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Cocktails for spring

Diageo World Class bartenders share their springtime cocktail recipes

It’s the time of the year when cocktail ingredients such as fresh fruits, herbs and the occasional lavender stalk begin headlining our bar menus. Sweet, succulent seasonal ingredients are the order of the day so here’s a springtime cocktail collection by Diageo World Class bartender winners Tim Philips, Manabu Ohtake and Erik Lorincz to inspire your drink serves this season.

Cocktail Recipes

SPRING COLLINS

A true spring cocktail classic, bartender Tim Philips’ interpretation of this light and vibrant cocktail combines the crisp, fresh notes of CÎROC® vodka with the sweetness of vanilla to give this cocktail an elegant twist.

Glass: Highball
Garnish: lavender flower
Method: Shake all cocktail ingredients and strain over ice in a highball

Cocktail ingredients:

50ml CÎROC® vodka
20ml freshly squeezed lemon juice
15ml vanilla syrup
5 lavender flowers
Alcohol per serving: 15.8g

GREEN SEASON

As the days begin to heat up, the coolness of cucumber combined with the sweet agave nectar and DON JULIO® REPOSADO tequila make this cocktail, created by bartender Manabu Ohtake, a sumptuous spring cocktail drink.

Glass: Old fashioned
Garnish: Half rim with a lime half and coat with chili salt. Decorate with shiso and cucumber.
Method: Muddle the cucumber, shiso leaves and agave nectar in the base of a mixing glass before adding the other ingredients with ice. Shake and strain into an ice-filled glass.

Cocktail ingredients:

40ml DON JULIO ® REPOSADO tequila
20g fresh cucumber
3 large shiso leaves
⅓ shot agave nectar
⅔ shot freshly squeezed lime juice
1 dash celery bitters
Alcohol per serving: 6.74g

SPRING GARDEN

Bartender Erik Lorincz has used cocktail ingredients such as mint, seasonal raspberries, sweet apple and lemon juice bring this spring drink to life.

Glass: Collins
Garnish: Mint sprig and raspberry
Method: Shake all ingredients with ice and strain into an ice-filled glass.

Cocktail ingredients:

25ml KETEL ONE® vodka
12ml sugar syrup
20ml freshly squeezed lemon juice
60ml pressed apple juice
3 fresh raspberries
8 fresh mint leaves
Alcohol per serving: 7.1g