With Easter weekend, we kick off the spring entertainment time that begins with the Sunday brunches and big Easter family dinners and segues over to baby and bridal shower season.
All those parties and dinners to plan probably has you on the look out for some fresh ways to step up your drinks game. Face it, part of the fun is topping what you did last year…and maybe one-upping your girls.
Want to give your spring flings some extra flair to keep your IG popping, your followers impressed and your friends rushing to keep up? Here are a few colorful cocktails, and one mocktail, that will help you usher in the season:
Palomaloha
½ oz. Captain Morgan Grapefruit Rum
Juice of ½ lime
Grapefruit soda
Fill a tall glass with ice. Pour in rum, lime juice and top with grapefruit soda. Garnish with a grapefruit wedge.
Leprechaun Leap
1 oz Ketel One Vodka
½ oz ginger liqueur
¾ oz fresh lemon juice
½ oz simple syrup
½ Kiwi, peeled
Muddle the kiwi in a cocktail shaker, add vodka, liqueur, lemon juice and simple syrup and fill shaker with ice. Shake vigorously. Strain into ice-filled glass.
Sunshine Twist
2 oz Maestro Dobel Tequila
½ oz fresh orange juice
¾ oz fresh lime
¼ oz agave nectar
Orange peel for garnish
Pour the tequila, orange and lime juice and agave into a cocktail shaker filled with ice. Shake and strain into a rocks glass. Garnish with orange twist.
Cruzan Peach Swizzle
1½ parts Cruzan Peach Rum
½ part fresh lime juice
½ part simple syrup
soda water
mint sprigs
Dash of orange bitters
Lightly muddle a mint sprig in the bottom of a collins glass. Add remaining ingredients and stir. Add ice to the glass and top with soda water. Add a dash of orange bitters. Garnish with a lightly slapped mint sprig.
Q Lemon Rosemary Sparkle
6 oz Q Lemon
2 oz rosemary syrup, made with 1 cup water, 1 cup sugar and 2 rosemary sprigs
1 lemon wheel
Pour rosemary syrup on ice and top with Q Lemon. Garnish with fresh rosemary sprigs and lemon wheel.
For syrup, heat water, sugar and rosemary sprigs in a pot over medium heat and bring to a boil. Let boil for 7 minutes. Remove from heat, cover and let steep for 1½ hours. Once cool, remove rosemary sprigs, strain and chill.
