It’s springtime! The air is fresh, the days are getting longer and the sun is finally starting to come out. Celebrate the start of the new season with our favourite Spring cocktail recipes with this seasons produce.
La Paloma Cocktail
Recipe: The Glitter Guide
The Paloma is one of Mexico’s most-beloved cocktail, usually preferred over the classic Margarita. This recipe uses fresh ingredients, bringing the Paloma to life with freshly squeezed grapefruit.
Ingredients
• 15ml ounce fresh lime juice
• 15ml ounce agave syrup
• 50 ounces seasonal grapefruit juice
• 60 ounces blanco tequila
• Club soda
Method
1. | Combine all ingredients (except club soda) in a shaking tin.
2. | Shake and strain into a salt-rimmed collins glass and top with club soda.
3. | Garnish with a wedge of lime. If you want to choose a variety of grapefruit, you’ll get a ppretty cool ombré effect of cocktails like in the photos.
The Rhubarb 75
Recipe: The Good Drink
This Rhubarb 75, a simple, seasonal twist on the classic French 75, will quickly become one of your favourite cocktails. This cocktail takes full advantage of rhubarb which has just come in season for spring.
Ingredients
• 50ml Gin
• 20ml Squeezed/strained lemon juice
• 50ml Rhubarb syrup (recipe below)
• Chilled Champagne
Method
1. | For the syrup: Combine 450g chopped rhubarb in a saucepan with 1 cup water, 1 cup cane sugar, and 1 vanilla bean, split lengthwise. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat. Stir in ¼ tsp orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge. [TIP: you can make the syrup without the vanilla bean or orange blossom water in a pinch. You won’t get the same depth of flavor, but it will be nearly as good.]
2. | For the cocktail: Combine all but the Champagne in a cocktail shaker filled with ice.
3. | Shake hard for 5 seconds.
4. | Pour into a Champagne flute and top with chilled Champagne to taste.
5. | Garnish with rhubarb ribbons or a lemon twist.
Pineapple Lime Sangria
Recipe: Paper N Snitch Blog
This Pineapple Lime Sangria uses Moscato and pineapple for a sweet twist, perfect for spring.
Ingredients
• 750 mL bottle of Moscato
• 1 whole pineapple
• 3/4 cup of pineapple juice
• 2 cups of lemon lime soda
• 3 fresh limes
Method
1. | Start by coring and slicing in half, cutting 1/2 the pineapple into 1/4 inch slices and the other half into larger slices for garnish. Then, slice 2 of the 3 limes into thin(ish) slices. Add pineapple and limes into large pitcher.
2. | Pour in pineapple juice, then add bottle of Moscato, and the juice of 1 fresh lime. Chill for 2-4 hours.
3. | When ready to serve, pour over ice, add a splash of lemon lime soda to each glass, and use extra pineapple and lime slices to garnish, along with edible flowers.
Strawberry Hibiscus Rum Smash
Recipe: Half Baked Harvest
What’s more spring than flowers? This delicious rum cocktail uses dried hibiscus flowers to garnish, that looks exactly like a spring cocktail should!
ingredients
• 2 tablespoons dried hibiscus flowers
• 1 teaspoon honey
• 8 fresh mint leaves
• 1/2 a lime, quartered
• 1/4 cup mango, pineapple, or passion fruit juice
• 1/4 cup coconut water
• 2 ounces rum
• sparkling water, for topping
• 2 strawberries, sliced
Method
1. | Bring 1 cup of water to a boil in a medium size pot. Remove from the heat, add the hibiscus flowers and 1-2 teaspoons honey. Cover and let steep for 10 minutes.
2. | Strain into a pitcher and discard the hibiscus flowers.
2. In a tall glass, muddle the lime and mint leaves. Add a handful of crushed ice, the mango juice, coconut water and the rum, gently mix to combine.
4. | Pour sparkling water over top to about 3/4 the way up the glass.
5. | Add the sliced strawberries and top with hibiscus tea.
Blackberry Prosecco Mojito
Recipe:Cookie Named Desire
Light and refreshing blackberry prosecco mojitos will be the drink of choice for your spring and summer gatherings. This tasty cocktail is simple to make and packs a lot of flavor.
Ingredients
Blackberry Syrup
• 1 cup blackberries
• ⅓ cup granulated sugar
• 2 tablespoons water
Blackberry Prosecco Mojitos
• ¼ cup blackberries
• 90 oz blackberry syrup
• juice from one lime
• 10 mint leaves
• 120ml light rum
• ice cubes
• Prosecco
Method
1. | In a small saucepan add the blackberries, sugar, and water. Heat on medium high and mash well. Heat until the mixture is thicker. Strain through a fine mesh strainer and chill.
2. | In a cocktail shaker, add the blackberries, blackberry syrup, limes, and mint leaves. Muddle well, then all the rum and a few ice cubes. Shake well to combined.
3. | Strain the mixture into your glasses, then top with prosecco.
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