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Recipes for drinks to help you usher in the warm weather
Forget that for most of us, this past winter was easily one of the mildest in recent memory —that shouldn’t detract from any excitement over the fact that spring has finally arrived. We’re at the starting gate of that lovely but fleeting period of long, sunny days and just-warm-enough weather, and that seems as good a reason as any to raise a glass in celebration.
But what exactly should be gracing your glass? Some obvious things come to mind: aromatic gin, flowery St-Germain, and of course, any drink topped with the fresh, lively bubbles of sparkling wine. But don’t make the mistake of thinking that those favorite dark spirits need to be forced into hibernation behind the bar.
Bourbon is easily at home in a spring cocktail when it’s muddled with apricots, say, to make a unique twist on the classic Mint Julep. And dark, spiced rum? That belongs in a Dark ‘n Stormy, naturally, and there are few more iconic warm-weather cocktails than that.
There’s plenty of inspiration to be had from the many fruits and vegetables at the farmers' market this time of year. Those incessantly buzzed-about ramps, for example, are wonderful pickled and mixed into the aptly titled Garden Gibson. Rhubarb, strawberries, apricots, even avocados have a place in your glass this spring. So go ahead, grab a shaker and get to cocktailing.
Celebrate Spring with These Seasonal Cocktails
There’s no better way to shed your winter layers and ease into spring than with a delicious cocktail. These springy drinks will have you refreshed and ready to hit the garden or even the beach. We’ve rounded up options that are warm and comforting, as well as citrus-infused and fresh. Whatever you like, you’ll find something to help you celebrate spring.
Field of Flowers
Matthew Dress, the mixologist at Florie’s in Palm Beach, created a drink that’s perfect for lounging beachside. This drink is perfectly crisp thanks to the mint, and has an aromatic kick from the lavender and butterfly pea extract. (Read up on edible flowers for garnishing ideas.)
- 1 1/2 ounces of vodka
- 1 ounce of lavender syrup
- 1/2 ounce of amaro
- 3/4 ounce of lemon juice
- 8 mint leaves
- 3 drops of butterfly pea extract
- Combine all of the ingredients except for the Prosecco into a shaking tin and mix.
- Strain into a martini glass.
- Add in a splash of Prosecco.
B'lure Flower Extract, $13.99 on Amazon
Easier (but more expensive) than making your own butterfly pea flower extract.
There’s Something About Rosemary
Meg Farrell, a mixologist from the restaurant Emily in the West Village, created this citrus-filled cocktail that is as refreshing as it is beautiful. With grapefruit, lemon, rosemary, and elderflower, this drink is the perfect mix of floral and citrus.
- 1 1/2 ounces of rosemary vodka
- 1/2 ounces of lemon juice
- 1/2 ounces of grapefruit juice
- 1/4 ounces of luxardo
- 1/4 ounces of elderflower shake
- Combine in a shaking tin.
- Strain over ice.
- Top with sparkling water.
- Garnish with a rosemary sprig.
Luxardo Maraschino Liqueur at Total Wine (price varies)
An Italian cherry liqueur.
Belvoir Elderflower Cordial at Total Wine (price varies)
A fresh and floral cordial.
No Way Rosé
Claudia Sidoti, Head Chef at HelloFresh, created this delicious rosé-based cocktail that is truly spring in a glass. It combines rosé with delicious, fresh fruit for a refreshing chilled drink.
- 1 bottle rosé wine
- 1/2 cup vodka
- 1/4 cup Pavan
- 1/2–1 cup orange juice
- 1 mango, cubed
- 1 apple, cubed
- 1 cup strawberries, sliced into quarters
- Add all of the wet ingredients together in a pitcher and stir to combine.
- Add the fruit, then continue stirring.
- Give it time to chill and then serve over ice.
- Add mint to garnish, as well as a splash of seltzer if you want.
Pavan at Total Wine (price varies)
Muscat grape liqueur with a touch of orange blossom.
This cocktail from the restaurant Emmy Squared is spring in a glass. It’s topped off with blueberry ice cubes—or even a blueberry ice pop!
