It’s rhubarb season! So get thee to a market and buy some of these gorgeous magenta stalks. Rhubarb is a great cocktail ingredient in general (as you can see if you try this recipe or any of these recipes). But so far my favorite way to cocktail it up with rhubarb is rhubarb bitters, which pair well with every spirit and complement sweet, sour, and bitter flavors alike.
My favorite way to use these bitters is to make a Gin & Tonic, squeeze in a little grapefruit and then top with the bitters. But really you can use them in place of grapefruit bitters or to tie together a lighter cocktail. Cinchona bark and angelica root are often available at herb shops or Latin markets. You can also buy them online.
Remember: Rhubarb leaves are poisonous and should not be used for any recipes. Only the stalks are edible.
Elderflower Old Fashioned from Saveur
It isn’t just time for flowers in the garden. It’s also time for flowers in our cocktails! Whether it’s a liqueur, syrup, infusion, or simply a garnish … flowers are where it’s at, man.
Violet Vermouth ~ A low-alcohol, two ingredient cocktail of creme de violette and dry vermouth sounds lovely. Add a violet garnish and you’re good to go.
Garden Elixir ~ Peppery nasturtiums make an intriguing garnish for this gin cocktail that includes cilantro, celery, and apple among its garden ingredients.
Lavender Collins ~ A Tom Collins spruced up with some lavender syrup and Parfait Amour? What’s not to love?
Elderflower Old Fashioned ~ Sub some St. Germain for the sugar in an Old Fashioned for a spring twist on a classic.
Hibiscus & Ginger Champagne Cocktail ~ Ginger and hibiscus flowers (in rosewater syrup) and champagne? Yes, please!
Lavender Bees Knees from Honestly Yum
It’s official: Spring is here! Time to celebrate with cocktails. Here are some intriguing spring cocktails to help you ditch those winter blues.
Agricole Guava Cooler ~ Rhum agricole is a type of rum made in the West Indies using sugarcane juice instead of molasses. This gives it a lovely grassy flavor that is perfect for spring drinking. Mix it with guavas, which are coming in season now, and you have an unexpected and refreshing seasonal drink.
Lavender Bees Knees ~ Lavender, honey, gin, and lemon … a lovely spring-y drink great for early spring, since not all our favorite fruits are ready for us yet.
Kiwicha ~ Kiwi fruit is the star of this gorgeous green cocktail made with Pisco.
Pink Collins ~ Strawberries, grapefruit, and elderflower liqueur give a light spring touch to a vodka Collins.
Kumquat Lemongrass Rum Punch ~ Lemongrass and kumquat are a bright spring cocktail combo you can’t ignore!
It’s almost St. Patrick’s Day! If you’d rather sip some homemade Irish cream than drink a bunch of green beer, you’re my kind of hypothetical internet person. Baileys is good and all, but DIY Irish cream kicks Baileys’ butt. It’s rich, creamy, and satisfyingly sweet. It’s also as easy as throwing a bunch of stuff in a blender and then drinking it.
When you make it yourself, you can control the flavors. You can taste as you go and adjust, since there’s no steeping or complicated multi-step process. If you want to experiment with flavors, skip the vanilla, almond, and honey to make a base and then add flavors to your heart’s content. Coconut, cinnamon, or more chocolate are good variations. If you want a thick even-more-desserty drink, add up to four eggs in your recipe.
DIY Irish Cream
1 1/4 cups Irish whiskey
1 tablespoon espresso powder
1/2 cup heavy cream
14 ounces condensed sweetened milk
1 tablespoon cocoa powder (unsweetened)
1 tablespoon vanilla extract
1 teaspoon real almond extract
2 tablespoons honey
Pour all ingredients into a blender and blend away! Transfer to sealable glass container and refrigerate for up to two months. Shake before serving.
Photo by Liam Boylan
The recipe I created and posted here was first published on Serious Eats
Meyer Lemon Rosemary Gin Fizz from Crumb
I’m just going to say it: Meyer lemons are better than other kinds of lemons. (Suck it, Eureka lemons!) They’re an ideal cocktail lemon, and this time of year they’re plentiful. Meyer lemon cocktails are where it’s at, man. Here are some to try:
The Honey Bee’s Knees ~ Lavender and lemons are a delicious combo. Add gin, and you have a lovely cocktail for this lovely almost-springtime.
Meyer Lemon Fig ~ Fig is the name of the drink—there are no figs in the recipe. Just whiskey, ginger, vanilla simple syrup and meyer lemon, topped off with a little seltzer. Very refreshing.
Oaxacan Daisy ~ Smoky mezcal combines with sweet and tart meyer lemon for a complex-flavored (yet easy to make) cocktail.
