Get Into The Spring ‘Spirit’ With These Cocktail Recipes

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Spring has sprung! And we’ll drink to that. There’s so much to toast to! Warmer weather, lighter clothing, days spent in the park, rooftop happy hours…Along with all the seasonal menu changes at your favorite restaurants, comes the blossoming and bright specialty cocktails that are sure to add some flair to your spring. And tbh… some of these creations look better than we do.

Here are some cocktails to enjoy to really taste the start of spring!

Watermelon Smash


1 oz. Seagram’s Watermelon Vodka

1.25 oz. Templeton Rye

.75 oz Demerara syrup

2 lemon wedges

6 mints


  • Muddle the lemons/mint and syrup.
  • Add the liquor/light shake and dirty dump in rocks glass.

Woodford Reserve Tea Punch

3oz. Unsweetened Tea

1.5oz. Strawberry Lemonade

1.5oz. Orange Juice

2.oz Woodford Reserve Distiller’s Select


  • Pour over ice in a tea cup! Garnish with a mint sprig and a cinnamon stick

Cool & Dill-licious


1 ½ oz Crystal Head Vodka Aurora

½ oz St Germain Elderflower Liqueur

3 oz Tonic Water

3 slices of Cucumber

Pinch of Fresh Dill


  • Muddle cucumber, fresh dill Crystal Head Vodka and St Germain in a shaker.
  • Add ice and shake.
  • Strain into a highball glass over ice.
  • Garnish with dill sprig and cucumber slice.


Created by Nick Fogel, Beverage Director, The Late Late Bar & Spirit Grocer


1.5 Proper No. Twelve Irish Whiskey

.5 Aperol

.5 Lemon

.25 Simple

3 Bar Spoon Macerated Strawberries

Garnish: Basil Sprig


In a shaker muddle Strawberries. Combine the remaining ingredients, shake and strain into a rocks glass.

Macerated Strawberries


1 pint strawberries

3 large basil leaves, Chiffonade

1 pint of sugar


Cut Strawberries into small pieces. Combine with basil and sugar and mix vigorously, slightly

bruising the strawberries. Cover and store for 12 hours.



4 oz. Stella Rosa Moscato d’Asti

1 oz. Orange Juice

3 oz. Pomegranate juice



  • Pour Stella Rosa Moscato d’Asti into glass.
  • Add juices then pomegranate. Stir and enjoy!



  • 3 oz Cape Mentelle Rose
  • 1 oz St. Germain
  • 1/2 oz lemon juice
  • 1/2 oz grenadine
  • 3 basil leaves
  • Blueberries


  • Combine the ingredients in a cocktail shaker with ice
  • Give it a strong shake and fine strain into a cocktail glass over ice
  • Multiply for a party and serve in a wine decanter



  • 4 ounces Terrazas de los Andes Reserva Torrontes
  • ¾ ounce Limoncello
  • 2 ounces ginger ale


  • Combine Reserva Torrontes and Limoncello in cocktail glass with ice
  • Stir to chill and combine ingredients
  • Top with ginger ale
  • Garnish & Enjoy!

Blackberry Collins


  • 1.5 oz / 45 ml Belvedere Ginger Zest
  • 0.75 oz / 20 ml Fresh Lemon Juice
  • 0.75 oz / 20 ml Simple Syrup
  • 3 oz / 90 ml Ginger Beer
  • 4–5 Blackberries


  • Place blackberries into shaker and muddle.
  • Add remaining ingredients except ginger beer
  • Shake, strain into glass, and top with ginger beer
  • Garnish with blackberry and mint sprig

Aloha Party


1 oz. orange juice

1 oz. mango juice

Stella Rosa Tropical Mango

½ oz. Rosa 22

Pinch of shredded coconut

Orange twist

Lime wheel

Edible flowers


  • Place ice in glass.
  • Add orange juice and mango juice.
  • Pour in Stella Rosa Tropical Mango.
  • Add Rosa 22. Garnish with shredded coconut, orange twist, lime wheel, and an edible flower.

RUFFINO Strawberry Sparkler


½ part sugar

½ part water

1 ripe strawberries

½ part basil leaves, torn

1/8 part lime juice

1 part Ruffino Sparkling Rosé, chilled

Basil leaves and strawberries, to garnish


In a small saucepan bring the sugar and water to a boil, cook 2 minutes. Crush the strawberries well with the bottom of a jar or your hands. Add the basil and strawberries to the hot sugar syrup, cover and let cool at least 30 mins. Strain the syrup and add the lime juice. Add 1 ounce of strawberry syrup to a coupe or wine glass. Top with Ruffino Sparkling Rosé. Garnish with basil leaves and some sliced fresh strawberries if desired. TIPS: Strain and refrigerate the covered syrup up to 1 week. Try this breezy cocktail with raspberries or other seasonal soft fruit in place of the strawberries.

