21 Spring Cocktails to Enjoy in the New Season

Ingredients
1.25 oz 1800 Silver Tequila
1 oz lime juice
1 oz grapefruit juice
.25 oz grenadine
Grapefruit slice or maraschino cherry for garnish
Salt as needed

Instructions
Pour all ingredients into shaker and shake well. Strain into a salt rimmed martini glass or serve over ice. Garnish with a grapefruit slice or cherry.

From Hilton Garden Inn.

Ingredients
1 oz Cointreau
2 oz blanco tequila
1 oz fresh lemon juice
.5 oz honey water
2 dashes rose water

Instructions
Add all ingredients to shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish with rose petals (fresh or dried).

Ingredients
1.5 oz Doña Vega Espadín
.5 oz fresh pineapple juice
.75 oz lemon juice
.75 oz agave
1 egg white

Instructions

Shake all ingredients with ice and strain ice from the tin. Dry shake and pour into coupe. Garnish with crushed peppercorn on the froth.

Ingredients
.75 oz raspberry puree
1.5 oz of Brooklyn Crafted Ginger Beer, Lemon and Lime
Splash of limoncello
4 oz champagne
Squeeze of lime juice
Fresh raspberries

Instructions
Add raspberry puree, ginger beer, and limoncello into a champagne glass and stir. Top with champagne and a squeeze of lime juice. Garnish with fresh raspberries.

Ingredients
1.5 oz Tito’s Handmade Vodka
1.5 oz 365 Cherry Limeade
1 oz sour mis
4 fresh raspberries

Instructions
Build ingredients with ice in mixing tin. Shake vigorously for 10 seconds. Strain into glass with fresh ice.

From STK Steakhouse.

Ingredients
2 prigs of mint
2 oz Black Maple Hill Bourbon
.5 oz simple syrup
Crushed Ice

Instructions
In a julep cup (or a highball glass) muddle mint with the simple syrup. Fill cup 3/4 full with crushed ice. Add bourbon. Stir. Fill remaining glass with crushed ice and a sprig of mint.

From Gotham Bar and Grill in New York City

More: How to Make a Classic Mint Julep

Shop Now Mint Julep Cup, $19.65

Ingredients
1 oz Heaven Hill 6-year bourbon
2 dashes peach bitters
.5 oz Mathilde Peche peach liqueur
Sparkling wine

Instructions
Shake ingredients with ice, strain into flute, top with sparkling wine, and garnish with mint sprig.

From Doc Crow's Southern Smokehouse and Raw Bar in Louisville, KY

Ingredients
2 oz Tequila Blanco infused with Yellow Bell Peppers*
1 oz lime juice
.75 oz simple syrup
5-6 fresh mint leaves

Instructions
Combine all ingredients in a shaker with ice. Shake and strain over fresh ice.

*Tequila Blanco infused with Yellow Bell Peppers: Cut opened one yellow bell pepper and remove all seeds. Slice the bell pepper and put inside a mason jar and add 1 bottle (750ml) of tequila Blanco. Infuse for 24h then strain the tequila and pour it back in its original bottle.

From Barlume in NYC.

Ingredients
1 oz Volcan de mi Tierra Blanco
.75 oz St Germain
.75 oz simple syrup
.75 oz lemon juice
4 shakes rose water
1 muddled strawberry

Instructions
Combine all ingredients in a shaker with ice. Shake and strain into coupe glass. Top with cava and garnish with mixed dried flowers

From Gitano Jungle Room in NYC

Ingredients
2 oz Milagro Blanco Tequila
.75 oz honey syrup
.75 oz lime juice

Instructions
Combine ingredients in a shaker and shake with ice. Strain into a coupe and garnish with a lime wedge.

From The Ranstead Room in Philadelphia, PA

More: Essential Tequila Cocktails You Have to Try

Ingredients
1.5 oz Tequila Blanco
1.5 oz fresh lime juice
.75 oz Cointreau
1.5 oz Simple syrup
Dash of Blue Curacao and Grenadine

Instructions
Combine all ingredients and shake with ice. Pour over ice into a rocks glass and garnish with lemon wedge and jalapeno slice.

