What makes a spring cocktail beyond the fact that you’re drinking it in April or May? There’s no standard to this, but you’ll find that many of the drinks will feature seasonal ingredients or more herbaceous flavors. In some cases, there will be a stronger emphasis on lighter spirits like gin and rum whereas winter menus are heavier on the whiskey and rye. Here are some of the highlights:

From the Garden:

Smashing Pea Smash Cocktail: Belvedere Vodka, Himalayan Salt, Home-Grown Pea Shoots, Lemon, Mint & Charred Lettuce (Henry Liquor Bar)

Green Thumb:  Avua Prata Cachaca, Cana Brava Rum, Emile Pernot Sapin, Fennel, Lime Juice, Egg White, Seltzer (Nitecap)

Rhubarb Leaf: Plymouth Gin, Dry Vermouth, House Rhubarb Cordial, Lemon, Egg White and Mint (Henry Liquor Bar)

Something Spicy:

Siamese Fireback Punch: Phraya Rum, Thai chili, lime jice, ginger syrup, soda water (Huckleberry Bar)

North of the Border: Montelobos Mezcal, Olmeca Altos Blanco Tequila, green Chartreuse, jalepeno infused Aperol, lime, agave syrup grapefruit bitters (The Monarch Room)

The Brooklyn Gin:  lime infused Dorothy Parker Gin, chili infused Perry’s Tot Gin, fresh squeezed limeade, orange bittermans bitters, organic cane syrup (Jacob’s Pickles)

Fresh & Fruity:

Peach Boy:  Krogstad Aquavit, Mathilde Peach, orgeat, lemon juice, mint (Nitecap)

Elderflower Ramos: St Germain, Lemon, Lime, House-Cultured Cream, Peach Bitters (Henry Liquor Bar)

Bad Habit:  Owneys rum, luxardo, grapefruit ice cube, ginger (Marietta)

A Little Bit Floral:

Lavender Sour:  Vodka, lavender elixir, egg white, Lillet Blanc, lemon juice (Ariana Restaurant)

Cheers!

Lavender Sour

Siamese Fireback Punch

Henry Liquor Bar

Nitecap

The Brooklyn Gin

North of the Border