Cocktail & Other Recipes By Spirit Gin Cocktails

Spring’s First Bloom

A rounded coupe sits on a sky blue placemat. The drink within is golden yellow, topped with thick white foam with a micro green floating on it.
Image: / Tim Nusog

Regardless of what time of year it actually is, sometimes you need a cocktail that conjures the turning of the seasons from winter into spring. The Spring’s First Bloom from bartending veteran Charlotte Voisey is aptly named—this bright and floral cocktail evokes the early days of spring as flowers start to spread their perfume. It does so through a mixture of floral and herbaceous liquors and bitters, resulting in a drink so good that even the daffodils will take notice.

At the base of Spring’s First Bloom is Hendrick’s gin. This famous Scottish gin should not be substituted with another, as its cucumber and botanical notes are distinct and crucial to the aroma and flavor of the cocktail. If you use a traditional London dry instead, you’ll lose out on much of the garden elements that define the drink. Those are also bolstered by a few other ingredients, namely the elderflower liqueur St-Germain (here, you can substitute another brand of elderflower liqueur) and lemongrass-infused simple syrup. The lemongrass syrup takes a minute to put together, but you can also use it to add an interesting touch to your favorite Daiquiri or Gimlet recipe. It’s also an ingredient in the South Mint 75.

Lemon juice gives the drinks its necessary acidic tartness, and lavender bitters up the flowery notes. Finally, egg whites give the drink a silky mouthfeel and help to incorporate all the flavors into one vernal treat that can be enjoyed year-round.


  • 1 1/2 ounces Hendrick’s gin
  • 1/2 ounce St-Germain
  • 3/4 ounce lemongrass-infused simple syrup*
  • 3/4 ounce lemon juice, freshly squeezed
  • 1 dash lavender bitters
  • 1 egg white
  • Garnish: mint or microgreen leaf


  1. Add the Hendrick’s gin, St-Germain, lemongrass-infused simple syrup, lemon juice, lavender bitters and egg white into a shaker and vigorously dry-shake (without ice).

  2. Add ice and shake again until well-chilled.

  3. Double-strain into a cocktail glass.

  4. Garnish with a single mint or microgreen leaf.

*Lemongrass-infused simple syrup: Combine 4 cups granulated sugar and 4 cups water and stir until the sugar dissolves completely. Remove the outer layer from 6 lemongrass stalks, and slice off and discard the ends. Cut the stalks into small pieces and combine with the sugar mixture in a blender, pulsing until the lemongrass is finely chopped. Let stand for one hour, then strain and discard solids. Will keep, refrigerated and tightly sealed, for up to 1 week.


Consuming raw and lightly cooked eggs poses a risk of food-borne illness