The weather is warming up, the sun is shining, and the flowers are blooming. It’s finally springtime! Who’s ready to drink some cocktails?
The warm ginger liqueur speaks to colder days, while the almost tropical notes from the velvet falernum providing a nod toward the warmer season of summer make this the perfect in-between spring beverage.
1.5 oz Hayman’s London Style Gin
1.5 oz Lime Juice
.5 oz Canton Liquer
.5 oz Velvet Falernum
.25 oz Meletti Ansisette
Combine all ingredients into shaker tin and shake until well chilled. Serve up in coupe glass, express lime peel and garnish with lime tree leaf.
Spring Tequila Sour
Easy to drink with just the right balance of bitterness and natural sweetness, the luscious mouthfeel of this cocktail will have you in a state of pure bliss.
2 oz Patron Reposado Barrel Select
2 oz Pineapple Juice
1 oz Lemon Juice
.5 oz Strawberry Infused Campari (Recipe Below)
.25 oz Agave Syrup
Light Pinch Muddle Pink Peppercorn
STRAWBERRY INFUSED CAMPARI
Add equal parts by volume of strawberries and Campari into an air-tight container. Place in fridge and allow to infuse for 24 hours. Strain strawberries from Campari.
Combine all ingredients into shaker tin and shake until well chilled. Pour over crushed ice in a double rocks glass. Garnish with fresh picked mint.