Spring Cocktail Trends From NYC Bartenders

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Now that Winter is starting to go away, New Yorkers eager to ditch heavy beers and warm cocktails for refreshing drinks that scream Spring.  Trends in cocktail culture have become a quintessential part of celebrating a new season. This Spring looks like rum concoctions will be leading the pack and introducing aperitifs as the new happy hour with low ABV cocktails, allowing you to enjoy the night without the painful morning. New York bartenders have predicted decadent rum craft cocktails for the warm spring. These are not your typical Spring Break drinks you had while in college. Since then, the accolade for both “Tiki” cocktails and brown/craft spirits have grown respect, and so has the popularity of first-rate, sophisticated rums in both the Caribbean and in the U.S.A. A spirit known for its various tasting notes, these innovative libations will elevate any gathering, and highlight rum’s versatile flavor profile just in time for the spring season.

Below, are 5 fantastic spring-inspired recipes to celebrate this year’s trends, all crafted by some of the nation’s top bartenders, including Naren Young (Dante, NYC), Dan Sabo (ACE Hotel, LA) , Nico de Soto (Mace, NYC), Will Benedetto (In Good Company Hospitality),Leo Robitschek (Eleven Madison Park, NYC). Each of the recipes listed below can also be found in St-Germain’s first-ever coffee table cocktail book, How to Drink French Fluently.

Mango Basil Margarita - Created by Will Benedetto, (In Good Company Hospitality)

Ingredients

  • 2 oz of Casamigos Blanco Tequila
  • 1 oz of mango basil puree*
  • 0.75 oz of lime juice

*Mango Basil Puree

  • 1500 g of mango puree
  • 300 g of basil
  • 400 g of agave
  • 2 oz of vodka

Shake all ingredients with 5-6 ice cubes. Without using a strainer, pour the entire contents into a Tajin rimmed rocks glass.

Voodoo Down - Created by Leo Robitschek(Eleven Madison Park in New York)

Ingredients

  • 2 dashes orange bitters
  • ¼ ounce ginger syrup (1:1, ginger juice:turbinado sugar)
  • ¼ ounce honey syrup (2:1, clover honey:water)
  • ¾ ounce lemon juice
  • ½ ounce St-Germain French elderflower liqueur
  • ½ ounce Trinidadian rum
  • 1 ounce bourbon, preferably Elijah Craig 12-year

Shake all the ingredients with ice. Strain over ice into a double rocks glass.

Qui Oui, Created by Nico de Soto (Mace in New York)

  • ½ ounce St-Germain French elderflower liqueur
  • 1½ ounces Aperol
  • ½ ounce kiwi syrup
  • ¾ ounce lemon juice
  • Pinch of Himalayan pink salt
  • Prosecco, to top
  • Glass Garnish Dehydrated kiwi slice or fresh
  • kiwi slice

Shake all of the ingredients, except the prosecco, with ice. Strain into a wine glass with ice, top with prosecco, and garnish with the kiwi slice.

Rivington Punch - Created by Natasha David (Nitecap in New York)

  • 2 ounces dry rosé wine
  • ½ ounce St-Germain French elderflower liqueur
  • 1½ ounces Aperol
  • ¼ ounce raspberry liqueur, preferably Combier Framboise
  • 1 ounce soda water
  • Glass Garnish Strawberry slices and grapefruit crescent

Stir all of the ingredients in a wine glass over ice. Garnish with strawberry slices and a grapefruit crescent.

The St-Germain Cocktail - Created by Robert Cooper

  • 1½ ounces St-Germain French elderflower liqueur
  • 2 ounces dry sparkling wine
  • 2 ounces soda water
  • Glass Garnish Lemon twist

Combine all of the ingredients in a Collins glass over ice. Stir gently, and garnish with a lemon twist.