DRINKS

Spring has nearly sprung so it ’ s time to be thinking about renewal , along with fresh vegetables , herbs and flowers . Here are some cocktail recipes that reflect the flavors and colors of the season .

Warda

¾ oz . Gin with floral notes ( such as Matsui Japanese gin ) ¾ oz . Crème de framboise liqueur ¾ oz . Labneh ( strained yogurt ) ½ oz . Lemon juice ½ oz . Lavender-rose water cordial *

Combine ingredients in a shaker with ice and shake . Strain into a Nick & Nora glass . Garnish with strawberry cotton candy .

* For Lavender-rose water cordial : Combine 1 cup sugar , 1 cup of water , 1 serving spoon of dried lavender and ½ oz . rose water .

Rachid Hdouche , beverage director at Ilili in Washington , D . C ., created this recipe .

2 parts Woodford Reserve Double Oaked bourbon ½ parts Chambord or raspberry syrup ¾ parts Fresh lemon juice 3-4 dashes Woodford Reserve chocolate bitters

Combine all ingredients in a shaker . Add ice and shake well . Double strain into a coupe or Martini glass . Garnish with three skewed raspberries .

The mixologists at Woodford Reserve created this recipe .

2 oz . Duke & Dame salted caramel whiskey 1 oz . Fresh grapefruit juice ½ oz . Fresh lemon juice ½ oz . Red wine ½ oz . Agave syrup

Combine ingredients in cocktail shaker with ice and shake . Strain into coupe glass and garnish with an edible flower .

The mixologists at Duke & Dame created this recipe .

1 ½ oz . Shochu 1 oz . Silver tequila ¼ oz . Domaine de Canton ginger liqueur ¾ oz . Lemon juice ¼ oz . Yuzu 1 oz . Butterfly pea-lavender syrup 3 dashes of Fee Foam cocktail foamer

Combine ingredients in a shaker with ice and shake . Strain into a tall glass over fresh ice and garnish with an edible pansy .

The mixologists at Swan restaurant in Miami created this recipe .

1 ½ oz . Dickel bourbon ½ oz . Passion fruit liqueur 1 oz . Peach nectar ½ oz . Fresh lemon juice ½ oz . Honey syrup ( 2 parts honey : 1 part water ) 2 Dashes of Aromatic bitters 1 Orange peel 1 Egg white

Place all ingredients in a shaker . Dry shake without ice to froth the cocktails . Add ice and shake vigorously . Fine strain into a coupe . Garnish with an edible flower .

The mixologists at Dickel created this recipe .

1 oz . DeLeón Blanco tequila ½ oz . White peach puree ½ oz . Mango nectar ½ oz . Fresh lemon juice 3 oz . Champagne

Add tequila , peach puree , mango nectar , lemon juice and ice into a shaker . Shake and strain into a flute glass . Top with champagne . Garnish with a lemon peel , mint sprig and peach slice .

The mixologists at DeLeón created this recipe .

Bourbon Raspberry Sour

Make Me Blush

Purple Reign

Miami Peach

Grand Rising

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