the gin, lemon, and simple syrup, then strain into a sugar rimmed glass (coupe, martini, or flute). Top with champagne and garnish with a lemon twist. Of course, fresh lemon juice is best. You can also muddle a sugar cube instead of simple syrup for a similar take.

Pimm’s Cup, London

“When I lived in London, on Sunday afternoons my flatmates and I would scout a picnic table at our local pub in South Kensington for day-drinking that glided into long, slow dinners fueled by great conversation and endless pitchers of Pimm’s.” — Hilary Pereira, mixologist and founder of SPLASH Cocktail Mixers

Recipe: 2 oz Pimm’s No. 1., 3 oz cold ginger ale, 0.5 oz freshly squeezed lemon juice, 1 thin cucumber slice (cut length wise), 2 lemon slices (in round shape), 1 orange slice (in round shape), mint leaves. Fill a tall glass with ice. Press one long cucumber slice to one side of glass. Drop in the two lemon slices and one orange slice. Add Pimm’s No. 1 and fresh squeezed lemon juice, top with ginger ale and stir well. Garnish with fresh mint leaves on top.

Soju Bomb, South Korea

“I add a twist to the traditional soju shots and make it Mexican style using YaVe Tequila and beer at my home bar. I love the stronger and flavored Mango YaVe tequila because it adds more complexity to the simple drink.” — Fiona Lee, mixologist

Recipe: 1 shot of Soju (or in this case, tequila), 1 pint of beer. Pour the beer into a pint glass. Pour the tequila, into the shot glass. When you are ready, drop the shot into the beer, then drink.

Spanish Style Gin and Tonic, Spain

“What I love about a Gin and Tonic is its versatility. You can change the flavors of this drink to fit your mood, what season it is, and even the type of event you're attending. The Spanish have perfected and elevated what was a casual and boring drink.” — Andrew Erickson, lead bartender at Fable Lounge in Nashville, TN

Recipe: A Spanish Gin & Tonic is served in a Copa de Balon or balloon glass. You begin with picking the gin and deciding what flavors pair well with the spirit. My fiancé enjoys Gin Mare, and I frequently make this exact recipe for her at home. I start with filling the glass with ice and add 1 teaspoon whole black peppercorns, 1 sliced strawberry, 4 sage leaves, 3 basil leaves, and 3 thyme sprigs. I then pour 3 oz of Gin Mare over the botanicals and ice. The next step is for show, but it makes for a good experience and fun party trick. I sink a bar spoon into the glass and pour Fever Tree Indian tonic water down the bar spoon. I then float 1 oz of Earl Grey Tea and finish with an expression of orange peel.

Irish Coffee, Dublin

“When crafted to perfection, there are few cocktails better than the Irish Coffee. The contrast in temperature between the cool cream and hot coffee as you take a sip is just delightful but the flavor of the freshly whipped cream paired with the sweetened coffee and Irish whiskey is something you need to experience and taste for yourself to understand its raw beauty.” — Tyler Zielinski, bartender, consultant and drinks writer.

Recipe: Making an Irish Coffee is fairly simple, but every detail matters if you want to make an excellent one. All that's required is an Irish whiskey (Bushmills, Redbreast, Green Spot, and Glendalough are some of my favorites), demerara syrup, coffee, freshly whipped heavy cream, and nutmeg (optional). You might notice that there isn't any Bailey's in there — and that's no mistake. To make a proper Irish Coffee, add boiling water to your Irish Coffee glass to heat the glass. While the glass is heating, whip your heavy cream. (You can hand-whip the cream, or add it to a cocktail or protein shaker and shake until it's lightly whipped and viscous enough to be layered on top.) Once your cream is ready, dump the boiling water from your Irish Coffee glass and add 1.25 oz Irish whiskey, 0.5 oz demerara syrup and 3.5 oz hot coffee to the glass, leaving about an index finger’s worth of space at the top of the glass for the cream. Layer with freshly whipped cream (pour over the back of the bar spoon), and garnish with a dusting of nutmeg.

Amerciano Shandy, Italy

“This cocktail is an interpretation of the classic Italian Americano drink using beer instead of soda to give the drink a creamier taste.” — Alberto Fedeli, General Manager at The Chastain in Atlanta, GA

Recipe: Campari, sweet Vermouth and a lager beer. Combine 10 oz Campari, 1 oz sweet Vermouth (we use Carpano Classico at The Chastain) and top the mixture with a splash of any choice of lager beer.

