Recipes: 2015 Spring Cocktails
The nation is thawing itself out from another weird and wild winter. Flowers are starting to bloom out, the sun is staying up a bit longer, the Kentucky Derby is right around the corner, and we’re worried about whether or not California is going to have enough water to make it through the summer. With this in mind, we present some cocktails to help usher in spring, and help with the inevitable welcome of summer.
Muddle 5 raspberries. Add ingredients. Shake and strain with mesh strainer into martini glass. Top with prosecco.
2 oz. Pendleton Whisky
1 oz. orange juice
2 oz. lemonade
your beer of choice (note: we used West Sixth’s Belgian Style Blonde)
Build ingredients directly into a pint glass or pilsner glass filled with ice. Garnish with orange slice.
Shake all ingredients vigorously with clean, cold ice. Strain into a rocks glass over fresh ice. Garnish with an orange peel.
Build with ice in punch bowl and stir. Serves 5 people.
Stir ingredients in a carafe. Let the mixture soak for 15 minutes (or longer if desired), then pour into ice-filled glasses.
Steep the white tea with white cranberry juice and raspberries. Combine all ingredients in a mixing glass and shake with ice. Double strain into a chilled martini glass. Garnish with a lemon twist and raspberry.