Food & Drinks

10 Spring Cocktails For 2023 | Cheers

Spring has sprung and it’s time for some fresh and bright cocktails. We’ve selected 10 recipes that use a variety of different base spirits and modifiers. Some sparkle, others have tropical flair or floral notes and a few have Easter themes; all would work for a variety of spring holidays and celebrations. And if you’re looking for more holiday drinks, check out our 2022 Easter roundup.

Pretty in Pink

Keyword egg white, guava, lime, sparkling rosé, vodka


  • 1 ½ oz. Eado vodka
  • 1 oz Lime juice
  • ½ oz. Fruitful guava liqueur
  • ½ oz. Guava syrup
  • 1 Egg white
  • Top with Poggio Di Costa rosé prosecco


Bartender Jennifer Guerrero at Miss Carousel in Houston created this recipe.


Keyword orgeat, Rhum Agricole, saffron liqueur


  • 2 oz. Neisson Rhum Agricole
  • ½ oz. Apologue saffron liqueur
  • ½ oz. Almond orgeat
  • ½ oz. Lemon juice
  • 5 dashes Bittermens Elemakule Tiki bitters


  • Combine all ingredients in a cocktail shaker.

  • Top with ice and shake vigorously.

  • Serve over ice in a rocks glass.

  • Garnish with edible marigolds or nasturtiums.


Mixologist Christopher Hamm of Soif Wine Lounge created this recipe.

Purple Water

Keyword butterfly pea flower tea, double cream, Drambuie, gin, lemon, white creme de cacao


  • 1 ½ parts Tulchan gin
  • 1 part Drambuie
  • 1 part White creme de cacao
  • ½ parts Butterfly pea flower tea
  • ¾ parts Double cream
  • 1 bar spoon Lemon juice


  • Add all ingredients to a shaker.

  • Fill with ice and shake well.

  • Strain into a chilled coupe glass.

  • Garnish with an edible flower.


The mixologists at Tulchan created this recipe.

The Friendly Sour

Keyword bourbon, lime, pineapple, Simple syrup


  • 1 ½ oz. Four Roses Bourbon
  • ¾ oz. Pineapple juice
  • ½ oz. Lime juice
  • ¼ oz. Simple syrup
  • Cardamom bitters


Mixologist Charles Freeland created this recipe.


Keyword agave, lemon, lime, rosé, tequila


  • ¼ part Campo Viejo Rosé
  • 1 ½ parts Altos silver tequila
  • ½ part Fresh lime juice
  • ¼ part Fresh lemon juice
  • ½ part Agave nectar


The mixologists at Campo Viejo created this recipe.

Vie de Lavande

Keyword lavender, lemon, vodka


  • 2 oz. Tito’s Vodka
  • 1 oz. Lavender-infused simple syrup
  • 1 oz. Lemon juice


Justin Rankin, lead bartender at The Katharine Brasserie & Bar in Winston-Salem, NC, created this recipe.

Scotch Spring Matcha

Keyword coconut cream, lime, matcha, Scotch


  • 2 parts The Glenlivet Founder’s Reserve Scotch
  • ¼ parts Matcha
  • 2 parts Crème of coconut
  • ½ parts Lime juice


  • Combine ingredients in a mixing tin and shake.

  • Strain into a Collins glass with ice.

  • Garnish with matcha dusting and edible flowers.


The mixologists at The Glenlivet created this recipe.

The Tipsy Bunny

Keyword carrot juice, dark rum, Ginger liqueur, pineapple


  • 2 oz. Carrot juice blend
  • 1 oz. Pineapple juice
  • ½ oz. Ginger liqueur
  • 1 ½ oz. Koloa Kaua’i Dark Rum
  • Honey and shredded coconut for the glass
  • Long thin carrot for garnish


  • Paint one side of a tall, narrow glass with honey, then roll it in shredded coconut.

  • In a cocktail shaker, combine the carrot juice, pineapple juice, and ginger liqueur and shake with ice.

  • Fill the serving glass with ice, then strain the cocktail into the glass.

  • Gently float the dark rum over the cocktail.

  • Garnish with a long, thin carrot for stirring the layers together.


Mixologist Lee Corbett (@TheRogueBrusselSprout) created this recipe.

Gin from the Garden

Keyword basil, gin, lemon, Simple syrup, strawberry


  • 2 oz. Gin
  • ½ oz. Lemon juice
  • Chopped strawberries or 1 oz. strawberry puree
  • ½ oz. Simple syrup
  • 6 Basil leaves


  • Combine ingredients in a mixing tin and shake.

  • Double strain and serve in a rocks glass with ice.

  • Gently tap a basil leaf against the glass, place it in the glass.


The mixologists at Renaissance Santo Domingo Jaragua Hotel & Casino created this recipe.

White Rabbit

Keyword lime, milk, pisco, velvet falernum


  • 1 ½ oz. Pisco 100
  • ¾ oz. Velvet Falernum
  • ¾ oz. Clarified lime juice
  • ¾ oz. Carbonated milk


  • Combine in a shaker, add ice.

  • Dilute by a hard shake.

  • Double strain in a glass.

  • Garnish with salted milk foam.


JR Rena, beverage director at Dirty Habit in Washington DC, created this recipe.

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