- 1/4 ounces simple syrup
- 1/2 ounce wine tonic
- 3/4 ounce of lemon
- 1 1/2 ounces vodka
- Blueberry ice cubes
- Make blueberry ice cubes by mixing equal parts blueberry preserves and water. To make an ice pop, just toss in a stick before freezing.
- Shake with one blueberry ice cube and regular ice, double strain over more blueberry ice cubes.
- If you chose to make a blueberry ice pop, serve it in the finished drink.
Flower Shaped Silicone Molds, 3 for $8.99 on Amazon
Extend the floral theme with your ice cubes.
The Potted Plant
This cocktail from the Arlo Hotels just might have the cutest presentation on the list. Served from a terracotta planter, it contains a delicious coffee-flavored cocktail that will wake you up with its delicious flavor.
- 1 ounce of coffee liqueur
- 1/2 ounce of freshly brewed espresso
- 1/2 ounce of bitter amaro
- 1/4 ounce of rosemary syrup
- 1 ounce of gin
- Combine ingredients in a shaking tin.
- Pour into a small plastic bag with ice. Close the bag except for a straw coming out of the top and nestle in a small terrracotta planter.
- Cover the bag with “dirt” made of coffee grounds and rosemary sprigs to make it look like they’re growing.
Historically Modern Designs Chai Mug, $15.57 on Amazon
Handcrafted clay mugs are also a nice choice for serving any drink.
The Easy Bistro & Bar in Chattanooga, Tennessee, created this herbal, refreshing cocktail that has a gorgeous light green hue.
- 1 ounce vodka
- 1/2 ounce of green Chartreuse
- 1/2 ounce of thyme syrup
- 1 lemon wedge
- 1 lime wedge
- 1 sprig of fresh thyme
- sparkling water
- Combine all of the ingredients into a shaking tin and mix.
- Pour into glass and top with sparkling water.
- Garnish with an edible flower or a thyme sprig.
Green Chartreuse at Total Wine (price varies)
A classic herbal French liqueur.
The Green Thumb from The Loyal in New York City is a spicy take on spring cocktails that will leave you pining for more. It features ginger, yuzu, and black pepper alongside lemon and gin for a very unique, tasty cocktail.
- 1 1/2 ounces of gin
- 1/4 ounces of yellow Chartreuse
- 1/4 ounces of Suze
- 1/2 ounces of ginger syrup
- 1/2 yuzu
- 1/4 lemon
- 4 basil leaves
- Twist of black pepper
- For the ginger syrup, add 2 parts cane sugar and 1 part ginger juice into a blender and mix until the sugar is dissolved.
- Combine all of the ingredients into a shaking tin with ice.
- Double strain into a glass.
- Garnish with a basil leaf.
Suze at Total Wine (price varies)
A French spirit distilled from gentian.
Yellow Chartreuse at Total Wine (price varies)
The milder cousin to green Chartreuse.
Eileen Chiang, the beverage director at Wayan in New York City, created this warm, comforting cocktail that features coconut milk and nutmeg.
- 1 1/2 ounces of rye whiskey
- 1/2 ounces of rum
- 1 ounce of coconut milk
- 1/4 ounce of simple syrup
- 1/4 ounce of lime juice
- toasted coconut for garnish
- Combine ingredients into a shaker tin with ice.
- Rim a glass with toasted coconut.
- Strain over ice.
- Grate fresh nutmeg on top.
Lava Lava Rocks
Dylan Patrick Photography Inc.
The M.A.C. 24/7 Restaurant and Bar inside the Hilton on Waikiki Beach makes this delicious Lava Lava Rocks cocktail that you’ll want to make all the time. With pineapple, strawberry, and pina colada mix, you’ll totally feel like you’re sitting on the beach.
- 1 fresh strawberry
- 1 inch sliced banana
- 1 ounce vodka
- 1 ounce pina colada mix
- 2 ounces of pineapple juice
- Add the vodka, muddled strawberries, banana, pina colada mix and pineapple juice into a shaking tin and mix.