Mezcal Sour, Todo Santos, Baja California, Mexico

“Mezcal has a very smoky flavor, paired with a tropical fruit it gives a sweet BBQ flavor and the egg gives a textured finish. I love egg whites in cocktails because of the almost leathery tongue feel it adds to any refreshing cocktail.” — Shaneal Wynter, mixologist at The Equinox Golf Resort & Spa in Manchester, VT

Recipe: 2 oz mezcal, 0.75 oz lime juice, 1 oz pineapple simple syrup, 1 oz egg whites, smoked then roasted pineapple garnish. Shake hard with ice, strain into rocks glass, cover with fresh ice and garnish with the pineapple wedge.

Rum Old Fashioned, Louisville and the Caribbean

“This drink is inspired by blending the official cocktail of Louisville, the Old Fashioned, and the tropical, aromatic qualities of Caribbean-made rum. This signature cocktail was inspired by the post-prohibition cocktail boom in Cuba and America. During prohibition times, American bartenders headed south to Cuba and other Caribbean islands for work. This migration brought about many new techniques and a large surge in tiki-style cocktails.” — Frances Leary, bartender at Swizzle Dinner and Drinks at The Galt House Hotel in Louisville, KY

Recipe: The base of the drink, Plantation O.F.T.D (Old Fashioned Traditional Dark) rum, is an overproof rum aged in barrels which adds an intense dark color and heavy notes of brown sugar and tropical fruits. To accent this, we add a spoon-full of our demerara sugar syrup, which is a variety of sugar made from raw cane sugar and molasses. This syrup is a key component in a well made Old Fashioned because instead of hiding many of the big characteristics of an over-proof rum or bourbon, it accents the existing flavor notes. Next, fresh lime juice is added to brighten up the drink and add refreshing acidity. Finally, both aromatic and orange bitters bring further complexity to the drink making it both well-rounded and an easy sipper. All of these fine ingredients are combined in a mixing glass with crushed ice, then stirred until well combined and thoroughly chilled. To finish it off, we strain our cocktail into a tiki mug, filled to brim with fresh nugget ice. I like to garnish with a pineapple wedge to complement the tropical fruit notes in the rum and a cherry to pay homage to the Old Fashioned.

Singapore Sling, Raffles Hotel, Singapore

“My first time being introduced to the Sling was in Jupiter, FL at a restaurant called U-Tiki Beach, by a bartender named Carl. The guest experience had a lot to do with my affinity for this beverage. Carl gave me the whole spiel of the drink, including a short history and his personal reason for choosing to prepare it for me. The hospitality he displayed that night has inspired me during many moments in my hospitality career, which have led to having many of my guests also try the Singapore Sling. This drink was originally geared towards women, but it became highly renowned in the Raffles Hotels by all guests and travelers.” — Jared Uy, beverage specialist at Makers & Finders in Las Vegas, NV

Recipe: 1.5 oz of gin, 0.5 oz cherry heering (or any cherry liqueur), 0.25 oz Cointreau, 0.25 oz Benedictine, 0.25 oz grenadine, 0.5 oz lime juice. Build all ingredients in shaker, shake with ice. Pour into a hurricane glass with one full scoop of ice. Garnish with a cherry and pineapple slice. Personally, I like to use the Benedictine as a float (like a Cadillac). That is how I was introduced to it in my first experience, and it left a lasting impression.

Smoke and Bitters cocktail

Smoke and Bitters, Italy and Mexico

This cocktail is so special because its three ingredients represent two very distinct countries and cultures [Italy and Mexico], both of which joyfully celebrate life, and both of which produce ancient spirits that are very much rooted to the earth, simplicity and quality of the raw materials.” — Tad Carducci, in-house tasting expert for Amaro Montenegro and Select Aperitivo

Recipe: 1 oz Amaro Montenegro, 1 oz Select Aperitivo, and 1 oz mezcal. Stir all the ingredients with ice until they are devastatingly cold, luxuriously smooth, and until the beautiful cultures which are represented in the bottles are so thoroughly blended together that they become one. Serve with an orange twist.

