Cocktails to Help You Kick Off SPRING!


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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!

Cheers!

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ROSE GIMLET

Rose Gimlet

1 oz. NOLET’S Silver Gin
1 oz. Fresh Lemonade
.5 oz. Elderflower Liqueur
.5 oz. Fresh Lime Juice
Rose Petals

Method: Add ingredients to a cocktail shaker with ice. Shake well and strain into a Martini glass. Garnish with rose petals.

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DISCO CONFETTI
Made by Jace Sheehan, Citizen Public House

Disco Confetti

.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.

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JITNEY NEGRONI
Created by Leo Robitschek for Campari Red Diaries and available at NoMad Hotel Los Angeles

Jitney Negroni

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.

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SALTED PLUM MARGARITA

Created by Morita Masako from Osaka, Japan

Salted Plum Margarita

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

METHOD

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.

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TWISTED TEA ORIGINAL

Twisted Tea Original

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