Our Favorite Spring Cocktails To Unwind
1. Grapefruit-Ginger Bourbon Sour
Adapted from Southern Living
- 1 cup sugar
- 1 cup water
- 1 (3-inch) piece fresh ginger, thinly sliced
- 1 3/4 cup fresh grapefruit juice
- 1/2 cup fresh lime juice
- 2 cups bourbon
- Heat sugar, water, and ginger over low heat, stirring frequently, until sugar is dissolved. Remove from heat and let steep for 30 minutes. Remove ginger and discard.
- Combine ginger syrup, grapefruit juice, and lime juice.
- Fill 6 glasses with ice. Add 1/3 cup bourbon and 1/2 cup juice mixture to each glass. Serve immediately.
2. Peach Margaritas
From Martha Stewart
- 1 pound (about 3) ripe peaches, plus more for garnish
- 3 tablespoons orange liqueur
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 cup (6 ounces) silver tequila
- 3 tablespoons fresh lemon juice
- 2 cups bottled peach nectar
- Put a bunch of ice in a large mixing bowl. Cover the ice with water. Set aside.
- Bring a medium pot of water to a boil. Add 1 pound peaches, and cook for 1 minute. Transfer to ice-water bath to cool. Remove peaches from water once you can handle them.
- Peel and halve peaches, and remove pits. Slice peaches into wedges, and transfer to a medium bowl. Toss with orange liqueur, sugar, and salt. Cover, and set in a warm spot until peaches give off juice, about 20 minutes.
- Puree peach mixture in a blender or a food processor until completely smooth. Immediately stir in tequila and lemon juice. (Peach puree with tequila can be refrigerated, covered, for up to 4 hours.) Transfer to a pitcher, and stir in peach nectar.
- Fill each of 8 tall glasses with ice. Divide margarita amongst the glasses. Garnish with peach slices, if desired.
3. Strawberry Gin Smash Cocktail
- 1/2 teaspoon sugar
- 1 lime wedge
- 3 fresh strawberries, 2 hulled and sliced and 1 reserved for garnish
- 3 ounces gin
- Club soda
- Fresh mint sprig, to garnish
- In a tall glass, combine the sugar and a squeeze of juice from the lime wedge. Muddle with the back of a spoon to dissolve the sugar.
- Add the sliced strawberries and lightly muddle.
- Fill the glass with ice and add the gin. Top with a splash of club soda and garnish with the last strawberry and a sprig of mint.
4. Pear Vanilla Coconut Cooler
- 4 ounces pear nectar or juice
- 3 ounces Pearl Coconut Vodka
- 1 teaspoon clear vanilla extract (you can use un-clear, but it will muddy the drink a bit, whatever your preference is fine!)
- splash coconut milk
- splash club soda (optional)
- coconut flakes and sugar for rim
- Combine all ingredients except for optional club soda in a shaker. Shake to combine.
- Combine coconut flakes and sugar for rim.
- Dip the edge of each glass in water and then in the coconut flakes and sugar mix.
- Pour drink over ice, topping with club soda for a bit of a bubbly kick.(optional)
5. Cherry Mimosa
- 3 ounces tart cherry juice
- 3 ounces champagne or sparkling wine
- cherries for garnish
- Pour champagne over cherry juice and cheers
6. Rosemary Greyhound Cocktail
From Tastes Lovely
Rosemary Simple Syrup
- 2 cups of water
- 2 cups of sugar
- 6 sprigs of rosemary
- 2 ounces vodka
- ½ ounce rosemary simple syrup
- 4 ounces grapefruit juice
- sprig of rosemary for garnish
- Simple Syrup: In a small sauce pan over medium low heat, dissolve the sugar into the water for about 5 minutes. Do not let the mixture boil or crystals will form. In a heat safe container, pour the warm sugar water mixture over the rosemary sprigs and let it steep for at least 1 hour. The rosemary simple syrup will keep in the refrigerator in an airtight container for 10 days.
- Cocktail: In tall glass filled with ice combine the vodka, rosemary simple syrup and grapefruit juice. Garnish with a sprig of rosemary.
7. Sparkling Lemon Drop Martini
- 1 ½ ounces lemon vodka
- 2 ounces fresh lemon juice
- Pinch of sugar
- 2 ounces plain or lemon sparkling water
- 1 lemon wedge
- Sugar for rimming
- Rim the top of a martini glass with the lemon wedge. And dip into sugar to coat. Set aside.
- In a shaker, add the lemon vodka, lemon juice, sugar/stevia if using and a handful of ice. Shake for 15 seconds. Strain into martini glass, leaving the ice in the shaker. Top with sparkling water.
- Serve immediately.
8. Mai Tai Cocktail
- 1 park dark rum
- 1 part light rum
- 2 parts orange juice
- 1 part triple sec
- ½ part lime juice
- Splash of grenadine
- Optional garnish: Orange slice, lime slice, mint sprig and maraschino cherry
- Shake all ingredients (except grenadine) in a shaker with ice. Pour into a tall glass.
9. Orange Crush
- 1-½ ounce, fluid Vodka
- 1-½ ounce, fluid Triple Sec
- ½ whole Orange, Juiced
- ¼ cups Orange Juice
- ¼ cups Sprite
Place a few cubes of ice into a high ball glass or tall serving glass. Pour in a shot of vodka and a shot of Triple Sec. Squeeze the juice from half a fresh orange into the glass. Fill the remainder of the glass with 1/2 orange juice and 1/2 Sprite. Stir and enjoy!
10. Strawberry Rhubarb Daiquiri
- 1.5 ounces white rum
- 1 ounce strawberry rhubarb simple syrup
- ¾ ounce fresh lime juice
Strawberry Rhubarb Simple Syrup
- 2 cups chopped rhubarb
- 2 cups diced strawberries (pits/stems removed)
- 1 cup white sugar
- 1 cup water
- Combine rum, strawberry rhubarb simple syrup and lime juice in a shaker with ice. Shake vigorously. Strain into a glass filled with ice.
Strawberry Rhubarb Simple Syrup
- To make the simple syrup combine all the syrup ingredients in a sauce pan over medium-high heat. Bring to a boil, then reduce heat and let simmer for 20 minutes. Place a fine mesh strainer over a bowl or a jar; pour the mixture through the strainer. Use a spoon to press any remaining juice into the container. Let cool before using. Keep any extras refrigerated.
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