Spring is here, and that means fresh seasonal fruits and herbs are blooming. And after suffering through a long, cold winter it's time to use that Spring bounty to mix up a few cocktails to toast the end of the snow and frost.

The Ritz-Carlton, Los Angeles is using fresh ingredients from their rooftop cocktail garden, now blooming at the Downtown LA hotel, to do just that. Surrounding the 26th floor BLUE pool deck, the cocktail garden’s more than 15 varieties of fruits, herbs and flowers—including strawberries, stevia, cilantro, fennel, lemons, limes and oranges—are being combined with premium liquors in the hotel’s signature garden-to-glass cocktails.

“With the garden’s fragrant citrus trees and robust herbs, we have the opportunity to work with the freshest ingredients to provide our guests with a one-of-a-kind, garden-to-glass experience," says Klaus Puck, Beverage Director of WP24 Restaurant and Lounge, and creator of this season's cocktails.

Those cocktails include a Kalamansi Lemonade with Skyy vodka, Kalamansi lemon puree and honey-lemongrass syrup made with lemongrass from the cocktail garden, fresh lemon juice and Sprite; Rhubarb Shiso Fizz with Ketel Oranje, housemade rhubarb simple syrup and freshly picked shiso leaves and a Pinarita made with pineapple tequila, Luxardo Triplum, fresh lime juice, simply syrup and freshly picked Thai basil. The recipes are below, so you can enjoy Spring the way Mother Nature intended.

Kalamansi Lemonade
1 1/2 oz Skyy Vodka
1/2 oz kalamansi puree
1 1/2 oz honey-lemongrass syrup
1/2 fresh lemon juice
Finish with sprite

Build in a mixing glass with ice. Shake. Strain into an ice filled collins glass while adding sprite.

Pinarita
2 oz Pineapple Tequila
1/2 oz Luxardo Triplum triple sec
1/2 oz Lime Juice
1/2 oz simple syrup
1 thai basil leaf

Shake all ingredients with ice. Strain into a martini glass

Rhubarb Shiso Fizz
1 1/2 oz ketel Oranje
3/4 oz rhubarb simple
3/4 oz Fresh lemon
4 rhubarb pieces (cooked in syrup)
Top with club soda

Add all ingredients in a mixing glass, add ice and shake. Pour into a highball glass over ice with shiso leaves. Add club soda