Toast to Spring With these 5 Fresh and Fruity Cocktails

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Pancho’s Sancho

1.5 oz Tequila Avion Silver
0.75 oz prickly pear puree
0.5 oz agave syrup
1 oz lime
0.5 oz ancho reyes chile
Muddled cilantro
Salt sugar cayenne rim

Method: In a tin, muddle a bunch of cilantro, add all the ingredients and shake shortly. Rim your glass with sugar/salt/cayenne mix and double strain. Add ice to fill. Garnish with lime peel rosette.

spring cocktail
spring cocktail

Strawberry Mint Julep

1.5 oz Slow & Low Rock and Rye 84 proof
3/4 oz St Germain
1/2 Lemon Juice
3/4 oz strawberry puree
1/2 oz mint simple syrup
Top w soda

Garnish with mint


2 ounces Reposado Tequila
.5 ounce Orgeat
.25 ounce Cynar
.75 ounce Lime Juice
3 dashes Scrappy’s Grapefruit Bitters

Method: Shake and serve on the rocks with a salted rim.

spring cocktail

Red River Punch

1.5 oz Koskenkorva Vodka
.5 oz Lemon Juice
.5 oz Sugar Syrup
4 pieces of raspberry
Egg White (optional)
Soda Water

Method: Muddle raspberry in a shaker with liquids and add egg white. Shake vigorously with ice and double strain in a wine glass.

Farmers Lane

1.5oz Templeton Rye
.50oz Lairds Apple Brandy 100proof
.75oz Lemon Juice
.50oz Orange Blossom Honey (Local)
Bar spoon Aquavit
2 drops Monarch Bitters “Rose Petal” bitters 
Garnish: Dehydrated Blood Orange wheel w/ 2 clove

spring cocktail

Recipes Courtesy of Cari Hah, Laurain Aydinian and Bridge House Tavern

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