Spring Cocktails Made Easy!
It's almost patio weather! Though we've had a couple of chillier days, the popping buds and the hungry critters, i.e. foxes, bears, and chipmunks, that are hanging out in the yard have me anxiously waiting for the first warm-ish evening where we can sit out until dark.
Throughout spring and summer, I look forward to the end of the work day when I meet up with my husband on the patio with cocktails in hand. Soon enough, we'll have blooming flowers, buzzing bees, and reverberating hummingbirds sharing our chill-time space with us as we soak in the beauty of Mother Nature.
To celebrate this special part of the day, I have several go-to cocktails that impart the best of the spring season into my glass. Try each one (they're so easy to make), and see if you don't agree!
Note that I've included the measurements that I enjoy in my cocktails, but play around with them to find your 'sweet spot'.
Pink Grapefruit and Rosemary Twist
1 part Bombay Sapphire Gin (for me, that's 1.5 oz)
3 parts Chilled Fever Tree Tonic Water or Pink Grapefruit (4.5 oz of tonic, but cut back to 2 parts (3 oz) if you use the Fever Tree Pink Grapefruit)
1 pink grapefruit wedge - gently squeezed (I cut a half into quarters or eighths, depending on the size)
1 rosemary sprig - gently awoken (I rub it between my palms a few times)
Squeeze the grapefruit wedge into a balloon glass and drop in. Add the rosemary sprig and Bombay Sapphire. Swirl (not a hard stir) well to infuse the flavors. Fill the glass with ice cubes and top with tonic water. Gently stir to combine. Garnish with a small wedge of grapefruit and a sprig of rosemary.
Bombay Sapphire Gin - $25.99/btl, Fever Tree - $5.99/4-pk
Stoli Arc Voltage
2 parts Stoli Razberi Vodka (3 oz)
Raspberry syrup (muddle 6 raspberries with 3/4 oz simple syrup)
Muddle the raspberry syrup in a cocktail shaker. Add the Stoli Razberi and shake until shaker feels cold. Pour into a chilled coup glass and garnish with 3 skewered raspberries.
Stoli Razberi Vodka - $21.99/btl, Stirrings Simple Syrup - $4.99/btl
Jim Beam Black Highball
1 part Jim Beam Black Bourbon (1.5 - 2 oz)
4 parts chilled Fever Tree Club Soda (6 oz)
Lemon peel garnish
I recently learned in a mixology class that the temperature of the glass and the ingedients make a huge difference in the taste of a cocktail. This highball is a perfect example of that.
Put a 12 oz mug or glass into the freezer at least 30 min before you start making the drink. Make sure the club soda has been refrigerated as well.
Fill the frosted glass with ice. Pour the club soda over the ice. Add the bourbon. Stir gently, lifting the ice. Add a lemon peel for garnish.
Another tip: After cutting the lemon peel, be sure to give it a little twist to open up the oils. Gently run the peel across the glass rim and then drop peel into the glass.
Jim Beam Black Bourbon - $29.99/btl, Fever Tree - $5.99/4-pk