10 Spring Cocktails to Welcome the Warmer Weather

Make Lavender Syrup

In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water over medium heat. Stir until the sugar fully dissolves, about 2 minutes.

Remove from heat, stir in 2 tablespoons dried culinary lavender buds, and let the mixture infuse for 15 minutes. The syrup will turn a soft purple-grey color and take on a floral aroma.

Strain through a fine mesh strainer, discarding the lavender buds. Allow to cool to room temperature.

You will have more syrup than needed — store the remainder in the refrigerator for up to 2 weeks.

Prep Rimming Sugar

On a small plate, combine 2 teaspoons superfine sugar with 1 teaspoon finely ground dried lavender buds and mix well. Run a lemon wedge around the outer rim of each martini glass to moisten it.

Gently press the rim into the lavender sugar mixture and rotate to coat evenly. Set the prepared glasses aside.

Juice the Lemons

Squeeze approximately 2 medium lemons to yield 1.5 oz (3 tablespoons) of fresh lemon juice. Strain out any seeds or pulp using the fine mesh strainer.

Fresh juice is essential here — bottled lemon juice will produce a flat, less vibrant flavor.

Shake the Cocktail

Fill a cocktail shaker with a generous handful of ice cubes. Add 3 oz vodka, 1.5 oz fresh lemon juice, 1 oz triple sec, and 1.5 oz cooled lavender simple syrup.

Secure the lid tightly and shake vigorously for 15 to 20 seconds until the outside of the shaker feels very cold and frosty. This chills the drink thoroughly and creates a light, frothy texture.

Strain and Serve

Strain the cocktail evenly between the two prepared lavender sugar-rimmed martini glasses, pouring slowly to preserve the frothy top layer. Garnish each glass with a lemon twist or a thin lemon slice balanced on the rim.

Serve immediately while cold.

Muddle Fruit and Herbs

Add the 6 hulled and halved strawberries and 8 fresh basil leaves to the bottom of a cocktail shaker. Using a muddler, firmly press and twist the strawberries and basil 8 to 10 times until the strawberries are fully broken down into a juicy pulp and the basil is bruised and fragrant.

Avoid over-muddling the basil, which can make it taste bitter.

Add Liquid Ingredients

To the muddled mixture in the shaker, add 1 oz fresh lemon juice, 3/4 oz simple syrup, 3 oz London Dry gin, and 1 oz elderflower liqueur. Measure each ingredient precisely using a jigger for a balanced cocktail.

Shake with Ice

Fill the cocktail shaker two-thirds full with ice cubes. Secure the lid tightly and shake vigorously for 15 to 20 seconds until the outside of the shaker feels very cold and frosty.

This chills the cocktail thoroughly and dilutes it slightly for a smooth finish.

Strain into Glasses

Fill two rocks glasses generously with crushed ice. Using a Hawthorne strainer held over the shaker and a fine mesh strainer held over each glass, double-strain the cocktail evenly between the two glasses to catch all strawberry seeds and basil bits for a smooth, clean drink.

Top and Garnish

Top each glass with 1 oz of sparkling water or club soda, pouring gently over the back of a bar spoon to preserve the fizz. Garnish each cocktail with a lemon slice, a fresh strawberry half on the rim, and a fresh basil sprig.

Serve immediately.

Blend Peach Purée

Add the chopped peaches, 1 tablespoon fresh lemon juice, and 1 tablespoon honey or agave syrup to a blender. Blend on high speed for 30 to 45 seconds until completely smooth and creamy.

Strain the Purée

Pour the peach purée through a fine mesh strainer set over a mixing bowl. Use the back of a spoon to press the purée through, discarding any remaining solids or fibrous bits.

You should have approximately 3/4 cup of smooth peach purée.

Chill the Purée

Cover the strained peach purée and refrigerate for 15 minutes until well chilled. This step ensures the purée won’t warm your Prosecco when combined, keeping the drink perfectly cold and bubbly.

Prepare the Glasses

Add 3 to 4 ice cubes to each champagne flute or large wine glass. Spoon or pour approximately 3 tablespoons (about 1.5 oz) of the chilled peach purée into the bottom of each glass.

Add Peach Nectar

Pour 1/4 cup of chilled peach nectar or peach juice over the purée in each glass, gently stirring once with a bar spoon to combine. This deepens the peachy flavor and adds a beautiful golden hue.

Top with Prosecco

Slowly pour 1/2 cup of chilled Prosecco into each glass, tilting the glass slightly as you pour to preserve as much carbonation as possible. Then add 2 tablespoons of sparkling water to each glass for an extra effervescent lift.

