FADE TO BLACKBERRY

PIONEER OF AVIATION

OLIVETO

BEETS BY K

STRAWBERRY UPSIDE-

DOWN CAKE

CEREAL MILK ICED

LATTE

PHOTO CREDIT: © ANDREW THOMAS LEE

There’ s a lot to love about spring, and bright, refreshing, and often colorful, cocktails are just one thing. Here are some we like for this season.

FADE TO BLACKBERRY

½ oz. Lime juice ¾ oz. Simple syrup 3 Blackberries 6 Mint leaves 2 oz. Jack Daniel’ s Soda water

In a shaker with ice, combine all ingredients except soda. Shake vigorously enough to break up the mint and blackberries. Pour into an Old Fashioned glass. Top with soda water. Garnish with a skewer of two blackberries.

The mixologists at STK Steakhouse created this recipe.

PIONEER OF AVIATION

1 ½ oz. Monkey 47 gin ½ oz. St. Germain elderflower liqueur ¾ oz. Fresh grapefruit juice ¾ oz. Fresh lime juice ¾ oz. Lavender syrup ¾ oz. Butterfly pea tea

Combine all ingredients in shaker with ice and shake well. Pour into a Collins glass filled with ice. Garnish with flowers.

The bar team at COA restaurant at Puerto Rico’ s Dorado Beach, a Ritz- Carlton Reserve, created this recipe.

STRAWBERRY UPSIDE-DOWN CAKE

1 ½ oz. Vanilla beaninfused Trader Vic’ s silver rum( 15 g. chopped vanilla bean per 750 ml. rum; steep 24 hours and strain) ½ oz. UV White Cake vodka ¾ oz. Lemon juice, freshly squeezed ½ oz. Strawberry syrup ½ oz. Milk Strawberry foam *

Combine rum, vodka, lemon juice, strawberry syrup and milk in a bowl. Allow this mixture to sit for about 30 minutes so that the milk can curdle. Strain the liquid slowly through a coffee filter until the base is completely clear. Pour the clarified base into a chilled tulip glass over a large ice cube. Dispense the strawberry foam over the ice cube so that it forms a separate, distinct top layer on the drink.

* For Strawberry foam 5 oz. Fresh strawberry juice, strained 30 g. Sugar 1 g. VersaWhip soy protein-based whipping agent 1 g. Xantham gum( to stabilize foam) ¼ oz. Lemon juice, freshly squeezed

Blend all ingredients until the mixture is smooth. Transfer this mixture into an iSi siphon and charge it with one cartridge; shake the siphon to aerate the contents.

The mixologists at Phillips Distilling Co. created this recipe for the Cocktailmanac.

OLIVETO

1 ½ oz. Gin ¾ oz. Lemon juice ½ oz. Rosemary syrup ¼ oz. Licor 43 ¼ oz. Extra virgin olive oil 1 Egg white

Combine ingredients and dry shake( no ice). Add ice and hard shake. Strain into Nick and Nora glass. Garnish with 3 drops of Peychaud’ s made into hearts.

The mixologists at Ella’ s by Christian Petroni restaurant in Nashville created this recipe.

BEETS BY K

1 ½ oz. Vodka ¾ oz. Beet syrup( equal parts beet juice and sugar) ¾ oz. Lemon ¼ oz. Cherry Heering 1 Barspoon Greek yogurt, full fat