No comments yet.
Bartenders are bringing the best of spring’s floral bounty to the bar, using liqueurs, flower-spiked teas and fresh flower garnishes to create a bouquet of fragrant and beautiful cocktails.
Assistant beverage director Daisy Ryan mixes Tapatio reposado tequila with Chareau aloe vera liqueur, Bénédictine and Meyer lemon juice. Bright purple-blue borage flowers provide a contrasting pop of color.
This low-alcohol libation features Carpano Antica sweet vermouth and Lillet Blanc and is given a fresh twist with an orange blossom mist and a twist of orange peel.
Floral cocktails don’t have to mean a super sweet sip. This mischievously named drink has plenty of bitter edge and spice. Made with Meletti amaro and Pimm’s No. 1 in a pimento-dram-rinsed glass, a dose of orange blossom water provides finesse, while a sprinkle of fleur de sel keeps the mouth watering.
Created by mixologists Chris Reyes and Jorge Guzman, tangerine soda gives this drink its vivid bright orange hue, plus Black Rose liqueur and lemon bitters, topped up with bubbly prosecco.
(photo credit: Paul Wagtouicz)
The refreshing libation combines Bombay Sapphire gin, fresh lemon, lavender honey syrup and soda, plus a lavender sprig garnish.
(photo credit: Nickellac Photography)
Hibiscus-infused soju is the star of the show, given additional complexity with genepy, Cocchi Americano, mezcal and an absinthe rinse for the glass.
Matt Ragan devised this popular drink, which nods to tropical-style libations. The main ingredient is chamomile-infused bourbon, rounded out with nutty orgeat, coconut, vanilla, lemon and Angostura bitters.
Bar director Leslie Grobar makes this effervescent pink sipper with Martin Miller’s gin, Texas grapefruit and rose cava, then garnishes the glass with fresh rose petals.
Bartender Diana Benanti finishes every shift with club soda and lavender bitters and confesses that she could be tempted to “drink perfume if it tasted good.” This light, refreshing drink is made with lavender vodka, lime cordial, fresh lime, Luxardo maraschino, black pepper, rosewater and club soda, creating a combination she describes as “like floral lemonade on steroids.”
Spain is known for its gin-and-tonic culture, so this Spanish steakhouse inside the Four Seasons Resort gives the G&T a gorgeous springtime spin. Caorunn gin and Fever Tree tonic get dressed up with colorful apple, juniper, marigold and raspberry, plus Florida Key lime.
No comments yet.
Think you know the booze?
Let’s start with some basics.