New Cocktails to Celebrate Springtime

May 19, 2016 8:51 am Last Updated: March 12, 2018 4:57 pm

Despite the weather’s vagaries, cocktails are embracing refreshing flavors and bright colors to say, “Enough already—spring’s here.” Here are six spring cocktails to get you into a warm weather mood.

Banjan Groove. (Courtesy of Bagatelle)
Banjan Groove. (Courtesy of Bagatelle)

Banjan Groove 

The team at Bagatelle keeps it cool and hydrating with coconut water, mint, basil, and cucumber, over a spicy-sweet base of pear vodka and Falernum.
 
Ingredients

  • 2 ounces Grey Goose La Poire
  • 3 ounces ​c​oconut water
  • 1/4 ounce ​F​alernum
  • 3 sprigs m​int
  • 3 leaves basil​
  • ​3 ​medium-thickness ​slice​s​ c​ucumber

Directions

Muddle cucumber, mint, and basil. Pour Grey Goose La Poire, coconut water, and Falernum in a shaker. Shake and strain into a Collins glass over fresh ice. Garnish with cucumber and mint.

(Recipe courtesy of Bagatelle, NYC) 
 
Milano Torino. (Paul Wagtouicz)
Milano Torino. (Paul Wagtouicz)

Milano Torino 

As part of its current Silk Road-themed cocktail menu, Pouring Ribbons is featuring the Milano Torino, which was created in the 1860s at Milan’s Caffe Camparino. The cocktail’s name refers to the origins of the ingredients—Milan for Campari and Turin for sweet vermouth—and was the antecedent to the Americano and Negroni.
 
Ingredients

  • 3/4 ounce Campari
  • 3/4 ounce Contratto Bitter
  • 3/4 ounce Contratto Rosso
  • 3/4 ounce Martelletti Classico

Directions

 Stir and strain. Serve on the rocks. Garnish with an orange slice.

(Recipe courtesy of Joaquín Simó, partner, Pouring Ribbons, NYC)
Hudson Sidecar. (Courtesy of the Liquor Cabinet)
Hudson Sidecar. (Courtesy of the Liquor Cabinet)

Hudson Sidecar

The classic Sidecar gets a little twist at The Liquor Cabinet, with fresh lime juice and local New York bourbon. 

Ingredients

  • 1 part Courvoisier VSOP Cognac
  • 1 part NY Hudson Baby Bourbon
  • 1/2 part Cointreau
  • 1/2 part fresh lime

Directions

Stir with ice and strain into cocktail glass. Garnish with orange twist. 

(Recipe courtesy of Billy M., The Liquor Cabinet, at The Gregory Hotel, NYC)
Blue Note. (Courtesy of Wallflower)
Blue Note. (Courtesy of Wallflower)

Blue Note

Xavier Herit of The Wallflower gives the Bramble a subtle tiki flair with this arresting electric pink cocktail. 
 
Ingredients

  • 2 ounces Citadelle Gin
  • 3/4 ounces lemon juice
  • 1/2 ounce blueberry syrup
  • 1/2 ounce orgeat syrup
  • 2 dashes Bittermens Elemakule Tiki Bitters
  • 1 dash vanilla extract

For the Blueberry Syrup

Heat 1 pint of blueberries with 337 grams of white sugar and 337 grams of water and 1/4 ounce of lemon juice.

Directions

Shake all the ingredients together, strain into a highball glass full of crushed ice. Garnish with three blueberries on the top.

(Recipe courtesy of Xavier Herit, owner and cocktail consultant, Wallflower, NYC)
 
Mule Kick. (Erin Kestenbaum)
Mule Kick. (Erin Kestenbaum)

Mule Kick

If you’re looking for a spicy mule with the brightness of rhubarb, this one’s for you.
 
Ingredients

  • 1 1/2 ounce Reyka vodka
  • 1/4 ounce lime juice
  • 1 bar spoon rhubarb jam 
  • 1/4 teaspoon of habanero salt
  • 2 dashes Peychaud’s Bitters 

Directions

Stir and strain. Top with ginger beer. Garnish with a lime wheel and candied ginger.
(Recipe courtesy of Luis Hernandez, head bartender, The Eddy, NYC)
Strawberry Fields. (Courtesy of The Standard Hotel)
Strawberry Fields. (Courtesy of The Standard Hotel)

Strawberry Fields

Damiano Coren, bartender at The Standard Hotel’s Café Standard, elevates the taste of Italian liqueur Amaro Lucano with the flavors of strawberry and apple in this striking concoction.
 
Ingredients

  • 1 1/2 ounce Amaro Lucano
  • 1 ounce organic apple juice
  • 1 ounce strawberry shrub
  • 1 egg white
  • 2 dashes chocolate mole bitter

For the Strawberry Shrub:

  • 3 strawberries
  • 1 tablespoon sugar
  • 3–4 mint leaves
  • 1/2 ounce red wine vinegar

Directions

To make the shrub, muddle 3 strawberries with sugar, mint, and red wine vinegar.

Place all the ingredients in a shaker, dry shake, strain, and pour in a cocktail glass. Garnish with half a strawberry on the rim.

(Recipe courtesy of Damiano Coren, bartender, The Standard Hotel’s Café Standard, NYC)