- Pour into a pilsner glass.
- Garnish with a strawberry and an orchid.
Edible Micro Orchids, $14 on Etsy
These mini orchids are beautiful garnishes for tropical drinks and desserts.
- 2 ounces jalapeño-infused tequila
- 1 ounce fresh lime juice
- 1 ounce fresh carrot juice
- 3/4 ounces light agave nectar
- orange or grapefruit slices
- coarse kosher salt (optional: mix with cayenne and chipotle powder for extra heat)
- Combine all ingredients in a cocktail shaker and add ice. Shake vigorously for about 10 seconds.
- Strain over fresh ice in a salt-rimmed cocktail glass. Garnish with a lime wedge.
- For the salt rim, moisten the rim of the glass with a freshly sliced orange or grapefruit and dip in coarse kosher salt (which may be seasoned with cayenne and chipotle powder to taste). Be careful to coat only the outside of the glass.
Tanteo Jalapeno Tequila at Total Wine (price varies)
Add a little spice to your life (and your cocktail).
Read More: The Best Cocktail Books for Your Home Bar
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15 recipes that celebrate Spring
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Spring Cocktail Recipes for Your Warmer Weather Menus
Spring has sprung and with it comes outdoor dining, the flavors of fresh fruit, and light and fizzy drinks. We’ve compiled a collection of spring cocktail recipes below to add to your spring menus!
Peach & Thyme Whiskey Smash
2 oz Nelson’s Green Brier Tennessee Whiskey
.75 oz lemon juice
1 oz peach jam
.25 oz honey
3 sprigs thyme
Combine all ingredients (including the thyme) in a cocktail shaker, add ice and shake hard until chilled. Fine strain into a rocks glass over pebble ice and garnish with additional thyme.
Recipe by Rachel Ramirez for Nelson’s Green Brier Tennessee Whiskey.
50ml of CleanGin
15ml of elderflower cordial
3 lemon wedges
6 mint leaves
cucumber slice and soda
Squeeze the lemon wedges into a wine glass, slap the mint leaves and add along with the cucumber. Mix in the elderflower cordial, CleanGin, ice and churn. Top with soda and churn once more. Garnish with fresh mint leaves and a lemon wedge.
Run the World’s Harlem Nights
1.5 oz Hennessy V.S.O.P Privilège
1 oz Sweet Vermouth
0.75 oz Lemon Juice
0.5 oz Simple Syrup
0.75 oz Pomegranate Syrup
Chill coupe glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes. Juice lemon and set aside. Measure and add all ingredients (except garnish) to cobbler shaker. Fill shaker with ice and shake vigorously for 10 seconds. Remove coupe glass from fridge/freezer or if using ice water, empty the glass. Strain shaken cocktail into the glass. Garnish with a rosebud.
Recipe by Hennessy V.S.O.P.
2 oz Nelson’s Green Brier Tennessee Whiskey
1 oz blackberry syrup
.5 oz lemon juice
.25 oz vanilla syrup
3 dashes peach bitters
Combine all ingredients in a cocktail shaker, add ice and shake until chilled. Strain into a rocks glass over pebble ice and garnish with a lemon wheel.
Recipe by Jackie Jansen for Nelson’s Green Brier Tennessee Whiskey.
1.5 oz Hennessy V.S.O.P Privilège
0.5 oz Grand Marnier
2 oz Strong Green Tea Chilled & Unsweetened
0.5 oz Fresh Lemon Juice
1 oz Simple Syrup
Combine all liquids in a shaker tin and shake until well chilled. Strain into a Collins glass with fresh ice. Garnish with a twist of orange and a mint sprig.
Recipe by Hennessy V.S.O.P.
Strawberry Rhubarb Margarita
1 ½ oz Silver Tequila
1 oz Monin® Strawberry Rhubarb Purée
3 oz Margarita Mix
Garnishes: Lime wheel, salt rimmer
Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Add garnish and serve.
