With the weather finally warming up everywhere around the country, there’s no better time for bars to perfect a signature springtime cocktail, making your bar the first stop on any spring day outing. By being creative with fresh juices, vegetable garnishes and favorite spirits, mixologists will keep patrons not only happy but also ordering more. From punches to lemonades to new twists on old favorites, these recipes will keep whistles wet, patrons refreshed and bartenders busy.
Passion Punch
Created by Tony Abou-Ganim and appearing in his book, The Modern Mixologist: Contemporary Classic Cocktails.
1 1/2 ounces BarSol Quebranta Pisco
1/2 ounce Myers's Rum
1 1/2 ounces Beverage Artistry Passion Fruit
2 ounces fresh orange juice
2 ounces fresh lemon sour
2 dash Angostura Orange Bitters
1 dash ground nutmeg
Fresh passion fruit
In an ice-filled mixing glass, add BarSol Quebranta Pisco, Passion Fruit, fresh orange juice, fresh lemon sour, Angostura orange bitters and ground nutmeg. Shake until well blended and strain into an ice filled goblet. Top with a float of Myers's rum. Garnish with orange and lemon slices and a maraschino cherry.
Sapphire Lavender Collins
On the menu at Eastern Standard, Boston.
1 ½ parts Bombay Sapphire gin
¼ part fresh lemon juice
½ part lavender syrup
Top with club soda
Squeeze half a lemon into a Collins glass, add lavender syrup and Bombay Sapphire. Stir and fill with ice. Top with club soda and garnish with a lemon wedge.
La Limonata
Created by Patricia Richards, Mixologist at Wynn/Encore, Las Vegas.
1 1/2 ounces Beverage Artistry Yuzu Luxe Sour, thawed
4 ounces Sun Orchard Lemonade
1/2 ounce Trader Vic’s Rock Candy Syrup or simple syrup
1/2 ounce freshly squeezed lemon juice (strain off seeds)
4 ounces club soda
Pre-batch the first four ingredients. Fill a 16-ounce glass with ice and pour the mixture over ice. Top with club soda and a slice of lemon. Seal a plastic lid on top. Place a clean napkin on top of lid and rock upside-down and right-side-up, three times to combine ingredients. Serve.
Lucid Mint Muse
Available at Pigalle, NYC.
1 ½ ounces Lucid absinthe
2 ounces pineapple juice
Muddled mint leaves
Lime wedge
Topped with Sprite or 7-UP
Muddle mint leaves with lime wedge and add Lucid. Add ice and pineapple juice and shake briefly. Top with Sprite or 7-UP and add mint sprig.
Xanté Berry
Courtesy of Xanté Liqueur.
1 ½ ounces Xanté Liqueur
¾ freshly squeezed lemon juice
¾ ounces simple syrup
1 ounce strawberry puree (Boiron Strawberry Coulis is preferred)
2-3 fresh strawberries
Muddle strawberries in a shaker glass. Add Xanté and the rest of the ingredients and shake with ice. Double strain and pour into a chilled cocktail glass with a sugar-coated rim. Garnish with strawberry.
VeeV Eco-Aid Cocktail
Available at W Hotel, Miami.
1 ½ ounces VeeV Açaí Spirit
Lemonade
Splash of cranberry juice (optional)
Build in an ice-filled highball glass and stir well. Garnish with a lemon slice
Maneki-Tini
Featured in the book Japanese Cocktails.
1 ½ ounces Suntory Hibiki 12 Year Old
1 tsp. sweet vermouth
¼ ounce cherry brandy
Maraschino cherry for garnish
Mix all ingredients except cherry in a cocktail shaker with ice. Strain into a chilled Martini glass, garnish with a maraschino cherry and serve.
Midori Tropical Melon Ball
Courtesy of Midori Melon Liqueur.
1 ¼ parts Midori Melon Liqueur
1 ½ parts Skyy Infusions Pineapple
1 part sweet and sour
Shake over ice and strain into an ice filled rocks glass. Garnish with pineapple wedge.