Cocktail & Other Recipes By Spirit Other Cocktails

Rainy-Day Cocktails

When it comes to weather, April is perhaps the cruelest month.

Some days, you get a taste of summer complete with warm temperatures, the music of chirping birds and the sweet perfume of blooming flowers. But that rarely lasts long, and it’s quickly replaced with a general dreariness, which includes little sunshine and lots of wind and rain.

So we asked a couple mixologists who are no strangers to passing showers—Angus Winchester, a British-based cocktail consultant and Tanqueray Gin global brand ambassador, and Jeffrey Morgenthaler, bar manager at Clyde Common in Portland, Ore.—to share their favorite recipes for surviving this famously wet season.

When it’s ugly outside, Winchester conjures up better times by enjoying the refreshing and fruity Space Gin Smash (pictured above), which calls for muddled mint, lemon, grapes and apple.

On the other hand, Morgenthaler likes to wait out a downpour with a hot beverage. His Damp Pavement, combining spicy ginger syrup and allspice dram with smoky Islay whisky, will certainly chase away an April chill.

So whenever the weather turns nasty, try fixing one of these delicious concoctions and remember that May flowers are on their way.

Space Gin Smash

Contributed by Angus Winchester


  • 6 Mint leaves
  • Quarter of a lemon
  • 2 Seedless green grapes
  • Eighth of a green apple
  • .33 oz Simple syrup (one part sugar, one part water)
  • 1.25 oz Tanqueray Gin
  • Garnish: Apple fan, mint sprig and grape
  • Glass: Rocks


In a shaker, muddle the mint, lemon, grapes, apple and simple syrup. Add the gin and fill with ice. Shake, and strain into a rocks glass filled with fresh cracked ice. Garnish with an apple fan, a mint sprig and a grape.

Damp Pavement

Contributed by Jeffrey Morgenthaler


  • 1 oz Ginger syrup*
  • .75 oz Lemon juice
  • 3 oz Water
  • 1.5 oz Islay Scotch whisky
  • 1 tsp Allspice dram
  • Garnish: Orange peel
  • Glass: Mug


Add the ginger syrup, lemon juice and water to small saucepan and heat until piping hot. Stir in the whisky and allspice dram, and pour into a pre-heated mug. Garnish with an orange peel.

*To make ginger syrup, combine equal parts diced raw ginger, sugar and hot water in a blender. Puree until smooth and strain through a fine-mesh strainer. Refrigerate until needed.