RUFFINO Citrus Pomegranate Prosecco Punch


· ½ part orange juice

· ½ part pink grapefruit juice

· ¼ part pomegranate juice

· 1 part Ruffino Prosecco, well chilled

· Slices of assorted citrus and pomegranate seeds, to garnish


In a large pitcher or punch bowl with plenty of ice combine the fruit juices. Pour the Ruffino Prosecco over top. Garnish generously with sliced citrus and pomegranate seeds. TIPS: For best flavour use freshly pressed juices as available. Ruffino Sparkling Rosé is a great choice for this recipe too.

Noble Punch


· 1.5 oz Casa Noble Crystal Tequila

· 0.5 oz lime juice

· 1 oz pineapple juice

· 0.75 oz simple syrup

· Soda water

· Dash bitters

· Pineapple wedge


Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice. Shake until chilled. Strain into glass; top with soda and bitters. Garnish with pineapple wedge.

SVEDKA Rosé Clover


  • 2oz SVEDKA Rosé
  • .75oz Lillet Rose
  • .75oz Lemon Juice
  • .75oz 1:1 Simple Syrup
  • 4 Raspberries
  • 2 Dashes Orange Bitters


Add all ingredients to a mixing tin and shake vigorously with ice. Strain into a chilled coupe glass. Garnish with a triangular lemon twist and two skewered raspberries.

SVEDKA Make Me Blush


  • 1 part Svedka Peach
  • 1/2 part Cranberry Juice
  • 1/2 part Orange Juice
  • 1/2 part Triple Sec


  • POUR SVEDKA Peach, cranberry juice, orange juice and triple sec into a shaker filled with ice.
  • SHAKE vigorously.
  • STRAIN into a martini glass.
  • GARNISH with a peach slice.

All Rabbits Go To Heaven

.75 oz. Rabbit Hole Rye

.25 oz. Pear Brandy

.25 oz. yellow Chartreuse

.5 oz. Carrot Syrup

.5 oz. Lemon Juice

Method: Shake/double Strain — top w/ Sparkling Wine

Glass: Coupe

Garnish: Pear fan

Kentucky Gin & Tonic

1.5 oz Rabbit Hole Rye Barrel Finished Gin

.75 Homemade Kentucky Tonic Syrup (see ingredients)

Method: Mix well and pour over rocks into Collins glass & top with soda

Homemade Kentucky Tonic Syrup Ingredients:

· Cinchona bark

· Lemon Grass

· Citrus Zest

Bourbon Mash (Rabbit Hole Recipe)

70% Corn

10% Malted Wheat

10% Honey Malted Barley

10% Malted Barley

Method: Simmer all ingredients in a medium saucepan for 20–30min and strain.

Cold Brew Cubana


  • 1.5 parts HAVANA CLUB Añejo Clásico rum
  • 0.75 part Cold Brew
  • 0.5 part Giffard Banana Liqueur
  • 3 drops of ginger bitters
  • 1 drop of vanilla extract

Method: Shaken. Serve in a coupe glass and garnish with a dehydrated banana chip.

Cuatro Presidente


· 1.5 parts BACARDÍ Añejo Cuatro

· 0.75 parts Martini & Rossi Rosso

· 0.25 parts Dry Curacao

· 2 dashes Angostura bitters

Method: Stir all ingredients with plenty of ice until very cold, strain into a coupe glass. Garnish with orange peel.

The Grand Margarita

· 3⁄4 parts Grand Marnier®

· 1 1⁄2 parts premium tequila

· 1⁄2 parts freshly squeezed lime juice

· Ice

· Lime wheel for garnish

Strawberry Mint Pink Lemonade Punch

Courtesy of Beautiful Booze


½ bottle of Seagram’s Extra Smooth

¼ cup of mint syrup

2 cups of Pink Lemonade

½ cup of soda water

½ cup of chopped Strawberries

Garnish with lemon slices and springs of mint


Add all ingredients to a pitcher over ice

Stir then garnish with lemon slices and mint sprigs

Salted Watermelon Lemonade

Courtesy of Beautiful Booze


2 ounces of Seagram’s Watermelon Vodka

2 ounces of Lemonade

1 ounce soda

Tajin salt rim

Garnish slice of watermelon


Rim glass with Tajin

Add lemonade and Seagram’s Watermelon Vodka

Stir then top with soda and garnish with a watermelon slice

Summer Vacay

Courtesy of Beautiful Booze


2 ounces of Seagram’s Pineapple

¾ lime juice

¾ coconut syrup

Garnish with lime wheel, pineapple wedge and/or umbrella


Add all ingredients to a shaker

Shake then strain into coupe glass

Garnish with lime wheel, pineapple wedge and/or umbrella

Brunchy Bubbly Berry Pineapple Mimosa

Courtesy of Beautiful Booze


2 ounces of Seagram’s Pineapple

½ ounce of strawberry syrup

½ ounce in lemon juice

top with champagne

Garnish with strawberry and citrus peel


Add everything to a shaker except the champagne

Shake then strain into champagne glass

Top with champagne and garnish with strawberry and citrus peel

Bucha Berry Summer

Courtesy of Beautiful Booze


2 ounces of Seagram’s Extra Smooth

1/2 ounce of mixed berry syrup

top with kombucha (I used strawberry lemonade kombucha)

