Wednesday, March 16, 2016

Cocktails inspired by Spring

The days are getting longer which means spring is almost here. Celebrate the warm weather with spring inspired cocktails from our favorite chefs and blogs.

Sparkling Strawberry Cocktail -- The pairing of strawberry and mint over some bubbly is the perfect trio for a late afternoon cocktail.
Sparkling Strawberry Cocktail

Sorrel Lime Cooler - Its allure and backbone come from sorrel, an herb renowned for its fresh, lemony sourness. Add a splash of gin to make it the adult version.
Sorrel-Lime Cooler

Strawberry Rhubarb Sangria - The rhubarb flavor adds a new twist to an old favorite.
Strawberry-Rhubarb Sangria

Mint Julep - This Kentucky Derby classic can be enjoyed by everyone's inner southern belle.
Calling all Derby fans and southern belles! 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 Ice
In 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.

Lemon Thyme Vodka Lemonade - Upgrade your usual pitcher of lemonade.
Jean-Georges' hard lemonade. This refreshing spiked lemonade comes from Chef Jean-Georges Vongerichten.
3 lemon wedges sugar .25 cup Lemon-Thyme Syrup.25 cup citrus vodka .25 cup club soda1 sprig fresh thyme, preferably lemon thyme
Run 1 lemon wedge over the rim of a highball glass; dip the rim into sugar. Reserve the lemon wedge. Put the remaining 2 lemon wedges in a cocktail shaker along with the syrup and vodka. Muddle hard, breaking the lemon skins to release their oils. Cover and shake.Carefully fill the rimmed glass with ice. Pour the syrup mixture into the glass, lemon wedges and all. Top off with the club soda, the squeeze the reserved lemon wedge over before dropping it into the glass. Garnish with the thyme sprig and serve immediately.
Lemon-Thyme SyrupMakes 1 cup.75 cup sugar1 small bunch fresh thyme, preferably lemon thyme (.5 ounce)In a small saucepan, heat 1 cup water and the sugar to boiling, stirring to dissolve the sugar. Add the thyme, remove from the heat, and let stand until cool. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. Cover and refrigerate for up to 3 days.

KTG - This original drink comes from the bar manager at Chicago's Vie.
The recipe for this drink comes from bar manager Bill Anderson at Vie, located in the Chicago suburb of Western Springs, IL:
1.5 oz Olmeca Altos reposado tequila .75 oz fresh lemon juice .75 oz Pineau des Charentes .5 oz Carpano Antica sweer vermouth .5 oz smoked maple syrup 1 dash angostura bitters Pinch of salt Lemon for garnish
Combine all ingredients in a cocktail shaker with ice. Shake until the outside of the shaker is frosted. Strain into a chilled coupe glass. Garnish with a twist of lemon, and sprinkle a small pinch of fine salt over the drink's surface.

La Pinela - This pineapple and tequila drink is adapted from the Rosa Mexicano restaurant.


Hibiscus Margarita - This floral infused margarita borders on a sangria taste.


Elderflower Tequila Slipper - Concocted with a flower-based cordial, this libation supplies delicate yet heady floral notes that complement the tequila.
Elderflower Tequila Slipper

Pimm's Cup - This version of the classic British cocktail was created by Eben Freeman, bartender at Tailor restaurant in New York City.
Pimm's Cup / Elizabeth Perrin

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