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Spring Cocktails

Celebrate the arrival of a new season with these tasty, warm weather beverages.



Spring has sprung! At least, that’s what the calendar tells us, and despite a few mid-March showers, we choose to believe that warmer temperatures have finally arrived—for good this time. While a smoky mescal cocktail or warming rye Manhattan definitely has its place on a bar top, spring’s temperatures call for something a little more refreshing. Whether you embrace the latest trend of self-carbonated concoctions or opt for beverages made from fresh produce, here are our favorite ways to celebrate spring, in cocktail form.

 


Add Bubbles

One hot trend for spring is carbonated cocktails. With soda siphons like Sodastream catching on, it’s never been easier to craft your own bubbly beverage at home. Here are tips from San Francisco–based craft bartender and Cointreau brand ambassador Kyle Ford:

  1. Using a soda siphon to create carbonated cocktails simply involves batching your favorite cocktail, pouring it into a siphon, and charging it with CO2.  A standard siphon will hold about five to six cocktails.
  2. The trick is to properly dilute the batched cocktail with water before putting into the siphon.  This is to adjust for the fact that you are not shaking and diluting the cocktail with ice. When you do shake a cocktail you are diluting and expanding the drink by about 25%.  That said, if you have a cocktail that has a measure of 4 oz. of liquid (like the 2-1-1 Margarita) you will need to add 1 oz. of water to the batch.
  3. Prepare your cocktail in a large container accordingly and funnel into the soda siphon.  Screw the cap on and then charge the siphon with a CO2 cartridge, using the provided attachment.

Ready to test it out? Try one of the recipes below.

Cointreau Rickey (makes five drinks)
7.5 oz. Cointreau
3.75 oz. fresh lime juice, strained
20 oz. cold water, filtered
Prepare batch in a large container and funnel into a siphon.  Charge with CO2 and keep on ice or in a refrigerator.  Serve over ice in a tall glass.  Garnish with a lime wheel.

Carbonated Margarita (makes six to seven drinks)
6.5 oz. Cointreau
13 oz. Blanco Tequila
6.5 oz. fresh lime juice, strained
6.5 oz. cold water, filtered.
Prepare batch in a large container and funnel into a siphon.  Charge with CO2 and keep on ice or in a refrigerator.  Serve over ice in a tall glass.  Garnish with a lime wheel.

Palomita (makes five cocktails)
7.5 oz. Cointreau
2.5 oz. fresh lime juice, fine strained
15 oz. fresh grapefruit juice, fine-strained
6.25 oz. filtered water
Prepare batch in a large container and funnel into a siphon. Charge with CO2 and keep on ice or in a refrigerator. Serve over ice in a tall glass. Garnish with a grapefruit twist.

Cointreaupolitan (makes 7.5 cocktails)
11.25 oz. Cointreau
5.5 oz. fresh lemon juice, fine-strained
7.5 oz. cranberry juice
7.5 oz. filtered water
Prepare batch in a large container and funnel into a siphon. Charge with CO2 and keep on ice or in a refrigerator. Serve over ice in a rocks glass. Garnish with an orange twist.

 


Seasonal Libations

If you’re less DIY and more “give me a D-R-I-N-K,” stop by Lakeshore’s The New Easy on Saturdays. The bar mines the nearby farmers market for seasonal ingredients, which it then muddles, shakes, and pours into an array of inventive drinks. Past specials have incorporated beets, tangelo juice, parsley, rainbow peppers, and arugula. Available from 1 p.m. until the bar runs out, and ringing in at a reasonable $8, its one of the best ways to taste the season’s bounty. 3255 Lakeshore Ave., Oakland, (510) 338-4911, website.

 

On this side of the tunnel, Walnut Creek Yacht Club has crafted three new cocktails specifically for the season. Created by head bartender Greg Palomo, the drinks utilize unique ingredients such as kumquat chutney, hibiscus syrup, and carrot juice. Try the new Coupe de Ville, Ariane, or Dr. Greg's Spring Tonic (my favorite of the bunch), described below. 1555 Bonanza St., Walnut Creek, (925) 944-3474, website.

 

Coupe De Ville
rittenhouse rye, kumquat chutney
dolin vermouth rouge, lemon juice, egg white
angostura bitters, served in a coupe glass.

Ariane
hangar one vodka, st germain elderflower liqueur
rothman and winter crème de violette, hibiscus syrup
valdo prosecco brut rosé, served in a champagne flute.

Dr. Greg’s Spring Tonic
bombay gin, juice of carrot, celery, spinach & cucumber
ginger syrup, lime juice, fever tree tonic, served in a high ball glass.
 

 

 

What’s your favorite way to get a little sip of spring? Be sure to let us know in the comments, and we’ll keep updating with new bar menus and recipes you can try at home.

 

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