brooke-lark-unsplash

Home
Food & Drink

22 Spring Cocktails to Make at Home

9 months ago

Sunny cocktails for spring

This post may contain affiliate links. Learn more

brooke-lark-unsplash

If you’re looking for a tipple (or two) to brighten your spirits, these floral and flavoursome spring cocktails – as delicious to look at as they are to drink – are sure to put a spring in your step. Here are some great recipes for the new season.

Cocktail Recipes For Spring

Patrón Paloma

Ingredients

50ml Patrón Silver tequila
150ml Grapefruit soda
Grapefruit slice

Method

Add Patrón Silver tequila to a highball glass with cubed ice.
Top with grapefruit soda.
Garnish with grapefruit slice.

Recipe courtesy of Patrón

Raspberry Mousse

Ingredients

25ml MOOSE
25ml Vanilla Vodka
25ml Cranberry Juice
12.5ml Maple Syrup
4 Raspberries & a Slice of Lemon
1/3 Pipette of Mrs Better’s Bitters (Foaming agent)
Raspberry Dust

Method

Crush raspberries in a shaker, add all ingredients and ice, shake energetically. Double strain into a martini glass. Sprinkle raspberry dust.

Recipe courtesy of MOOSE, available at stayinfeelout.com

Chocolate Rum Bunny

Ingredients

25 ml Dark rum 25 ml Mozart Chocolate Liqueur
25 ml Oat Milk
Bar of good quality milk chocolate

Method

Start by chilling a cocktail glass in a freezer or by filling with ice. For an added Easter theme, use your knife and chopping board to cut the ears off a chocolate bunny, or the top off an easter egg and chill in a similar way to ensure it doesn’t melt in the meantime.

Add all the ingredients to a large shaking tin, mixing glass, or whatever other receptacle – such as a mason jar – you happen to be using while at home and fill with ice.

Using your bar spoon or similar stirring tool, gently stir. Keep the back of the spoon pressed against the inside of the tin/your homemade receptacle.

Grab your strainer (or reposition lid/cap if using alternatives) and strain into your cocktail glass or chocolate treat.

Garnish with a generous amount of chocolate shavings. Serve and enjoy.

Recipe courtesy of Tatton & Thompson Liquor

Mediterranean Highball

Ingredients

30ml Metaxa 12 Stars
20ml Pink Grapefruit Juice
Tonic Water
Rosemary

Method

Use a tall glass, add the Metaxa 12 Stars and Pink Grapefruit Juice, then add 2-3 ice cubes and the tonic water. To serve, garnish with rosemary.

Recipe courtesy of Metaxa

Italicus Cup

Ingredients

1 part Italicus
1/2 part pink grapefruit juice
A pinch of salt
Top up with soda

Method

Serve in a tumbler glass with cubed ice and garnish with a grapefruit wedge.

View the ‘how to’ video here.

Recipe courtesy of Italicus Rosolio Di Bergamotto

The Botanist Peach and Chamomile G&T

Ingredients

50ml The Botanist
Tonic Water
Fresh Chamomile
Peach

Method

Add ingredients to an ice filled highball glass, top with tonic and garnish with chamomile and peach.

Recipe courtesy of The Botanist

La Vie en Rose

Ingredients

25 ml Bombay Sapphire
25 ml Lanique Rose Liqueur
15 ml Monin Rose Syrup
0.5 ml Chambord

Method

Shake all ingredients and pour into a wine glass, then top up with Champagne and garnish with edible flowers.

Recipe courtesy of The Balmoral, Edinburgh

Cotswolds Wildflower Spritz

Ingredients

50ml No. 1 Cotswolds Wildflower Gin
Premium Tonic, Fizz or Soda
Garnish: Orange Slice

Method

Fill a Copa glass with plenty of ice and pour in 50ml Cotswolds No. 1 Wildflower Gin. Top up with Premium Tonic or Fizz and Soda for a Gin Spritz. Ideally Garnish with an orange slice.

