Spring weather (FINALLY) seems insight for those of you who are outside the Bay Area. While we never really need an excuse to have a cocktail, this does seem like the perfect occasion to do just that. The arrival of Spring has us craving all the refreshing cocktails, so we couldn’t pick just one (though we don’t recommend you enjoying all of them at once!) Whether you’re a vodka, rum or Negroni fan, there’s something here to satisfy your Spring celebration. Bottoms up and Happy Spring!
Created in the 1940s as a way to sell vodka, Moscow Mules remain popular decades later. To be true to the drink’s origin, prepare and serve it in a copper mug. Don’t be tempted to replace the ginger beer with ginger ale—the cocktail will lose its kick and taste watered down.
1½ oz (45 ml) Russian vodka
3½ oz (100 ml) ginger beer
1 oz (30 ml) lime juice
Fresh mint leaves, for garnish
Pour the vodka, ginger beer, and lime juice into a copper mug or a highball glass. Add ice and stir well. Garnish with a mint leaf, if using, and serve.
2 oz (60 ml) citrus vodka
½ oz (15 ml) triple sec or cointreau
½ oz (15 ml) cranberry juice
½ oz (15 ml) fresh lime juice
Garnish such as fresh currant sprig or lime twist
Fill a tall cocktail shaker half full with ice. Pour in the vodka, triple sec, cranberry juice, and lime juice. Cover and shake vigorously for 20 seconds, then strain into martini glasses. Garnish each glass and serve.
Cherry Rum Punch
2 sweet cherries such as Bing or Rainier,
1-inch (2.5-cm) chunk pineapple
1 tsp superfine sugar
2 fl oz (60 ml) light rum
2 fl oz (60 ml) fresh orange juice
1 fl oz (30 ml) fresh lime juice
1 dash bitters
In a cocktail shaker, combine the cherries, pineapple, and sugar. Using a cocktail muddler or the end of a wooden spoon, pulverize the ingredients in the bottom of the shaker. Add the rum, orange juice, lime juice, and bitters. Cover and shake vigorously. Fill a glass with crushed ice, strain the punch into the glass, and serve.
East Side Negroni
This vodka-based riff on a classic Negroni combines both floral and earthy notes with orange-flower water and Grand Marnier. The delicate flavor nuance is sophisticated enough for New York’s Upper East Side. Serve it on the rocks or straight up in a stemmed glass.
1½ oz vodka
¾ oz (20 ml) Campari
¾ oz (20 ml) sweet vermouth
3 or 4 drops orange flower water
¼ oz Grand Marnier or other orange liqueur
1 orange twist
Fill a cocktail shaker with ice. Add the vodka, Campari, vermouth, orange-flower water, and Grand Marnier. Cover and shake vigorously. Strain into a martini glass. Garnish with the orange twist and serve.
For more recipes that are perfect for celebrations, order your copy of Newlywed Entertaining today!