As the weather begins to warm up, and outdoor plans become front of mind during Spring Break, we now have a sure sign that spring is in the air.
To help usher in the fun, here are five Spring Cocktails from sommeliers and mixologists from across the country inspired by the Cherry Blossom Festival.
(credit AJ Orellana)
THE JET SWEATER
The Jet Sweater is a fun twist on the classic Aviation Cocktail. Gamay is also typically a spring wine, and comes in at the beginning of the cherry blossom season, with a beautiful, light red color.
Sommelier & mixologist Joseph Pascal, The Linwood
- 1.5 oz Better Man Gin
- ¾ oz Luxardo Maraschino Liqueur
- ½ oz creme de violette
- 1 oz of Tussock Jumper Gamay
- ¾ oz lemon juice
- ½ oz simple syrup
Combine all ingredients in a shaker, add ice and shake double strained into a coupe glass. Garnished with purple orchid, sprayed with orange blossom water and dehydrated lemon with pink peppercorn.
FLEUR DE CERISIER
This spicy, sweet juniper-forward cocktail also nods toward spring, with a hint of floral cherry blossom in the bitters, and a creamy, egg white foam top.
Mixologist Jacob Sunny, Bastille Brasserie & Bar
- 1.5 oz Roku Gin
- .5 oz Luxardo
- .75 oz Lemon juice
- 1 oz Tussock Jumper Pinot Noir
- 3 Dashes Fee Brothers Cherry Blossom Bitters
- Sancho pepper foam*
- Garnish: Cherry Blossom flower sprayed on top
Shake everything except the foam and strain into a chilled coupe glass. Finish with Sancho pepper foam.
Make the Sancho Pepper Foam
- 2 tsp of pepper, grinded with a mortar
- 1 oz Lemon juice
- 2 oz of hot water
- 1 egg white
Mix pepper, lemon and hot water. Once it’s cooled, whisk it with egg white. Add everything into a whipper, and charge it with two n20 cartridges. Keep it refrigerated until ready to serve.
STUYVESANT MIMOSA BLOSSOM PUNCH
Inspired by the sweet blossoms of spring, this spritzy, fruity Champagne punch is a nod to new beginnings. Enjoy it with brunch, or anytime you want to cheer up!
by Marvina Robinson, B. Stuyvesant Champagne
(makes 1 cocktail)
- B. Stuyvesant Grand Reserve Champagne
- 1 oz Sparkling Blood Orange Soda
- .5 oz Vodka
- ½ Navel orange sliced thin
- 1 oz fresh squeezed orange Juice, pulp free
- 4 sliced strawberries
- 3 fresh mint leaves plus extra sprigs for garnish
- Crushed Ice
Using a stemmed wine glass, add a bit of crushed ice to glass. Combine vodka, blood orange soda, orange juice, sliced oranges and strawberries to glass and stir, proceed to add in fresh mint leaves and top with B. Stuyvesant Grand Reserve Champagne. Garnish with a mint leaf sprig.
DREAMING OF SPRING
Although Ohio might not be your first thought for states with cherry blossoms, each spring, Ohio State University lights up the area around the cherry trees near the Hocking River in the evening, so that visitors can view the beautiful trees as they begin to bloom. These cocktails are inspired by the blossoming of the new season, and the unique foods, drinks, and flavors we owe to so many cultures around the world.
by Sommelier Jamie McFadden, Sandy Ridge Vineyards and Mercantile
- 2 oz Tussock Jumper Sake
- 1 oz coconut liqueur
- 1 oz mango nectar
- 2 oz Lychee juice
- 4-6 ice cubes
- 2-3 lychee for garnish
- Fresh mint for garnish
In a cocktail shaker combine Sake, coconut liqueur, mango nectar, lychee juice and ice. Shake ingredients for 10-15 seconds. Pour into a cocktail glass to 3/4 full. Gently place in lychees, and top with fresh mint to garnish. Serve immediately.
SPARKLING CHERRY SANGRIA
Serves 3-4
by Sommelier Jamie McFadden, Sandy Ridge Vineyards and Mercantile
- 1 Bottle Tussock Jumper Moscato Rose
- 3 oz Fabbri Amarena Cherries in syrup
- 1 cup Blood Orange Juice
- 1 cup Blood Orange Segments
- 1/2 cup Triple Sec
- Splash of Club soda
- Fresh Mint leaves
In a large pitcher combine Moscato, cherries, orange juice, blood Orange segments, and triple sec. Blend gently and refrigerate at least 2 hours.
To serve, fill glasses with ice, divide sangria between glasses 3/4 full. Next spoon a small amount of the macerated fruit into each glass and top with a splash of Club Soda. Garnish with fresh mint leaves and serve immediately.