22 Spring Cocktails to Make at Home
3 weeks ago
Sunny cocktails for spring
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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
