6 Pretty Must Mix Cocktails for Spring

It’s time to start shedding your winter layers! Pretty in pink hues are blooming this spring season and these cocktails incapsulate those trends perfectly.

 

 

Pretty in Pink

Created by El Tequileño

Ingredients:

  • 2 oz El Tequileño Platinum
  • 1/2 oz fresh lime juice
  • 2 oz Pink Lemonade
  • 1 bar spoon agave syrup
  • 3/4 oz triple sec
  • Soda (to top)

Preparation: Add all ingredients except soda to a shaker over cubed ice. Shake until ice cold. Strain into a highball glass over cubed ice and top with soda. Garnish with raspberries, edible flowers, and a cucumber ribbon.

 

 

Big In Japan

Fandi Mata, Brooklyn, NY

Photo by Andrea Grujic

Ingredients:

  • ¾ oz Hendricks Gin
  • ¾ oz Pimms
  • ½ oz Italicus Liqour
  • ½ oz Fresh Lemon Juice
  • ¾ oz Homemade Raspberry Elixir
  • Egg white

Preparation: Dry shake, serve up in a coupe with a sage leaf garnish.

 

 

Labruscal

Created by Christopher Reyes, Partner of  Aldama – Brooklyn, NY 

Photo by Andrea Grujic

Ingredients:

  • 1 oz Grey Goose Vodka
  • 1 oz Fino sherry
  • 1 1/2 oz Pineapple juice
  • 3/4 oz Lemon juice
  • 3/4 oz Blueberry rosemary syrup

Preparation: Pour vodka, fino sherry, lemon juice, rosemary syrup, and pineapple juice in cocktail shaker, shake, and strain into double rocks glass with crushed ice.

 

 

Goodbye Roses

Created by Head Bartender, Cameron Winkelman

Manhatta – New York City, NY

Ingredients:

  • 1 oz iichiko Shochu
  • 1/2 oz Gin
  • 3/4 oz Cocchi Rosa
  • 1/2 oz Giffard Pamplemousse
  • 1 oz Lemon
  • 3/4 oz Grenadine
  • 3/4 oz Egg White

Preparation: Combine all ingredients and dry shake, then shake with ice. Double strain into a large coupe and garnish with a pinch of dried rose petals in the center of the glass.

 

 

The Chairman

Available at Lagos Restaurant & Lounge, New York

Ingredients:

  • 2 oz Hennessy
  • 1 oz Grand Marnier
  • 3/4 lemon juice
  • 3/4 blackberry puree
  • 3/4 simple syrup

Preparation: Shaken, served in snifter glass. Garnish with 2 black berries on a skewer, topped with powdered sugar.

 

 

Mi Vida

Figaro Cafe – New York, NY

Ingredients:

  • 1/4 oz Cointreau
  • 1/2 oz Ancho Reyes Liquor
  • 1 1/2 oz Vida Mezcal
  • 3/4 oz Lemon
  • 3/4 oz Strawberry Syrup*

Preparation: Shake, Strain on fresh ice in a rocks glass. Garnish with half rim of Tajin and 2-3 dehydrated Strawberry slices (or freshly cut).

*Strawberry Syrup

Soak washed strawberries in salt water 5-10 mins, rinse under cold water. Stem a case of strawberries and blend in a blender. Strain out seeds using a mesh strainer (chinois or cocktail fine strainer). This will yield about 500-550g strawberry juice. Combine 500-550g strained strawberries with 500-550g sugar (equal parts strained strawberry blend yield to equal parts sugar). Note: Simply put, it’s equal parts strawberry “juice” (seeds and pulp strained out) to sugar.

The post 6 Pretty Must Mix Cocktails for Spring appeared first on Chilled Magazine.



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