Spring is in the air, and after the long, cold, trecherous winter days, your patrons are coming out of hibernation. Whether you're in the north or south, the warmer air has guests seeking out bars and clubs serving cocktails to quench that insatiable desire for something refreshing, cool, invigorating - "spring-like." For your spring drink program, shop for fresh fruits and vegetables not only to create fresh juices but also to muddle and glean new flavors. Your patrons will appreciate the attention to detail and a new menu will certainly put a spring in your step, and launch sales right into summer.
Created by Bar Manager Carlos Yturria for Absinthe Brasserie and Bar in San Francisco.
1½ ounces Don Amado Plata Mezcal
4 black berries
2 small basil leaves
1 ounce lemon juice
½ ounce simple syrup
Muddle lemon juice, berries and basil (spank basil first). Add Mezcal and simple syrup. Shake and strain over fresh ice, served long. Garnish with a berry or basil leaf.
On the menu at the ‘21’ Club in New York City.
2 ounces 10 Cane Rum
2 ounces lime juice
2 ounces ginger-infused syrup
4 basil leaves
Muddle basil leaves in a shaker. Add ice, 10 Cane Rum, lime juice and ginger-infused syrup. Shake and strain into a Martini glass.
Created by Master Mixologist Joshua Liberman for 4 Orange Premium Vodka.
1½ ounces 4 Orange Premium Vodka
½ ounce simple syrup
2 ounces club soda
Muddle orange, lime, simple syrup and mint in a mixing glass. Add vodka and shake with ice. Pour contents into a double rocks glass, and top with club soda.
On the menu at Johnny Smalls at the Hard Rock Hotel & Casino in Las Vegas.
¾ ounce Pyrat XO Rum
¾ ounce Pimms No.1
1 ounce fresh lemon sour
1 ounce pineapple juice
2 dashes Angostura bitters
In an iced filled mixing glass add above ingredients, shake vigorously, and strain into an ice filled specialty glass. Garnish with a lemon twist and mint crown.
Courtesy of Gerber Group.
1 ½ ounces Avión Silver
1 ounce Domaine de Canton ginger liqueur
¾ ounce fresh-pressed lime juice
½ ounce agave syrup
1 wheel red bell pepper, seeds removed
Gently press red bell pepper to release oils, build remaining ingredients in a shaker. Shake and strain in a Martini glass. Garnish with piece of red bell pepper.
The Yellow Bird
Courtesy of Galliano L'Autentico.
½ ounce Galliano L'Autentico.
1 ounce light rum
¼ ounce triple sec
1 ounce freshly squeezed lime juice
Pour all the ingredients into a shaker filled with ice. Shake and strain into a coupe, and garnish with a lime spider.
Finlandia Cranberry Lemonade
Courtesy of Finlandia vodka.
1 ½ ounces Finlandia Cranberry Fusion
4 ounces lemonade
Build ingredients in a high ball glass and serve.
Courtesy of Torani.
¼ ounce Torani Blackberry syrup
¼ ounce Torani Pomegranate syrup
¼ ounce Torani Cane Sugar Sweetener
1 ½ ounces Grey Goose Vodka
½ ounce fresh lime juice
¼ ounce fresh orange juice
Red Bull Energy Drink
Combine all ingredients except Red Bull in a cocktail shaker with ice. Shake well and strain into a Martini glass. Top with Red Bull. Garnish with an orange wheel.
Dumante con Frutti – Spiaggia
Courtesy of Dumante.
¾ ounce Dumante
1½ ounces Ketel Citroen
Add ingredients and splashes of cranberry juice, pineapple juice and orange juice. Shake and pour in a Martini glass. Finish with splash of Prosecco.
Blackberry Basil Smash
On the menu at Dominick’s Restaurant in West Hollywood.
2 ounces Elmer T. Lee bourbon
¾ ounce simple syrup
3 lemon wedges
4 basil leaves
1 Spoon Luxardo Sambuca
Muddle the lemon wedges with blackberries, simple and basil. Add Elmer T. Lee and Sambuca. Shake all with ice. Strain into a julep cup. Top with crushed ice and garnish with basil sprig.