Three Cocktails for Drinking This Spring

Most of the country is finally beginning to thaw out, which is great for everyone’s vitamin D uptake and general happiness. But it’s also a chance to break out some fresh spring cocktails. Drinks that utilize spirits and ingredients that often get pushed to the back of shelves during winter. So below: three spring cocktails from a few of the better barkeeps around. First up is Jim Meehan’s Sandeman Spritz.

Sandeman Spritz cocktail

By Jim Meehan (Please Don’t Tell, NYC)

1 1/2 oz Sandeman Founders Reserve Port
1 1/2 oz Grapefruit juice
1 1/2 oz Pellegrino Chinotto

Combine the first two ingredients in a cocktail shaker. Shake with ice and strain into a Douro spice-rimmed rocks glass filled with ice. Top with Pellegrino Chinotto, and garnish with half a grapefruit wheel.


Jasmine Cocktail

By Josh Harrell (Five Star Bar, Chicago)

1/2 oz Caorunn Gin

1/2 oz Cointreau

1/2 oz Aperol

3/4 oz Lemon

Shake all ingredients with ice, then strain into a rock glass. Garnish with a lemon wheel.


Day Spa cocktail

By Clint Rogers and Harrison Ginsberg (The Dawson, Chicago)

1 1/2 oz Caorunn Gin
3/4 oz Camomile Cucumber Syrup
3/4 oz Lime juice
1/2 oz Cocchi Americano
1/2 oz Grapefruit juice
3/4 oz Suze
3/4 oz Chareau
Two dashes Jamaican #2 Biters

Combine all ingredients in a cocktail shaker and shake with ice. Strain into a rocks glass, then fill with fresh ice. Garnish with cucumber slices.

Written by Kevin Gray

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