We’ve rounded up the best spring cocktails created by professional mixologists and bartenders at acclaimed restaurants around the nation in major cities including Los Angeles, Chicago, San Francisco, and New Orleans. We also ventured off the beaten path to highlight libations from smaller towns like Sedona, Carlsbad, and Laguna Beach–and we stirred in a few quenchers from The Bahamas for good measure.
For those who want to armchair travel and make beverages from faraway places, you’ll find the recipe for each drink below. Spectators can simply relax and continue reading for the name, origin, image, and price of each creation. Make a toast, sip along, and watch the flowers bloom!
Description: Very unique and totally delicious. Created by: Seth Corr, Beverage Director. The Passion Fruit and the Thai Basil interplay beautifully with the Calvados and the lime while the Yellow Chartreuse brings just enough sweetness and herbal quality to keep everything connected and balanced. Shaken and Served Up in a Nick & Nora Glass with a single Basil Leaf to Garnish.
Description: The Dove is an epic paloma, assembled with beautiful Corazon blanco tequila, fresh grapefruit juice, grapefruit bitters, grapefruit salt and Jarritos grapefruit soda. In Spanish, paloma means dove. This drink is crafted in memory of my son, Justin, who was a peace dove himself. –Lisa Dahl, A Romance With Food
Recipe Created by: Chef Lisa Dahl:
Rim a Collins or wine glass with grapefruit salt. Measure bitters and all jigger-measured ingredients except grapefruit soda into a shaker tin. Add a large scoop of ice and shake vigorously for 5 seconds. Strain into a glass over fresh ice. Top with grapefruit soda. Stir gently. Garnish with grapefruit wheel.
Chef’s Note: Everyone loves a paloma, but what sets this apart is the grapefruit bitters.
Las Brisas, Laguna Beach, CA
Description: This springtime favorite is light and sweet on the palate as it is made with a refreshing mix of Patrón Silver, passion fruit, and champagne float
Add tequila, puree and lime juice in a shaker with ice. Strain into chilled coup glass. Top with champagne. Garnish with flower.
Chemin á la Mer at Four Seasons New Orleans
Description: Inspired by Chef Donald Link’s travels in the French West Indies, the Ti’ Punch in Chemin à la Mer is served in the tradition “chacun prépare sa propre mort,” meaning “each prepares his own death.” The refreshing cocktail features rhum agricole, raw sugar and lime poured over a hand cut ice cube, and served as a set-up with simple syrup and lime for guests to embellish and build the drink to their preference.
Combine ingredients and serve over a large ice cube.
Description: A staple of asterid’s seasonally inspired beverage program are re-imagined classic cocktails like the Daiquiri. Fresh pineapple juice is paired with both a light rum and dark rum and coarse, demarara sugar for a sweet, elevated take on the traditional, tropical cocktail. A pineapple slice garnish serves as a boozy finisher. Created by Bar Director Chris Chernock.
Recipe: Paranubes Oaxacan Rum, Saison Rum, pineapple, demerara
Playa Provisions, Playa Del Rey, CA
Description: The new spring cocktail menu is now available at Playa Provisions restaurant in Playa Del Rey, owned and operated by Celebrity Chef and “Top Chef” winner Brooke Williamson. Playa Provisions is the perfect setting to enjoy a refreshing cocktail from Bar Manager, Liam Odien as you listen to the waves crashing against the beach. Offered at California inspired-Dockside, guests can indulge in the restaurant’s new festive, floral cocktails, including May Queen, and more just in time for the spring season. Created by Liam Odien, Bar Manager
Recipe: Amass gin, strawberry, St. Germain, lemon, and sour cream
SOL Mexican Cocina Irvine, Irvine, CA
Description: Take a sip of springtime in Baja with Código 1530 Tequila Rosa blanco, raspberries, honey, Aperol aperitivo, lime juice
Muddle raspberries, add all ingredients into a shaker with ice. Shake and strain into chilled glass. Garnish with skewered raspberries.
LH Rooftop Bar at LondonHouse Chicago, Chicago, IL
Description: The Gin Blossom is a seasonally inspired cocktail that features Hendricks gin, Salers aperitif, iichiko Shochu, and Maraschino Sakura cherry blossom tea. Created by: Homero Villarreal, Director of Food & Beverage
Recipe: Hendricks gin, Salers aperitif, iichiko Shochu, Maraschino Sakura cherry blossom tea
You & Yours Distilling Co., San Diego, CA
Description: Inspired by the outdoor soirees that warmer weather hails, Garden Party is a floral yet earthy frolic through the grounds of a Bridgerton-esque estate. The delicate floral notes of You & Yours Distilling Co.’s new American style Sunday Gin serve as the perfect complement to earthy arugula and geranium leaves, making it the ideal cocktail for a festive springtime affair. Created by: April Kirby, Director of Hospitality
Add all ingredients to a shaker with ice. Shake well and pour all contents into a large stemless wine glass. Garnish with a geranium leaf and two rose petals.
First, make the geranium & rose syrup. Simmer all ingredients (except arugula) for 15 minutes. Remove from heat and let rest overnight. Strain into a sealed container.
To create Arugula & Rose mix, add one part freshly juiced arugula to six parts geranium & rose syrup. Store in the refrigerator for up to one week.
