Over 30 cocktails to sip this spring

Ingredients:

• 5-6 Large Ice Cubes
• 1-2 zests of Grapefruit
• Veuve Clicquot Rich Rosé Champagne

Method:

1. Place 5 ice cubes in a large wine glass.
2. Sprinkle in zests of grapefruit.
3. Finish with Clicquot Rich.

Ingredients:

• 10 ml Crème de Pêche liqueur

• 5 ml Maraschino Liqueur

• 1 Strawberry (cut into quarters)

• 2 Raspberries (cut in half)

• 3 Blueberries (cut in half)

• 75ml Moët & Chandon Brut Impérial

• Garnish: Mint Sprigs and Berries

Method:

Place the cut berries in a large glass and gently press down using the back of a spoon. Add the liqueurs. Top with Moët Impérial and stir. Add ice cubes and garnish with two mint sprigs and some berries. Serve with a smile!

Ingredients:

• 1.5 parts Pinnacle® Light & Ripe™ Guava Lime Vodka

• ¾ parts Honey

• 6 Mint Leaves

• Lime

• Soda Water

• Garnish: Fresh Mint and Guava

Method:

Muddle mint, lime and honey in a highball glass. Fill with crushed ice. Add vodka and stir. Top with soda water. Garnish with fresh mint and guava.

Ingredients:

• 1 oz Belvedere Pure

• .75 oz Lemon Juice (freshly squeezed preferred)

• .5 oz Simple Syrup

• .75 oz Pomegranate Juice (freshly squeezed preferred)

• 3 oz Chandon Rose

• Garnish: Pomegranate Pearls and Rosemary Spring

Method:

Shake all of the ingredients in a shaker tin except Chandon. Strain into glassware with ice and top with Chandon. Stir in the glass. Garnish with pomegranate pearls and rosemary spring.

Ingredients:

• ¼ cup and 2 tbsp sugar

• ¼ cup and 2 tbsp water

• 1 Bottle Kim Crawford Rosé

• ½ Bottle Ruffino Prosecco

• Garnish: 8 Rosemary Sprigs

Method:

In a small saucepan, bring the sugar and water to a boil. Simmer 5 minutes until dissolved. Cool and mix in the Kim Crawford Rosé. Freeze in a loaf pan, breaking up occasionally till frozen solid. Process in batches in a food processor until smooth, then freeze again until firm. Scoop into coupe glasses and pour over Prosecco. Garnish with rosemary and serve immediately. Tip: Garnish with any fresh aromatic herb such as basil, mint, or a small slice of melon.

Ingredients:

• 1 oz Casamigos Blanco Tequila

• 1 oz Peach Purée by Perfect Purée®

• 2 Red Raspberries

• Chilled Prosecco OR Champagne

• Garnish: 1 Raspberry Through Skewer

Method:

Combine all of the ingredients, except prosecco/champagne. Muddle fruit. Add ice, shake vigorously and fine strain into a champagne flute. Top off with chilled prosecco/champagne and garnish.

Ingredients:

• 3 oz Riondo Prosecco Rosé

• 2 oz Nonino Aperitivo

• 1 oz Grapefruit Soda Water

• Garnish: Grapefruit Slice

Method:

Add Riondo Prosecco Rosé, Nonio Aperitivo and grapefruit soda water to a glass. Stir, then garnish.

Ingredients:

• 2 oz Broken Shed Vodka

• 3 Basil Leaves

• Seltzer

• Garnish: Basil and Strawberries

Method:

Muddle basil leaves and strawberries into a shaker. Add Broken Shed Vodka and ice and shake. Strain into a rocks glass with ice and top with seltzer. Garnish with basil leaves and sliced strawberries.

Ingredients:

• 1 1/2 parts Milagro Select Silver

• 1/2 part Agave Nectar

• 1 part Pink Grapefruit Juice

• 1/2 part Fresh Lime Juice

• 3 parts Soda

• Garnish: Pink Grapefruit Wedge

Method:

Pour all of the ingredients, except sparkling water, into a Boston shaker. Add ice, shake and strain over fresh ice into a highball glass and stir. Top with sparkling water. Garnish with pink grapefruit wedge.

Ingredients:

• 1 1/2 oz. Ron Abuelo 7 Años

• 1 oz Fresh Lime Juice

• 1/3 oz Mandarin liqueur

• 1/2 oz Honey syrup (2:1)

• Top Off with Ginger Ale

• Garnish: Slice of Ginger and Star Anise

Method:

Add all of the ingredients into a Collins glass over ice and stir gently. Garnish with a slice of ginger and star anise.

Ingredients:

• 4 Cans of BABE Rosé or BABE 100 Rosé

• 1/4 Cup Vodka

• 4 tbsp Strawberry Simple Syrup*

Method:

Pour the BABE Rosé into a gallon ziplock bag set inside a dish, then freeze overnight (don’t be concerned if it’s a little slushy). To make the strawberry simple syrup, combine water and sugar in a bowl and microwave until boiling, about 1 ½ minutes. Stir until sugar dissolves. Add the chopped strawberries and chill in the refrigerator overnight. Strain through a fine mesh sieve into another bowl, then discard strawberry pieces.Add the frozen BABE Rosé, vodka, and strawberry simple syrup to a blender then blend until smooth. Serve immediately.

