Spring is finally upon us! It’s officially time to frolic, and we can’t think of a better way to do that than with a well-balanced cocktail in hand. Whether you prefer vodka, gin, or whiskey, edible flowers are always a solid move when getting into the swing of spring, from pretty-in-pink
cherry blossoms to delicate pastel pansies. Not feeling flowery? No big deal. Fresh basil is always a solid choice, or turn up the volume with a whole bunch of herbs. You can’t go wrong with any of our favorite spring cocktails—the vibrant colors and fresh flavors are just the thing for celebrating the end of winter.
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Get the recipe for Hibiscus Rose Vesper »
Herbal flavors have a natural affinity for gin, so we’re using basil in this martini riff. It’s a real illustration of how dramatically an herb garnish can affect a drink—there’s no basil in the drink itself, just a good gin, dry vermouth, and the aperitif Cocchi Americano—but the bright burst of basil scent on the nose brings an herbal element to the entire cocktail.
Get the recipe for Basil Martini »
Everything’s Coming Up Rosé
Tokyo native Kenta Goto pays tribute to the beloved Japanese golden chrysanthemum flower with this amber, pear-flavored Champagne elixir.
Get the recipe for Golden Chrysanthemum »
Cameron Johnston of Gleneagles Hotel designed this drink for those who don’t usually go for a Scotch drink; chamomile syrup and Dalwhinnie 15 combine for a delicate cocktail with a still-smoky finish.
Get the recipe for Floral Old Fashioned »
A cross between a sazerac and a whiskey smash, this cocktail recipe by
Suffolk Arms head bartender Caitlin Ryan highlights the versatility of Copper & Kings American Craft Brandy, a brandy made in the American bourbon tradition. Unbeknownst to many, the traditional sazerac recipe called for brandy, as opposed to rye. Playing off Copper & Kings’ musical ethos—all barrels are sonically-aged, with music used to agitate the spirit—the name of the cocktail comes from a line in Dusty Springfield’s “Son of a Preacher Man.”
Gin Campari Sour
The phrase the “bee’s knees” was used in Prohibition times as slang to mean “the best.” This cocktail, a gin sour that’s believed to have been created around that time, used lemon and honey to mask the harsh smell of bathtub gin. If your guest wants something refreshing with gin, look no further.
Get the recipe for the Bee’s Knee’s cocktail »
Bar manager Jon di Pinto of Street ADL in Adelaide, South Australia, combines lemon verbena and gin for a crisp, refreshing summer cocktail.
Get the recipe for The Verbena and Mint »
Elderflower Old Fashioned
JB Bernstein, bar manager at Vernick Food & Drink in Philadelphia, celebrates summer with this simple, floral gin cocktail, sweetened with lavender-infused syrup and garnished with lavender dust.
This bubbly cocktail makes the most of rhubarb season.
Get the recipe for Rhubarb Fizz »
This version of the classic three-ingredient cocktail—which combines three parts bourbon to one part of a simple syrup bracingly infused with fresh spearmint—is sanctioned by the Kentucky Derby itself as their official mint julep recipe.
Get the recipe for Thousand-Dollar Mint Julep »
Blooming Champagne Cocktail
Light, orangey Lillet Blanc and fresh lemon juice brighten a springlike twist on the Negroni. Tarragon and tart, hibiscus-based Burlesque Bitters from Bittermens add floral, herbaceous notes.
Get the recipe for Pink Negroni »