Garnish and Serve

Gently stir the drink once from the bottom up with a bar spoon to integrate the layers without losing bubbles. Garnish each glass with a fresh peach slice on the rim, a sprig of fresh mint, and edible flowers if desired.

Serve immediately.

Make Simple Syrup

Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan over medium heat. Stir constantly until sugar fully dissolves, about 2-3 minutes.

Remove from heat and let cool completely to room temperature. You will use 1 oz (30ml) for this recipe; store the remainder in a sealed jar in the refrigerator for up to 2 weeks.

Infuse Cucumber and Mint

In the bottom of a cocktail shaker, combine 6 thin cucumber slices and 12 fresh mint leaves. Muddle firmly for about 30 seconds until the cucumber releases its juice and the mint is fragrant and bruised but not shredded.

Add 1 oz (30ml) fresh lime juice and 1 oz (30ml) cooled simple syrup. Stir to combine and allow the mixture to infuse for 15 minutes at room temperature to develop the flavors fully.

Add Vodka and Shake

Add 2 oz (60ml) vodka and 1 cup of ice cubes to the shaker with the infused cucumber-mint mixture. Seal the shaker tightly and shake vigorously for 20-25 seconds until the outside of the shaker feels very cold and frosty.

Strain Into Glasses

Fill two tall glasses with fresh ice cubes. Using a fine mesh strainer held over each glass, double-strain the cocktail mixture evenly between the two glasses, pressing lightly on the solids to extract maximum flavor.

Discard the strained cucumber and mint solids.

Top With Sparkling Water

Gently pour 2 oz (60ml) of sparkling water or club soda into each glass, pouring slowly down the side of the glass to preserve the carbonation. Use a bar spoon to give each drink one gentle stir to combine without losing the bubbles.

Chill and Garnish

Place the finished drinks in the refrigerator for 10 minutes to chill thoroughly if not serving immediately. Just before serving, garnish each glass with 2-3 thin cucumber slices fanned along the rim, a fresh sprig of mint pressed gently between your palms to release its aroma, and a lime wheel on the rim.

Serve immediately.

Make Simple Syrup

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir constantly for 2-3 minutes until the sugar is completely dissolved and the liquid is clear.

Do not allow it to boil. Remove from heat immediately and transfer to a small bowl or jar.

Allow to cool to room temperature, then refrigerate for at least 30 minutes until fully chilled before using.

Juice and Prep Lemons

While the simple syrup chills, juice 2 fresh lemons to yield approximately 2 oz (60 ml) of fresh lemon juice. Strain through a fine mesh strainer to remove seeds and pulp.

Using a vegetable peeler or channel knife, cut 4 long, thin lemon twists for garnish, taking care to avoid the white pith. Set the juice and twists aside.

Chill Glasses

Place 4 Champagne flutes or wine glasses in the refrigerator or freezer for the last 10 minutes of the chill time to ensure they are thoroughly cold before serving. Cold glasses help preserve the Champagne’s effervescence and keep the cocktail crisp and refreshing longer.

Mix Elderflower Base

In a small pitcher or mixing jug, combine 4 oz (120 ml) elderflower liqueur, 2 oz (60 ml) fresh lemon juice, and 1 oz (30 ml) chilled simple syrup. Stir gently with a bar spoon to combine.

Taste and adjust sweetness with a little more simple syrup if desired. Keep this base mixture chilled until ready to serve.

Assemble Each Cocktail

Remove the chilled glasses from the refrigerator. Add 2-3 ice cubes to each glass if desired (or serve without ice for a more traditional Champagne presentation).

Divide the elderflower base evenly among the 4 glasses, pouring approximately 1.75 oz (52 ml) into each. Then pour 1 oz (30 ml) of chilled sparkling water into each glass and stir very gently once with a bar spoon.

Top with Champagne

Slowly pour the chilled Champagne or Prosecco into each glass, tilting the glass slightly to minimize foam and preserve the bubbles. Fill each glass to about 3/4 full, distributing the bottle evenly among the 4 servings (approximately 6 oz per glass).

Pour slowly and steadily along the inside edge of the glass for best results.

Garnish and Serve

Twist each lemon peel over the glass to release its essential oils, then run the twist around the rim of the glass before placing it on the edge or dropping it in. Add a small sprig of fresh elderflower or an edible flower to each glass for an elegant finishing touch.

Serve immediately while the bubbles are lively and the drink is perfectly chilled.

Juice the Citrus

Using a citrus juicer or reamer, juice the blood oranges to yield 2 oz of fresh blood orange juice, and juice the lemons to yield 1.5 oz of fresh lemon juice. Strain out any seeds or pulp.

