Spring Forward

Fresh fruits and herbs spring up as winter fades, which also means it's time for some spring cleaning of your cocktail menu. By concocting cocktails that reflect the changing seasons, you'll take advantage of patrons who are emerging from winter hibernation, ready to imbibe drinks made with fresh fruits, cool liqueurs and smooth purees. When the first day of spring arrives, offer your guests refreshing cocktails on your updated menu. Vibrant drinks that evoke the warm months ahead will be the perfect addition to your revamped springtime menu.

Sangria de Verano 
Developed by Ben Scorah, managing partner at Beekman Bar and Books in New York.

Fresh seasonal fruit, recommended: strawberry, lime, orange, kiwi and passion fruit
¼ oz. Lucid Absinthe
1¼ oz. cachaça
½ oz. Spanish brandy
½ oz. orange liqueur
1 oz. red wine

In a cocktail shaker, thoroughly muddle the fruit with absinthe, cachaça, brandy and orange liqueur. Pour into a wine glass. Float red wine on top of cocktail. Stir and enjoy.

On the menu at Fogo de Chão.

1 medium to large lime
2 Tbsp. sugar (to taste)
2 oz. cachaça

First cut off lime end caps, then cut in half. Remove core. Slice each in half again and slice into five to eight pieces. Place lime in a rocks glass, add sugar and muddle ingredients. Top with ice and add cachaça. Shake in a shaker and serve.

Sobieski TurnoverSobieski
Courtesy of Sobieski Vodka.

2 oz. Sobieski Vanilia
½ oz. Sobieski Orange
½ oz. banana liqueur

Shake with ice. Pour over ice or serve in a shot glass.

The ArtistThe Artist
Created by mixologists Aimee Baroud and Maureen Muller.

1 part Van Gogh Oranje Vodka
1 part Van Gogh Vodka Raspberry
½ part Chambord
Moet & Chandon Champagne
1 part 100% pineapple juice. a


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