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18 Spring Cocktails to Enjoy in the New Season

Mix up a cocktail and toast to spring!

By Sam Dangremond and Micaela EnglishPublished: Dec 9, 2021

Spring is just around the corner, so it's time to start shedding your layers of winterwear and hit your internal defrost button with a refreshing, spring-inspired cocktail. From floral sips to fruity mixes, and many more–we've rounded up the most seasonally appropriate cocktails to welcome the new (and warmer!) months ahead.

Cherry Blossom

Drink, Cocktail garnish, Daiquiri, Paloma, Classic cocktail, Non-alcoholic beverage, Cocktail, Alcoholic beverage, Champagne cocktail, Jack rose,

Courtesy of Hilton Garden Inn

Ingredients
1.25 oz 1800 Silver Tequila
1 oz lime juice
1 oz grapefruit juice
.25 oz grenadine
Grapefruit slice or maraschino cherry for garnish
Salt as needed

Instructions
Pour all ingredients into shaker and shake well. Strain into a salt rimmed martini glass or serve over ice. Garnish with a grapefruit slice or cherry.

From Hilton Garden Inn.

The Honey Rose Margarita

drink, liqueur, alcoholic beverage, distilled beverage, alcohol, moscow mule, bottle, cointreau, glass bottle, wine cocktail,

Courtesy of Cointreau

Ingredients
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).

Mezcal Pineapple Sour

Dona Vega

Ingredients
1.5 oz Doña Vega Espadín
.5 oz fresh pineapple juice
.75 oz lemon juice
.75 oz agave
1 egg white

Instructions

Shake all ingredients with ice and strain ice from the tin. Dry shake and pour into coupe. Garnish with crushed peppercorn on the froth.

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Raspberry Lemon & Lime Ginger Beer Cocktail

lucgillet

Ingredients
.75 oz raspberry puree
1.5 oz of Brooklyn Crafted Ginger Beer, Lemon and Lime
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.

Mint Julep

This recipe for the classic drink comes from Gotham Bar and Grill in New York City: 3 Sprigs Mint2 oz Black Maple Hill Bourbon.5 oz Simple SyrupCrushed IceIn a julep cup (or a highball glass) muddle 2 sprigs of mint with the simple syrup. Fill cup 3/4 full with crushed ice. Add bourbon. Stir. Fill remaining glass with crushed ice and a sprig of mint.

Photograph by Amanda Gentile

Ingredients
2 prigs of mint
2 oz Black Maple Hill Bourbon
.5 oz simple syrup
Crushed Ice

Instructions
In a julep cup (or a highball glass) muddle mint with the simple syrup. Fill cup 3/4 full with crushed ice. Add bourbon. Stir. Fill remaining glass with crushed ice and a sprig of mint.

From Gotham Bar and Grill in New York City

More: How to Make a Classic Mint Julep

Shop Now Mint Julep Cup, $19.65

Bourbini

1 oz. Heaven Hill 6-year bourbon

2 dashes peach bitters

1/2 oz. Mathilde Peche peach liqueur

Sparkling wine to top off

Shake ingredients with ice, strain into flute, top with sparkling wine and garnish with mint sprig

www.doccrows.com

Courtesy of Doc Crow's

Ingredients
1 oz Heaven Hill 6-year bourbon
2 dashes peach bitters
.5 oz Mathilde Peche peach liqueur
Sparkling wine

Instructions
Shake ingredients with ice, strain into flute, top with sparkling wine, and garnish with mint sprig.

From Doc Crow's Southern Smokehouse and Raw Bar in Louisville, KY

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The Garden Rose

Drink, Classic cocktail, Non-alcoholic beverage, Daiquiri, Champagne cocktail, Alcoholic beverage, Cocktail, Pink lady, Food, Wine cocktail,

Courtesy of Volcan De Mi Tierra

Ingredients
1 oz Volcan de mi Tierra Blanco
.75 oz St Germain
.75 oz simple syrup
.75 oz lemon juice
4 shakes rose water
1 muddled strawberry

Instructions
Combine all ingredients in a shaker with ice. Shake and strain into coupe glass. Top with cava and garnish with mixed dried flowers

From Gitano Jungle Room in NYC

Tequila Honeysuckle

Courtesy of The Ranstead Room

Ingredients
2 oz Milagro Blanco Tequila
.75 oz honey syrup
.75 oz lime juice

Instructions
Combine ingredients in a shaker and shake with ice. Strain into a coupe and garnish with a lime wedge.

