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Spring Things: Cocktail Collection

By April 7, 2019Top News

From shades of pink to shaved ice, warming temperatures mean it’s time for seasonal menu refresh. Inspiration to get you started…

 

Cape Frose.

Cape Frosé

  • 6 oz Cape Mentelle Rosé
  • 1 oz Limoncello
  • 1/2 oz watermelon juice
  • 1/z oz simple syrup
  • 2 fresh strawberries

Method: Combine the ingredients in a blender with one cup of ice and blend until smooth. Pour into a large martini coupe. Garnish with a mint spring and strawberries for that perfect summer vibe.

 


 

 

KEEL Vojito.

KEEL Vojito

  • 5 oz KEEL Vodka
  • 4 Mint leaves
  • 1 oz Lime Juice
  • ½ package of Stevia

Method: In a Collins glass with muddled mint and lime juice, add KEEL Vodka and Stevia. Give a quick stir to combine then add ice. Lastly, top with soda water and give a final stir before serving. Under 65 calories.

 

 


 

 

 

Forbidden Fruit.

Forbidden Fruit

  • 1 oz. Brockmans Gin
  • 1 oz. grapefruit juice
  • ½ oz. lime juice
  • ¾ oz. simple syrup
  • 5-6 mint leaves
  • Top with Prosecco

Method: Combine all the ingredients and 5 mint leaves in a shaker with ice. Hard shake and double strain into a chilled coupe glass.

 

 

 

 


 

 

Chichiburra.

Chichibirra

  • 4 ounces Terrazas de los Andes Reserva Torrontes
  • ¾ ounce Limoncello
  • 2 ounces ginger ale

Method: Combine Reserva Torrontes and Limoncello in cocktail glass with ice. Stir to chill and combine ingredients. Top with ginger ale. Garnish and enjoy.

 

 

 


 

Nolet’s Silver Lavender G&T

NOLET’S Silver Lavender G&T

  • 1.25 oz. NOLET’S Silver Gin
  • .25 oz. Fresh lime juice
  • .25 oz. Simple syrup
  • 2 Fresh lavender sprigs
  • Tonic water

 Method: Add all ingredients, except tonic water to mixing glass with ice. Shake well and strain into a Burgundy glass over fresh ice. Top with tonic water. Garnish with fresh lavender sprigs.

 

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