Cocktail & Other Recipes Occasion Spring

15 Cocktails to Make This Spring

Step into the season with fresh, bright drinks.

Fleur de Paradis cocktail
Fleur de Paradis Image: / Tim Nusog

April showers bring May flowers…and a reason to shake up your cocktail rotation with fresh, light flavors and ingredients. Take your pick of pretty floral drinks and frothy egg-white concoctions, plus plenty of cocktails that make the most of the season’s produce like strawberries, rhubarb, and even snap peas.

  • Fresh Berry Delicious

    Fresh Berry Delicious cocktail / Tim Nusog

    Drinks pro Charlotte Voisey’s creation lives up to its straightforward name, thanks to a combination of raspberry vodka, blood-orange liqueur, muddled strawberries, lemon juice, and honey syrup. The Spanish liqueur Licor 43 adds an herbaceous foil to the drink’s brightness and sweetness.

    Get the recipe.

  • Lavender Honey Cream

    Lavender Honey Cream cocktail / Tim Nusog

    This botanical-forward drink starts with Square One, a rye spirit infused with the essence of chamomile, lemon verbena, lavender, and citrus peels. Lavender honey syrup adds additional floral flavor, while heavy cream and an egg white produce a luscious, frothy texture. 

    Get the recipe.

  • French 75

    French 75 cocktail / Tim Nusog 

    This drink is much more delightful than its namesake, the 75-millimeter field gun used by the French during World War I. Gin, lemon juice, and simple syrup are topped with Champagne for a festively fizzy cocktail that’s easy to drink any time of year or day. 

    Get the recipe.

  • Strawberry Pisco Sour

    Strawberry Pisco Sour cocktail / Tim Nusog

    The classic Pisco Sour—made with the grape-distilled South American spirit, lime juice, an egg white, and sugar—is hard to improve upon. This delicious version from bar star Naren Young adds a seasonal twist by swapping a strawberry-rosewater syrup for the traditional simple.

    Get the recipe.

    Continue to 5 of 15 below.
  • Aviation

    Aviation cocktail / Tim Nusog

    This classic gin drink dates back to the turn of the 20th century, but it was revived at the height of the craft cocktail boom in 2007, when the importer Haus Alpenz brought crème de violette back to the United States after a long absence. The floral liqueur gives the drink its signature hue and plays with botanical gin, bittersweet maraschino liqueur, and tart lemon juice to yield equally vibrant flavors. 

    Get the recipe.

  • Lemon Drop

    Lemon Drop cocktail / Tim Nusog

    If you’ve only had a Lemon Drop in the form of a shot with bottled sour mix, try the sugar-rimmed 1970s classic in its original form with freshly squeezed lemon juice: Vodka, triple sec, and simple syrup also go into the shaker for a lip-smacking mix of sweet and tart. 

    Get the recipe.

  • Scarlet Glow

    Scarlet Glow cocktail / Tim Nusog

    A homemade hibiscus syrup is the secret to this drink’s floral flavor and, well, scarlet glow. Bar pro and distiller Allen Katz combines the syrup with pisco, yellow Chartreuse, and grapefruit juice to produce a bright and complex cocktail. 

    Get the recipe.

  • Green Giant

    Green Giant cocktail / Tim Nusog

    Spring produce plays a starring role in this savory-sweet cocktail. Bartender Tom Macy muddles sugar snap pea pods and tarragon with simple syrup, then shakes the mixture with Old Tom gin, dry vermouth, and lemon juice.

    Get the recipe.

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  • Rye House Spring Beer Cocktail

    Rye House Spring Beer Cocktail / Tim Nusog

    Sweet, fruity, sour, and spicy: This unique beer cocktail has it all. Bar pros Jim Kearns and Lynnette Marrerro invented the drink at New York City’s now-shuttered Rye House, where they topped a mixture of genever, applejack, loganberry liqueur, lime juice, and ginger syrup with lager.

    Get the recipe.

  • El Chapo

    El Chapo cocktail / Tim Nusog

    Nashville bartender Ben Clemons infuses a bottle of Aperol with fresh strawberries to create a component of this fruity, refreshing cocktail. Infusion aside, making the drink is easy: Just combine the Aperol with gin and grapefruit beer. You can use the remaining liqueur to experiment with other recipes. 

    Get the recipe.

  • Spring's First Bloom

    Spring's First Bloom cocktail / Tim Nusog

    This floral and herbaceous take on a Gin Sour from Voisey combines gin, St-Germain liqueur, lemon juice, lemongrass-infused syrup, and lavender bitters. Shaking the mixture with an egg white lends the cocktail its silky texture and frothy head—the perfect base for a garnish that nods to the drink’s name.

    Get the recipe.

  • Bunny Mary

    Bunny Mary cocktail / Tim Nusog

    Mix up your brunch-time Bloody Mary with this spicy carrot-juice-fueled variation from bartender Rob Krueger. Aquavit lends its herbaceous notes to a mix of honey syrup, lemon juice, caper brine, and hot sauce, but if you don’t have the Scandinavian spirit on hand, vodka will do in a pinch. 

    Get the recipe.

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  • Spring Fever

    Spring Fever cocktail / Tim Nusog

    This fruity floral cocktail from New York City drinks pro Jamie Steinberg earns its name with strawberries, elderflower syrup, lemon juice, and rhubarb bitters, topped with sparkling rosé wine. It’s exactly what you’ll want to be sipping on the first day of patio season. 

    Get the recipe.

  • Gin Fizz

    Gin Fizz cocktail / Tim Nusog

    This classic cocktail first appeared in the 1876 edition of The Bar-tenders Guide by Jerry Thomas, and its simple appeal has lived on. As refreshing as a Tom Collins and as silky-smooth as a Gin Sour, it sees gin, lemon juice, and simple syrup shaken with an egg white and topped with club soda. 

    Get the recipe.

  • Fleur de Paradis

    Fleur de Paradis cocktail / Tim Nusog

    New York City bartender Kenta Goto combines Plymouth gin, St-Germain, grapefruit and lemon juices, simple syrup, and orange bitters for a citrusy and gently floral cocktail that’s as pretty as its eponymous flower. A Champagne topper and a pansy garnish render it perfect for Mother's Day, but it’s a lovely addition to any brunch. 

    Get the recipe.