Meyer Lemon Rosemary Gin Fizz ~ Herbaceous lemony good times … perfect for porch or backyard sipping.
Uncommon Threads ~ Instead of lemon juice, this uses lemon oil along with gin, Cocchi Americano and saffron-infused honey. Get it!
I’m definitely a Cynar lover, so I’ve been on the hunt for more things to do with my bittersweet little pal. Turns out there’s a fantastic Manhattan variation called Little Italy that’s right up my alley. Word on the street is it was created by The Pegu Club in NYC, but seems like it has spread to other bars and become a favorite at-home drink as well. I love Manhattans, but I also adore the herbal kick that Cynar adds to the equation. (I also love an excuse to make my own maraschino cherries.)
2 ounces rye
1/2 ounce Cynar
3/4 ounce sweet vermouth
Maraschino cherries for garnish
Stir all ingredients with ice, then strain into chilled cocktail glass. Garnish with maraschino cherries.
Thyme Paloma from 10th Kitchen
We’re oh-so-close to Spring! This means that a lot of the exciting fruits we’re waiting to cocktail with aren’t in season yet. Don’t fret. Our friend the grapefruit is here to help. It’s one of my favorite cocktail ingredients, because of its subtle tartness and light touch. Grapefruit cocktails are refreshing and a little unexpected. Here are a few for you to sip on:
Grapefruit Margarita ~ This twist on the Margarita offers a nice bridge between a tart and strong traditional Margarita and the sweet and fruity ones, like a Strawberry Margarita. So good!
Dirty Diana ~ “Tastes like fresh grapefruit sprinkled with brown sugar” + dark rum? I’m in.
Thyme Paloma ~ Tequila or mezcal pair so well with fresh grapefruit, and a little thyme adds a new herbal dimension to this classic refresher.
Hemingway Daiquiri ~ Hemingway knew how to write, yes. But he also knew how to drink. Adding a little grapefruit to a traditional Daiquiri was a great idea.
Little Tybee Latitude ~ Basil, grapefruit, and gin are best friends. Yum. Best friends, I say!
Any New Orleans cocktail is going to be good. Milk Punch is great for brunch (very late brunches, since there’s a lot of booze in it!) or cozy evening parties. It’s lightly sweet and has the homey goodness of eggnog in a much lighter drink.
I like it best with bourbon, but brandy is also a traditional choice. It’s even good with blended scotch. For a lighter version, you can use whole milk instead of half and half. (It won’t be as creamy, of course, but the flavor will be just as good.)
Bourbon Milk Punch
1 1/2 ounces bourbon
1/2 ounce simple syrup
1 1/2 ounces half and half
3 dashes Angostura bitters
1 dash vanilla extract
Nutmeg for garnish
Shake all ingredients well over ice, then strain into glass filled with fresh ice. Garnish with freshly ground nutmeg.
There is no reason in the world to buy pre-made sour mix. There just isn’t! Banish those neon yellow and green mixes in favor of your own fresh mix. You can make it in advance!
Whether you use it for Margaritas, Whiskey Sours, or another drink of your own creation, all you need is a few minutes and some very (very) basic ingredients.
You can even jazz it up by subbing in some other citrus juice like orange or grapefruit. Just keep in mind they’re a little sweeter, so you’ll need to adjust to taste.
DIY Sour Mix
1 cup sugar
1 cup water
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice
Boil the sugar and water, stirring to dissolve sugar. Let syrup cool. Strain lemon and lime juices (no pulp) into a resealable bottle and pour in the cooled syrup. Shake and use or refrigerate. Adding a little vodka will extend the life of your sour mix.
Photo by Liam Boylan
The recipe I created and posted here was first published on Serious Eats
Does eating a Girl Scout cookie make you think, “I wish this were available as a cocktail?” No matter the answer, I promise you will be delighted with the Thin Mint Cocktail that I made with Savvy Housekeeping. It has all the satisfying chocolate and minty goodness of Thin Mints with the delightful addition of booze.
This cocktail hits the sweet spot, so to speak. It’s creamy without being too heavy. Fresh mint adds a pop to the chocolate that makes the drink perky and fun.
Though no cookies were harmed in the making of this cocktail, we were happy to buy some Thin Mints from a local Girl Scout for inspiration. Very important business-related snack purchase!
Thin Mint Cocktail
1 ounce vodka
1 1/2 ounce Baileys Irish Cream
2 sprigs fresh mint
1 tablespoon chocolate syrup (plus some for garnish)
Muddle the mint and vodka in a cocktail shaker, then add Baileys and a tablespoon chocolate syrup. Shake with ice and taste. Add more chocolate, if desired! Shake and strain into chilled cocktail glass (with optional chocolate syrup garnish).
Photo by Savvy Housekeeping