18 Lakeside Cocktails to Enjoy this Spring

Published on by thelakeguy

Spring is just around the corner, so it’s time to start shedding your layers of winterwear and hit your internal defrost button with a refreshing, spring-inspired cocktail. From floral sips to fruity mixes, and many more–we’ve rounded up the most seasonally appropriate cocktails to welcome the new (and warmer!) months ahead. These refreshments are perfect to enjoy at your new lakeside home!

Cherry Blossom

Drink, Cocktail garnish, Daiquiri, Paloma, Classic cocktail, Non-alcoholic beverage, Cocktail, Alcoholic beverage, Champagne cocktail, Jack rose,

Ingredients-

1.25 oz 1800 Silver Tequila

1 oz lime juice

1 oz grapefruit juice

.25 oz grenadine

Grapefruit slice or maraschino cherry for garnish

Salt as needed 

Instructions-

Pour all ingredients into the shaker and shake well. Strain into a salt rimmed martini glass or serve over ice. Garnish with a grapefruit slice or cherry.

The Honey Rose Margarita

drink, liqueur, alcoholic beverage, distilled beverage, alcohol, moscow mule, bottle, cointreau, glass bottle, wine cocktail,

Ingredients-

1 oz Cointreau  

2 oz blanco tequila  

1 oz fresh lemon juice  

.5 oz honey water  

2 dashes rose water

Instructions-

Add all ingredients to shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish with rose petals (fresh or dried). 

Mezcal Pineapple Sour

mezcal pineapple sour

Ingredients-

1.5 oz Doña Vega Espadín

.5 oz fresh pineapple juice

.75 oz lemon juice

.75 oz agave

1 egg white

Instructions-

Shake all ingredients with ice and strain ice from the tin. Dry shake and pour into cup. Garnish with crushed peppercorn on the froth.

Raspberry Lemon & Lime Ginger Beer Cocktail 

Pink Champagne with Raspberry

Ingredients-

.75 oz raspberry puree 

1.5 oz of Brooklyn Crafted Ginger Beer, Lemon and Lime

Splash of limoncello 

4 oz champagne 

Squeeze of lime juice

Fresh raspberries

Instructions-

Add raspberry puree, ginger beer, and limoncello into a champagne glass and stir. Top with champagne and a squeeze of lime juice. Garnish with fresh raspberries. 

Mint Julep

This recipe for the classic drink comes from Gotham Bar and Grill in New York City: 3 Sprigs Mint2 oz Black Maple Hill Bourbon.5 oz Simple SyrupCrushed IceIn a julep cup (or a highball glass) muddle 2 sprigs of mint with the simple syrup. Fill cup 3/4 full with crushed ice. Add bourbon. Stir. Fill remaining glass with crushed ice and a sprig of mint.

Ingredients-

2 prigs of mint

2 oz Black Maple Hill Bourbon

.5 oz simple syrup

Crushed Ice

Instructions-

In a julep cup (or a highball glass) muddle mint with the simple syrup. Fill cup 3/4 full with crushed ice. Add bourbon. Stir. Fill the remaining glass with crushed ice and a sprig of mint.

More: How to Make a Classic Mint Julep

Bourbini

1 oz. Heaven Hill 6-year bourbon 2 dashes peach bitters 1/2 oz. Mathilde Peche peach liqueur Sparkling wine to top off Shake ingredients with ice, strain into flute, top with sparkling wine and garnish with mint sprig www.doccrows.com

Ingredients-

1 oz Heaven Hill 6-year bourbon

2 dashes peach bitters

.5 oz Mathilde Peche peach liqueur

Sparkling wine

Instructions-

Shake ingredients with ice, strain into flute, top with sparkling wine, and garnish with mint sprig.

The Garden Rose

Drink, Classic cocktail, Non-alcoholic beverage, Daiquiri, Champagne cocktail, Alcoholic beverage, Cocktail, Pink lady, Food, Wine cocktail,

Ingredients-

1 oz Volcan de mi Tierra Blanco

.75 oz St Germain

.75 oz simple syrup

.75 oz lemon juice

4 shakes rose water

1 muddled strawberry

Instructions –

Combine all ingredients in a shaker with ice. Shake and strain into coupe glass. Top with cava and garnish with mixed dried flowers

Tequila Honeysuckle

The Tequila Honeysuckle comes from Stephen Starr's speakeasy, The Ranstead Room, in Philadelphia, PA. Here's the recipe:2 oz Milagro Blanco Tequila .75 oz Honey Syrup .75 oz Lime JuiceCombine ingredients in a shaker and shake with ice. Strain into a coupe and garnish with a lime wedge.

