Top 7 Spring Cocktails

Calling all spring brides and lovers of delicious cocktails. These recipes are classic, floral, fresh and crisp... perfect for a spring wedding and garden party. We'd suggest you get your venue to make one of each first so you can taste test and pick the perfect selection for your day.

LavEndar Lemonade

Image: Julie Blanner

Image: Julie Blanner

2 cups sugar

5 sprigs lavender {stems & buds}

2 cups fresh lemon juice {about 10 lemons}

1/2 cup fresh lime juice {about 4 limes}

In a large saucepan, bring 3-4 litres of water and the sugar to a boil. Remove from heat; add washed lavender sprigs and the juice of limes and lemons. Cool to room temperature, strain and chill. Serve on ice and garnish with additional sprigs.

{via Sunday Suppers}

Bee's Knees

Image: Lemaire

Image: Lemaire

2 oz Bombay Sapphire gin 

1 oz fresh lemonade {using 6 oz lemons, 9 oz simple syrup and 12 oz water}

1 oz honey-thyme gastrique {1 quart white vinegar, 1 large handful of thyme, 1 quart honey}

Thyme for garnish

Make lemonade by combining all the ingredients. Make gastrique by combining vinegar and thyme in saucepan and cook on medium heat.  Slowly pour the honey slowly into the vinegar and thyme mixture. Reduce heat to low and simmer for 12 minutes and then let cool.

Once cooled add to a cocktail shaker add in ice, gin, lemonade and gastrique. Shake until the outside of the cocktail shaker is nice and frosted. Strain it over ice in a high ball glass and garnish with a sprig of thyme.

{via Town & Country Magazine}


Photography: Town and Country Magazine

Photography: Town and Country Magazine

2 oz Bourbon

1 oz fresh lime juice

.75 oz simple syrup

2 dashes Absinthe

3 dashes each Angostura and Peychud's bitters

1 sugar cube

5-6 mint leaves

1 mint sprig

In a small tin combine the mint leaves, sugar cube, lime juice, bourbon, syrup and absinthe. Muddle the ingredients slightly to awaken the mint aroma. Do not grind it. Place the ingredients in a Collins glass, fill it about 3/4 with crushed ice, add in angostura and peychud's bitters, and lightly stir so they blend into the drink (mostly at the top). Top off with more ice and garnish with mint sprig.

{via Town & Country Magazine}

Lust Gin & Tonic

Image: Getty Images/Andrew Walker

Image: Getty Images/Andrew Walker

2 oz a high quality Gin 

Sliced strawberries

Berries {blue, black, raspberry}

Rosemary sprig

5 oz Schweppes Pink Pepper tonic {or substitute for a similar alternative}

Stir all ingredients together over ice and add in fresh berries and a sprig of rosemary.

{via Town & Country Magazine}

Grapefruit Martini 



1.5 oz Grapefruitcello (6 grapefruit fine zest, 750 ml grain alcohol, 600 ml boiling water, 600 gr granulated sugar)

.5 oz Ruby Red Absolute Vodka

1.5oz fresh grapefruit juice

.5 oz Aperol Amaro

1 half-inch-thick slice of grapefruit cut in half

To make the grapefruitcello, place the zest and alcohol into a non-reactive container. Cover and sit in a cool, dry place for 2 weeks. Place the boiling water and sugar into a non-reactive container and blend with a wire whisk. Cool. After two weeks strain the grapefruit alcohol mix. Discard the zest and place the alcohol into another container. Transfer the completed grapefruitcello to 750 ml bottles and seal tightly. Store unrefrigerated. 

To make the cocktail place the grapefruitcello, vodka, grapefruit juice and ice into a bar shaker. Shake well and strain into a glass. Garnish with a slice of grapefruit. 

{via Town & Country Magazine}

Singapore Sling



1 1/2 ounce gin

1 ounce Benedictine D.O.M

1 ounce fresh squeezed lime juice

1 ounce Luxardo Sangue Morlacco

2 dashes Angostura bitters

2 dashes Peychaud's bitters

2 ounces cold soda water

Lime twist for garnish

Fill a collins glass with ice and place in the freezer to chill. Combine the gin, Benedictine, lime juice, Luxardo and bitters into a cocktail shaker and fill halfway with ice. Shake vigorously until outside of the shaker is frosted. Strain into the glass with ice and top with soda water and garnish with a twist of lime.

{via Chow Hound}

La Pinela



2 tablespoons granulated sugar

1 tablespoon ground cinnamon

Lime wedge, for rimming the glass

1 1/2 ounces silver (blanco), 100 percent agave tequila

1 1/2 ounces naturally sweetened pineapple juice

1/2 ounces Licor 43

1/2 ounce freshly squeezed lime juice

1/4 ounce Cinnamon syrup {3 cinnamon sticks, 1 cup granulated sugar, water}

Make cinnamon syrup: pound cinnamon sticks into several smaller pieces using a rolling pin. Place cinnamon, sugar and water into small saucepan with lid and bring to boil over medium-high heat and stir until sugar is dissolved. Reduce head, cover and simmer for 2 mins. Remove from heat and let sit covered for 2 hours in room temperature. Strain, discard the sticks and refrigerate up to a month. 

Make the drink by combining sugar and cinnamon into a shallow dish. Rim the glass with lime wedge and coat with a cinnamon sugar mix. Fill glass with ice. Fill cocktail shaker halfway with ice and add in the remaining ingredients. Shake until shaker is frosty (about 20-30 secs) and strain into glass.

{via Chow Hound}

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