10 Wine (Yes, Wine!) Floats to Make This Summer
Once your burgers and hot dogs are fired up, it's time to get to work on side dishes. After all, chips and salsa just aren't going to cut it at every summer cookout and BBQ. With these 15 recipes, you're going to want seconds. or thirds.
1. Black Bean and Corn Salad: If you're making a Tex-Mex meal, pair it with this bean and corn side salad. It has a sweet and spicy flavor from a honey and cayenne pepper dressing. (via Bowl of Delicious)
2. Skinny Mexican Grilled Corn: If you like your corn on the cob smothered, try this light, Mexican version. Instead of traditional crema, this cob is topped with Greek yogurt and parmesan cheese. (via The Cookie Rookie)
3. Grilled Summer Salad: You can make this eggplant, zucchini and grape tomato salad without ever leaving the grill. You'll love the fire-roasted flavor of the veggies paired with a fresh Greek vinaigrette. (via Little Broken)
4. 10-Minute Grilled Portobello Pizzas: These mushrooms can be a side or a main depending on your mood. Grill the portobellos and top them with marinara and mozzarella for a carb-free pizza. (via Cafe Delites)
5. Heirloom Tomato and Bacon Salad: This salad is almost too pretty to eat. You won't be able to resist the fresh summer tomatoes, crisp bacon and sweet corn combo. (via Steele House Kitchen)
6. Grilled Avocados With Pico de Gallo: Throw your avocados on the grill, then stuff 'em with a sweet corn and black bean salsa for a fresh and healthy side. (via A Southern Fairytale)
7. Grilled Potato Salad: The only thing not grilled on this salad is the dijon vinaigrette. The dressing tops tasty charred potatoes, peppers and onions. (via Crumb)
8. Bacon Ranch Slaw: Watch out, you've just upped the coleslaw game with this recipe. It adds bacon and ranch dressing to the classic cabbage side. (via Plain Chicken)
9. Corn Salad With Feta and Mint: If you haven't figured it out by now, corn is at its sweetest and freshest in the summer, making it a BBQ staple. Try it in a salad with salty feta and refreshing mint. (via Sweet Peas + Saffron)
10. Pineapple Baked Beans: Baked beans have their merits, but giving the savory side dish a healthy dose of a citrusy pineapple flavor has changed the bean game for us forever. (via Shared Appetite)
11. BBQ Broccoli and Leek Salad: Get a dose of greens with this grill-top salad. You'll crave the broccoli crunch and oniony leek flavor after trying it once. (via Seven Grams)
12. Homemade Pickles: What's a plate of burgers and dogs without some pickles? Skip the jar and make your own with this easy overnight recipe. (via Scarborough Food Fair)
13. Summer Orzo Salad: Break tradition and make your summer pasta salad with orzo instead of noodles. Add in fresh, seasonal flavors from produce like tomatoes and cucumbers. And don't forget some salty feta cheese for a creamy texture. (via Whisking Mama)
14. Bean Salad: Get ready to swoon over this take on BBQ beans. Pintos meet their match with peppers, corn and onion, all mixed in a sweet and tangy dressing. (via Fountain Avenue Kitchen)
15. Cilantro-Lime Watermelon: Who said veggies should have all the fun? Marinating fresh watermelon in lime juice, throwing it on the grill and topping it with fresh cilantro brings out all the best flavors. (via The Stay At Home Chef)
Corn on the cob? Potato salad? Tag us with your fave backyard BBQ side @BritandCo!
Spring Fling Gin Cocktail
A Spring Fling Cocktail is a pretty little drink, for big (and small) celebrations.Spring has sprung. And even though our parties are limited to the comfort of our home, we’re still finding plenty of reasons to celebrate. Whether it’s the change of seasons, the Easter holiday, or Passover, we feel that cocktails are essential now more than ever. Enter our newest pretty drink: The Spring Fling Gin Cocktail.
When our friends at Empress 1908 sent us some of their incredible gin, hand-crafted in British Columbia, we were so excited. Gin and Tonics were my drink of choice when I first moved to New York, and somehow, unintentionally, I had migrated away from them. When Keith and I began experimenting with this cocktail creation, I knew tonic had to be a part of it. But there was something special about this gin. Its dry, crisp flavor, created by classic Empress tea and eight carefully selected botanicals is a step above the rest.