From The Ranstead Room in Philadelphia, PA

More: Essential Tequila Cocktails You Have to Try

The Bluebonnet

JL Bar Ranch, Resort & Spa

Ingredients
1.5 oz Tequila Blanco
1.5 oz fresh lime juice
.75 oz Cointreau
1.5 oz Simple syrup
Dash of Blue Curacao and Grenadine

Instructions
Combine all ingredients and shake with ice. Pour over ice into a rocks glass and garnish with lemon wedge and jalapeno slice.

From JL Bar Ranch, Resort & Spa in Sonora, TX

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Deep Cleanse

This recipe,incorporating a healthy dose of cucumber and aloe ver, comes from FIG in Santa Monica. Perfect for some post-sun hydration.1.5 oz Hendrick's Gin 2 oz Aloe Vera Juice .5 oz simple syrup 3 slices cucumberSqueeze of fresh limeMuddle cucumber and simple syrup. Add other ingredients and shake well. Strain and serve up in a cocktail glass. Garnish with a cucumber slice.

Courtesy of FIG

Ingredients
1.5 oz Hendrick's Gin
2 oz Aloe Vera Juice
.5 oz simple syrup
3 slices cucumber
Squeeze of fresh lime

Instructions
Muddle cucumber and simple syrup. Add other ingredients and shake well. Strain and serve up in a cocktail glass. Garnish with a cucumber slice.

From FIG in Santa Monica

Strawberry Blond

This spicy and refreshing recipe comes from The Darby in New York City: 2 oz Tanteo Jalapeno 1 oz Lime juice .75 oz Simple syrup1 StrawberryIn shaker muddle strawberry, add ice and all ingredients. Shake and pour into a rox glass and garnish with strawberry and jalapeño.

Courtesy of The Darby

Ingredients
2 oz Tanteo Jalapeno
1 oz lime juice
.75 oz simple syrup
1 strawberry

Instructions
In shaker muddle strawberry, add ice and all ingredients. Shake and pour into a rocks glass and garnish with strawberry and jalapeño.

From The Darby in New York City

Lizzy Lake

This gin-based drink incorporates one of our favorite cocktail ingredients, egg whites, and comes from The Root Restaurant & Bar in White Lake, MI. Here's the recipe:1.5 oz Hendrick's gin 3 drops rose water 1 egg white 2 tablespoons powdered sugar 2 thick slices cucumber Splash lemon juiceMuddle one thick slice of cucumber in a cocktail shaker. (Save the second slice of cucumber for a garnish.) Add remaining ingredients and ice to the shaker and shake vigorously until the outside of the shaker is frosted. Strain into a rocks glass over ice. If available, use a fine mesh strainer to avoid large pieces of cucumber in the cocktail. Garnish with the cucumber slice.

Courtesy of The Root Restaurant & Bar

Ingredients
1.5 oz Hendrick's gin
3 drops rose water
1 egg white
2 tablespoons powdered sugar
2 thick slices cucumber
Splash lemon juice

Instructions
Muddle one thick slice of cucumber in a cocktail shaker. (Save the second slice of cucumber for a garnish.) Add remaining ingredients and ice to the shaker and shake vigorously until the outside of the shaker is frosted. Strain into a rocks glass over ice. If available, use a fine mesh strainer to avoid large pieces of cucumber in the cocktail. Garnish with the cucumber slice.

From The Root Restaurant & Bar in White Lake, MI

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Mexican Firing Squad

This cocktail, on the menu at Añejo in New York City, is adapted from a recipe in The Gentleman's Companion by Charles H. Baker, originally published in 1939:2 oz Casa Noble Crystal 1 oz House-made Grenadine* .75 oz Fresh lime juice 2 dashes Bittermens Xocolatl Mole BittersAdd ingredients to shaker with ice. Shake vigorously. Strain into a chili-salt** rimmed rocks glass over fresh ice. Lime garnish. *To make your own grenadine: Bring pomegranate juice to a boil. Remove from heat and stir in an equal amount of sugar. Chill.**To make chili salt: Add your favorite chilis to a powerful blender. Añejo uses guajillo, arbol and chipotle. Add kosher salt to taste.

