32 Of The Best Spring Cocktails, According To Spirits Pros

March 6, 2024

I typically start to think about spring cocktails in the depths of winter. And let me tell you: It’s a wonderful little project to be working on. There’s no better way to spend the bleak, dark months of January than taking some time in the kitchen to tinker with bright and buoyant cocktail recipes that remind you of warmer times ahead: longer days, spring produce, flowers, and all that fun stuff. It’s certainly a lot more fun than participating in —or as I like to call it, thirty-one days of misery.

And this year brought in some stellar recipes. Take for example, very fun take on the French 75, in which the Citadelle Gin founder adds a teeny splash of cassis to the drink. There’s also Mob Wife Era—a vodka-prosecco-Aperol concoction by Jones Hollywood bartender that you simply have to try based on its name alone. (I mean, how could you not?) And of course, there’s the Pink Elephant that the highly regarded, award-winning sent in—his Aperol-forward riff on “the Satan’s Circus cocktail from the opening menu of NoMad New York.”

All in all, there are enough stellar recipes here to spring you forward until summer. So go grab your bar tools and stir (or shake) up some fun. It’s never too early.

Best Spring Cocktails


“The French 75 is a classic gin cocktail—one of my favorites in the world. It’s an association of several beautiful things from France. My secret for a French 75 is two barspoons of cassis liqueur (I use Mathilde, which was inspired by my grandmother). I grew up on a farm in South Burgundy and on Saturdays my grandmother served a bit of liqueur de cassis in a glass of sparkling water with a slice of lemon. That was our version of Coca-Cola, Burgundy style. I always have that reminiscence of cassis. When I make a French 75, I add two or three barspoons of Mathilde Cassis. It gives a nice hue and you have the aromatics of the gin that blends beautifully. The bubbliness of the Champagne marrying with the tartness and fruitiness of the cassis is absolutely delicious. Cassis always has that freshness as well. A beautiful cocktail indeed—for spring and all year long.” —


1.5 oz. Citadelle Gin

0.5 oz. Mathilde Cassis Liqueur

0.5 oz. fresh lemon juice

4 oz. sparkling wine

Lemon twist, for garnish

Method: Shake gin, liqueur, and lemon juice with ice and strain into a Champagne flute. Top with sparkling wine. Garnish with a lemon twist.


“The Harmony G&T is, in short, harmonious. Thirty-seven hand-foraged botanicals are distilled either that day or the next and are delicately paired with an aromatic and bright combination of bitters and tonic. The cocktail was inspired by speaking to Geraldine, the forager, after she held a class for the Valerie team some years ago—listening to her tales of foraging and workshopping Glendalough seasonal gins into the Wild Botanical Gin that we love today.” —


1.5 oz. Glendalough Wild Botanical Gin

2 dash Fee Brothers Rhubarb Bitters

4 drops blood orange tincture

Fever-Tree Aromatic Tonic

4 lime wheels, garnish

Thyme sprig, garnish

Method: Add gin tincture and bitters to a goblet filled with ice. Serve and pour 6 oz. of tonic for guests. Note: All dashes are via a cork dasher top.


This prohibition-era cocktail really is the Bee’s Knees and a super simple way to add a spring in your step. Fort Hamilton New World Gin is packed full of fresh fruit flavor with watermelon, cucumber, and citrus that it only needs a couple of other flourishes to make a flavorful cocktail.” —


2 oz. Fort Hamilton New World Gin

0.75 oz. fresh lemon juice

0.5 oz. honey syrup (1:1)

Method: Add the gin, lemon juice, and honey syrup into a shaker. Add ice and shake until well-chilled. Strain into a chilled coupe. Garnish with a lemon twist.


“I created the Amidst Dreams after reading South and West by Joan Didion on the beach. I was inspired by the sunshine and waves. And, to me, this is the perfect drink to transport you to that environment—from wherever you may be enjoying the cocktail.” —


1.5 oz. vodka

0.5 oz. ginger syrup

1.5 oz. apple juice

1 oz. pineapple juice

0.5 oz. lemon juice

Method: Combine all ingredients in a shaker with ice and pour in your favorite glass.

