Dominic Venegas, of the NoMad Bar
Mastermind mixologist Dominic Venegas, of the NoMad Bar in New York City, shares his favorite spring cocktail, Baker's Spiced Seelbach. "The Baker’s Spiced Seelbach cocktail is the perfect transitional cocktail into spring and the warmer weather of the season. The robust, 107-proof liquid of Baker’s Bourbon is complimented by smoky chile liqueur and chocolate mole bitters, and topped with rosé for an elevated and contemporary twist on the classic Seelbach cocktail,” he says.
Previously of Liberty NYC and currently Justin Timberlake’s personal Sauza 901 mixologist, cocktail expert Eddy Buckingham excitedly offers his idea of the perfect spring cocktail, Cool as a Cucumber. He says, “Spring is all about new life, sunshine, and greenery; The Cool as a Cucumber is the perfect drink for your garden party or al fresco event. The triple-distilled Sauza 901 is a super smooth base for this tall, cool drink. The elderflower and cucumber gives the drink a beautiful, herbaceous nose and fresh finish, making it the ideal daytime spring sipper.”
Creative mastermind, James Palumbo of Belle Shoals in Brooklyn shakes up a preferred way to celebrate spring with this Devil’s Music cocktail. “The notes in this cocktail evoke the feeling of drinking outside on a hot day — from the vegetal notes in the Roca Patrón to the ancho chile liqueur and the addition of fresh kale.”
The Way Back is a new bar in Denver's Highlands neighborhood. Chad Michael George, one of the owners, offers guests the Elyxir Punch to help transition into great spring vibes. “Spring in Colorado is tricky. Today we woke up to six inches of snow and this afternoon, it's sunny with crystal blue skies. This punch is a great transition drink, as it is bold enough to ward off a late winter's chill and bouncy enough to welcome spring.”
Flinn Pomeroy, Sweetwater Social
Sweetwater Social’s Flinn Pomeroy loves ginger libations. Her Jägermule Punch will surely stir up more fun at your next spring social. She says, “A ginger-fueled Moscow Mule is a perfect crowd-pleaser, and this Jägermeister version adds some more spice. This simple recipe is easy to batch for a large party and your guests are sure to enjoy, especially now that they can take it outside!”
At the Peruvian-inspired, Brooklyn restaurant, Llama Inn, bartender Lynnette Marrero, serves the rum-touting. “This cocktail is our Peruvian version of the classic Rum Buck, made with dark and white rum such as Zacapa Rum, traditional chicha morada (a sweet, non-alcoholic Peruvian corn-based beverage), ginger, lime, and saline.”
For decades, Spiaggia has been synonymous with celebrations, becoming a "must-dine" destination for Chicago locals and visitors alike. James Beard award-winning chef-partner Tony Mantuano is an influential culinary force and works with superior talent like Melissa Carroll who proudly mixes up the delicious Spiaggia Spring Cocktail. “This cocktail has bright acidity from the juices," Mantuano says, "while the vermouth adds a slightly bitter, herbal note. The aromas from the tarragon further the nuances that say spring! All in all this is a super refreshing cocktail that goes down easily.”
Frasca Food and Wine’s
In Boulder, Frasca Food and Wine’s Allison Anderson describes the Spring Bloom as a sight for sore winter eyes. “The stunning hue of hibiscus is a welcome sight to eyes tired of the winter doldrums of white and grey. Tequila and cumin suggest warm days and vanilla makes for a sweet scent alongside fragrant flower blossoms. Spring is here!”
Cocktail Creation Credited to Enzo Cangemi, bartender of Babbalucci
Enzo Cangemi, bartender of Babbalucci in New York, recommends the sparkling Strawberry Aperitivo to celebrate spring. “It is the quintessential spring cocktail," he tells us, "with its refreshing and light taste, with a fruity twist. Santa Margherita Prosecco Superiore serves as the perfect base for this cocktail as the bubbles balance out the sweetness of the strawberries, creating the perfect drink to toast to spring.”
Carlos Abeyta, inventive mixer for Hornitos Tequila and Beauty & Essex in New York, revealed his go-to spring pick, The Black Ginger. “The Black Ginger is a refreshing combination of tequila and ice-cold ginger beer paired with fresh and fragrant rosemary, making for the perfect drink to sit outside and enjoy the warm weather this spring.”
Ian Tabor, The Hive Bentonville
At The Hive in Bentonville, Arkansas, James Beard award semifinalist Matt McClure highlights the southern culinary landscape through his refined, country cuisine. Beverage manager Ian Tabor creates a seasonally-inspired craft cocktail menu, with highlights like The Blues Brother, made with Ridgemont 1792 Reserve bourbon, Cocchi Rosso aperitif, blueberry and pink peppercorn syrup, fresh lemon, soda, and muddled blueberries and mint. Tabor shares, "The Blues Brother combines the jammy burst of blueberry with cool, fresh mint to create the ideal refreshing spring sipper."
Chaim Dauermann, The Up & Up, NYC
Mixologist, Chaim Dauermann, of The Up & Up in New York City , is in a love affair with Midori, which is used in The Insanely Good Midori Sour. “I make no secret of my love of Midori,” Dauermann says. “This year, I decided to make the most delicious Midori Sour I'd ever had. The Insanely Good Midori Sour was the result. The addition of gin helps the melon flavors pop. Our house lime cordial features a little pisco and carries a heavy dose of lime oil, adding a unique richness and zest to the cocktail.”
The Famous Grouse Blended Scotch Whisky
Scotch in a spring cocktail? Yes, and it’s oh so pleasant, due to Dana Richardson’s ingenious approach to The Spring Cup. “Scotch is usually seen as a winter drink, but the grapefruit notes in the Spring Cup lighten it up to make a refreshing spring cocktail,” says Richardson. You can find this cocktail at TAG Restaurant in Denver or make at home.
Lane Becker, of The Ordinary in Charleston, S.C. contributes the Vermouth Spritz as an ultimate tipple to toast to spring and we couldn’t agree more. “It's so hot in Charleston in the spring, that when a guest first comes in, they usually want something crazy refreshing and low in booze to start. The herbaceous vermouth in this spritz pair perfectly with the armloads of amazing ingredients our farmers bring us this time of year for our delicious entrées,” Becker says.
Courtenay Greenleaf, Masa y Agave
Courtenay Greenleaf, is the force behind Masa y Agave (in association with Rosa Mexicano) in New York. Her favorite springtime cocktail is her Yelapa Fizz, a lavender-scented, lightly effervescent highball. She tells us, "the drink's floral-forward scent epitomizes springtime for me. I use La Venenosa Maximiliana Raicilla (a tequila relative) as the base, combined with a bouquet of aromatic ingredients, including Cocchi Americano, fresh pineapple juice, and lavender syrup, and bitters.”