Although winter feels like it went on forever, spring is finally here – and with it comes warmer temperatures, flowers in bloom, and plenty of sunshine. With the warm weather arriving, it’s time to bring out your favorite gaggle of friends and celebrate with a sophisticated drink in hand. Ring in the blossoming change of seasons with delightful cocktails from bright margaritas to sparkling spritz and everything in between.
NOLET’S Silver Grapefruit Rose Botanical Daisy
- 2 oz. NOLET’S Silver Gin
- 0.5 oz. Ketel One Botanical Grapefruit & Rose
- 1 oz. Fresh Lemon Juice
- 1 Tbsp. Maraschino Syrup
- Club Soda
Fill a cocktail shaker with ice. Add NOLET’S Silver, Ketel One Botanical Grapefruit & Rose, lemon, and syrup. Shake and strain into an ice-filled highball glass. Top with soda water. Garnish with 2 Maraschino cherries.
NOLET’S Silver Peach Orange Blossom Botanical Martini
- 2 oz. NOLET’S Silver Gin
- 0.5 oz. Ketel One Botanical Peach & Orange Blossom
- 2 Peach Slices
- Peach Bitters
Add Muddle peach slices in a cocktail shaker with NOLET’S Silver, Ketel One Botanical Peach & Orange Blossom. Add ice, shake and strain into a martini glass. Add two dashes of peach bitters. Garnish with orange twist.
NOLET’S Silver Bees Knees
- 1.5 oz. NOLET’S Silver Gin
- 0.75 oz. Fresh Lemon Juice
- 0.5 oz. Honey Syrup (2 : 1 honey to water ratio)
- 2 dashes Bitters (optional)
- Small Pinch of Ginger Salt (optional)
In a cocktail shaker, mix fresh lemon juice and honey syrup. Add 2 dashes of bitters and a pinch of ginger salt (optional) along with NOLET’S Silver Gin. Shake with cracked ice and strain into a chilled coupe. Garnish with lemon peel.
- 1.5 parts Grand Marnier Cordon Rouge
- 4 Lemon wedges
- 6-8 Mint Leaves
Muddle the lemons and mint in a shaker. Shake vigorously with ice. Pour over ice and enjoy.
- 1.5 oz Grand Marnier Cordon Rouge (an exceptional blend of fine cognac and exotic bitter orange liqueur)
- 0.75 oz Fresh lemon juice
- 1 tsp Simple syrup
- Soda water
- Orange zest
- Raspberry garnish
- +Lemon wheel garnish
Place ice cubes in a highball glass and add Grand Marnier, then fresh lemon juice. Top up with soda water and stir. Then add orange zest and raspberry to garnish.
PATRÓN Silver Classic Margarita
- 1.5 oz PATRÓN Silver
- 1 oz Citrónge Orange Liqueur
- .75 oz Fresh lime juice
- .25 oz Simple syrup
- Lime wedge for garnish
- Kosher salt (optional)
Combine liquid ingredients in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a rocks glass and garnish with a lime wedge. Optionally, salt half the rim of the glass with kosher salt.
PATRÓN Silver Mora Mule
- 1.5 oz Patrón Silver
- 3 oz Ginger beer
- .8 oz Lime juice
- .2 oz Agave syrup
- 9 Blackberries, 1 for garnish
- 3 Mint Leaves
- Mint sprig for garnish
Combine all ingredients, except ginger beer into a cocktail shaker with ice. Shake until chilled. Double strain into mule cup with ice. Top with ginger beer. Garnish with a fresh blackberry and mint sprig.
The Macallan Garden of Legacy
- 40ml The Macallan Double Cask 12 Years Old
- 30ml Pink Grapefruit juice
- 10ml Sugar syrup
- Pinch of sea salt
- Top up with soda or tonic and garnish with a pink grapefruit wedge
Combine all ingredients in a tall glass, and add ice. Top up with soda or tonic. Garnish with a pink grapefruit wedge.
- 2 parts Campari
- 3 parts Cinzano Prosecco
- 1 part Soda Water
- Orange slice garnish
- Orange peel garnish
Fill the glass with ice. Add Prosecco, Campari and soda water. Garnish with an orange slice.
- 1 1/2 oz Bulldog Gin
- 1/4 oz Campari
- 1/4 oz Grand Marnier
- 3/4 oz Fresh lemon juice
- Lemon twist
Add all of the ingredients into a shaker with ice and shake to chill. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Campari & Soda
- 1 part Campari
- 3 parts Soda Water
- Orange garnish
Build over ice in a highball glass. Garnish with an orange peel.
Raspberry Tequila Spritz Crafted by Alan Rusega-Pelayo
- 1.5oz Tequila Cazadores Reposado
- 1 oz. Lychee Juice (from canned lychee)
- ¼ oz. Fresh Lime Juice
- 5 Raspberries
- 1 pinch Kosher Salt
- 2 oz. Martini & Rossi Rosé
Muddle raspberries in the bottom of a wine glass. Add ice cubes. Pour in all remaining ingredients. Top with Rosé and stir gently. Garnish with a lime wheel and raspberry.
Blood Orange Margarita
- 1 ½ oz. Tequila Cazadores Blanco or Reposado
- 1 oz. agave nectar or simple syrup
- ¾ oz. Fresh lime juice
- ¾ oz. Perfect Puree Blood Orange concentrate
In a blender combine all the ingredients with a full scoop of ice, blend and serve in a 12 oz. glass. Garnish with a slice of orange, Manny Salt rim. *Manny’s Salt: Salt flavored with guajillo and pasilla chili peppers, hibiscus, sugar and lime.
The ‘3-2-1’ Aperol Spritz
- Ice cubes
- Cinzano Prosecco
- Soda Water (served from siphon or chilled bottle)
- Slice of orange
In a stemmed balloon glass full of ice, combine 3 parts of Cinzano Prosecco followed by 2 parts Aperol. Add 1 part or a splash of soda water, stir gently if needed and garnish with an orange slice. The end result should be a uniform, perfect orange color.
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