Recipe courtesy of the Cotswolds Distillery. Purchase the No. 1 Wildflower Gin, £34.95 at cotswoldsdistillery.com

Diablesse Clementine Sour

Ingredients

30ml Diablesse Clementine Spiced Caribbean Rum
20ml Peach & Hibiscus liqueur (Gabriel Boudier)
20ml Pomegranate Molasses
25ml Lime Juice
25ml egg white
Dried Hibiscus flowers

Method

Put ingredients into a Boston Tin (cocktail shaker); shake once without ice, then again with ice. Fine strain into a martini glass or over ice if you prefer. Garnish with dried hibiscus flowers.

Recipe courtesy of Diablesse Rum

El Dorado

Ingredients

50ml Caleño
3-4 inca berries
25ml raw honey syrup (2:1)
10ml fresh lemon juice

Method

Muddle berries, then churn with crushed ice. Pour into a Collins glass and garnish with a uchuva berry.

Recipe courtesy of Caleño

Honey I’m home (Twisted BEE’s KNEES)

Ingredients

50ml Caorunn Raspberry
25ml lime juice
1.5 teaspoons honey
Lime zest to garnish
Coupette or any cocktail glass

Method

Shake all ingredients in a cocktail shaker with ice and double strain into a cocktail glass.

Recipe courtesy of Caorunn Gin

Scarlet & Purple

Ingredients

50ml Barentsz Gin
15ml Lillet Blanc
15ml Lavender Syrup
20ml Lime Juice
50ml Lychee Juice
Garnish: Lavender bouquet + mini peg

Method

Shake and pour into a sour coupe.

Recipe courtesy of Barentsz Gin, barentszgin.com

Italicus Spritz

Ingredients

2 part Italicus Rosolio Di Bergamotto
2 part Prosecco (or Champagne)

Method

Build over ice cubes in a large wine glass, then garnish with three green olives.

Recipe courtesy of Italicus Rosolio Di Bergamotto

Bathtub Gin

Ingredients

Gin & Tonic
50ml Bathtub Gin
150ml Premium Tonic Water
Orange slice garnish

Method

Fill a highball glass with ice. Add 50ml Bathtub Gin. Top with premium tonic water. Garnish with orange slice.

Recipe courtesy of Bathtub Gin, available at masterofmalt.com

J&B Rare Tangerine Tipple

Ingredients

50ml J&B Rare Whisky
15ml cranberry juice
15ml lemon juice
15ml Italicus
15ml tangerine syrup
5ml Yellow Chartreuse
1 egg white

Method

Add all the ingredients in to a cocktail shaker. Shake without any ice for a few seconds, then add ice cubes to the shaker and continue to shake well. Strain the cocktail into a coupe glass. Garnish the drink with berry dust.

Recipe courtesy of The Dorchester and J&B Rare. masterofmalt.com

Hot Cross Yum

Ingredients

50ml BACARDÍ Spiced
20ml Lemon juice
10ml Lime juice
25ml Hot cross bun syrup
50ml cream
50ml soda water

Method

Shake ingredients well. Serve in a highball glass over cubed ice. Garnish with grated nutmeg on top.

Recipe courtesy of BACARDÍ

Turner Hardy & Co’s The Best Bloody Mary

Ingredients

35ml Premium vodka
125- 175ml ml Turner Hardy Pure tomato juice
A good serving of Worcestershire sauce
3-6 drops of Tabasco (or Sriracha if you want to avoid the vinegar)
Squeeze of lemon juice
Squeeze of lime juice
A pinch of Cayenne pepper
A pinch of celery salt
A dash of Sherry

Method

Simply roll (don’t shake) in a cocktail shaker (or similar lidded container) with just two cubes of ice – too much ice waters the drink down when it melts. Garnish is very important… use the likes of beetroot, rosemary and even some cheddar. A slice of crispy bacon is an added bonus! Carrot, olives, a pickle and a red chilli also make a great garnish, whatever you have lying around! Top tip: The secret ingredient is always a dash of sherry!

