Cocktails of the Spring
The spring season in Los Angeles is in full throttle with scant So Cal rains tickling thirsty plants, readying backyards for entertainment. The buzz of outdoor events help pollinate calendars from floral garden party Evites, served on virtual silver platters. Matzo tower store displays move front and center, greeted by pink bunnies and a rainbow of chocolate eggs. Picnic baskets are filled with charcuterie assortments alongside cherry and rhubarb pies, and life seems to be taking on a form of normal we can remember. It’s time to celebrate the oh-so-warm spring season with a proper cocktail and friends. Check out these five refreshing beverages to add to your next spring gathering. Bonus Mocktail at the end!
Honey Rose Margarita
Spring also means wildflower honey from those hardworking bees. Taste this rosie sensation while dancing to the sounds of the season.
1 oz Cointreau
2 oz blanco tequila
1 oz fresh lemon juice
.5 oz honey water
2 dashes rose water
Instructions
Add all ingredients to shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish with rose petals (fresh or dried) or ice with rose petals frozen inside.
The Cranky Gin
When LA spring gets too hot, whip up a Cranky Gin by Cristian “Cranky” Valenzuela to douse the flames!
2 oz Gin
1.5 oz cranberry juice
1 oz lemon juice
1 oz simple syrup
smashed cucumber
Instructions
Smash cucumber, add all ingredients to shaker with ice. Shake and strain into a glass over fresh ice. Garnish with cucumber slice.
By Cristian “Cranky” Valenzuela @crankymixology
Raspberry Lemon &
Lime Ginger Beer Cocktail
Fruit filled and refreshing. Enjoy this berry, citrus sparkling flavor pop of a cocktail at your next garden party.
.75 oz raspberry puree
1.5 oz ginger beer
splash of limoncello
4 oz champagne
squeeze of lime juice
fresh raspberries
Instructions
Add raspberry puree, ginger beer, and limoncello into a champagne glass and stir. Top with champagne and a squeeze of lime juice. Garnish with fresh raspberries.
Elderflower Mojito
A little elegance, with a spring twist. This subtle minty, floral fresh drink is a perfect sunny day treat at a cocktail and tea party with finger sandwiches and petite fours.
1 oz white rum
10 fresh mint leaves
1 oz elderflower liqueur
1 .5 oz fresh lime juice
1 .5 oz simple syrup
Ice
Add the rum and mint leaves to a mixing glass. Crush the mint leaves lightly with a cocktail muddler (or the back of a spoon). Pour the elderflower liqueur, lime juice and simple syrup into the mixing glass and stir. Pour into an ice-filled highball glass and enjoy. Garnish with edible flowers if desired.
by Tablespoon.com
Pink Negroni
A Taste and Company original. We love our Negronis, and this recipe adds a sweet spring time addition with the rose vermouth and pink gin.
1 oz pink gin
.75 oz rose vermouth, or sweet white vermouth
.5 oz Aperol
ice
wedge of pink grapefruit and a basil leaf, to garnish
Instructions
Combine the pink gin, vermouth and Aperol in a tumbler with a some ice. Stir until the outside of the glass feels cold. Garnish with a wedge of pink grapefruit and a basil leaf.
Coconut Lavender Lemon Cooler
Make this delicious mocktail treat for kids and adults alike. The floral essence of lavender, combined with the island vibe of coconut and lemon sings a beautiful flavor tune like no other.
Makes 3 quarts
Lavender Syrup:
2 cups water
2 cups sugar
3 tbsp dried food grade lavender
Mocktail:
1.5 cups fresh squeezed lemon juice, from about 9 lemons
1 cup water
8 cups strained coconut water
1.5 cups Lavender Simple Syrup
Instructions
Make lavender syrup: Boil water and sugar till dissolved. Steep lavender for 20 minutes, strain and cool. Place lemon juice, coconut water, water, and syrup into a pitcher. Add more or less lavender syrup to your personal taste. Add a drop of violet color if you prefer. Add spirits for an adult beverage.