Ingredients
2 oz Casa Noble Crystal
1 oz grenadine
.75 oz fresh lime juice
2 dashes Bittermens Xocolatl Mole Bitters

Instructions
Add ingredients to shaker with ice. Shake vigorously. Strain into a chili-salt rimmed rocks glass over fresh ice. Lime garnish.

From Añejo in New York City

Basil Tom Collins

alain hain

Ingredients
1.5 oz Reyka Vodka
.75 oz lemon juice
.5 oz simple syrup
Club soda to top
2-4 basil leaves

Instructions
Combine all ingredients into cocktail shaker except soda. Shake, double strain, top with soda and garnish with additional basil leaf.

The Griffith Park Swizzle

This delicious drink from Hinoki & the Bird in Los Angeles contains the winning combination of bourbon, absinthe, and mint. Here's how it's made:2 oz Bourbon 1 oz Fresh lime juice .75 oz simple syrup 2 dashes Absinthe 3 dashes each Angostura and Peychaud's bitters 1 sugar cube 5-6 Mint leaves 1 Mint sprigIn a small tin combine sugar cube, mint leaves, lime juice, simple syrup, bourbon and absinthe. Give the ingredients a slight muddle to awaken the mint; do not grind it. Take ingredients and dump into a Collins glass, fill about 3/4 full of crushed ice, add three dashes each of peychaud and angostura bitters, lightly swizzle bitters to have them "blend" into the drink. Top with more crushed ice and garnish with a mint sprig.

Photograph by Dylan + Jeni

Ingredients
2 oz Bourbon
1 oz fresh lime juice
.75 oz simple syrup
2 dashes Absinthe
3 dashes each Angostura and Peychaud's bitters
1 sugar cube
5-6 mint leaves
1 mint sprig

Instructions
In a small tin combine sugar cube, mint leaves, lime juice, simple syrup, bourbon and absinthe. Give the ingredients a slight muddle to awaken the mint; do not grind it. Take ingredients and dump into a Collins glass, fill about 3/4 full of crushed ice, add three dashes each of Peychaud and Angostura bitters, lightly swizzle bitters to have them "blend" into the drink. Top with more crushed ice and garnish with a mint sprig.

From Hinoki & the Bird in Los Angeles

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The Parasol

Courtesy of Paris Club

Ingredients
.5 oz Lillet Blanc
.5 oz St. Germain
.5 oz honey syrup (equal parts honey and water combined)
.75 oz lemon juice
3 oz champagne

Instructions
Add ice to shaker with all ingredients except champagne and shake for 10 seconds. Strain into a Champagne flute. Top with Champagne.

From the Paris Club in Chicago

Vibrant Sunrise

Drink, Sea breeze, Juice, Bay breeze, Alcoholic beverage, Non-alcoholic beverage, Woo woo, Cocktail, Mai tai, Punch,

Courtesy

Ingredients
1/3 of a blood orange, muddled
2 oz Royal Gate Gin
1 oz fresh lemon juice
1 oz fresh lime juice
Dash of agave
Cayenne and salt for rim
Blood orange slice and thyme sprig to garnish

Instructions
Muddle the blood orange in a shaker, add gin, lemon and lime juice, and agave. Add ice and shake. Salt the rim of a rocks glass with spicy salt. Pour over new ice and garnish with orange slice and thyme sprig.

From Three Seventy Common Kitchen+Drink in Laguna Beach, California

Corpse Reviver

Drink, Alcoholic beverage, Classic cocktail, Martini glass, Cocktail, Distilled beverage, Jack rose, Daiquiri, Cosmopolitan, Non-alcoholic beverage,

Courtesy The Lambs Club Cocktail

Ingredients
1.5 oz Tanqueray 10 Gin
.5 oz Cointreau
.5 oz Lillet Blanc
.75 oz fresh lemon juice
Dash of Absinthe, for rinsing
Brandied cherry, for garnish

Instructions
Rinse the glass with Absinthe. Place all remaining ingredients into a mixing glass, add large ice and shake vigorously. Double strain into a Nick & Nora glass, garnish and serve.

From The Lambs Club

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