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Eat and Drink

Spring cocktail recipes from NYC bartenders

Spring into the season with a boozy treat.

NYC bartenders share their recipes for fun, seasonal cocktails you can make at home. Enjoy the spring breeze on your fire escape or backyard with one of these drinks.

The Flood by Aaron Polsky, Mulberry Project

Ingredients: 1 mezcal 1 gin 1 lime

Ingredients:

1 mezcal

1 gin

1 lime

.75 simple syrup

4 sprigs cilantro

Thin slice thai chili

Method:

Shake all ingredients. Strain. Serve up.

Storm’s Brewin’ by Mike Shain, Porchlight

Ingredients: .75 oz Smith and Cross .75 oz
Photo Credit: Porchlight

Ingredients:

.75 oz Smith and Cross

.75 oz Appleton VX

.5 oz Lemon Juice

.5 oz Passion Fruit Syrup

.25 Grenadine

1 dash Allspice Dram

1 dash Angostura

Method:

Build all of the ingredients in a mixing tin. Whip shake and strain into a hurricane glass. Float .25 oz of Demerara 151 Rum. Garnish with an orange and lemon wheel.

The Volstead by Jeremy Strawn, Lazy Point

Ingredients: .75oz Reyka Vodka .75oz St. Germain
Photo Credit: Lazy Point

Ingredients:

.75oz Reyka Vodka

.75oz St. Germain Elderflower Liquor

.75oz Fresh Lemon Juice

.75oz Simple Syrup

4-5 Fresh Strawberries

Method:

Shake all ingredients with ice and pour into a coup. Garnish with strawberry.

Dragon Eye Margarita by Raphael Lester, Mira Sushi & Izakaya

Ingredients: 2oz. Jose Cuervo 2 oz. yuzu
Photo Credit: Bryan Sarkinen

Ingredients:

2oz. Jose Cuervo

2 oz. yuzu juice

juice from 1 lime wedge and 1 lemon wedge

1 slice Dragon Fruit, muddled

Method:

Combine ingredients and serve on the rocks.

I’ll Have What She’s Having by Ian Hardie, Huckleberry Bar

Ingredients: 1 1/2 parts Caoruun Gin 1/2

Ingredients:

1 1/2 parts Caoruun Gin

1/2 parts St. Germain

1/2 parts Aperol

3/4 parts lemon juice

2 dashes Peychaud’s bitters

Method:

Shake all ingredients and add to a coup glass. Garnish with a grapefruit twist

Daria's Melons by Galli Restaurant

Ingredients: 1.5 oz English Gin, Dry 1/2 oz

Ingredients:

1.5 oz English Gin, Dry

1/2 oz Fresh Lemon Juice

1/2 oz Campari

1/2 oz Simple Syrup

1.5 oz Muddled Fresh Watermelon

Method:

Shake over ice, serve in a rocks glass with watermelon cube garnish.

Queen Mother by Jake Burger, Evelyn Drinkery

Ingredients: 1 oz Portobello Road Gin 1 oz

Ingredients:

1 oz Portobello Road Gin

1 oz Dubbonnet

3/4 oz Aperol

1/5 oz Myers Jamaican Rum

Method:

Stir, strain, garnish with grapefruit peel

Tigers Love Pepper by Meaghan Montagano, Extra Fancy

Ingredients: 1 ½ oz. The Black Grouse

Ingredients:

1 ½ oz. The Black Grouse

½ oz. Lime Juice

¾ oz. Black Pepper Hibiscus Cordial*

Ginger Beer

Lime Wheel for garnish

Method:

Combine The Black Grouse and lime juice in a cocktail shaker with ice and shake well. Strain over fresh ice in a Collins glass and top with Ginger Beer. Add the slice of lime and drizzle the Black Pepper Hibiscus Cordial into the glass.

*Black Pepper Hibiscus Cordial

Combine 1 cup water with 2 cups sugar and 1 oz. of dried Hibiscus flowers and bring to a boil in a small sauce pan, stirring to dissolve the sugar. Allow to cool and strain. Add 1 TBS cracked black pepper and mix well.

Big Bright Stars by Jay Zimmerman, Sekend Sun

Ingredients: 1 oz Vida Mezcal 1/2 oz

Ingredients:

1 oz Vida Mezcal

1/2 oz Ancho Reyes

3/4 Lime Juice

3/4 Ferrand Dry Curacao

1/2 oz Simple Syrup

Method:

Rim glass with Omani Limon Powder, stir all ingredients.

Love Potion 2 & 1/3 from The Sea Fire Grill

Ingredients: 2 oz Grey Goose La Poire Vodka
Photo Credit: Sea Fire Grill

Ingredients:

2 oz Grey Goose La Poire Vodka

½ oz Triple Sec

½ oz lychee nectar

½ oz passion fruit nectar

Serve up in a martini glass and garnish with orange

Cold in the Shadows by Pamela Wiznitzer, Seamstress NYC

Ingredients: 1 oz. Campari 1 oz. Lime Juice

Ingredients:

1 oz. Campari

1 oz. Lime Juice

½ oz. Honey Syrup (1:1 ratio of honey to water)

½ oz. St. George Raspberry Liqueur

Anderson Valley IPA

Method:

Combine all ingredients except for the IPA in a shaker. Whip shake (shake just a few times) and add in about 1 ½ oz. of IPA to the tin. Fill a high ball glass with crushed ice, strain the drink into the glass and garnish with slices of orange and lime and a straw.

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