Recipe courtesy of Turner Hardy & Co

The Original Margarita

“A margarita without Cointreau is not worth its salt” – Margaret “Margarita” Sames

Ingredients

30ml Cointreau
50ml blanco tequila
20ml fresh lime juice

Method

Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Strain into an old fashioned glass and garnish with a lime slice and salt rim.

Recipe courtesy of Cointreau, cointreau.com

Alohan

Ingredients

Aloha 65
Ginger ale
Ice
Lemon and mint to garnish

Method

Pour 1 part Aloha 65 and 2 parts ginger ale into a jug or pitcher. Add loads of ice, lemon slices, mint sprigs and stir gently. Dive in.

Recipe courtesy of Aloha 65

Gin, Watercress & Pink Grapefruit Cocktail

Ingredients (serves one)

50ml gin
20g watercress, roughly chopped
50ml pink grapefruit juice
250ml tonic water

To serve (optional)

Watercress sprigs
Edible petals
Pomegranate seeds
Pink grapefruit slices

Method

To make decorative ice cubes for your cocktails, place a few watercress sprigs, petals or pomegranate seeds into the sections of an ice cube tray. Fill with water and leave to freeze solid for at least one hour.

Muddle together the gin and watercress by putting them both into a jug and mashing well with a fork. Strain the gin through a fine meshed sieve to remove the chopped watercress while still leaving the flavour. Add the grapefruit juice to the gin and mix.

Take two gin and tonic glasses or large tumblers and fill with ice cubes. Pour over the gin and grapefruit, then top up to the desired level with tonic water. Garnish with a slice of pink grapefruit and serve immediately.

Recipe courtesy of watercress.co.uk

Viola True Love

Ingredients

50ml Barentsz Gin
125ml Violet Blossom Tonic (Artisan Tonic)
Garnish: Lime & Violet Flower

Method

Mix together, garnish then drink up!

Recipe courtesy of Barentsz Gin, barentszgin.com

Perfect Paloma

Ingredients

1.5 oz Patrón Reposado
3 oz Fresh grapefruit juice
.5 oz Agave syrup (1:1)
.5 oz Fresh-squeezed lime juice
1 oz Sparkling water
1 pinch of salt
+ Grapefruit slice for garnish
+ Salt rim (optional)

Method

Combine all ingredients except sparkling water in a shaker tin and shake with ice to chill.
Strain onto fresh ice in a sugar and salt rimmed Collins’s glass.
Top with sparkling water and garnish with a grapefruit wedge.

Featured Image: Brooke Lark on Unsplash

You might also like...

Food & Drink

Is This Mayfair’s Best New Tasting Menu?

By Martha Davies

Food & Drink

Why Do We Eat Bread Sauce At Christmas?

By Emily Warner

Culture

10 Best-Selling Champagne Brands In The World

By Ellie Smith

22 Spring Cocktails to Make at Home

Cocktail Recipes For Spring

Read More

DON'T MISS AN ISSUE

Cocktail Recipes For Spring

Patrón Paloma

Raspberry Mousse

Chocolate Rum Bunny

Mediterranean Highball

Italicus Cup

The Botanist Peach and Chamomile G&T

La Vie en Rose

Cotswolds Wildflower Spritz

Diablesse Clementine Sour

El Dorado

Honey I’m home (Twisted BEE’s KNEES)

Scarlet & Purple

Italicus Spritz

Bathtub Gin

J&B Rare Tangerine Tipple

Hot Cross Yum

Turner Hardy & Co’s The Best Bloody Mary

The Original Margarita

Alohan

Gin, Watercress & Pink Grapefruit Cocktail

Viola True Love

Perfect Paloma

Ingredients

Method

You might also like...

Read More

C&TH Newsletters