TGIF Cocktail Recipe of the Day: Lets Celebrate Spring
Though, mother mature is trying us with this snow (but seriously?), today is in fact the first day of spring –so says the calendar. Don’t let mother nature win and pretend its time for pina coleda’s and summer drink. We got cocktail recipes ready for you, to do so. You’re welcome. Now be great and drink but responsibly.
Chandon Rosés and Berries
2oz Basil Simple Syrup (1 cup water, 1 cup sugar, 1 cup loosely packed basil leaves)
4 oz fresh lime juice
750ml (1 bottle) Chandon Rosé
Directions: Pour the simple syrup and lime juice in a pitcher. Stir to mix well. Add Chandon Rosé. Fill with ice and serve.
Make the simple syrup: Combine all ingredients in a small saucepan. Bring to a boil. Remove from heat and let sit 30 minutes. Strain the syrup into a clean container and refrigerate. Discard the basil.
Coconut State of Mind
2 parts Sugar Island Coconut Rum
1 ½ parts pineapple juice
10 mint leaves
Juice of 1 lime wedge
Splash of Tres Agaves Cocktail Ready Agave Nectar
1 part light lager beer of club soda
Directions: Shake first 5 ingredients with ice. Strain over ice and top with beer/soda and a mint sprig.
1.5 parts Milagro Silver
.75 parts White Peach Syrup
.75 parts Fresh Lemon Juice
2 parts Blonde Beer
1 Lemon Wheel
Directions: Combine tequila, peach syrup and lemon juice in a cocktail shaker and add ice. Shake and strain over fresh ice in a tall Collins glass. Top with a Blonde Ale. Garnish with a lemon wheel.
The Classic Fizz
11⁄2 oz peach puree
1⁄2 oz peach Vodka (optional)
Directions: Fill a wine glass with peach puree and peach vodka. Top with Prosecco DOC. Garnish with a fresh peach slice.
SVEDKA Tease Me
1 part SVEDKA Strawberry Lemonade
1 part sweet tea
Pinch of salt
Squeeze of lemon
Directions: Pour SVEDKA Strawberry Lemonade and sweet tea into a tall glass filled with ice.
Add salt and squeeze of lemon to taste. Stir and garnish with a lemon wheel.
CRUZ Blueberry Basil Margarita
2 parts Cruz Silver Tequila
1 part agave nectar
1 lime squeezed
1-2 parts filtered water
A couple sprigs of basil
Directions: Muddle blueberries and basil with Tequila. Add remaining ingredients. Shake with ice and serve over fresh ice (Do not strain). Garnish with basil leaf float.
1 ½ parts Skinnygirl® Cucumber Vodka
3 parts soda water
½ tsp agave nectar
4 mint leaves
1 large basil leaf
Mint leaves for garnish
Directions: Squeeze lime wedge into glass. Muddle mint, basil and vodka. Add ice. Top with soda water. Add agave nectar and stir. Garnish with mint leaves.
Calvados and Hobbes by Chris Flint
1.75 oz Calvados Pere Magloire Fine V.S.
1.2 oz Fresh apple
1.z oz Fresh lemon
.75 oz Lavendar syrup
Directions: In a shaker, dry shake all ingredients and then shake with ice. Serve into a rocks glass over cubed ice. Garnish with an apple fan.
1.5 oz. Bluecoat American Dry Gin
.5 Oz. simple syrup
.75 oz. freshly-squeezed lemon juice
.5 oz. grenadine
1 egg white
Directions: Combine the ingredients in a shaker filled with ice. You'll need to shake this very vigorously to emulsify the egg. Strain into a cocktail glass. Garnish with a lemon twist or raspberries.
2 parts Solerno Blood Orange Liqueur
.75 part Campari
.75 part fresh lemon juice
3 parts soda water
Directions: Build over ice in a tall glass. Garnish with a lemon wheel and mint sprig.