Jungle Bird, Malaysia

“My interpretation of this classic is inspired specifically by the island of Saint Lucia. My pivot to spiced rum from the called-for Blackstrap variety increases the fun factor of the ‘Jungle Bird’. While it is typically revered by bartenders for its dark and mysterious qualities, it can be a stretch for some guests to enjoy. The tropical fruit and spices are still balanced against the bitterness of the Campari, but this way the cocktail celebrates the laid back beach vibes of the tropical Windward Island.” — James Letendre, beverage manager for Marcel, The Optimist & JCT. Kitchen

Recipe: 1.5 oz Chairman’s Reserve spiced rum, 0.75 oz Campari, 1 oz fresh pineapple juice, 0.5 oz fresh lime juice. Combine all ingredients with ice in a mixing tin. Shake vigorously and strain over fresh ice in a tiki glass. Garnish with a pineapple wedge.

Fino Sherry & Gin, Sanlúcar de Barrameda, Spain

“On a hot summer day, sometimes a full proof cocktail seems exhausting, so having a low proof option is the perfect decision. The other beautiful thing about this cocktail is that you can dress it up however you like for example, add some elderflower liqueur, cucumber and mint for something extra refreshing or take a more fruity approach by shaking it with some strawberries, lime and a little Aperol to create something more dynamic. Either way, this is an exciting base for your summer cocktail program.” — Zack Musick, beverage director at Merriman’s Hawaii

Recipe: 2 oz gin, 2 oz Fino Sherry, Mediterranean tonic, 1 Lime wedge. It is a riff on a classic gin and tonic, but you split the gin portion with an equal part of Fino Sherry and then use a local Mediterranean tonic and lime wedge to finish the cocktail.

La Charreada, Jalisco, Mexico

“It’s a rich cocktail and it represents one of the most traditional Mexican sports in the highlands of Jalisco, which combines the game of charros and tacos al pastor which are very popular in that region.” — Oskar Murillo, head bartender at the Copper Bar at La Casona, Hacienda Patrón

Recipe: La Charreada is created with Patrón reposado, lemon, achiote syrup and orange juice. It can be considered a variant of the margarita (using same portions) but it’s a unique twist as it is served in a rocks glass with the rim covered in baked corn and a slice of lemon and lime.

La Española, Spain

“I picture myself sipping on this Spanish-inspired cocktail for hours watching the sunset in the Sant Martí district of Barcelona, at Platja del Bogatell. Enjoying fantastically earthy and vibrant cocktails, in the beautiful sun, what more could one ask for?” — Veronica Lopez, lead bartender at Causwells, San Francisco

Recipe: 1.5 oz gin, 0.5 oz Ambrato vermouth, 0.5 oz beet juice, 1 oz lemon, and 0.5 oz agave syrup. All to be shaken hard and poured over in a king cube in a rocks glass. And what would a cocktail be without a gorgeous garnish? It's finished off with a beet ribbon and smacked mint. What I love most about this is the use of fresh juices, I always feel that they are the simplest way to elevate a drink.


Over 30 cocktails to sip this spring

Spring has officially sprung, and what better way to step into the season than with a refreshing cocktail on hand! When you’re not stopping to smell the roses this time of year, you can sip rosé, or one of these other spring-inspired drinks perfect for socially-distanced brunches and celebrations. Cheers to warmer days!

Scroll for over 25 spring cocktail recipes:

Clicquot Rich Rosé + Grapefruit

  • 5-6 Large Ice Cubes
  • 1-2 zests of Grapefruit
  • Veuve Clicquot Rich Rosé Champagne
  1. Place 5 ice cubes in a large wine glass.
  2. Sprinkle in zests of grapefruit.
  3. Finish with Clicquot Rich.

© Courtesy of Moët & Chandon

Moët & Chandon The Golden Hour

• 10 ml Crème de Pêche liqueur

• 1 Strawberry (cut into quarters)

• 2 Raspberries (cut in half)

• 3 Blueberries (cut in half)

• 75ml Moët & Chandon Brut Impérial

• Garnish: Mint Sprigs and Berries

Place the cut berries in a large glass and gently press down using the back of a spoon. Add the liqueurs. Top with Moët Impérial and stir. Add ice cubes and garnish with two mint sprigs and some berries. Serve with a smile!

