Combine lemon juice and cilantro in a shaker. Muddle gently. Add all other ingredients and ice. Shake hard to combine, dilute, and chill. Double strain into a rocks glass with fresh ice. Garnish with cilantro.
To make Meyer Lemon Oleo Saccharum: Peel Meyer lemons, ensuring as little pith as possible. Combine with equal parts (by weight) white sugar and muddle gently. Cover in refrigerator 2-3 days until syrup forms. Strain syrup and keep refrigerated.
Recipe created by Connor Dineen of the Amsterdam, Rhinebeck, NY.
This Cinco de Mayo, you might consider forgoing a typical margarita. Instead, punch things up with a tequila-based old-fashioned. This version packs some spicy heat thanks to the ever-lovely, ever-delicious Ancho Chile Reyes Poblano Liqueur.
Combine all ingredients in a mixing glass. Add ice and stir for 30 seconds to chill. Strain into a double old-fashioned glass over (ideally) a large format ice cube. Garnish with orange peel (and lemon, if using) by first expressing oils into the glass, then rubbing the rim with the peels.
Longer days, trees in bloom, and a warm breeze: Spring is here!
With it we're sharing these cocktails full of fresh, bright, spring flavors -- a great way to enjoy thetastes and aromas of the new season, and perfect for Springoccasions worth celebrating, both large and small.
Whether that's spreading a blanket in the grass and sipping on an afternoon aperitif outdoors for the first time this year, or whether it's Passover dinner or Easter brunch, below are a few cocktails that are ready to meet the moment.
These drinks feature interesting, harder-to-find spirits that offer fresh, herbal, and fruity tastes perfect for the warming weather palate. Bonus: they'll help you enjoy all those delicious liqueurs on your home bar. (Or give you a reason to stock up if you're running low!)
Combine all ingredients in a mixing glass and stir with ice for about a minute. Double strain into a chilled glass and garnish with a lemon slice or twist.
1 oz Amazzoni Gin .75 oz Saint Germain Elderflower Liqueur .75 oz fresh squeezed lime juice 1 oz blood fresh squeezed orange juice chilled ginger ale blood orange for garnish
Combine gin, Saint Germain and the fresh squeezed juices into a cocktail shaker with ice and shake until cold. Double strain into a chilled glass, then top with desired amount of ginger ale and float a blood orange slice on top.
1.5oz Tromba Tequila 1.5 oz grapefruit juice 1 oz cinnamon syrup* .25 oz turmeric tea** club soda grapefruit to garnish
Combine first four ingredients into a metal shaker and shake with ice. Strain into a chilled glass over ice, top with desire amount of club soda. Garnish with a grapefruit twist.
*make simple syrup with equal parts water and sugar, adding several cinnamon sticks to the mix. Let it steep 6 hours or more, strain out the solids and store in the refrigerator.
**boil 2 cups of water with 1 tsp ground turmeric powder. Simmer 10 minutes, strain and cool.
Credits: Lazy Sunday recipe by Anna Maceda of Portland's Campana restaurant, via Liquor.com Yellow Parrot recipe via Punch