Photo Credit: Dreams Macao Beach Punta Cana


“The Caipi Lychee blends the robust notes of cachaça with the zesty tang of lime and the aromatic flair of the bergamot. The addition of the raspberry and lychee introduces a sweet, fruity complexity—creating a symphony of flavors. The cocktail represents an innovative reinterpretation of the traditional South American caipirinha, showcasing the distinctiveness of the cachaça spirit. In my opinion, the spirit is hands down Brazil’s greatest export.” —


0.25 oz. Italicus Rosolio Di Bergamotto Liqueur

0.5 oz. rectified lime juice

1 oz. lychee cordial

1 oz. sake (junmai)

1 oz. Cachaça Prata

2 fresh raspberries

Mint sprig, garnish

Method: Combine ingredients and shake. Serve in a goblet over crushed ice. Garnish with a mint sprig.


“Taken from my love of the traditional Venetian way to enjoy an Aperol spritz—with a little extra kick to the face. A springtime strolling drink with a surprise you will salivate for. The bitterness from the Aperol opens up your palate to enjoy the saltiness of the brine, while the citrus and bubbles quench your thirst. The vodka raises its stake to another level, bringing that extra we all thirst for; taking something that everyone seemingly already knows and cranking it up a notch. It’s beautiful, a little dirty, and packs a punch when you’re least expecting it. Who doesn’t love to be a little extra…embrace it. Own it. Enjoy it.” —


1 oz. Grey Goose Vodka

1 oz. Aperol

2 oz. prosecco

0.5 oz. Dirty Sue Premium Olive Juice

Splash of soda

2 lemon peels

Dirty Sue olives, garnish

Method: In shaker tin combine vodka, Aperol, and Dirty Sue. In your desired glass, add prosecco, then strain the tin on top. Top with soda and add ice. Peel a lemon rind, express it on top of the cocktail, and discard. Garnish with Dirty Sue olives and additional lemon peel.


“Our take on the beloved Margarita cocktail, elevated with Mayenda Tequila Blanco. An easy-to-make drink for all occasions.” —


1.5 oz. Mayenda Blanco Tequila

0.75 oz. agave syrup

0.75 oz. lime juice

Hibiscus powder-dusted glass

Method: Fill a shaker with ice, add all ingredients, and shake. Strain into a shallow coupe.


“I created the Pink Elephant cocktail as a riff on the Satan’s Circus cocktail from the opening menu of NoMad New York. Drawing inspiration from the vibrant fusion of rye whiskey, lemon juice, Thai bird chile-infused Aperol, and Cherry Heering, we set out to create a tequila variation. We aimed for a tropical, tiki-esque experience—all while delivering the bold and spicy character reminiscent of a classic margarita riff. It also pulls from a classic Singapore Sling and Giuseppe Gonzalez’s Infante cocktail. The Pink Elephant pays homage to its birthplace, the Elephant Bar in NoMad New York. The name not only reflects the cocktail’s distinctive pink hue but also alludes to the phrase ‘elephant in the room.’ Just like the cocktail itself, it defies traditional norms and stands out as a creation inspired by a myriad of beloved classics.” —


0.25 oz. passionfruit juice

0.25 oz. pineapple juice

0.25 oz. Cherry Heering

0.5 oz. lemon juice

0.5 oz. orgeat syrup

0.75 oz. spicy Aperol*

5 bird’s eye chiles

1 bottle Aperol

1 oz. Don Julio Blanco tequila

Pink peppercorn, rim

*Spicy Aperol: Add 5 destemmed, sliced, and pressed bird’s eye chiles to one full bottle of Aperol and allow the mixture to infuse for 10 minutes. Taste to check spice level. If the spice level is good, strain and bottle. If the Aperol requires more spice, leave the chiles in for a little longer.

Method: Add all ingredients to a shaker tin, shake, then serve in your rimmed glass.


“Shore Leave is an ode to spring with a punch of fresh pineapple and lime juice and the aroma of spring flowers, lychee, and cut grass from Widow Jane Paradigm Rye.” —


1.75 oz. Widow Jane Paradigm Rye

1 oz. fresh pineapple juice

0.75 oz. fresh lime juice

0.5 oz. Vigo Amaro

0.5 oz. Velvet Falernum

Fresh pineapple wedge, garnish

Method: Add all ingredients to a shaker with ice, shake until well chilled. Strain into rocks glass over large ice cubes. Garnish with fresh pineapple wedge.