Ingredients-

2 oz Milagro Blanco Tequila

.75 oz honey syrup

.75 oz lime juice

Instructions-

Combine ingredients in a shaker and shake with ice. Strain into a coupe and garnish with a lime wedge.

The Bluebonnet

jl bar ranch, resort spa

Ingredients-

1.5 oz Tequila Blanco 

1.5 oz fresh lime juice 

.75 oz Cointreau 

1.5 oz Simple syrup 

Dash of Blue Curacao and Grenadine

Instructions-

Combine all ingredients and shake with ice. Pour over ice into a rocks glass and garnish with lemon wedge and jalapeno slice.

Deep Cleanse

This recipe,incorporating a healthy dose of cucumber and aloe ver, comes from FIG in Santa Monica. Perfect for some post-sun hydration.1.5 oz Hendrick's Gin 2 oz Aloe Vera Juice .5 oz simple syrup 3 slices cucumberSqueeze of fresh limeMuddle cucumber and simple syrup. Add other ingredients and shake well. Strain and serve up in a cocktail glass. Garnish with a cucumber slice.

Ingredients-

1.5 oz Hendrick’s Gin

2 oz Aloe Vera Juice

.5 oz simple syrup

3 slices cucumber

Squeeze of fresh lime

Instructions-

Muddle cucumber and simple syrup. Add other ingredients and shake well. Strain and serve up in a cocktail glass. Garnish with a cucumber slice.

Strawberry Blond

This spicy and refreshing recipe comes from The Darby in New York City: 2 oz Tanteo Jalapeno 1 oz Lime juice .75 oz Simple syrup1 StrawberryIn shaker muddle strawberry, add ice and all ingredients. Shake and pour into a rox glass and garnish with strawberry and jalapeño.

Ingredients-

2 oz Tanteo Jalapeno

1 oz lime juice

.75 oz simple syrup

1 strawberry

Instructions-

In a shaker muddle strawberry, add ice and all ingredients. Shake and pour into a rocks glass and garnish with strawberry and jalapeño.

Lizzy Lake

This gin-based drink incorporates one of our favorite cocktail ingredients, egg whites, and comes from The Root Restaurant & Bar in White Lake, MI. Here's the recipe:1.5 oz Hendrick's gin 3 drops rose water 1 egg white 2 tablespoons powdered sugar 2 thick slices cucumber Splash lemon juiceMuddle one thick slice of cucumber in a cocktail shaker. (Save the second slice of cucumber for a garnish.) Add remaining ingredients and ice to the shaker and shake vigorously until the outside of the shaker is frosted. Strain into a rocks glass over ice. If available, use a fine mesh strainer to avoid large pieces of cucumber in the cocktail. Garnish with the cucumber slice.

Ingredients-

1.5 oz Hendrick’s gin

3 drops rose water

1 egg white

2 tablespoons powdered sugar

2 thick slices cucumber

Splash lemon juice

Instructions-

Muddle one thick slice of cucumber in a cocktail shaker. (Save the second slice of cucumber for a garnish.) Add remaining ingredients and ice to the shaker and shake vigorously until the outside of the shaker is frosted. Strain into a rocks glass over ice. If available, use a fine mesh strainer to avoid large pieces of cucumber in the cocktail. Garnish with the cucumber slice.

Mexican Firing Squad

This cocktail, on the menu at Añejo in New York City, is adapted from a recipe in The Gentleman's Companion by Charles H. Baker, originally published in 1939:2 oz Casa Noble Crystal 1 oz House-made Grenadine* .75 oz Fresh lime juice 2 dashes Bittermens Xocolatl Mole BittersAdd ingredients to shaker with ice. Shake vigorously. Strain into a chili-salt** rimmed rocks glass over fresh ice. Lime garnish. *To make your own grenadine: Bring pomegranate juice to a boil. Remove from heat and stir in an equal amount of sugar. Chill.**To make chili salt: Add your favorite chilis to a powerful blender. Añejo uses guajillo, arbol and chipotle. Add kosher salt to taste.

