Spring Cocktails

Spring Cocktails

While it’s only spring here in theory for those of us in the Northeast, it’s never to early to celebrate the season with a refreshing and beautiful new cocktail. You’ll find us on sipping on one of these on the first actual warm day or spring—or the next snow storm—whichever comes first. All recipes are from CîROC and Master Mixologist Billy Ray.

Peach Ambrosia (shown top)
This colorful cocktail was inspired by the changing of the seasons, says Billy Ray.
1.5 oz Ciroc Peach
3/4 oz. lemon juice
3/4 cup lavender syrup
6 blueberries
3 drops rosewater

Muddle blueberries in a cocktail shaker. Add remaining ingredients, ice to fill and shake. Strain into a double old fashioned glass with ice.

coconut latte ciroc cocktailChocolate Coconut Latte
This one combines two of our favorite beverages, iced coffee and coconut water.
1.5 oz. Ciroc Coconut
1.5 oz. Chocolate coconut water
1.5 oz iced coffee
Agave to taste

Mix all ingredients and pour into a Collins glass. Top with whipped cream and three coffee beans.

Basil Jalapeno

Spring Spice
This cocktail mixes the heat of a jalapeno tempered by basil and celery bitters.
1.5 oz. Ciroc Red Berry
3/4 oz. lime juice
1/2 oz. simple syrup
5 basil leaves
1 jalapeno slice
3 dashes of celery bitters

Muddle jalapeno, basil leaves and celery bitters in a cocktail shaker. Add remaining ingredients and shake. Strain into a double old fashioned glass with ice. Garnish with a basil leaf.


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