“This cocktail is hope that fragrant blooms and warmer days are ahead after a long winter. With hints of citrus and floral in every sip, it will have us dreaming of longer days and back deck barbecues that the spring and summer months provide.” —


1.5 oz. blanco tequila

0.5 oz. Aperol

0.5 oz. elderflower liqueur

0.75 oz. fresh lemon juice

2 dash Angostura Bitters

Grapefruit peel, garnish

Lemon wheel, garnish

Method: Pour all ingredients into a cocktail shaker filled with ice. Cover with lid and shake vigorously for 20 seconds. Strain into a martini glass and top with garnish of choice.


“This is a simple-to-make cocktail with a great visual charm. Bright bold flavors of ripe strawberries and cooling mint bursting with every bubble. This is a fresh and light way to have you sipping into spring time.” —



2 oz. Grey Goose Vodka

0.5 oz. fresh lemon juice

3–4 leaves mint

3–4 slices strawberries

Sparkling rosé

Method: Squeeze a few lemons into a shaker. Muddle mint and strawberries (you can use the handle of a wooden spoon). Add the vodka and shake. Pour into a wine glass, add ice, and top with your favorite sparkling rosé.


“This cocktail was inspired by the national flower of my country, Venezuela. It’s an aperitivo style of cocktail—low ABV—which can be enjoyed at any time of the year and at any weather. It’s slightly bitter, refreshing, and not too boozy—so it’s just perfect as an after-office drink or for celebrating with friends and family right before a meal. The Herradura Silver Tequila, with its distinctly sweet taste of agave and subtle oak notes, marries very well with the citrus and fresh notes of the lemon and the tartness of the grapefruit. Then it is mixed with two Italian products: the Italicus, which is a rosolio made with bergamot from Calabria and citrons from Sicily, and the Cocchi Rosa, which is an aromatized wine produced with a base of Piedmont red wines to which herbs, spices, citrus, and rose petals are added to bring forward the floral notes. After shaking the ingredients with ice, it’s strained into a short glass with ice and topped with Fever-Tree Mediterranean Tonic Water, which brings flavors of rosemary and lemon-thyme to strike the perfect balance of bitter, sweet, and herbaceous. Garnish the drink with two Castelvetrano olives, which are famous for their mild and buttery flavor and are going to add a touch of salinity to the cocktail. Salud!” —


15 ml. Herradura Silver Tequila

15 ml. Italicus

7.5 ml. Cocchi Rosa

7.5 ml. grapefruit juice

5 ml. lemon juice

50 ml. Fever-Tree Mediterranean Tonic Water

2 Castelvetrano olives, garnish

Method: Combine ingredients in a shaker. Shake. Pour into a small rocks glass.


“A Grasshopper is one of my favorite dessert cocktails because I love mint and chocolate flavors. Our Mozart White Chocolate, with its notes of vanilla, goes perfectly with crème de menthe. I always serve this Mozart cocktail at my garden parties. Our Chocolate Grasshopper is easy to make and simply delicious. Completely indulgent. And the vibrant color screams spring.” —


4 cl. Mozart White Chocolate Liqueur

3 cl. crème de menthe

1 cl. cream

8 cl. vanilla milk

Mint leaf, for garnish

Method: Combine all ingredients in a shaker with ice. Shake and strain into a glass with ice. Garnish with a mint leaf.


This gem of a drink is a sleeper and one that escapes my mind frequently. It’s refreshing all summer long. And due to the lower ABV you can drink them all summer long, too. It’s perfect for when your friend brings a questionable bottle of white wine to your house that you know you’re never going to drink. Or, treat yourself to some tasty Vermont wine like Ellison Estate Vineyard Louise Swenson.” —


3 oz. white wine (or whatever you have on hand but avoid a buttery, oaky Chardonnay)

1.5 oz. Cynar

Soda water

Method: Fill your glass of choice and add the wine, Cynar, and top with soda water. Garnish with a lemon twist.

