Daylight Saving Time begins on March 13, which means longer and warmer days to come! Get your bar ready with a new spring cocktails menu!
2 oz Teremana Blanco
0.75 oz Lemon Juice
0.75 oz Passion Fruit Syrup
Splash of Soda (added directly to tin before straining)
Place lemon juice, passion fruit syrup & Teremana Blanco into shaker. Shake and add a splash of soda directly to the tin before straining. Strain into a coupe glass. Garnish with edible flower.
Recipe created by Teremana Tequila.
3 oz Gancia Prosecco DOC
1.5 oz Peach Purée
Garnish: Peach slice
Peel 2 peaches then slice in half to remove the pits. Place the halved peaches in a blender or food processor and blend until smooth. Pour the peach purée into a chilled champagne flute. Top with Gancia Prosecco DOC, and stir gently. Garnish with the peach slice and enjoy!
Recipe by Gancia.
Bandido Jungle Juice
1.5 oz El Bandido Yankee
0.5 oz Mezcal
0.5 oz Campari
0.5 oz Orgeat
1 oz Pineapple Juice
0.5 oz Lime Juice
0.5 oz Grapefruit Juice
1 Bar Spoon Absinthe
Combine all ingredients in a cocktail shaker and whip shake with a small amount of ice. Pour into a gorgeous double rocks glass filled with pebble ice. Garnish with pineapple fronds, a dehydrated pineapple slice, and a hopefully non-poisonous flower.
Recipe by El Bandido Yankee Tequila.
1.5 oz Don Papa Rum
1 oz Grenadine (made
from equal parts pomegranate juice and raw sugar)
0.5 oz Lime Juice
0.5 oz Maraschino
Combine all ingredients in a cocktail shaker and shake with a small amount of ice.
Recipe by Don Papa Rum.
Cherry Blossom Sour
2 oz iichiko Saiten
1 oz Lemon Juice
0.75 oz Cherry Blossom Syrup
1 Egg white
Sprinkle of yuzu salt and matcha powder
Mix all ingredients into cocktail shaker without ice, dry shake for 1 min, add ice and shake again. Double strain into sour cocktail glass or coupe. Sprinkle yuzu salt and matcha powder over cocktail. Garnish with flowers.
Recipe by iichiko shochu.
Cherry Blossom White Negroni
1oz TYKU Junmai Sake
1oz Cherry Blossom Sake
1oz Luxardo bitter Bianco
Mix all ingredients into mixing glass, stir with ice and strain into rocks glass. Garnish with edible flower of cherry blossom if available. (Pictured, re-hydrated cherry blossom frozen in ice).
Created by Natasha Velez, Master Mixologist of Davos Brands for TYKU Sake.
NOLET’S Silver Gin + Soda
1.5 oz. NOLET’S Silver Gin
4 oz. Club Soda, Seltzer or Sparkling Mineral Water
Pour NOLET’S Silver Gin into an ice-filled gin balloon glass and top with Soda. Stir well.
Express oil then garnish with a swath of lemon peel.
Recipe by NOLET’S Silver Gin.
Spiced Fig Sour
1 ½ oz Gin XII
½ oz Apple Brandy
1 oz Spiced Fig syrup
1 oz lemon juice
1 Egg White
Combine Gin XII and a small piece of rosemary in a cocktail shaker. Muddle and then strain to remove rosemary. Add all the additional ingredients. Shake with one large piece of ice to chill, then strain out ice. Shake again without ice for at least 1-2 minutes. Strain into a coupe glass. Add an additional small splash of tonic water.
Recipe by Gin XII created by @the.sauceress.
Baa Baa Bramble
1 ½ oz. Skrewball Peanut Butter Whiskey
½ oz. Green Chartreuse
½ oz. Lemon Juice
Mint & Blackberries for Garnish
Muddle blackberries and then add remaining ingredients. Shake and pour in a collins glass and top with soda. Garnish with mint and blackberries.
Recipe by Skrewball Peanut Butter Whiskey.
2 ounces of D’usse VSOP
½ ounce pomegranate reduction
¾ ounce lime juice
Shake until cold and fine strain into a chilled coupe. Garnish with lime wheel studded with marigold. Serve in a martini glass.
Recipe by Orno.
Strawberries & Cream Eton Mess Cocktail
5 oz Pennsylvania Dutch Strawberries & Cream
3 oz Raspberry Coulis
2 tbsp Mini marshmallows
10-15 fresh strawberries
For Coulis, place the raspberries (keeping some to serve), sugar, and 1/2 cup water in a small saucepan. Bring to the boil. Boil for 5 minutes or until reduced and thickened. Remove from heat. Use a blender or food processor to blend until smooth. Place in the fridge for 30 minutes or until chilled. For the cocktail, place a few spoons of coulis into a piping bag to drizzle along glass sides, keeping at least 2½ oz for the cocktails. Chill glass to set. Add all the ingredients to a blender and blend with ice until well mixed and slushy. Pour into the drizzled glasses and garnish with mini meringues, marshmallows, berries, and mint.
Recipe by Tracy Rutherford for Pennsylvania Dutch.
1 part Optimist BRIGHT
1 oz Pomegranate Juice
½ oz Pomegranate Molasses
Combine all ingredients except club soda in an ice-filled cocktail shaker. Shake and strain into a tall glass, over ice. Top with a splash of club soda.