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It’s official, spring is here. In Cape May that means blooming flowers, budding trees, and lively weekend gatherings. In celebration, we’ve made a list of yummy springtime cocktails you can share with friends and family.
Bourbini
Ingredients:
1 oz. Heaven Hill 6-year bourbon
2 dashes peach bitters
.5 oz. Mathilde Peche peach liqueur
Sparkling wine
Shake ingredients with ice, strain into flute, top with sparkling wine, and garnish with mint sprig.
From Doc Crow’s Southern Smokehouse and Raw Bar in Louisville, KY
Mint Julep
Ingredients:
2 oz Black Maple Hill Bourbon
.5 oz Simple Syrup
Crushed Ice
In a julep cup (or a highball glass) muddle 2 sprigs of mint with the simple syrup. Fill cup 3/4 full with crushed ice. Add bourbon. Stir. Fill remaining glass with crushed ice and a sprig of mint.
From Gotham Bar and Grill in New York City
American’s Cup Cocktail
Ingredients:
1.5 oz Comstock Sweet Vermouth in collaboration with Carl Sutton (or 1 oz Punt e Mes)
.5 oz No. 209 Gin (Distillery 209)
.5 oz Breaking & Entering Bourbon (St. George Spirits)
2 dashes orange bitters
Muddle with lemon, orange, and lime. Top with Fever Tree Ginger Beer. Serve over ice in a Collin’s cup.
From Jeff Hollinger and Jonny Raglin at Comstock Saloon
Berry Breeze
Ingredients:
2 oz Beluga Noble Russian Vodka
4-5 blackberries
.25 oz fresh lime juice
Ginger beer
Muddle blackberries. Add vodka and lime juice. Shake over ice. Strain into an ice filled double old fashioned (or copper mug). Top off with ginger beer. Stir gently. Garnish with a lime wheel and blackberry.
From Hakkasan in New York City
Little Rose Spring Cocktail
Ingredients
12 ounces Lillet Rose
12 ounces Ruby Red grapefruit juice
6 ounces gin
6 edible flower blossoms (optional)
Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
Garnish with flowers. Serve immediately.
From Martha Stewart
Jalapeño Blood Orange Margaritas
4 cups fresh squeezed juice, recipe below
2 cups tequila
1 cup (or sweetened to taste) jalapeño-lime simple syrup, recipe below
Ice
Optional garnishes: salted rim and/or orange, lime, and jalapeño slices
Mix the first three ingredients in a large pitcher and pour individual servings over ice into glasses, salted rims optional, and garnish with fruit and/or jalapeño slices.
Enjoy this margarita with the Chicken Enchiladas Verde!
From the Junk Drunk
Harry’s Ocean Bar & Grille is open seasonally, June through September, for apps, entrées and delicious specialty cocktails. Happy hour is everyday from 4pm to 6pm. Here’s to spring!