Photo Credit: Juniper Restaurant + Bar, Hotel Vermont


“This simple spring cocktail has a subtle floral undertone that will make you feel like you’re enjoying a beautiful spring day.” —


1.5 oz. Empress Gin

0.5 oz. blueberry syrup*

1 part water

1 part sugar

blueberries, to taste

bay leaves

0.5 oz. fresh lime juice

0.5 oz. St. Germain

Splash of soda

Edible viola, garnish

*Blueberry Syrup: Bring one part sugar and one part water to a boil. Mix then reduce the temperature to a simmer. Add blueberries to taste and leave for approximately ten minutes. Add a few bay leaves for the last 5 minutes.

Method: Add the ingredients and ice to a shaker. Shake thoroughly for 30 seconds. Strain into a rock glass with a large transparent cube of ice. Top off with a splash of soda water. Garnish with an edible viola flower.


“Our Smoke on The Water cocktail is inspired by the spring sunrise over the Puget Sound here in Seattle. The hint of watermelon and the jalapeño tease spring flavors while the mezcal will warm you up from the inside! It’s the perfect winter-spring transitional cocktail.” —


1.5 oz. mezcal

0.25 oz. fresh lime juice

1 oz. watermelon cubed

0.5 oz. jalapeño syrup or a slice of fresh jalapeño

Lime wedge, garnish

Method: Combine all ingredients in a shaker. Add ice and shake vigorously. Strain into a rocks glass, preferably over a large ice cube. Garnish with lime wedge.


“When thinking of spring you want light flavors like lime and cucumber. The St. Germain Elderflower Liqueur adds a splash of je ne sais quoi to The Georgie, with pear and honeysuckle flavors to complement the cucumber and lime. This cocktail is versatile enough for the restaurant to give the guests the choice to add whatever spirit they prefer, making the drink delicious and refreshing with every sip.” —


2 oz. choice of spirit

0.5 oz. St. Germain Elderflower Liqueur

1 oz. lime juice

1 oz. cucumber syrup

Method: Add all the ingredients into a shaker with ice. Shake and double strain into a coupe.


“I love a good refreshing cocktail with a Tajín rim to add a subtle kick! Much less labor intensive than the other drinks if you just need something quick.” —


2 oz. Dulce Vida Blanco Tequila

1 oz. fresh lime juice

0.75 oz. prickly pear cordial

Tajín Rim

Cucumber, garnish

Method: Using a Y-peeler, make a long cucumber swath and place it along the inside of the glass before placing a large cube inside. Add all ingredients into a shaker tin, fill to top with ice, and shake for 8 seconds. Double strain into a rocks glass over a large-format ice cube.


The best cocktail for spring is the mezcal margarita. It’s the most popular cocktail internationally and goes great with mezcal. If you’re already a fan of mezcal margaritas, try a reposado the next time you make one. The citrus and salt combination pairs perfectly with the outdoor dinners that I enjoy much more of this time of year—I love to grill with a mezcal margarita in hand.” —


1.5 oz. Ilegal Mezcal Reposado

0.75 oz. Grand Marnier

0.75 oz. fresh orange juice

Method: Build all ingredients in a cocktail shaker. Shake vigorously with ice. Strain over fresh ice and garnish with a lime wheel dashed with chile salt.


“Crisp, cool, and refreshing, the Clemente has a subtly sweet flavor from muddled cucumbers that complement the bitterness of the Campari and Cynar. This drink, topped with a splash of soda water, pairs best with a relaxed evening and long-awaited warm weather.” —


1 oz. Campari

1 oz. Cynar

1 oz. soda water

3 sliced cucumbers

Black salt, half rim

Method: Add cucumbers, Campari, and Cynar into a shaker and muddle. Then shake and double strain into an old fashioned glass. Add soda water to finish.


