Spring is a cherished season of renewal and to help you celebrate in style, top mixologists from five popular venues (Manhattan to the Hamptons) have shared their favorite seasonal drink. They have also provided suggested food pairing from their kitchens. Cocktail recipes are included so do try these at home…
“The London” from Gordon Ramsay’s The London Bar at the London NYC, New York City, NY
The signature cocktail of Chef Gordon Ramsay’s famous restaurant, The London is clean and citrusy. French aperitif Lillet Blanc’s light orange flavor is a cozy complement to gin, grapefruit juice and champagne. Suggested food pairing: Sweet potatoes veloute with pickled Thai chili, rock shrimp, coconut and cilantro. www.thelondonnyc.com
2 oz gin
3/4 oz Lillet Blanc
1/2 oz grapefruit juice
1/2 oz champagne
Shake gin, Lillet and grapefruit juice. Strain into martini glass rimmed with sweet orange oil infused sugar. Top with champagne.
“One and Don” from the Todd English Food Hall at The Plaza Hotel, New York City
A play on the phrase one and done, this delectable drink is called One and Don due to its light bodied Don Julio Blanco Tequila. Strawberries provide the sweet while jalapenos add the heat. Pair with lobster guacamole or tacos.www.theplazafoodhall.com
1.5 oz Don Julio Blanco Tequila
.5 oz Strawberry/Jalapeno preserves *
.5 oz fresh squeezed lime juice
.5 oz Agave syrup
*To make strawberry/jalapeno preserves blend 2 packages of fresh strawberries, 2 whole jalapenos, 3.5 oz simple syrup. Refrigerate 24 hours. Combine all ingredients in Boston Tin, add ice and shake hard. Empty into a Moscow Mule Mug.
“Elderflower Cucumber Crush” from Haru Sushi, New York City, NY
The Elderflower Cucumber Crush mixes the slightly sweet flavor of elderflower with the refreshing taste of lime, the sophistication of gin and the simplicity of cucumber. Suggested food pairing: Lobster ceviche and crispy spring roll.www.harusushi.com
1.5 oz Myers Platinum Rum or Beefeater 24 Gin (your choice)
1.0 oz St. Germain Elderflower Liqueur
1.0 oz fresh Lime Juice
1.0 oz club soda
0.5 oz sweet/sour mix
Shredded cucumber muddled with lime. Mix all ingredients, shake and strain over ice in a pilsner glass.
“Berry Rosado” from Nick & Toni’s, East Hampton, NY
The Berry Rosado was invented one Sunday morning when mixologist Richard Scoffier had to create a cocktail for last minute brunch guests. It has been a favorite ever since. Suggested food pairing: Warm asparagus & crab with pea greens, orange aioli and slivered red onion. www.nickandtonis.com
2 Tbsps (approx. 2 small strawberries or 8 raspberries) of berries or raspberries in season
2oz Bootlegger 21Vodka
1oz Wölffer Estate Rose
1 lemon wedge,
Muddle berries and lemon wedge in a small metal shaker, add ice, vodka, rose, agave and shake vigorously. Strain into specialty glass, add ice, top with soda, berry garnish.
“Sanguinella” from A Voce, New York City, NY
Elegant and simple, the Sanguinella cocktail combines classic Italian ingredients with freshly squeezed citrus juice. Suggested food pairing: Sarde (cured sardines, tangerine vinaigrette, taggiasca olives, pickled chilies). www.avocerestaurant.com
1 oz. Campari
1.25 oz Limoncello Il gusto della Costa
2 oz fresh orange juice and
1 oz fresh lemon juice
Combine all ingredients into a shaker. Pour in a short glass with fresh ice. Garnish with slice of blood orange.