No comments yet.
In April, it’s all about taking a deep breath of that fresh spring air, when it’s starting to warm up but there’s still that crispness in the air. And the cocktails this month emulate that sensation: refreshing, with hints of floral notes.
Mint is blanched and then blended with sugar and Champagne vinegar to create a syrup that balances out the sweetness of crème de menthe in this new cocktail. The resulting mix, combined with Old Tom gin, is a light, crisp and tart cocktail.
Bartender Andrew Shumaker wanted to try something different by making a rum-and-genever-split cocktail. “I thought it’d be interesting and fun to play around with,” he says. He then highlights the spirits with creamy matcha yogurt, cardamom bitters, kiwi and lemon for a light, slight sweetness and a maltiness that finishes dry.
House-made Meyer lemon sherbet in this two-rum cocktail imbues it with more unique lemon flavor from the peel than simply using juice. For ultimate richness and creamy mouthfeel, duck fat powder and egg white are emulsified when shaken, changing the viscosity of the golden-hued drink.
First, take a big whiff of that beautiful flower garnish, which you can eat later, then sip on a cocktail that initially emulates wine with its balance of malbec and pisco. Although dry throughout, Grand Marnier lends a sweet orange note while PX sherry laces it with jamminess. It’s a sessionable sipper best enjoyed out on the patio during a spring evening.
(image: Caroline Pardilla)
In keeping with its name, Direct Sunlight is the bright Margarita variation that’ll carry you from spring to summer. The floral, pink drink goes against the norm of sweet sunny-day tequila cocktails thanks to dry vermouth and pinch of salt, which counteract the hibiscus simple syrup.
(image: Gabe Fonseca)
Inspired by mustard greens growing in a friend’s garden, bartender Joe Robinson wanted to incorporate that flavor and sharp, spicy bite into a gin cocktail. For his Snake in the Grass, he nitro-muddles the greens a la the Dave Arnold technique then combines it with gin, lime, simple syrup and celery bitters. The result is bright and tart, reminiscent of the season.
(image: S. Rodriguez)
Greek yogurt lends this spring drink its unique mouthfeel with the lemon curd’s rich and butter quality balancing out the ’gurt’s funky flavor. Mixed with rum, pisco and a dash of absinthe, the result is a rich, dry but fruity cocktail reminiscent of melted sorbet.
Don’t mistake this cocktail for one too dark and intense for spring, with herbaceous and high-proof Cynar 70, peppery Cutty Sark Prohibition scotch and smooth Brugal Añejo rum. The flavors come together in a familiar cohesiveness thanks to sweet vermouth and Angostura bitters, while Pellegrino Limonata provides that refreshing kick in the finish.
(image: Paul Wagtouicz)
You know that moment when the weather starts to change from winter to spring? This cocktail is an embodiment of that. The subtle spiciness and herbaceousness of Meletti amaro, Pimm’s No. 1 and a dram liqueur rinse give way to floral orange blossom water. The flavors are both refreshing and soothing.
Bartender Ami Ensley found inspiration for this gin cocktail from the French almond cookie and mixed orgeat and a touch of orange cream citrate to emulate the macaron. Francophiles will find the classic pairing of framboise and the rose petal garnish alluring.
The Red Rooster blends refreshing Aperol and soda effervescence with the tropical, spicy flavors of Ancho Reyes chile liqueur, lemon and house-made pineapple riesling syrup. Its sweet orange and grapefruit notes are rounded out with subtle smoke and pineapple sparkle.
No comments yet.
Think you know the booze?
Let’s start with some basics.