Set aside.

Dry Shake Aquafaba

Add 2 oz of aquafaba to a cocktail shaker WITHOUT ice. Seal the shaker tightly and shake vigorously for 30–45 seconds.

This dry shake emulsifies the aquafaba and builds the silky foam that tops the cocktail.

Add Remaining Ingredients

Open the shaker and add 3 oz Aperol, 2 oz blood orange juice, 1.5 oz lemon juice, and 1.5 oz simple syrup directly to the shaker with the aquafaba foam.

Shake with Ice

Add 1 cup of ice cubes to the shaker. Seal tightly and shake hard for 15–20 seconds until the outside of the shaker feels very cold.

This chills and dilutes the cocktail to the ideal balance.

Double Strain Cocktail

Place a Hawthorne strainer over the shaker and a fine mesh strainer over each chilled coupe or rocks glass. Double strain the cocktail into the glasses to remove ice shards and ensure a smooth, airy foam rises to the top.

Garnish and Serve

Allow the foam to settle for about 10 seconds. Add 1 dash of Angostura bitters to the foam on each glass and use a toothpick or skewer to drag a decorative pattern through the bitters.

Perch a blood orange wheel and a lemon twist on the rim of each glass. Serve immediately.

Prep the Melon

Cut the honeydew melon in half, remove seeds, and scoop out 2 cups of melon flesh, cutting into rough 1-inch cubes. Place the cubed melon on a plate or tray and transfer to the freezer or refrigerator to chill for 15 minutes.

Using very cold melon helps keep the margarita icy and flavorful without diluting it with too much ice.

Rim the Glasses

Pour 2 tablespoons of coarse salt or Tajín onto a small shallow plate. Run a lime wedge around the outer rim of each margarita or rocks glass to moisten it.

Gently press and rotate each glass rim into the salt or Tajín until evenly coated. Set the glasses aside to dry slightly while you prepare the cocktail.

Juice the Limes

Roll 2 limes firmly on the cutting board to loosen the juice, then cut them in half. Using a citrus juicer, squeeze out approximately 2 oz (about 4 tablespoons) of fresh lime juice.

Remove any seeds and set the juice aside. Fresh lime juice is essential for bright, balanced flavor — avoid bottled lime juice if possible.

Blend the Melon

Add the chilled 2 cups of honeydew melon cubes to a blender. Blend on high speed for 20–30 seconds until completely smooth and liquefied.

If desired, strain the blended melon through a fine mesh sieve into a bowl or measuring cup, pressing with a spoon to extract all the juice. This step is optional — leaving the pulp in gives a thicker, fruitier texture.

Shake the Cocktail

Fill a cocktail shaker with 1 cup of ice cubes. Pour in the blended honeydew melon purée (about 3/4 cup), 3 oz silver tequila, 1.5 oz triple sec, 2 oz fresh lime juice, 1 oz simple syrup, and a pinch of salt.

Secure the lid tightly and shake vigorously for 20–25 seconds until the shaker is very cold and frosty on the outside.

Pour and Serve

Fill the rimmed glasses with fresh ice cubes. Strain the margarita mixture through the shaker’s built-in strainer into each glass, dividing evenly.

Taste and adjust sweetness with a splash more simple syrup if desired. Garnish each glass with a small wedge of honeydew melon on the rim and a fresh mint sprig.

Serve immediately.

Make Rhubarb Syrup

Combine the chopped rhubarb (200g), caster sugar (100g), and water (120ml) in a small saucepan over medium heat. Stir gently to dissolve the sugar.

Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the rhubarb has completely broken down and the liquid turns a deep pink-red color. Remove from heat.

Strain and Add Rose

Pour the hot rhubarb mixture through a fine mesh strainer set over a heatproof bowl or jug, pressing the solids gently with the back of a spoon to extract all the liquid. Discard the pulp.

Stir in 1 tablespoon of rose water while the syrup is still warm. You should have approximately 150–180ml of fragrant pink syrup.

Chill the Syrup

Allow the rhubarb rose syrup to cool to room temperature for about 10 minutes, then transfer it to the refrigerator and chill for at least 30 minutes until completely cold. The syrup can be made up to 2 weeks ahead and stored in a sealed jar in the fridge.

Prepare Rhubarb Garnish

While the syrup chills, use a vegetable peeler to shave 2 thin, long ribbons from a stalk of fresh rhubarb for garnish. Set aside along with 2 fresh or dried rose petals and 2 lemon wheels.

Build the Cocktail

Fill 2 large balloon gin glasses generously with large ice cubes. Pour 1.5 oz (45ml) of floral gin into each glass.

