Menu Inspiration: Spring Cocktails

Spring is in the air and cocktail menus are changing from winter to spring flavors. Spring brings many seasonal and fresh ingredients to the bar, making cocktails very vibrant and offering herbaceous flavors.

Patrons are craving light and produce-focused cocktails that highlight the bounty of spring. Everyone is looking for a way out of winter, so let’s get excited about these new spring cocktails and trends. Below, we are featuring two spring recipes created by two NYC bartenders for cocktail inspiration. In addition, we are highlighting two bars that are offering a spring-forward cocktail menu.

The Inside Scoop

The Inside Scoop is a fun take on a root beer float, created by Erin Sullivan of The Third Man. This fun float features Jägermeister, ice cream and root beer bitters with the addition of orange oil and a spray of yellow chartreuse. What could be more fun than chilling on a patio with a fun boozy float?

The Inside Scoop Recipe, created by Erin Sullivan of The Third Man

  • Spray of yellow chartreuse
  • 2 ounces of Jägermeister
  • 4 ounces of root beer
  • Scoop of vanilla ice cream
  • 3 dashes of root beer bitters
  • Orange oil 

Spray rocks glass with chartreuse. Add chilled Jägermeister and root beer. Add scoop of vanilla ice cream on top. Dash ice cream with root beer bitters. Express and discard orange twist.  

Cold in the Shadows

“Cold in the Shadows” contains everything spring-related in a highball glass. From honey syrup to raspberry liqueur, this is the perfect spring cocktail. The main spirit, Campari, gives this cocktail a bitter taste but is balanced by the Anderson Valley IPA.  

Cold in the Shadows Recipe, created by Pamela Wiznitzer of Seamstress, NYC 

  • 1 ounce of Campari
  • 1 ounce of lime juice
  • ½ ounce of honey syrup (1:1 ratio of honey to water)
  • ½ ounce St. George Raspberry Liqueur 
  • Anderson Valley IPA 

Combine all ingredients except for the IPA in a shaker. Whip shake (shake just a few times) and add about 1½ ounces of IPA to the tin. Fill a highball glass with crushed ice, strain the drink into the glass and garnish with slices of orange and lime and a straw.  

Seattle, Tilth Restaurant

Spring cocktails are blooming and bartenders are using all different kinds of spirits to elude the flavors of the season. Check out the following establishments for fun, spring-induced cocktails.  

Tilth is offering a complete spring cocktail menu that represents a variety of spirits and ingredients — from kumquats to sloe gin. Here are four options for celebrating spring:

Italian Soda: Cynar, lemon and Prosecco

The Vincent: gin, St. Germain, citrus and absinth 

RumQuat: dark rum, kumquat and lime

Modern Cocktail #2: Dewars, sloe gin and pomegranate 

San Diego, Polite Provisions 

Polite Provisions is a magical cocktail bar that offers an array of amazing spring-inspired cocktails with tasting notes. The menu is broken up into categories and offers a cocktail for everyone, including spirited cocktails, cocktails on draft, champagne cocktails, punch bowls, beer cocktails and dessert cocktails. Below are a few of our favorites from the menu:

Veronica Rose: Aperol, petal gomme and sparkling wine
Tasting notes: Pleasant floral aromas and soft, bitter grapefruit topped with bubbly effervescence

Honey Stone Julep: bourbon, organic mint, apricot liqueur and honey
Tasting notes: Aromas of stone fruit and mint lead to a full rich finish with hints of brown sugar

East River Defense: Manzanilla sherry, fresh lemon juice, grapefruit bitters, seltzer and pinch of sea salt
Tasting notes: Crisp and refreshing with notes of green apple and grapefruit

Hawaiian Sophie: white rum, fresh lemon juice, Gran Classico, housemade grenadine and framboise
Tasting notes include: Refreshing pomegranate notes paired with ripe, bittersweet raspberries

Spring cocktails are trending in bars around the nation, featuring everything from beer cocktails to sparkling cocktails. Spirits featured include everything from bourbon to gin mixed with seasonal and refreshing ingredients. Have you had a spring cocktail at your local bar lately? What are you favorite spring cocktail ingredients?