Spring hit our calendars on Sunday, which means we can officially look forward to some of the season’s best cocktails — from those built for warmer temps, to winter classics that are finally lightening up (we’re looking at you, #2). Regardless of their composition, we guarantee this: They’re mighty refreshing. Here are five of the city’s best spring cocktails to sip on now.

FALL IN SPRING at PIORA
Quince may be harvested in autumn, but it’s only after several months of mingling with vodka that head bartender Shinya Yamao calls upon it for this cocktail. A highball glass holds the quince-infused vodka as its base spirit, which meets yuzu juice, truffle maple syrup, Suze Orange bitters, and tonic for a refreshing entrée into the season.

PRIMAVERA DE NUEVA YORK at SALINAS
Inspired by a perfect Manhattan and Spanish spirits alike, bartender Joseph Quintela created a boozy sipper of DO Ferreiro Orujo, Barkeep Saffron Bitters, and equal parts Atxa White Vermouth, Orchard Apricot Liquor, and Luxardo Marachino Liqueur. Expect nutty notes and stone fruit aromas from this coupe, which is garnished with a dried apricot.

STRAWBERRY-RHUBARB MARGARITA at MAITE
One of spring’s most anticipated culinary ingredients finds a place within the glass at this Bushwick restaurant, where chef and co-owner Ella Schmidt purees it with fresh strawberry, lemon juice and panela. She shakes the results of that batch with tequila, lime juice, and orange liqueur for a bright and tangy twist on the classic.

THE JEAN & TONIC at TIMNA
The warm weather favorite takes on a tropically citrus spin at this Israeli meets Mediterranean spot, where beverage director and partner Amir Nathan shakes together Dolin Dry Vermouth, Byrrh Grand Quinquina, lime juice, and equal parts juniper syrup and lemongrass vinegar. The zippy riff then meets bubbly tonic and ice in a Collins glass, which is garnished with a lime peel.

THE BAIJIU BIJOU #2 at FUNG TU
Bartenders Phillip Szabados and Justin Hamptongive the classic Bijou cocktail a modern Asian twist in this dram, which features yellow chartreuse, citrus bitters, Bonal Gentiane Quina, and Hong-Kong Baijiu. The herbaceous medley is stirred and poured over ice in a rocks glass before being topped off with a lemon wheel and maraschino cherry.

By Nicole Schnitzler

(Photos from left: Baijiu Bijou #2 by Michael Tulipan; Strawberry-Rhubarb Margarita; Jean & Tonic by Michael Tulilpan)