Spring is finally here!  What better time than to try some new floral and herbal cocktails?  Here are a few that the GSN staff have been enjoying over the past week.

I’ll Have What She’s Having
By Ian Hardie (Huckleberry Bar, Brooklyn)
1 1/2 parts Caorunn Gin
1/2 parts St. Germain
1/2 parts Aperol
3/4 parts lemon juice
2 dashes Peychaud’s bitters
Shake all ingredients and add to a coupe glass. Garnish with a grapefruit twist.

Sandeman Spritz
By Jim Meehan (Please Don’t Tell, NYC)
1 1/2 parts Sandeman Founders Reserve Port
1 1/2 parts Grapefruit juice
1 1/2 parts Pellegrino Chinotto
Combine the first two ingredients in a cocktail shaker. Shake with ice and strain into a Douro spice (write to info@laboiteny.com for more info) rimmed rocks glass filled with ice.Top with Pellegrino Chinotto. Garnish with half a grapefruit wheel.

Day Spa
By Clint Rogers and Harrison Ginsberg (The Dawson, Chicago)
1 1/2 parts Caorunn Gin
3/4 part Camomile Cucumber Syrup
3/4 Lime juice
1/2 part Cocchi Americano
1/2 part Grapefruit juice
3/4 part Suze
3/4 part Chareau
Two dashes Jamaican #2 Bitters
Combine all ingredients in a cocktail shaker and shake with ice. Strain into a rocks glass, then fill with fresh ice. Garnish with cucumber slices.

Sandeman Sangree
By Peter Vestinos (Wirtz Beverage Group, Chicago)
1 1/2 parts Sandeman Porto Founders Reserve
3/4 parts Plymouth Gin
3/4  parts Lemon Juice
1/2 parts Simple Syrup
2 parts Soda water

Combine all ingredients, except the soda water into a cocktail shaker. Shake briefly with ice. Strain into a highball glass filled with ice. Add soda water. Add a lemon wheel and grate nutmeg across top.

Filed under: Original Cocktails