Our Favorite Spring Cocktails To Unwind

Updated on April 15, 2016

1. Grapefruit-Ginger Bourbon Sour

Ingredients:

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

Instructions:

  1. 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.
  2. Combine ginger syrup, grapefruit juice, and lime juice.
  3. Fill 6 glasses with ice. Add 1/3 cup bourbon and 1/2 cup juice mixture to each glass. Serve immediately.

2. Peach Margaritas

Ingredients:

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

Instructions:

  1. Put a bunch of ice in a large mixing bowl. Cover the ice with water. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Fill each of 8 tall glasses with ice. Divide margarita amongst the glasses. Garnish with peach slices, if desired.

3. Strawberry Gin Smash Cocktail

Ingredients:

  • 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

Instructions:

  1. 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.
  2. Add the sliced strawberries and lightly muddle.
  3. 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

Ingredients:

  • 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

Instructions:

  1. Combine all ingredients except for optional club soda in a shaker. Shake to combine.
  2. Combine coconut flakes and sugar for rim.
  3. Dip the edge of each glass in water and then in the coconut flakes and sugar mix.
  4. Pour drink over ice, topping with club soda for a bit of a bubbly kick.(optional)

5. Cherry Mimosa

Ingredients:

  • 3 ounces tart cherry juice
  • 3 ounces champagne or sparkling wine
  • cherries for garnish

Instructions:

  1. Pour champagne over cherry juice and cheers

6. Rosemary Greyhound Cocktail

Ingredients:

From Tastes Lovely

Rosemary Simple Syrup

  • 2 cups of water
  • 2 cups of sugar
  • 6 sprigs of rosemary

Cocktail

  • 2 ounces vodka
  • ½ ounce rosemary simple syrup
  • 4 ounces grapefruit juice
  • sprig of rosemary for garnish

Instructions:

  1. 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.
  2. 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

Ingredients:

  • 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

Instructions:

  1. Rim the top of a martini glass with the lemon wedge. And dip into sugar to coat. Set aside.
  2. 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.
  3. Serve immediately.

8. Mai Tai Cocktail

Ingredients:

  • 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

Instructions:

  1. Shake all ingredients (except grenadine) in a shaker with ice. Pour into a tall glass.

9. Orange Crush

Instructions:

  • 1-½ ounce, fluid Vodka
  • 1-½ ounce, fluid Triple Sec
  • ½ whole Orange, Juiced
  • ¼ cups Orange Juice
  • ¼ cups Sprite

Ingredients:

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

Ingredients:

  • 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

Instructions:

  1. 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

  1. 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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