Add 1 tablespoon (15ml) of the chilled rhubarb rose syrup to each glass, then squeeze in the juice from a quarter of a lemon (about 7–8ml) per glass.

Top and Stir

Slowly pour 100ml of chilled premium tonic water into each glass, pouring it down the side of the glass or over the back of a bar spoon to preserve the carbonation. Gently stir once or twice with a long bar spoon — just enough to combine without losing fizz.

Garnish and Serve

Garnish each glass with a curled rhubarb ribbon draped over the rim, a lemon wheel on the edge, and a rose petal floating on top. Serve immediately while the tonic is still effervescent and the ice is fresh.

Make Thyme Syrup

In a small saucepan over medium heat, combine 1/4 cup water and 2 tablespoons granulated sugar. Stir until the sugar fully dissolves, about 2 minutes.

Remove from heat, add 4 sprigs of fresh thyme, and allow the syrup to infuse for 15 minutes. The syrup will take on a subtle herbal, floral aroma.

Strain through a fine mesh strainer and discard the thyme. Set the syrup aside to cool slightly.

Juice the Citrus

While the thyme syrup infuses, juice 1 large pink grapefruit to yield 4 oz of fresh juice, and juice 1 lime to yield 1 oz of juice. Strain both juices through a fine mesh strainer to remove any seeds or pulp.

Fresh citrus juice makes a significant difference in flavor — avoid bottled juice if possible.

Prepare Salt Rims

Pour a thin layer of flaky sea salt or pink Himalayan salt onto a small flat plate. Run a cut grapefruit wedge around the outer rim of each glass to moisten it.

Gently press and roll each glass rim into the salt to coat evenly. Fill both glasses with ice cubes and set aside.

Shake the Cocktail

Fill a cocktail shaker with ice. Add 3 oz blanco tequila, 4 oz fresh pink grapefruit juice, 1 oz fresh lime juice, 1/2 oz agave nectar, and 1 oz of the thyme simple syrup.

Secure the lid and shake vigorously for 15–20 seconds until the shaker feels very cold to the touch and the mixture is well chilled and slightly frothy.

Assemble and Serve

Strain the cocktail mixture evenly over the ice in both prepared glasses. Top each glass with 2 oz of grapefruit sparkling water or grapefruit soda, pouring gently down the side of the glass to preserve the carbonation.

Give each drink a gentle stir with a bar spoon. Garnish each glass with a fresh grapefruit slice on the rim and a sprig of fresh thyme.

Serve immediately.

Make Blueberry Lavender Syrup

In a small saucepan over medium heat, combine 1 cup blueberries, 1/2 cup sugar, 1/2 cup water, 1 tablespoon dried culinary lavender buds, and 1 tablespoon lemon zest. Stir to combine and bring to a gentle simmer.

Cook for 8 to 10 minutes, stirring occasionally, until the blueberries burst and the syrup turns a deep violet-purple color and the sugar is fully dissolved.

Strain and Cool Syrup

Remove the saucepan from heat. Pour the syrup through a fine mesh strainer into a small bowl or jar, pressing the blueberry solids gently with the back of a spoon to extract as much liquid as possible.

Discard the solids. Allow the syrup to cool to room temperature for about 10 minutes, then transfer to the refrigerator and chill for at least 30 minutes until completely cold.

Juice the Lemons

While the syrup chills, squeeze 4 medium lemons to yield 1/2 cup of fresh lemon juice. Strain out any seeds.

Set aside. Fresh lemon juice is strongly preferred over bottled for the brightest flavor.

Mix the Lemonade Base

In a small pitcher or measuring cup, stir together the 1/2 cup fresh lemon juice, 1/4 cup of the chilled blueberry lavender syrup, and 1/4 cup cold water. Taste and adjust sweetness by adding more syrup one teaspoon at a time if desired.

The base should be tart-sweet and deeply floral.

Fill and Assemble Mugs

Fill two copper mule mugs or tall glasses with 1 cup of crushed ice each. If making the cocktail version, pour 1/4 cup (2 oz) vodka over the ice in each mug.

Divide the lemonade base evenly between the two mugs, pouring it over the ice.

Top with Ginger Beer

Slowly pour 3/4 cup of chilled ginger beer into each mug, pouring gently along the side of the mug to preserve the carbonation. Give each drink one gentle stir with a cocktail stirrer to lightly combine without deflating the bubbles.

Garnish and Serve

Garnish each mug with a small skewer of fresh blueberries, a sprig of fresh lavender, and a lemon slice on the rim. Serve immediately while cold and effervescent.