Ingredients-

2 oz Casa Noble Crystal

1 oz grenadine

.75 oz fresh lime juice

2 dashes Bittermens Xocolatl Mole Bitters 

Instructions-

Add ingredients to the shaker with ice. Shake vigorously. Strain into a chili-salt rimmed rocks glass over fresh ice. Lime garnish. 

Basil Tom Collins

basil tom collins

Ingredients-

1.5 oz Reyka Vodka

.75 oz lemon juice

.5 oz simple syrup

Club soda to top

2-4 basil leaves

Instructions-

Combine all ingredients into a cocktail shaker except soda. Shake, double strain, top with soda and garnish with additional basil leaf.

The Griffith Park Swizzle

This delicious drink from Hinoki & the Bird in Los Angeles contains the winning combination of bourbon, absinthe, and mint. Here's how it's made:2 oz Bourbon 1 oz Fresh lime juice .75 oz simple syrup 2 dashes Absinthe 3 dashes each Angostura and Peychaud's bitters 1 sugar cube 5-6 Mint leaves 1 Mint sprigIn a small tin combine sugar cube, mint leaves, lime juice, simple syrup, bourbon and absinthe. Give the ingredients a slight muddle to awaken the mint; do not grind it. Take ingredients and dump into a Collins glass, fill about 3/4 full of crushed ice, add three dashes each of peychaud and angostura bitters, lightly swizzle bitters to have them "blend" into the drink. Top with more crushed ice and garnish with a mint sprig.

Ingredients-

2 oz Bourbon

1 oz fresh lime juice

.75 oz simple syrup

2 dashes Absinthe

3 dashes each Angostura and Peychaud’s bitters

1 sugar cube

5-6 mint leaves

1 mint sprig

Instructions-

In a small tin combine sugar cube, mint leaves, lime juice, simple syrup, bourbon and absinthe. Give the ingredients a slight muddle to awaken the mint; do not grind it. Take ingredients and dump into a Collins glass, fill about 3/4 full of crushed ice, add three dashes each of Peychaud and Angostura bitters, lightly swizzle bitters to have them “blend” into the drink. Top with more crushed ice and garnish with a mint sprig. 

The Parasol

this perfect summer champagne cocktail, the parasol, comes from the paris club in chicago here's the recipe5 oz lillet blanc5 oz st germain5 oz honey syrup equal parts honey and water combined75 oz lemon juice3 oz champagneadd ice to shaker and shake for 10 seconds strain into a champagne flute top with champagne

Ingredients-

.5 oz Lillet Blanc

.5 oz St. Germain

.5 oz honey syrup (equal parts honey and water combined)

.75 oz lemon juice

3 oz champagne

Instructions-

Add ice to the shaker with all ingredients except champagne and shake for 10 seconds. Strain into a Champagne flute. Top with Champagne.

Vibrant Sunrise

Drink, Sea breeze, Juice, Bay breeze, Alcoholic beverage, Non-alcoholic beverage, Woo woo, Cocktail, Mai tai, Punch,

Ingredients-

1/3 of a blood orange, muddled

2 oz Royal Gate Gin

1 oz fresh lemon juice

1 oz fresh lime juice

Dash of agave

Cayenne and salt for rim

Blood orange slice and thyme sprig to garnish

Instructions-

Muddle the blood orange in a shaker, add gin, lemon and lime juice, and agave. Add ice and shake. Salt the rim of a rocks glass with spicy salt. Pour over new ice and garnish with orange slices and thyme sprig.

Corpse Reviver

Drink, Alcoholic beverage, Classic cocktail, Martini glass, Cocktail, Distilled beverage, Jack rose, Daiquiri, Cosmopolitan, Non-alcoholic beverage,

Ingredients–

1.5 oz Tanqueray 10 Gin

.5 oz Cointreau

.5 oz Lillet Blanc

.75 oz fresh lemon juice

Dash of Absinthe, for rinsing

Brandied cherry, for garnish

Instructions–

Rinse the glass with Absinthe. Place all remaining ingredients into a mixing glass, add large ice and shake vigorously. Double strain into a Nick & Nora glass, garnish and serve.

Original Post by Town and Country Magazine

Posted by Scott Freerksen “The Lake Guy”

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