Fresh Cocktail Recipes to Spring Into
Spring is blossoming time of year for new, fresh harvest produce to incorporate cocktails and celebrate a new season. Here are spring cocktail recipes from around the world that can be made at home:
Passion Fruit-Rum Cocktail – Fregate Island
Fregate Island in the Seychelles is sharing their recipe for a cocktail perfect for those looking for a little island getaway during these cooler months. The below recipe includes Seychelles-made Takamaka white rum, passionfruit and autumn superstar, mint. This light, fruity drink is ideal for those who dream of a warm escape that is only a sip away.
-2 passion fruit
-2 oz of Takamaka white rum
-2 teaspoons fine sugar
-Mint leaf for garnish
-Ice cubes for mixing
Mix all ingredients with the ice cubes in the shaker, fill glass with crushed ice and pour mixed cocktail. Garnish with mint leaf and star fruit and sit back and enjoy.
Nestled within a private bay on the Gulf of Thailand, The Ritz-Carlton, Koh Samui features 175 suites and pool villas overlooking the turquoise waters and extensive oceanfront, a 40,900 square foot Spa Village, a Muay Thai Gym, temperate Swim Reef with over 50 species of fish, and seven outstanding culinary experiences, including their poolside bar Tides that serves up signature cocktails and small bites. Here's their recipe for a Yadong Sour for travelers to enjoy at home:
- 1oz infused rum - 2 egg whites
- 1/2 oz lime juice - 1/2 oz sugar syrup
Dry-shake all ingredients together. Then add ice and shake again. Strain into a glass and enjoy.
Ginger Brandy and Rooibos Martini — Ellerman House
Cape Town’s iconic hotel, Ellerman House features a culinary philosophy that treasures, preserves and continually revives South Africa’s rich food heritage with contemporary flair. This ethos towards cuisine is also applied towards their wine and beverage program and unique cocktail offered that pays homage to the country’s roots is their Ginger Brandy and Rooibos martini. Perched on the dramatic backdrop slopes of Lion’s Head, the hotel pool and rear exterior offers spectacular views of the Atlantic Ocean and the dramatic mountain scenery characteristic of this stretch of the rugged and beautiful Cape Peninsula, an excellent setting to enjoy a martini on a sunny spring day.
.85oz KWV 10 Year Old or any vintage Brandy .85oz Oude Meester Ginger or any ginger liqueur Rooibos Tea Honey Dash of Angostura bitters Lemon peel to garnish
Preparation Prepare the Martini glass by adding a couple of ice cubes to chill. Brew a cup of rooibos tea and stir in a half teaspoon honey. In a shaker with ice, add Brandy and ginger liqueur and shake to chill before adding the tea and honey mix. Shake to chill the liquid and remove the ice from the glass. Pour cocktail into glass and add a couple of dashes bitter and garnish with a thin slice of lemon peel.
Evergreen Cocktail — The Saxon Hotel, Villas & Spa
The Terrace at the Saxon Hotel, Villas & Spa in Johannesburg’s affluent suburb of Sandhurst provides a superb sundowner setting to enjoy views of the alluring gardens, the hotel’s focal point, the infinity pool, and beyond. The relaxed restaurant is one of the most ideal spots in the city to sip on a cocktail at leisure and unwind after a long day. The Saxon’s Food and Beverage Manager, Justin Mugwaneza shared The Terrace’s delicious and refreshing Evergreen cocktail. The Evergreen is one of Justin’s favorites from the hotel cocktail menu and incorporates vodka, fresh fruit juices, cucumber and champagne, perfect for sunny spring days at home.
1.7 oz of Absolut Vodka
4 slices of cucumber
1 oz of 1883 watermelon syrup
1 oz of pineapple juice
1 oz of lime juice
3.4 oz of Sparkling wine or champagne
Muddle the cucumber and watermelon syrup in the shaker, add all other ingredients excluding the champagne or sparkling wine, shake and strain over cubed ice and top up with the champagne or sparkling wine. Garnish with a slice of pineapple and 2 cinnamon sticks and serve.
Singita Sweni — Spirit of Sweni
Sitting low on the Sweni River, Singita Sweni Lodge is a tranquil sanctuary built on stilts with decks of dark timber, giving it a grounded and earthy feel. One of Singita Sweni’s signature cocktail, the Spirit of Sweni reflects the fresher, brighter aspects of this stunning property; the bold green of the Lebombo euphorbias, the bright sunshine that sparkles off the river below and the warm, golden tones of the decor and furniture. This refreshing cocktail adds some zip and zing to a traditional gin and tonic by adding homemade lemonade and some fresh fruit to the mix.
Ingredients and Preparation —
Ingredients: 25ml Inverroche Verdant Gin (or your favorite gin)
100ml fresh lemonade
100ml tonic water
Pour all the ingredients into a mixing glass with ice cubes and stir well. Strain into a chilled cocktail glass. Serve straight with a garnish of lime, kiwi fruit, green apple and mint
Pool Spritz — Hotel Lou Pinet
Thinking of Saint-Tropez quickly brings the thought of enjoying a cocktail outdoors in the glamorous South of France. The bar at Hotel Lou Pinet has the perfect summer French Rivera cocktail, the Pool Spritz, to transform wishful home bartenders and to the bohemian charming village that is Saint-Tropez with the sip of a drink. The pool spritz is the hotel’s take on the classic summer cocktail, and features tequila and homemade rhubarb syrup.
Ingredients (for one Pool Spritz):
2 oz Aperol
.50 oz Tequila
2 oz rhubarb syrup
2 oz lemon juice
pinch of salt
Homemade rhubarb syrup:
5.7 oz water
5.8 oz white sugar
2 branches rhubarb
Preparation (homemade rhubarb syrup):
Wash and cut the rhubarb into 1/4 inch pieces, keeping the skin intact. In a saucepan, cook the rhubarb, water and sugar until it reaches a temperature of 250°F, stirring occasionally. Once this temperature is reached, remove from the heat and let infuse until the mixture cools. Filter.
Preparation (Pool Spritz):
In a shaker, mix the Aperol, the Tequila, the rhubarb syrup and the lemon juice. Add a pinch of salt and shake with ice. Pour the mix in a wine glass filled with ice and add Prosecco.
Nestled in the spectacular Alpine region of Arosa at an altitude of over 5,900 feet sits the Tschuggen Grand Hotel, a contemporary fairy tale style venue with 130 rooms, the world class Tschuggen Bergoase Spa, private ski lift the Tschuggen Express, and four restaurants, including rec room-style The Basement. Here’s the recipe for their fan-favorite Milk Cocktail, The Basement’s take on a sweetened glass of milk with an adult twist:
Ingredients 1½ ounces aged rum 1½ ounces Frangelico liqueur ¾ ounce Calvados (apple brandy) ¾ ounce lime juice ¾ ounce vanilla extract 1½ ounces cream 3 ounces apple juice
In cocktail shaker filled with ice, combine all ingredients. Shake well, then strain into glass milk bottle or Collins glass. Serve with colorful straw.