Most of the country is finally beginning to thaw out, which is great for everyone’s vitamin D uptake and general happiness. But it’s also a chance to break out some fresh spring cocktails. Drinks that utilize spirits and ingredients that often get pushed to the back of shelves during winter. So below: three spring cocktails from a few of the better barkeeps around. First up is Jim Meehan’s Sandeman Spritz.
By Jim Meehan (Please Don’t Tell, NYC)
1 1/2 oz Sandeman Founders Reserve Port
1 1/2 oz Grapefruit juice
1 1/2 oz Pellegrino Chinotto
Combine the first two ingredients in a cocktail shaker. Shake with ice and strain into a Douro spice-rimmed rocks glass filled with ice. Top with Pellegrino Chinotto, and garnish with half a grapefruit wheel.
By Josh Harrell (Five Star Bar, Chicago)
1/2 oz Caorunn Gin
1/2 oz Cointreau
1/2 oz Aperol
3/4 oz Lemon
Shake all ingredients with ice, then strain into a rock glass. Garnish with a lemon wheel.
By Clint Rogers and Harrison Ginsberg (The Dawson, Chicago)
1 1/2 oz Caorunn Gin
3/4 oz Camomile Cucumber Syrup
3/4 oz Lime juice
1/2 oz Cocchi Americano
1/2 oz Grapefruit juice
3/4 oz Suze
3/4 oz Chareau
Two dashes Jamaican #2 Biters
Combine all ingredients in a cocktail shaker and shake with ice. Strain into a rocks glass, then fill with fresh ice. Garnish with cucumber slices.