Guava Lime Sparkler

• 1.5 parts Pinnacle® Light & Ripe™ Guava Lime Vodka

• Garnish: Fresh Mint and Guava

Muddle mint, lime and honey in a highball glass. Fill with crushed ice. Add vodka and stir. Top with soda water. Garnish with fresh mint and guava.

Chandon POM Spritz

• .75 oz Lemon Juice (freshly squeezed preferred)

• .75 oz Pomegranate Juice (freshly squeezed preferred)

• Garnish: Pomegranate Pearls and Rosemary Spring

Shake all of the ingredients in a shaker tin except Chandon. Strain into glassware with ice and top with Chandon. Stir in the glass. Garnish with pomegranate pearls and rosemary spring.

Kim Crawford Rosé Mimosa

• 1 Bottle Kim Crawford Rosé

• Garnish: 8 Rosemary Sprigs

In a small saucepan, bring the sugar and water to a boil. Simmer 5 minutes until dissolved. Cool and mix in the Kim Crawford Rosé. Freeze in a loaf pan, breaking up occasionally till frozen solid. Process in batches in a food processor until smooth, then freeze again until firm. Scoop into coupe glasses and pour over Prosecco. Garnish with rosemary and serve immediately. Tip: Garnish with any fresh aromatic herb such as basil, mint, or a small slice of melon.

Casa Bellini

• 1 oz Casamigos Blanco Tequila

• 1 oz Peach Purée by Perfect Purée®

• Chilled Prosecco OR Champagne

• Garnish: 1 Raspberry Through Skewer

Combine all of the ingredients, except prosecco/champagne. Muddle fruit. Add ice, shake vigorously and fine strain into a champagne flute. Top off with chilled prosecco/champagne and garnish.

© Courtesy of Riondo Prosecco

Riondo Prosecco Rosé Spritz

• 3 oz Riondo Prosecco Rosé

• 1 oz Grapefruit Soda Water

Add Riondo Prosecco Rosé, Nonio Aperitivo and grapefruit soda water to a glass. Stir, then garnish.

© Courtesy of Broken Shed Vodka

Irish Eyes

• Garnish: Basil and Strawberries

Muddle basil leaves and strawberries into a shaker. Add Broken Shed Vodka and ice and shake. Strain into a rocks glass with ice and top with seltzer. Garnish with basil leaves and sliced strawberries.

The Milagro Paloma Select by Milagro

• 1 1/2 parts Milagro Select Silver

• 1 part Pink Grapefruit Juice

• Garnish: Pink Grapefruit Wedge

Pour all of the ingredients, except sparkling water, into a Boston shaker. Add ice, shake and strain over fresh ice into a highball glass and stir. Top with sparkling water. Garnish with pink grapefruit wedge.

Abuelo Spring Cooler Created by Eleonora De Santis, Ron Abuelo Italian Brand Ambassador

• 1 1/2 oz. Ron Abuelo 7 Años

• Garnish: Slice of Ginger and Star Anise

Add all of the ingredients into a Collins glass over ice and stir gently. Garnish with a slice of ginger and star anise.

BABE Frosé

• 4 Cans of BABE Rosé or BABE 100 Rosé

• 4 tbsp Strawberry Simple Syrup*

Pour the BABE Rosé into a gallon ziplock bag set inside a dish, then freeze overnight (don’t be concerned if it’s a little slushy). To make the strawberry simple syrup, combine water and sugar in a bowl and microwave until boiling, about 1 ½ minutes. Stir until sugar dissolves. Add the chopped strawberries and chill in the refrigerator overnight. Strain through a fine mesh sieve into another bowl, then discard strawberry pieces.Add the frozen BABE Rosé, vodka, and strawberry simple syrup to a blender then blend until smooth. Serve immediately.

*Ingredients For Strawberry Simple Syrup

• 1 Cup Finely Chopped Strawberries

Grey Goose Essences Strawberry & Lemongrass Fizz

• 1 ½ oz Grey Goose Essences Strawberry & Lemongrass

• Garnish: Fresh Strawberries, Lemongrass and Lemon Twist

Fill a chilled glass with cubed ice and add Grey Goose Essences Strawberry & Lemongrass. Top with soda. Then simply garnish with lemongrass, fresh strawberry, and a lemon twist.