*Ingredients For Strawberry Simple Syrup

• 1/2 Cup Water

• 1/2 Cup Sugar

• 1 Cup Finely Chopped Strawberries

Ingredients:

• 1 ½ oz Grey Goose Essences Strawberry & Lemongrass

• 4 ½ oz Soda Water

• Garnish: Fresh Strawberries, Lemongrass and Lemon Twist

Method:

Fill a chilled glass with cubed ice and add Grey Goose Essences Strawberry & Lemongrass. Top with soda. Then simply garnish with lemongrass, fresh strawberry, and a lemon twist.

Ingredients:

• 1.5 parts Grand Marnier Cordon Rouge

• 4 parts Unsweetened Hibiscus Iced Tea

• 1 Orange, Thinly Sliced

• 1 Fresh Mint

Method:

Add all of the ingredients in a punch bowl or pitcher. Serve in a Collins glass over ice.

Ingredients:

• 1 Scoop of Your Favorite Sorbet (raspberry + rose sorbet is a good option)

• 3-4 oz of Avaline Sparkling Wine

• Handful of Fresh Raspberries

Method:

Fill your coupe glass with a scoop of your preferred sorbet. Pour 3-4 ounces of Avaline Sparkling on top. Sprinkle with fresh raspberries, and voila!

Ingredients:

• 4 oz Espolón Blanco

• 12 oz Mango Puree

• 2 oz Lime Juice

• 4 oz Jalapeño Infused Simple Syrup

• 4 oz Water

• Large Pinch Salt

Method:

Combine all of the ingredients in a pitcher and stir. Pour into Paleta Molds. Freeze overnight. Enjoy!

Ingredients:

• 1 ½ oz ABERFELDY 12 Years Old Single Malt Scotch Whisky

• ½ oz Local Honey Syrup (honey syrup = 1 part honey, 1 part water)

• Chilled Chamomile Tea (to top)

• Garnish: Lemon Twist and Dried Chamomile Flower

Method:

Stir together ABERFELDY 12 Years Old Single Malt Scotch Whisky and honey syrup in a glass. Add cubed ice and chilled chamomile tea, then stir to incorporate. Garnish with a lemon twist and a dried chamomile flower.

Ingredients:

• 1 oz Tanqueray Gin

• .5 oz Lillet Blanc • .5 oz Lemon Juice

• .5 oz Strawberry Purée

• .75 oz Coconut Rose Syrup

• Prosecco

• Garnish: Rose Water Mist

Method:

Combine the gin, lillet blanc, lemon juice, strawberry purée and coconut rose syrup. Served in a champagne glass and top with prosecco. Garnish with a rose water mist.

Ingredients:

• 2 parts Teremana Blanco Tequila

• .75 parts Lemon Juice

• .75 parts Passion Fruit Syrup

• Splash of Soda

• Garnish: Edible Flower

Method:

Place lemon juice, passion fruit syrup & Teremana Blanco into a shaker. Shake and add a splash of soda directly to tin before straining. Strain into a coupe glass. Garnish with edible flower.

Ingredients:

• 1 ½ oz Belvedere Vodka

• ¾ oz Freshly Squeezed Lemon Juice

• ½ oz Honey Syrup

• 3 oz Soda Water

• Lavender Salt

Method:

Combine Belvedere Vodka, lemon juice, honey syrup and ice into a cocktail shaker. Give it a good shake (30-40 seconds). Strain the mixture into a glass with fresh ice, then top off with soda water. Give it a swirl with the sprig of fresh rosemary—then finish it all off with a pinch of lavender salt.

Ingredients:

• 2 oz La Adelita Tequila Blanco

• 1 oz 50/50 Lemon-Lime Juice

• 1 oz Cherry Syrup

• 2 oz Lemonade

• 3/4 oz Agave (optional)

• Garnish: Lemon Slices, Mint and Fruit

Method:

Juice half a lemon and half a lime into a glass and set aside. Fill a shaker tin with ice, tequila, cherry syrup, lemon-lime juice and agave (optional). Shake well! Strain over ice into a fresh glass. Garnish with fresh lemon slices, mint, and fruit. Sip happy!

Ingredients:

• 1 oz Damrak Gin

• .75 oz Passoa Passion Fruit liqueur

• .5 oz Freshly Squeezed Lime Juice

• 1 oz Grapefruit Juice

• .5 oz Simple Syrup

• Garnish: Grapefruit Wedge

Method:

Shake all of the ingredients with ice and strain into a cocktail coupe. Garnish with a grapefruit wedge.

Ingredients:

• 2 oz Barceló Gran Añejo Rum

• 1 oz Fresh Orange Juice

• 1/2 oz Fresh Lemon Juice

• 1/2 oz Fresh Lime Juice

• 1 oz Orange Triple Sec

• 2 oz Ginger Ale

• Garnish: Fresh Basil

Method:

In a shaker tin add rum, orange juice, lemon-lime juice, triple sec and ice. Shake well. Strain the cocktail into a glass with fresh ice. Top with 2 ounces of ginger ale. Garnish with fresh basil. Enjoy the sunshine!