“The Limelight Fizz is the perfect cocktail for those seeking a refreshing and well-balanced drink. This effervescent cocktail combines the smooth and refined taste of Belvedere Vodka or Fords Gin with the cooling notes of cucumber-basil syrup. The drink is finished off with a zesty lemon squeeze and a dash of celery bitters to introduce a unique herbal essence. The Limelight Fizz is a lounge staple and crowd favorite.” —


2 oz. Fords Gin

0.75 oz. cucumber-basil syrup

0.75 oz. fresh lemon juice

2 dashes celery bitters

3 oz. soda water

Cucumber slice, garnish

Method: Add all ingredients into a shaker and shake vigorously with ice. Strain into a highball glass filled with ice, top with soda water, and garnish.


“The Altamura vodka is smooth and has a little richness to it. So with that in mind, I paired it with the green apple and avocado. The green apple gives the drink some brightness and fruitiness, while the avocado adds a touch of creaminess. The gimlet is a classic cocktail for spring, so I did my own spin on that by adding all the green colors as a nod to everything growing back after winter for the spring season.” —


45 ml. Altamura Vodka

30 ml. fresh green apple juice

15 ml. fresh lime juice

20 ml. simple syrup

2 tsp. fresh avocado

1 sprig of thyme, garnish

Directions: Blend all ingredients with a hand blender, then shake. Strain with a fine strainer into a martini glass. Garnish with thyme sprig.

Photo: Joanna Lin


“A full body cocktail with some earthy notes from the whiskey with a little sweet nuttiness from the orgeat and some tang from the grapefruit soda.” —


2 oz. Kavalan Classic

0.50 oz. Finest Call triple sec

0.50 oz. fresh lemon juice

0.50 oz. Finest Call simple syrup

0.50 oz. Liquid Alchemist orgeat

East Imperial grapefruit soda

Method: Add all ingredients except grapefruit soda into a cocktail shaker. Add fresh ice and strain into a Collins glass. Add fresh ice. Top with grapefruit soda using a barspoon and garnish with a grapefruit slice or peel.


“The fruity boba found in the Boater Cycle at Las Brisas makes the cocktail playful and gives it a visually appealing color. In Southern California, spring and summer is strawberry season—so the fresh strawberries used make this the perfect seasonal drink. The Boater Cycle is a popular drink for guests to sip on during the warmer months, especially when it’s paired with the stunning oceanfront views at Las Brisas.” —


1.5 oz. vodka

0.5 oz. strawberry syrup

0.75 oz. fresh lemon juice

Soda water (topper)

1 oz. mango popping boba

1 strawberry slice, garnish

Mint sprig, garnish

1 lime wheel, garnish

Boba straw

Method: Scoop mango popping boba in a Collins glass and top with fresh ice. Shake all other ingredients with ice except soda water. Strain into a Collins glass and top with soda water. Garnish with mint sprig, strawberry slice, and lime wheel.


“The Mezcalero at Solita Tacos & Margaritas is refreshing and has complex flavors, yet it’s very simple to make. It’s one of our most popular cocktails, especially during spring and summer. The mezcalero is made with passion fruit and guava nectar, giving it a sweetness that is balanced by the acidity of the lime juice and a chili salt rim. It’s perfect for those looking for show-stopping, easy drinks to make at home.” —)


2 oz. mezcal

1 oz. passionfruit purée

1 oz. fresh lime juice

1 oz. agave syrup

2 oz. guava nectar

Chile salt, rim

Method: Combine ingredients into a shaker tin with ice and shake. Prepare pint glass with chile-salt lip rim. Strain into a pint glass. Garnish and serve.


“If the name of the cocktail didn’t give it away, this is the perfect cocktail to kick off spring. SOL’s Berries & Bloom cocktail is refreshing, with the perfect balance of sweetness and tartness from the fresh berries and Aperol. This play on a spritz is easy to make at home and only requires a few ingredients, which most of the time can already be found lying in your pantries and bar carts.” —


2 oz. Rosa Blanco Tequila

¾ oz. fresh lime juice

½ oz. Aperol

½ oz. honey syrup

3 raspberries, plus 3 more for garnish

Method: In a mixing tin, lightly muddle raspberries. Add all ingredients. Add ice and shake. Double strain into rocks glass over large square ice cube. Place raspberries on a pick across glass.