Garnish with mixed berry pick


Add everything to a shaker except the kombucha

Shake then strain into a wine glass

Top with kombucha and garnish with a mixed berry pick

Summer Sunset

Courtesy of Beautiful Booze


2 ounces of Seagram’s Extra Smooth

4 ounces of grapefruit juice

¼ ounce of grenadine

Grapefruit and umbrella garnish


Add grenadine to a highball glass

Add grapefruit juice and Seagram’s Extra Smooth to a shaker

Shake then strain over ice into a highball glass

Garnish with grapefruit slice and umbrella



· 16 oz (2 cups) pomegranate juice

· 12 oz (1.5 cups) cranberry juice

· 3 T lemon juice

· 8 oz (1 cup) peach vodka

· 1 bottle (750 ml) champagne

· 12 oz Brooklyn Crafted Ginger Beer Mini, Extra Spicy



· 1 750-ml bottle chilled Santa Margherita Sparkling Rosé

· 3/4 cup limoncello

· 1 cup fresh raspberries, 1 cup quartered fresh strawberries, 1 medium lemon, thinly sliced, seeds removed



· 2 Cucumber Slices

· 2 oz Sparkling Ice Classic Lemonade

· 1 oz Vodka

· 1 oz Brewed Green Tea, Chilled

· ½ oz Fresh Lemon Juice

· Lemonade Sparkling Ice

Morning on the Beach


  • 1 oz Passion Fruit Juice (fresh juice with the seeds is best for added flavor)
  • 0.5 oz Pineapple Juice
  • 1.5 oz Kōloa White Rum
  • 0.5 oz Kōloa Spice Rum
  • 0.25 oz Orgeat
  • Top 2 oz Champagne or Sparkling Wine

Instructions: Shake over ice and strain, top with champagne in a Collins glass

Garnish: Pineapple leaves and an umbrella

Grapefruit Colada


  • 2 oz Kōloa Gold Rum
  • 2 oz Grapefruit Juice
  • 1 oz Coconut water
  • 0.5 oz — Orgeat

Instructions: Add all ingredients together, ice, shake until frothy and strain and pour into a tall glass with ice cubes- add two fresh slices of Grapefruit

Garnish: Dehydrated Grapefruit slice. Tip: Blot grapefruit with paper towels and place on racks on a baking sheet. Cook grapefruit rounds at 175° (convection bake) for 4 hours or until dried to the touch. They shouldn’t be sticky at all, but crisp. If your oven doesn’t have a convection option, bake at 175°, but cook time will be longer.

Spiced Pineapple Rum Punch Pitcher


  • 1 cup Kōloa Spice Rum
  • 0.5 cup Kōloa White Rum
  • 2.5 cup Fresh Pineapple Juice
  • 1 cup Fresh Orange Juice
  • 0.5 cup Lime Juice
  • Few Drops — Citrus Bitters
  • 1 cup — Ginger Ale
  • 1 cup — Lemon Lime Soda

Instructions: Combine all ingredients, shake with ice, strain over ice in a tall tiki glass.

Garnish: Use Simple Syrup to create a Cinnamon sugar rim and garnish pineapple wedge.

Tip: Use fresh pressed/squeezed juices if possible, for fresher flavor. Combine the rum, juices, simple syrup and bitters in a pitcher without ice. Let chill a few hours before serving to blend the flavors.

Recipes from The Pub, located inside of Empire City Casino in Yonkers, NY

English Fog


  • 2-oz Bombat Sapphire East
  • 0.75-oz lime juice
  • 1-oz orange juice
  • 5-oz ginger beer
  • 0.75-oz simple syrup


  • In shaker tin, add ice, combine ingredients, shake
  • Strain over fresh ice in mason jar
  • Garnish with orange peel
  • Price: $12

The Pub Sour


  • 2-oz Wild Turkey
  • 0.5-oz Licor 43
  • 0.75-oz lemon juice
  • 0.75-oz simple syrup
  • 1-oz orange juice


  • In shaker tin, add ice, combine ingredients, shake
  • Strain over ice in mason jar
  • Garnish with a lemon wheel
  • Price: $9



  • 1-oz peach puree
  • prosecco


  • Add peach puree to a champagne glass
  • Fill with prosecco
  • Price: $13


1½ parts D’USSÉ VSOP Cognac

3 parts lemonade

SERVE: Build in a glass with ice.

GARNISH: lemon wheel

Meiomi Rosé

Meiomi Rosé is delicately pink in color and delightfully drive with vibrant acidity. With aromas of watermelon, orange peel, and subtle hints of rose petal on the nose, the palate offers lush flavors of stone fruit and strawberry with a cool minerality on the finish.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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