As if the flavor were not enough, Empress 1908’s butterfly pea blossom gives it a uniquely beautiful, all natural indigo hue that makes for quite a canvas when creating cocktail art. We paired it with a splash of pomegranate juice and lime to create a stunning ombré effect. This drink tastes as lovely as it looks, and it takes any celebration to the next level (even the ones at home for two).
This post is sponsored by our friends at Empress 1908. All opinions are our own.
Don't stop there! Try our Festive Empress Fizz, another crowd-pleasing cocktail made with Empress Gin.
13 Garden-Inspired Cocktails to Celebrate the Beauty of Spring
What better way to celebrate National Cocktail Day than with a botanical libation?
Spring is here, and we're feeling rejuvenated by the warming temperatures and beautiful blooms popping up around our homes. From our herb gardens to walkway borders and everything in between, we are enjoying watching the world turn green again. And what better way to celebrate than with a creative libation inspired by the bounty of a spring garden? After all your hard work preparing your plants for winter and keeping your garden protected from the elements, snag a few favorite herbs, pick a few lemons, grab a favorite spirit, find your favorite cocktail glass, and kick up those shoes!
Read on to discover a festive libation to enjoy alfresco this spring, whether you're partial to gin or have a penchant for bourbon.
Created by Rami Levy, the bar manager at Bustan in New York City, this whimsical cocktail features a few spring garden delights: snap peas, Meyer lime, and lemongrass.
2 ounces Italicus Rosolio di Bergamotto
3/4 ounce Meyer lime juice
- Combine lemongrass and snap peas in a shaker, and lightly muddle.
- Add remaining ingredients.
- Shake, add ice, and shake again.
Mixologist Lauren Davis's take on a traditional spritz involves a gorgeous and vibrant hibiscus syrup to liven up cocktail hour. Plus, we always love an excuse to use a bold and botanical-forward gin.
1 1/2 ounces Tanqueray No.Ten (or other London dry gin)
3/4 ounce hibiscus syrup (recipe below)
Grapefruit wheel, for garnish
- Add gin and hibiscus syrup to a copa or wine glass. Add ice. Top with club soda, and garnish with a grapefruit wheel.
Hibiscus Syrup: Steep 1-2 bags of hibiscus tea in a cup of hot water. Remove the tea bags after 5 minutes and add 1 cup sugar. Stir until the sugar is dissolved.
Look no further than your kitchen garden to create the thyme syrup that brings an aromatic sweetness to this delightful drink.
1 1/2 ounces I.W. Harper bourbon (or other Kentucky bourbon)
1/2 ounce each peach liqueur, lemon juice, and Thyme Syrup (recipe follows)
Peach slices and thyme springs, for garnish
- Make the Thyme Syrup: Boil 1 cup of water in a saucepan, adding 12 sprigs of thyme and 1 cup of sugar, stirring until dissolved. Take off heat and allow to cool for 30 minutes. Strain through a fine wire-mesh strainer into an air-tight container.
- Combine the bourbon, peach liqueur, lemon juice, and 1/2 ounce Thyme Syrup in a shaker and shake.
- Double-strain mixture in an ice-filled highball glass, topping with club soda and garnishing with peach slices and thyme sprigs.
This delightful cocktail from St. Regis Bar at the St. Regis Washington, D.C., is worth the effort to make and serves enough for an intimate garden party, as it makes a gallon. Use garnishes from your garden to create a drink as beautiful as it is delicious.
1 quart Tanqueray No.10 (or other London dry gin)
1/2 quart strawberry syrup
2 quarts milk of choice (we advise avoiding fat-free options)
Sliced strawberries, sprigs of mint, dried orange slices, brandy cherries, for garnish (optional)
- Add plum brandy, gin, apricot liquor, hibiscus tea, lemon juice, and strawberry syrup in a container and mix.