From JL Bar Ranch, Resort & Spa in Sonora, TX

Ingredients
1.5 oz Ketel One Botanical Peach and Orange Blossom
2 oz Peach Puree
1 oz Sparkling Wine

Instructions
Combine vodka and peach puree in a mixing glass with good quality ice cubes. Stir to combine, then strain into flute glass. Top with sparkling wine and garnish with peach slice

Ingredients
1.5 oz Hendrick's Gin
2 oz Aloe Vera Juice
.5 oz simple syrup
3 slices cucumber
Squeeze of fresh lime

Instructions
Muddle cucumber and simple syrup. Add other ingredients and shake well. Strain and serve up in a cocktail glass. Garnish with a cucumber slice.

From FIG in Santa Monica

Ingredients
2 oz Tanteo Jalapeno
1 oz lime juice
.75 oz simple syrup
1 strawberry

Instructions
In shaker muddle strawberry, add ice and all ingredients. Shake and pour into a rocks glass and garnish with strawberry and jalapeño.

From The Darby in New York City

Ingredients
1.5 oz Hendrick's gin
3 drops rose water
1 egg white
2 tablespoons powdered sugar
2 thick slices cucumber
Splash lemon juice

Instructions
Muddle one thick slice of cucumber in a cocktail shaker. (Save the second slice of cucumber for a garnish.) Add remaining ingredients and ice to the shaker and shake vigorously until the outside of the shaker is frosted. Strain into a rocks glass over ice. If available, use a fine mesh strainer to avoid large pieces of cucumber in the cocktail. Garnish with the cucumber slice.

From The Root Restaurant & Bar in White Lake, MI

Ingredients
2 oz Casa Noble Crystal
1 oz grenadine
.75 oz fresh lime juice
2 dashes Bittermens Xocolatl Mole Bitters

Instructions
Add ingredients to shaker with ice. Shake vigorously. Strain into a chili-salt rimmed rocks glass over fresh ice. Lime garnish.

From Añejo in New York City

Ingredients
1.5 oz Reyka Vodka
.75 oz lemon juice
.5 oz simple syrup
Club soda to top
2-4 basil leaves

Instructions
Combine all ingredients into cocktail shaker except soda. Shake, double strain, top with soda and garnish with additional basil leaf.

Ingredients
2 oz Bourbon
1 oz fresh lime juice
.75 oz simple syrup
2 dashes Absinthe
3 dashes each Angostura and Peychaud's bitters
1 sugar cube
5-6 mint leaves
1 mint sprig

Instructions
In a small tin combine sugar cube, mint leaves, lime juice, simple syrup, bourbon and absinthe. Give the ingredients a slight muddle to awaken the mint; do not grind it. Take ingredients and dump into a Collins glass, fill about 3/4 full of crushed ice, add three dashes each of Peychaud and Angostura bitters, lightly swizzle bitters to have them "blend" into the drink. Top with more crushed ice and garnish with a mint sprig.

From Hinoki & the Bird in Los Angeles

Ingredients
.5 oz Lillet Blanc
.5 oz St. Germain
.5 oz honey syrup (equal parts honey and water combined)
.75 oz lemon juice
3 oz champagne

Instructions
Add ice to shaker with all ingredients except champagne and shake for 10 seconds. Strain into a Champagne flute. Top with Champagne.

From the Paris Club in Chicago

Ingredients
1/3 of a blood orange, muddled
2 oz Royal Gate Gin
1 oz fresh lemon juice
1 oz fresh lime juice
Dash of agave
Cayenne and salt for rim
Blood orange slice and thyme sprig to garnish

Instructions
Muddle the blood orange in a shaker, add gin, lemon and lime juice, and agave. Add ice and shake. Salt the rim of a rocks glass with spicy salt. Pour over new ice and garnish with orange slice and thyme sprig.

From Three Seventy Common Kitchen+Drink in Laguna Beach, California