Description: For those with an adventurous spirit, the Acorn is an incredibly unique drink from Rainbird’s Artisan Cocktail Program. The drink is inspired by the seasonal produce of Central California centered around one staple ingredient- the acorn.
Recipe: bourbon, orgeat, grapefruit bitters, smoked acorn shells
Description: ROOH continues to raise the bar for the beverage program and creates elevated cocktails that each represent one of six Ayurvedic rasas (sweet, sour, salty, pungent, bitter and astringent). Representing the Ayurvedic rasa of “Pungent,” the Crawford Kolada is a sophisticated cocktail. Created by: Head Mixologist, Marco Hernandez
Recipe: Made with Monkey Shoulder Blended Scotch, pineapple, thyme, and Sauvignon Blanc reduction that arrives with a giant smoky cloud (made from a smoky pineapple elixir) on top of a gold cocktail glass waiting to be popped.
Weft & Warp Art Bar + Kitchen Scottsdale, Arizona
Description: For those needing a classic cocktail, but with a twist- the Prickly Pear Margarita is a refreshing cocktail
Recipe: made with patron reposado tequila, prickly pear, simple syrup and garnished with lime
The Cassara Carlsbad, Carlsbad, CA
Description: This Spring in 2022, Visit Carlsbad launched a new campaign timed to the destination’s flower field bloom called Pedal 2 Petal. From March 1- May 8 (the length of the bloom) visitors are invited to bike (pedal) around the great outdoor destination, experience different stops along the proposed itineraries, and enjoy flower-inspired offerings beyond the flower fields. As part of the campaign, The Cassara Carlsbad is offering a bloom-inspired Hibiscus Sour for participants to stop and enjoy.
Recipe: Cali Fino Blanco tequila, grapefruit juice, Aquafaba, lemon juice, agave nectar, and hibiscus bitters. Shaken and garnished with a lemon twist.
Adorn Bar & Restaurant, Chicago, IL
Description: Named to honor one of Asia’s largest beach resorts and the second most visited city in Thailand
Created by: Slava Borisov, Mixologist at Adorn Bar & Restaurant
Recipe: pineapple-cayenne pisco, mango, peach bitters, orange blossom water, condensed milk
ALK at The Godfrey Hotel Hollywood, Hollywood, CA
Description: In celebration of the nearby Immersive Van Gogh Experience in Hollywood, ALK at The Godfrey Hotel Hollywood presents the Van Gogh is My Neighbor cocktail. An ode to the iconic artist and inspired by fresh, spring flavors, the cocktail features Buffalo Trace Bourbon along with fruity and floral notes of blueberry and lavender. Created by: Matthew Nathanson, Director of Restaurants at The Godfrey Hotel Hollywood
Recipe: Buffalo Trace Bourbon, Blueberry, Lavender
Black Angus Steakhouse (Arizona, California, Hawaii, New Mexico, Washington)
Description: This refreshing drink is a timeless classic at one of America’s greatest steakhouses. It was recently reintroduced on the menu to celebrate the history and core values that the restaurant was founded upon.
First, garnish ½ orange wheel and cherry on bamboo pick. Next, place all ingredients in a mixing glass, except the Sierra Mist. Then fill with ice, cap, and shake vigorously. Add Sierra Mist to mixing tin. Pour into Cowboy Glass and top off with ice, if needed. Garnish with ½ orange wheel and cherry on bamboo pick.
The Library, Rosewood Baha Mar, Rosewood Baha Mar, Nassau, The Bahamas
Description: The Orange Sparkler is a champagne- and vodka-based cocktail that features fresh orange juice, lime, mint, and ginger beer for a touch of sweetness and acidity that makes for the perfect sip.
Recipe: Sparkling wine, vodka, mint leaves, ginger beer, orange, lime juice
Blu Sky Restaurant & Cocktail Bar, Anaheim, CA
Description: The Me Llamo Sancho is signature cocktail on the Spanish inspired menu of BluSky Restaurant & Bar. A tart, fruity, and floral mezcal drink, the Me Llamo Sancho features the fresh, bright flavors of housemade tamarind and hibiscus syrups as well as lime juice and spicy bitters.
Instructions: Combine all ingredients in a shaker and shake, Strain over fresh ice, Garnish with a dehydrated lime wheel
Description: Pay homage to classic Italian cocktails while also creating drinks that felt at home in Los Angeles.
Angelino Spritz: 1oz Amaro Angelino, 1oz Aperol, 4oz Prosecco, 2oz Fever Tree Club Soda; Glassware: White Wine Glass; Garnish: Orange Slice
Violetta Spritz: 1oz Bitter Truth Violet Liqueur, 4oz Prosecco, 2oz Fever Tree Pink Grapefruit Soda; Glassware: White Wine Glass; Garnish: Violet Flower
Limoncello Spritz: 1.5oz Limoncello, 4oz Prosecco, 2oz Fever Tree Sparkling Lemonade; Glassware: White Wine Glass; Garnish: Lemon Twist
Cinko Asian Latino Grill at Grand Hyatt Baha Mar, Nassau, The Bahamas
Description: This cocktail is bright and refreshing cocktail
Recipe: contains sake, yuzu monin, El Jimador, passion fruit puree, Angostura bitters, garnished with an edible flower
For more information contact: Caroline@wagstaffmktg.com or Greens@wagstaffmktg.com