Mar 31, 2015

3 Cocktails to Make This Spring

Most of the country is finally beginning to thaw out,...

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.

Sandeman Spritz cocktail

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.


Jasmine Cocktail

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.


Day Spa cocktail

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.

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tagged cocktail recipes, drinks, spring cocktails, taste, recipes, jim meehan...