With the weather warming, Bars & Clubs has gathered the best spring cocktails from leading brands.
St-Germaine
St-Germain Spritz
Ingredients:
- 45ml St-Germain Elderflower Liqueur
- 60ml Prosecco
- 60ml soda water
- Lemon twist (garnish)
- Edible flowers (garnish)
Directions:
- Pour St-Germain over ice into a wine glass
- Top with Prosecco and soda water
- Give the drink a good stir
- Gently twist lemon peel on top of drink and add edible flowers
Bombay Bramble
Bombay Bramble Cocktail
Ingredients:
- 50ml Bombay Bramble
- 25ml fresh lemon juice
- Dash of sugar syrup
- Lemon wedge (garnish)
- Blackberry (garnish)
Directions:
- Combine all ingredients into a rocks glass
- Top with crushed ice
- Garnish with blackberry and lemon wedge
Grey Goose
Grey Goose Sea Breeze
Ingredients:
- 50ml Grey Goose
- 100ml pink grapefruit juice
- 50ml cranberry juice
- Grapefruit wedge (garnish)
- Lime slice (garnish)
- Rosemary (garnish)
Directions:
- Build Grey Goose Vodka and grapefruit juice in a highball glass
- Add cubed ice and stir
- Top with cranberry juice
- Garnish with lime slice, rosemary and grapefruit
Patrón
Patrón Starlight Sangría
Ingredients:
- 240ml Patrón Silver
- 240ml Citronge Orange Liqueur
- 1 bottle of Sauvignon Blanc Wine
- 120ml grapefruit juice
- 120ml sparkling water
- 90ml simple syrup
- Grapefruit wheels and rosemary sprigs (garnish)
Directions:
- Combine ingredients in a carafe or punch bowl
- Add large chunks of ice
- Serve and garnish with grapefruit wheels and rosemary
The Botanist
Mandarin Gimlet
Ingredients:
- 45ml The Botanist Gin
- 20ml mandarin juice
- 10ml lime juice
- 15ml sugar syrup
- Lime zest disc (garnish)
Directions:
- Add all ingredients to an ice-filled cocktail shaker
- Shake hard for 10-15 seconds
- Fine strain into a chilled cocktail glass
- Spray lime disc over the cocktail and drop in
Próspero Tequila
The Langham Sydney’s ‘La Señorita’
Ingredients:
- 45ml Próspero Anejo
- 35ml grapefruit juice
- 15ml lime juice
- 15ml grenadine
- 15ml agave
- Thyme, edible flowers and lime (garnish)
Directions:
- Add all ingredients to an ice filled shaker
- Shake hard for 10-15 seconds
- Fine strain over ice into a chilled rocks glass
Cointeau
Frozen Passionfruit Margarita
Ingredients:
- 20ml Cointreau
- 20ml Patrón tequila
- 10ml fresh lime juice
- 10ml Passoa
- Edible flowers (garnish)
Directions:
- Pour ingredients into a blender with ice cubes
- Blend until smooth but still frozen
- Pour into a chilled salt-rimmed glass
- Garnish with edible flowers
Passoa Sangria
Passoa Sangria
Ingredients:
- 350ml Passoa
- 700ml rosé wine
- 200ml fresh orange juice
- 100ml lemonade
- Fresh oranges, strawberries, blueberries and mangoes (garnish)
Directions:
- Add ice and fruit to a large jug, carafe or punch bowl
- Add Passoa, rosé, orange juice and lemonade
- Stir and serve
