SPRING is here! Besides a few snow showers here and there, but who’s counting!
Check out the below cocktails recipes that are sure to get you into the ‘Spring-y’ spirit!
1 oz. NOLET’S Silver Gin
1 oz. Fresh Lemonade
.5 oz. Elderflower Liqueur
.5 oz. Fresh Lime Juice
Method: Add ingredients to a cocktail shaker with ice. Shake well and strain into a Martini glass. Garnish with rose petals.
Made by Jace Sheehan, Citizen Public House
.25 oz. Jägermeister
1.5 oz. Sipsmith Gin
.5 oz. Carrot Simple Syrup
.75 oz. Lime Juice
1 Dash Old Fashioned Bitters
Sprinkle of Sal de Gusano
Method: Combine and shake. Rub side of coupe glass with lime wedge and sprinkle Sal De Gusano. Double Strain and enjoy.
Created by Leo Robitschek for Campari Red Diaries and available at NoMad Hotel Los Angeles
¾ oz. Campari
¾ oz. Sombra Mezcal
½ oz. Cinzano Extra Dry Vermouth infused with Coffee*
½ oz. Cinzano Bianco Vermouth
2 dashes of Absinthe
*Coffee-infused Vermouth: Macerate 5 oz. of coarsely ground coffee in 750 ml of Vermouth for 10 minutes. Strain and refrigerate.
Method: Combine all the ingredients in a mixing glass, add ice, stir and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.
SALTED PLUM MARGARITA
Created by Morita Masako from Osaka, Japan
1.5 oz Patrón Silver
.5 oz Patrón Citrónge Orange
.75 oz Umeshu (Plum wine)
.5 oz Fresh lemon juice
1 tsp Plum preserves
1 Pinch salt
Lime wheel and mint leaf for garnish
Optional: Whole Ume (Pickled plum) for garnish
1. Combine ingredients in a cocktail shaker and shake with ice to chill.
2. Strain into a crushed ice-filled rocks glass.
3. Garnish with mint leaves, lime wheel and optional Ume.
TWISTED TEA ORIGINAL