Recipes: 2014 Spring Cocktails
For a least some of the nation (sorry New England and Midwest!), the brutal, crushing cold of winter has passed and things are starting to warm up and become tolerable once again. With that we’ve had a plethora of cocktail recipes heading our way over the last few weeks, and we’ve culled and tested the best of the best for your consideration:
Place 2-3 ice cubes in a Collins glass. Add fresh squeezed lime juice, Milagro, ginger beer and bitters. Stir. Garnish with mint sprigs and a lime wheel.
(Created by John McCarthy of Bathtub Gin)
1.5 oz. Black Grouse Scotch
.75 oz. Cynar liqueur
.25 oz. lemon juice
.25 oz. simple syrup
1 dash grapefruit bitters
Shake and strain into a rocks glass with ice. Top with a splash of soda, garnish with a grapefruit twist.
Pour the lime juice/Maraschino/sake into a cocktail shaker with ice cubes. Shake well. Strain contents over fresh ice, into a tall glass. Add the ginger beer followed by the the Pechaud’s Bitters, stir and garnish with cherry blossom flower.
Simple syrup: Combine all ingredients in a small saucepan. Bring to a boil. Remove from heat and let sit 30 minutes. Strain the syrup into a clean container and refrigerate. Discard the lavender.
Cocktail: Pour the simple syrup and lime juice in a decorative glass and stir to mix. Add Chandon Brut Classic and serve.
6 fresh mint leaves
3 fresh lime wedges
4 ounces Amy & Brian’s coconut juice
2 ounces rum
splash of club soda
For a fresh take on a refreshing mojito, muddle together mint, fresh lime, and rum in a martini shaker. Pour in the coconut juice and a splash of club soda; shake well. Strain and pour into a rocks glass filled with fresh ice and garnish with a mint leaf.
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