Colorful Cocktails to Welcome Spring!

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Signs of spring may seem elusive, but the fruits and flowers of the season will debut in good time. Until then, they make a colorful addition to your drink!

From Arizona’s Sonoran desert to the mountains of New York, historic city charms of Montreal and the seacoast splendor of Massachusetts and Florida, top-notch hotel bars share favorite spring-inspired cocktails to cheers the changing of the winter guard. Those seeking a flavorful libation sans alcohol can also enjoy a refreshing mock Mojito with a dragon fruit twist. Bottoms up.

Cantaloupe Martini from jade bar at Scottsdale’s fan favorite Sanctuary on Camelback Mountain (Ariz.)

colorful cocktails

  • 1.5 oz.                  Titos Vodka
  • 2 oz.                     Watermelon liqueur
  • Splash                   Orange juice (fresh)
  • Splash                   Lime juice (fresh)

Combine all ingredients with ice and shake. Strain into a chilled martini glass and garnish with a cantaloupe ball.

 

East Cocktail at the Renaissance Montreal, Canada’s hottest new hotel as of Jan. 2016

colorful cocktails

  • 1.5 oz.                  Hennessy V.S.
  • 1.5 oz.                  Sake
  • 1 oz.                     Lime juice
  • 1 oz.                     Lemongrass syrup
  • 1 oz.                     Pomegranate juice
  • 0.5 oz.                  Egg white

Combine all ingredients and shake vigorously. Filter the drink with a cocktail strainer into an Old Fashioned glass, already filled with ice.

 

Painted House Margarita from Henry’s Bar at the 125-year-old Harbor View Hotel (Martha’s Vineyard)

colorful cocktails

  • 2 oz.                     Silver Tequila
  • 1 oz.                     Triple sec
  • 2 oz.                     Pomegranate juice
  • 1 oz.                     Homemade sour mix (Mix two cups of simple syrup to one cup of lemon juice, one cup of lime juice, and 1/2 cup of grapefruit juice for an ample batch)

Combine tequila, triple sec, sour mix and pomegranate juice over ice in a pint glass and shake back and forth into a metal shaker. Rim the pint glass with salt, pour contents from shaker into the glass. Garnish with a lime wheel.

 

Planter’s Punch from The Newes from America Pub at the historic Kelley House (Martha’s Vineyard)

colorful cocktails

  • 1.5 oz.                  Light rum
  • 1 oz.                     Dark rum
  • 1 oz.                     Pineapple juice
  • 1 oz.                     Orange juice
  • 0.5 oz.                  Grenadine
  • Floater                  Dark rum

Shake the first five ingredients together with ice. Strain into a large glass filled with ice and top with a dark rum floater, a cherry, and an orange slice.

 

 

Red’s Good Time from Red’s Restaurant & Lounge at the Cape Cod favorite, Sea Crest Beach Hotel

colorful cocktails

  • 1.5 oz.                  Absolut Citron
  • 0.75 oz.                Guava puree
  • Splash                  Sprite
  • Splash                  Club soda

Pour ingredients over ice in a 10 ounce highball glass. Stir and fill up with Sprite and Club soda.  Garnish with a sprig of mint.

 

Polished Apple from KANU Lounge at the illustrious mountain hideaway, The Whiteface Lodge (Lake Placid, NY)

colorful cocktails

  • 2 oz.                    Bison grass vodka
  • 0.5 oz.                  Apple ice wine
  • Dash                     Angostura bitters
  • 0.25 oz.                Lime juice

Shake with ice and double strain. Garnish with an edible spring flower.

 

Clayton Cosmo from 1000 Islands Bar on the St. Lawrence River at the 1000 Islands Harbor Hotel (Clayton, N.Y.)

colorful cocktails

  • 1 oz.                     Figenza vodka
  • 0.5 oz.                  Elderflower liquor
  • 0.5 oz.                  Lime juice
  • 0.5 oz.                  White peach grape juice

Add all ingredients into a cocktail shaker filled with ice. Shake well and double strain into a cocktail glass. Garnish with a lime wheel and strawberry.

 

Hibiscus at the Five-Star, Five-Diamond The Umstead Hotel and Spa (Cary, N.C.)

colorful cocktails

  • 1.5 oz.                  Ciroc
  • 0.5 oz.                  St. Germain
  • 0.5 oz.                  Lemon juice
  • 0.5 oz.                  Hibiscus syrup
  • 2 dashes              Peychaurds
  • Splash                   Champagne

Combine all ingredients except for the champagne with ice, and shake. Fine strain into a tall coupe, and add champagne. Garnish with a Hibiscus flower.

 

Sage Blueberry Collins from 3800 Ocean at the beachfront all-suite enclave, Palm Beach Marriott Singer Island Beach Resort & Spa (Fla.)

colorful cocktails

  • 1 oz.                     Plymouth Gin
  • 0.5 oz.                  Pavan Cognac
  • 0.5 oz.                  Lemon juice
  • 0.5 oz.                  Agave nectar
  • Splash                   Soda water
  • 2                            Fresh sage leaves
  • 10                          Blueberries

Muddle sage, blueberries, lemon juice and agave to a paste. Pack with ice and add gin and cognac before shaking well. Add a splash of soda water and double strain over fresh ice. Garnish with sage leaves and a blueberry skewer.

 

Repeal of 1933 from McCoy’s Oceanfront on the beach at Fort Lauderdale Marriott Pompano Beach Resort & Spa (Fla.)

colorful cocktails

  • 1.5 oz.                  1800 SILVER Tequila
  • 0.25 oz.                Mezcal
  • 1                            Fresno chili slice
  • 2                            Strawberries
  • 1 oz.                     Simple syrup
  • 1 oz.                     Lime juice

In a shaker, muddle chili and strawberries. Add tequila, lime and simple syrup. Shake and strain over ice. Garnish with a lime wedge.

 

Raspberry Dragon Fruit Mock Mojito from Älsa Energy

(Makes 2)

colorful cocktails

Raspberry Simple Syrup:

  • 1 cup                    Fresh or frozen (thawed) raspberries
  • 0.25 cup               Honey
  • 0.5 cup                 Filtered water

In a saucepan, combine the raspberries, honey and water. Cook over medium heat until honey dissolves and raspberries soften. Remove saucepan from heat and allow mixture to steep, covered, for at least 20 minutes. Strain syrup through a fine mesh strainer, pressing on solids to extract all liquid. Let cool and chill in the fridge until needed.

Mojitos:

  • 1 packet               Älsa Dragon Fruit
  • 4 oz.                     Filtered water
  • 8-10                      Mint leaves
  • 2-4                        Lime slices
  • 3 oz.                     Fresh lime juice
  • 3 oz.                     Raspberry simple syrup
  • Crushed ice
  • 6 oz.                     Sparkling water

Mix one packet of Älsa Dragon Fruit powder into 4 oz. of water until dissolved. Set aside. Divide mint leaves and lime slices in the bottom of two tall glasses and muddle to release flavors. Add lime juice, raspberry simple syrup, and the pre-mixed dragon fruit into a cocktail shaker filled with crushed ice. Shake well and pour into glasses. Top each glass with 3 oz. of sparkling water and garnish with raspberries and mint leaves, if desired.

 

 

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