Start putting your bulky sweaters and heavy boots back into storage, because spring is officially on the horizon, my friends. That’s right, the days of 4 p.m. sunsets and seeing your breath on the way to work are almost over, and I, for one, couldn’t be more thrilled about it. And as with most of the finer things in life, the return of warm weather calls for a drink—more specifically, a delicious spring cocktail (or mocktail!).
In my opinion, the best spring drinks are colorful, packed with fresh fruit and delicious spirits, and taste like a vacation. (FYI, they should also be served in chic glassware, if you really want to get the full effect.) Sound refreshing? Thought so. Lucky for you, I put together a list of 27 spring cocktail recipes to whip up next time you feel like sipping in the sun (is tomorrow too soon?). If I were you, I’d scroll down and get my bar tools (and Insta Stories) ready…
Ray of Sunshine
Fill a shaker with ice and add 2 oz. vodka, ½ oz. triple sec, ½ oz. lime juice, ¼ oz. cranberry juice, and ½ oz. blood orange syrup. Shake the ingredients to infuse all the flavors. Strain into a coupe glass, straight up, and garnish with a dehydrated orange wheel.
Hibiscus Hearts
Combine 1½ oz. Cutwater Mezcal, 1½ oz. hibiscus tea (chilled), ½ oz. cinnamon syrup, and ½ oz. lemon juice in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Serve with a dried hibiscus flower and cinnamon stick garnish.
Sake Bubble-tini
Mix 2 oz. Brooklyn Kura Number Fourteen Junmai-Ginjo Sake, ½ oz. elderflower liqueur, and ½ oz. fresh lime juice in a shaker with ice. Shake well and strain into a martini glass. Top with 2 oz. Sparkling Pointe Cuvée Carnaval Blancs. Garnish with an edible flower.
Raspberry Mojito (A Mocktail!)
Add 5 fresh raspberries, 6-8 mint leaves, 1 lime (cut into wedges), and 2 tbsp. simple syrup into a highball or Collins glass. Gently muddle them together. Do not crush lime and mint too much! Fill the glass with crushed ice. Top off the glass with ⅔ cup sparkling water. Using a bar spoon, give a quick and gentle stir. Garnish with a sprig of fresh mint and extra raspberries.
Polska Rose
Stir 2 oz. Belvedere Lake Bartężek, ⅓ oz. Lillet Rose, ⅐ oz. elderflower liqueur, and 1 dash peach bitters over cubed ice in a mixing glass, then strain into a chilled glass.
Baby’s Watermelon
Add ¾ oz. Cointreau, 2 oz. The Botanist Islay Dry Gin, ¾ oz. fresh lemon juice, 3 cubes watermelon, and 5 leaves cilantro to a shaker and gently muddle. Add ice, shake, and strain into a chilled glass. Garnish with a watermelon slice and/or lemon.
Palm Springs Paloma
Add ¾ oz. agave syrup, 2 oz. Lobos 1707 Tequila Joven, and ¾ oz. lemon juice to a mixing tin and shake. Pour over ice and top with 2 oz. ruby grapefruit or blood orange juice. Garnish with a slice of grapefruit or blood orange. Rim the glass with lemon juice and coat with salt or a spicy seasoning for an extra kick.
Cherry Spritz
Combine 5 oz. Belvedere Vodka, a dash of maraschino liqueur, 3 lemon slices, and 1 maraschino cherry in a spritz glass filled with ice. Top with equal parts sparkling water and tonic water.
Caribbean Mai Tai
Combine 1½ parts The Glenlivet Caribbean Reserve, ¾ parts lime juice, ½ parts orgeat syrup, and ½ parts triple sec in a glass over ice. Stir, then garnish with mint and an orange slice.
