Bubbly is the way to be this spring season and with these cocktails you’ll be on trend and in the mood for happy.
Giddy Up Pony
Created by Christopher Reyes – Ponyboy Brooklyn, NY
Ingredients:
- 1 oz Cazadores tequila
- 1/2 oz agave
- 1/2 oz Ilegal Mezcal
- 1/2 oz green chartreuse
- 1/2 lemon juice
- 5 dashes jalapeno tincture
Preparation: Shake with ice, strain, serve in cocktail coupe.
The Golden Now
Available at The Apparatus Room at Detroit Foundation Hotel
Ingredients:
- 3 oz. Golden Beet infused Foundation Gin
- 1 oz. Cardamaro Amaro
- 2 dashes orange bitters
- One spray zaatar tincture
Glassware: Cocktail Coup
Preparation: Shake and double strain into coupe glass.
Garnish: Garnished with 3 goat cheese stuffed kalamata olives
Pineapple Punch Bowl (Topside)
Created by Shel Buhler, Brand Director Aparium Hotels – Percheron, Kansas City, MO
Photo courtesy of Crossroads Hotel
Ingredients:
- 8 oz Espolon Tequila
- 4 oz Cocchi Americano
- 4 oz Campari
- 8 oz Mango Syrup
- 6 oz Lime Juice
- 7 1/2 oz Water
- 16 dashes Hellfire Bitters
Preparation: Combine all ingredients in a Vitamix and blend for smooth consistency. Add 4″ x 6″ block of ice to the Pineapple Punch Bowl and cover completely with crushed ice before adding Punch on top. Garnish with fresh cut lime wheels.
Monte Paloma
Created by Amaro Montenegro
Ingredients:
- 2 oz Amaro Montenegro
- 1 oz Blanco Tequila
- 2 oz Grapefruit Juice
- 1 oz Fresh Lime Juice
- Club Soda, to top
Garnish: Slice of grapefruit
Glassware: Collins glass
Preparation: Pour all ingredients over ice in a Collins glass. Top with Club Soda and stir gently. Garnish with a grapefruit slice.
Meadowland Tonic
Created by Jeff Savage, Head Bartender at Botanist in Fairmont Pacific Rim in Vancouver, BC
Ingredients:
- 1 1/2 oz Vya Dry Vermouth
- 1/2 oz St Germain
- 1/4 oz Paris-Singapore Syrup
- 3 oz Tonic
Preparation: Build in wine glass. Add all ingredients with ice and stir to incorporate. Garnish with a Spritz of Wild Rose Tincture and garnish with a Lemon and Flower.
Southside Snowplow
Created by Leo Robitschek – The Ski Lodge in Las Vegas, NV
Ingredients:
- 3/4 oz of kumquat simple syrup
- 3/4 oz fresh lime juice
- 1oz cocchi americano
- 1 oz Gin
- 5 drops of saline. (1:10 ratio of salt to water)
- 5 mint leaves
Preparation: Add 100g of sliced kumquats to 1000ml of simple syrup. Seal in a cryovac bag and steam cook at 158 degrees Fahrenheit for 30 minutes. In a cocktail shaker, combine saline drops, kumquat simple syrup, lime juice, cocchi americano, and gin. Shake quickly 2-3 times. Pour into a double rocks glass. Garnish with cucumber around the glass and mint around a kumquat in the center.
Jungle Bird
Created by Select Aperitivo
Ingredients:
- 1 1/2 oz Dark Rum
- 3/4 oz Select Aperitivo
- 1 1/2 oz Pineapple Juice
- 1/2 oz Simple Syrup
- 1/2 oz Lime Juice
Preparation: Combine all ingredients in a cocktail shaker and fill with ice. Shake vigorously until chilled. Strain into glass over ice and garnish with a thin pineapple wedge and leaf.
White Sbagliato
Created by Simon Sebbah, Beverage Director – Saint Theo’s in New York, NY
Ingredients:
- 1 1/2 oz Italicus
- 3/4 oz Saint Germain
- 4 oz FIOL prosecco
Glassware: Wine
Garnish: Thyme Bouquet
Preparation: In a wine glass with ice, add ingredients one at a time. Top with prosecco and give it a quick stir, add garnish and enjoy.
Hawaiian Iced Tea
Created by Julie Reiner, Co-owner – Milady’s New York, NY
Ingredients:
- 1 1/2 oz Grey Goose l’Orange
- 1/2 oz Giffard Passion Fruit Liqueur
- 3/4 oz Liliuokalani black tea syrup
- 3/4 lemon
- 2 oz Perrier
Preparation: Add everything but the Perrier to a shaker tin and throw 5 times from tin to tin. Add the Perrier to the tin to incorporate, then pour into a Collins glass over fresh ice. Garnish with orchid flower and lemon wheel.
Good Morning Fizz
Courtesy of Mr Black Spirits
Ingredients:
- 3/4 oz Mr Black Cold Brew Liqueur
- 3/4 oz Gin
- 3/4 oz Amaro Montenegro
- 1 oz Lemon Juice
- 3/4 oz Strawberry Syrup
- 2 oz Whipping Cream
- 1/2 oz Coconut Cream
- 1 Egg White
- 2 Dashes of Rose Water (optional)
Preparation: Dry Shake (without ice), add Ice and Shake Hard. Pour into a long glass with 2-3 oz of soda. Let sit for 1 minute, poke a hole in the middle of the cloud and pour the remaining cocktail through the cloud to pop the top. Garnish thin strawberry slice.
Lil Fizzle
Mercy Me DC at Yours Truly DC
Ingredients:
- 1 oz Italicus Bergamotto
- 1 oz Cappelletti
- 3/4 oz Verjus Blend
- 3/4 oz strained Grapefruit Juice
- Prosecco, to top
Preparation: Build on ice in a wine glass. Stir and garnish with