Ingredients:

• 2 oz 1800 Coconut

• 1 oz Lemon

• ¾ oz Ginger Syrup (or 2 slices of ginger muddled in simple syrup)

• Small Handful of Cilantro

• Garnish: Sprig of cilantro

Method:

Shake all of the ingredients in a cocktail shaker and strain into a coupe glass. Garnish with a sprig of cilantro.

Ingredients:

• 2 parts Martini & Rossi

• 1 ½ parts St-Germain Elderflower Liqueur

• 2 parts Sparkling Water

• Garnish: Lemon Twist

Method:

Fill a tall Collins glass with ice. Add Martini & Rossi first, then St-Germain, followed by club soda. Stir completely and then garnish with a lemon twist.

Ingredients:

• 45ml Ketel One Vodka

• 10ml sugar syrup

• 20ml fresh lemon

• 65ml Fresh Pressed Apple Juice

• Garnish: Fresh Raspberries and Fresh Mint Leaves

Method:

Shake all of the ingredients with ice and strain into an ice-filled glass. Garnish with mint sprig and raspberries.

Ingredients:

• Ice Cubes

• Aperol

• Prosecco

• Soda, Served from Syphon or Chilled Bottle

• Garnish: Slice of Orange

Method:

In a glass full of ice, combine Prosecco followed by Aperol in equal parts. Add a splash of soda and garnish with an orange slice.

Ingredients:

• 1.5 oz GREY GOOSE Vodka

• .5 oz St Germain Liqueur

• .75 oz Strawberry Puree

• .5 oz Fresh Lemon Juice

• 2 oz Prosecco

• Garnish: Mint Sprig and Sliced Strawberry

Method:

Build in a wine glass. Add ice and top with Prosecco. Garnish with mint sprig and diced strawberry.

Ingredients:

• 1 ½ oz D’USSÉ VSOP Cognac

• ½ oz Simple Syrup

• 8 Mint Leaves

• 4-5 dashes Whiskey Barrel-Aged Bitters

• Crushed Ice

• Garnish: Mint

Method:

Muddle simple syrup, bitters and mint leaves in a julep cup. Add D’usse and crushed cie. Stir vigorously until cold and cup is frosted. Top with more crushed ice to form a dome. Add dashes of bitters on top. Garnish with mint.

Ingredients:

• 2.5 oz Noilly Prat Original Dry

• Chilled Sparkling Water

• Large Ice Cubes/Spheres

• Garnish: Frozen Green Grapes

Method:

Stack ice to the top of the glass. Pour Noilly Prat Original Dry over ice and top with sparkling water. Garnish with frozen green grapes.

Ingredients:

• 2 oz Woodford Reserve Kentucky Straight Bourbon

• .5 oz Chinola Passionfruit Liqueur

• 1 tsp Rich (2:1) Simple Syrup

• Bunch of Mint

Method:

Add 2 oz WR Bourbon, ½ oz Chinola with a bar spoon of rich (2:1) simple syrup and a healthy bunch of mint leaves (8-10). Fill the julep cup halfway with crushed ice. Swizzle or stir to incorporate the ingredients until the julep cup starts to frost. Add more crushed ice and then garnish with a few edible flowers and a fresh sprig of mint.

Ingredients:

• 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: Lemon Slices and Springs of Mint

Method:

Add all of the ingredients to a pitcher over ice. Stir, then garnish with lemon slices and mint sprigs.

Ingredients:

• 2 oz. Double Cross Vodka

• .75 oz. Grapefruit Juice

• .5 oz. Lemon Juice

• .5 oz. Maple Syrup

• 2 Dashes Lavender Bitters

• Garnish: Lavender

Method:

Combine all of the ingredients and shake with ice. Strain into a coupe glass. Garnish with lavender.

Ingredients:

• 2 oz Proper No. Twelve Irish Whiskey

• 1.5 oz Irish Breakfast Tea

• .5 oz Fresh Lemon

• .25 oz Agave

• 2 Bar Spoons Raspberry Preserves

Method:

Combine all of the ingredients in a high ball glass. Stir and top off with ice.

Ingredients:

• 1.5 oz Nelson’s Green Brier Tennessee Whiskey

• .5 oz Aperol

• .75 oz Lemon Juice

• .5 oz Vanilla Syrup

• 1 Strawberry

• 2 dashes Rhubarb Bitters

• 3 drops Black Pepper Tincture

• Garnish: Strawberry

Method:

Muddle the strawberry in the bottom of a mixing tin, then add the rest of the ingredients. Add ice and shake until chilled. Fine strain into a rocks glass over ice and garnish with an additional strawberry.

Ingredients:

• 4 oz Lemonade

• 4 oz Cavit Rosé

• 1 oz Vodka

• 1 cup Ice Cubes

• Garnish: Lemon Twist, Fresh Strawberries, and Sugar-Rimmed Glass.

Method:

Combine lemonade, Cavit Rosé, vodka, and ice in a blender. Purée until very smooth. Pour into a tall chilled glass. Serve immediately.