Eat and Drink Spring cocktail recipes from NYC bartenders By Melissa Kravitz firstname.lastname@example.org Updated May 6, 2016 5:10 PM Print Share fbShare Tweet gShare Email 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 .75 simple syrup 4 sprigs cilantro Thin slice thai chili Method: Shake all ingredients. Strain. Serve up. Storm’s Brewin’ by Mike Shain, Porchlight 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 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 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 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 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 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 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 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 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 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. By Melissa Kravitz email@example.com Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.