“For this fun riff, the goal was to have nostalgia but also a little bit of elevation. I’ll never forget how many blue drinks I made as an up-and-coming bartender—and they’re still as effective as ever! Why not jazz it up and create something a little less sweet, but a lot more diverse?!”—


1.5 oz. Quintaliza Reposado Tequila

0.25 oz. blue curaçao

0.25 oz. Carpano Bianco

1 oz. fresh lime juice

1 barspoon agave spiced nectar

Black salt, rim

Lime wheel, garnish

Method: Rim a glass with lime and roll in black salt. Combine all ingredients in a shaker. Add ice and shake until well chilled for 15 seconds. Strain into a rocks glass over ice. Garnish with a lime wheel.


“This tropical take on a gimlet is perfect for when the sun starts to shine in spring. This twist uses a vibrant new African gin—Bayab Palm and Pineapple Gin—and is beautifully balanced and super simple to shake up.” —


2 oz. Bayab Palm and Pineapple Gin

0.5 oz. fresh lime

0.5 oz sugar syrup

Method: Combine all ingredients in a shaker. Add ice and shake until well-chilled. Strain into a chilled coupe. Garnish with a lime wheel.


“The Rosemary Spritz is a refreshing, flavorful cocktail combining bold, fruity boysenberry vodka and earthy, aromatic rosemary. The taste offers a well-balanced blend of sweet and tart flavors, with rosemary adding a subtle, earthy undertone. Ideal for those who enjoy herbal, fruity drinks, the Rosemary Spritz features bold flavors and beautiful presentation—making it perfect for spring gatherings or relaxing evenings at home.” —


2 oz. Hanson Organic Boysenberry Vodka

0.25 oz. simple syrup

2 fresh blackberries

Sprig of rosemary

Club soda

Method: Muddle 2 fresh blackberries, a sprig of rosemary, and simple syrup in a shaker. Add vodka and ice to the shaker. Shake the mixture. Strain and pour the mixture into a glass with fresh ice. Top the cocktail with club soda.


“While thyme is grown year round, it tastes most pungent when picked in spring. This Rye and Thyme is a fresh twist on a whiskey sour that’s perfect for the season and is great with food.” —


1.25 oz. rye

0.75 oz. Amaro Nonino

0.5 oz. thyme honey (10 thyme sprigs per quart of 1:1 honey syrup)

0.5 oz. apple cider

0.75 oz. lemon juice

Thyme sprigs, garnish

Method: Combine all ingredients in a shaker. Add ice and shake until well chilled. Double strain into a chilled coupe. Garnish with sprigs of thyme.


“The Winter White Cosmo is a new addition to our winter cocktail menu, but it already feels like it will be a staple of any cocktail menu I design. It’s an incredibly refreshing drink—colorful, effervescent, and tasty. The molecular magic mix of the white cranberry-peach juice, Cointreau, and lime juice does something very right. The pomegranate seeds and rosemary garnish this drink with such an inviting holiday aesthetic, and I’m already working on ways I can spin a summer variation of this because I don’t think I’ll be ready to quit it when the seasons change.” —


2 oz. vodka

2 oz. white cranberry-peach juice

0.5 oz. Cointreau or triple sec

0.75 oz. fresh lime juice

Pomegranate seeds, garnish

Rosemary, garnish

Method: Combine all liquid non-garnish ingredients into a shaker with ice. Shake for 10–15 seconds for mixing and cooling. Strain into a rocks glass mostly filled with ice. Add pomegranate seeds and rosemary garnish and coloring.


“The best thing about spring is the sunset. The colors of the sky, the nice breeze, and the smell of light floral scents. This cocktail tastes and feels like a spring sunset, so we decided to call it The Sunset Spritz!” —


1 oz. Luxardo Maraschino Liqueur

0.75 oz. pineapple juice

1.5 oz. prosecco

0.20 oz. Luxardo cherry syrup

East Imperial yuzu tonic, topper

Luxardo cherries, garnish

Dehydrated lime wheel, garnish

Method: Pour Luxardo and pineapple juice into a mixing tin. Add ice. Shake and pour into a flute. Add prosecco. Add East Imperial yuzu tonic. Drizzle Luxardo cherry syrup to create layers. Garnish with Luxardo cherry and/or dehydrated lime wheel.

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