- Pour the mixture gently into a container filled with 2 quarts of milk and let sit for 24 hours. You can either strain mixture carefully into a chinois or layer coffee filters in a strainer. Let this drip overnight. Repeat 3-4 times.
- Pour mixture over ice in highball glasses and serve cold.
This chic cocktail can be found at The Cosmopolitan of Las Vegas' popular bar, Zuma, and will wow any crowd.
3/4 ounces freshly squeezed lemon juice
rosebud or rose petal, for garnish
- Combine liquor of choice with lychee purée, lemon juice, rose syrup, and salt in a cocktail shaker.
- Shake and double-strain into a chilled martini glass.
- Garnish with a rosebud or rose petal.
This whimsical spin on a classic cocktail pays homage to the colors and aromas of the Atlanta Botanical Gardens and Piedmont Park, just steps away from Loews Atlanta Hotel, where this drink was created.
1 1/2 ounces Hendrick&rsquos Gin
Q Bottled Tonic (or other tonic water)
Rose petals, juniper berries, cucumber ribbons, for garnish
- Fill a snifter with crushed ice.
- Pour gin into glass and top with tonic.
- Place garnish inside and on top of the cocktail to your liking using cocktail tweezers.
It's strawberry season, and we're always looking for new ways to use this beautiful berry. This festive cocktail will remind you of tropical vacations past and have you dreaming of one someday soon.
1 strawberry, plus extras for garnish
2 ounces El Sativo Blanco tequila (or tequila of choice)
1 ounce fresh lemon juice
3/4 ounces light agave syrup
Pineapple fan, for garnish
- Hull strawberry, and muddle.
- Add all ingredients and ice to a cocktail shaker and shake.
- Strain through a fine wire-mesh strainer into a rocks glass and add 3 ice cubes, plus gem ice. Garnish with strawberry slices and a pineapple fan (optional).
Created at the Cottontail Lounge at W Scottsdale, this drink not only reflects the name of the bar where it was born, but it also feels reminiscent of a favorite springtime character&mdashPeter Cottontail&mdashand his love of carrots.
2 parts Jack Daniels (or other whiskey of choice)
3 parts carrot-orange-turmeric juice (we love Pressed Juicery's option)
Sprig of rosemary, for garnish
2. Shake and strain over a coupe glass, garnishing with a sprig of rosemary.
King & Rye at the Alexandrian Old Town Alexandria, Autograph Collection, is home to a dreamy cocktail garden, which is the ultimate place to sip this vibrant libation. However, your own garden is sure to become the ultimate cocktail spot this spring as the world becomes green again.
Fresh blackberriesMint sprigs
2 ounces Larceny Bourbon (or bourbon of choice)
Ginger beer (we love Gosling's)
- Muddle a small handful of fresh blackberries and a few mint sprigs in a cocktail shaker.
- Add bourbon, fill shaker with ice, and shake.
- Double-strain in a lowball glass over ice and top with ginger beer.
We love this bright and herbaceous take on the effervescent cocktail, and who doesn't love a delicate flower garnish?
1 small grapefruit, peeled and chopped
1 part elderflower liqueur (we like St. Germain)
3 parts Mumm Napa Cuvée M (or sparkling wine of choice)
Grapefruit slices and edible flowers, for garnish
- Add 1/2 cup chopped grapefruit and a few sprigs of fresh mint in a cocktail and muddle.
- Add elderflower liqueur, a splash of club soda, and ice. Shake and strain mixture into a glass, topping off with sparkling wine and garnishing with grapefruit slices and edible flowers.
This floral-forward cocktail packs a punch with lovely aromas and botanical flavor. You can find this drink at Sidebar, a bar inside Bode Nashville.
1 1/2 ounces Hendrick&rsquos Gin (or gin of choice)
1/2 ounce Jasmine Simple Syrup
2 dashes Angostura bitters
- Combine liquid ingredients and egg white in a shaker without ice.
- Dry shake mixture for 30 seconds until egg white begins foaming.
- Add ice and shake again.
- Strain into a coupe glass.
- Drop a pinch of hibiscus tea into the center of the egg white foam as a garnish.
This garden-inspired mocktail from luxury wellness retreat Shou Sugi Ban House in the Hamptons involves freezing favorite florals to create gorgeous ice cubes. Chrysanthemum is used to treat inflammation, respiratory health, and anxiousness, just what we need in these trying times.
32 ounces sparkling water of choice
Filtered or distilled water
12 each dried chrysanthemum blossoms, lotus flowers, and roses
- Place 1 each of chrysanthemum blossoms, lotus flowers, and roses in each compartment of an oversize ice-cube tray.
- Pour boiling filtered or distilled water over the flowers to create the floral tisane.
- Fill each cube and freeze.
- Once frozen, add several of the floral ice cubes to a glass and top with chilled sparkling water to create a beautiful tisane spritz.
This drink lets the whole family&mdashand your teetotaling friends&mdashin on the fun. Plus, you can always swap in gin when you want a real Gin Basil Smash.
1/4 ounce simple syrup (recipe below)
1 1/2 ounces Damrak Virgin (or other botanical, alcohol-free replacement beverage)
Today’s prestige bartenders take great inspiration from the cocktails of the ‘20s for many reasons, but these vintage sippers’ use of only a handful of ingredients to create unique flavor blends counts among the most significant. While fruit juices exerted major influence over these cocktails, spirits like sherry and vermouth delivered nuance and depth to beverages like The Bamboo, a sherry-based beverage beloved by spirits director Jordan Smith of HALL by ODO in NYC.
Smith’s fondness for The Bamboo — made with sherry, vermouth, and orange bitters — is anchored in history:
“In the early 1880s in New York, a stirred drink comprised of just two ingredients (alright, sometimes three, depending on who you asked) was sweeping across bars downtown. By the next decade, its popularity had taken it as far as the west coast and into Japan just before the dreaded year of 1920, it was approaching ubiquity. While it sounds uncannily like the trajectory of the Old-Fashioned, I’m actually referring to The Bamboo — that surprisingly complex blend of equal parts (traditionally) sherry and dry (traditionally) vermouth.
I first encountered the recipe in a hard-loved copy of The Ideal Bartender by Tom Bullock, a 1917 compendium of recipes from one of the few heralded African-American bartenders of the time. I’d found the copy in a used bookstore just off campus, a few blocks from the apartment I’d just moved into, intent on stretching my collegiate independence to the logical extreme of living alone — a process which invariably involved making oneself a drink. Today, with the nearly endless variety of sherries and vermouths available, there’s perhaps no better time to experience the surprisingly revelatory drink The Bamboo can be.”
Smith plays around with the classic Bamboo recipe by using both dry and sweet vermouths and adding a couple of lemon twists to boost the citrus aromas of the orange bitters .
15 Sweet & Spring-y Lemon Recipes To Make This Season
There’s something special about Spring time and baking at home. Around this time of year, the clouds start to roll away and I’m reminded again of what life is like with a few less rainy days in the mix. When there’s blue skies, I instantly crave bright and colorful meals. Likewise, I want to fill the countertops with tangy citrus or fruity desserts (for both appearance and consuming). To enjoy every bit of what the season has to offer, my first assignment usually yields something simple, elegant, and vibrant. And that is when all the lemon recipes start to emerge..
Lemon is so versatile, as we all know, and when combined with sugary glazes or fresh fruits, it makes for the most refreshing Spring dessert. Aside from the blueberry-lemon or lemon-poppy seed pairings we usually see, this list has some other extraordinary combinations as well (and from some of the best bakers I know).
There’s toasted meringue piled high on top of a sweet and crumbly lemon bar. Then a new take on lemon poppy seed in a crispy, tender old-fashioned donut. But for those looking to subdue their sugar intake, there’s also some fantastic lemon recipes with ingredients like maple syrup, coconut “powered sugar”, and almond flour. Anytime I can opt for ingredients like this, I’m all over it. However, I still make room for the classics quite often in my kitchen…