2024 Spring Cocktail Recipes

Spring officially started on March 19, and as the weather warms and the days stretch longer, your bar and restaurant patrons will be looking for lighter cocktail options that evoke the spring season.

We've rounded up a collection of cocktail recipes that incorporate spring fruits, floral notes, and bright colors to help you get your spring cocktail menus on point!

 

Hendrick’s GRAND CABARET Cobbler Punch

Ingredients:

2 parts HENDRICK'S GIN GRAND CABARET

3/4 part Fresh Lemon

1/2 part Peach Nectar

1/2 part Simple Syrup

3 Dashes Cherry Bitters

Top with Dry Champagne

Skewered Cucumber Ribbon, Cherry & Peach Slices to Garnish

Directions:

1. Combine ingredients in a punch bowl over a block of ice.
2. Top with sparkling wine and stir gently.
3. Garnish cocktail with cucumber ribbon and a cherry.

 

Lychee Rose Gin Spritz

Ingredients: 

1.5 oz Empress 1908 Elderflower Rose Gin

.5 oz Fresh Lemon Juice

1 tbsp Rose Jam

2 oz Soda Water

4 pieces Lychee

Garnish: Lemon Juice

Directions:

1. Muddle lychee in a shaker.
2. Add ice and lemon juice; mix well.
3. In a glass, add rose jam and fill it with ice cubes.
4. Pour the lychee mixture into the glass and add soda.
5. Float Empress 1908 Elderflower Rose Gin on top. Garnish with lemon juice. 

 

 

Dole Whip Float 

Ingredients:

3/4 C Frozen Pineapple Chunks

3/4 C Vanilla Ice Cream 

3/4 C Pineapple Juice (adjust as needed)

2 T Cold Cream Cheese

1 Pinch Salt

1 Bottle of Orange Cream Soda 

1.5 oz. Kōloa Kaua’i White Rum

Garnish: Pineapple Fan and Chunks 

Directions:

1. Blend Ice Cream, pineapple chunks, salt, and cream cheese together. 
2. Slowly add the pineapple juice until creamy and smooth.
3. Transfer to a piping bag. 
4. Fill glass halfway with ice and Kōloa Kaua’i White Rum.
5. Add orange cream soda leaving room for Dole whip. 
6. Pipe Dole Whip to the top of the drink and add more orange soda as needed. (There will be extra Dole Whip leftover) 

 

Always Daydreaming 

Ingredients:
12oz. Old Elk Straight Blended Bourbon
8 oz. Raspberry Simple Syrup
12oz. Fresh Squeezed Grapefruit Juice (about 3 grapefruits)
1 oz. Fresh Lime Juice
Soda Water or Prosecco to top
Fresh raspberries and mint for garnish

Directions:

For the Raspberry Simple Syrup:

1. Dissolve 1-1 sugar and water with 1 pint of mudded raspberries.
2. Strain and use when chilled.

For the cocktail:

1. Combine all ingredients in a pitcher and stir.
2. Add ice before serving to chill.
3. Pour into a cocktail glass with fresh ice and top with soda water or Prosecco.
4. Garnish with fresh raspberries and mint for some pizzazz!

 

Strawberry Negroni

Ingredients:

1 oz Gin

¾ oz Campari

¾ oz Sweet Vermouth

½ oz Liquid Alchemist Strawberry syrup

Directions:

1. Serve in an old fashioned glass with big ice.
2. Garnish with an orange spiral.

 

 

Moonraker

Ingredients:

1 ½ oz gin

¾ oz Amante 1530

¾ oz fresh lemon juice

½ oz green tea simple syrup

(3) ¼ cucumber rounds

Directions:

1. Gently combine all ingredients in a chilled coupe glass.

 

 

 

Cherry Blossom

Ingredients:

.75 ounces sake

½ ounce cherry liqueur

½ ounce beefeater

¼ ounce gran marnier

¼ ounce grenadine

¼ ounce lemon

Directions:

1. Combine all ingredients
2. Strain into a martini glass. 

 

 

Sorel Mule 

Ingredients:

1 Part Sorel

2 Parts Dry Ginger Beer

Squeeze of Lime

Directions:

1. In glass of choice, fill 3/4 of the way with ice
2. Add Sorel
3. Squeeze one lime wedge and drop into glass
4. Top with chilled ginger beer
5. Garnish with lime

 

 

The Verbena

1 1/2 oz. Herradura Blanco Tequila

2 oz. The Perfect Purée Yuze Luxe Sour blend, thawed

1 oz. lemon juice

1 oz. ginger syrup

1 Szechuan button flower for garnish

Directions:

1. Shake all ingredients except the flower over ice.
2. Strain over crushed ice into an old-fashion glass.
3. Garnish with the Szechuan button.

 

Provence Paloma

Ingredients

2 oz Codigo 1530 Blanco Tequila

2 oz Fleur de Mer Rosé

1/2 oz Hibiscus Syrup

1 oz Fresh Lime Juice

Splash of Grapefruit Soda

Ice

Lime wedge or twist, for garnish

Salt and/or Tajin for rimming the glass

 

 

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Plan to Attend or Participate in the 2025 Bar & Restaurant Expo, March 24-26, 2025

To learn about the latest trends, issues and hot topics, and to experience and taste the best products within the bar, restaurant and hospitality industry, plan to attend Bar & Restaurant Expo 2025 in Las Vegas. Visit BarandRestaurantExpo.com.

To book your sponsorship or exhibit space at the 2025 Bar & Restaurant Expo, contact:

Veronica Gonnello ​(for companies A to G)​ e: [email protected]​ p: 212-895-8244

Tim Schultz​ (for companies H to Q) ​e: [email protected]​ p: 917-258-8589

Fadi Alsayegh ​(for companies R to Z)​ e: [email protected] p: 917-258-5174​

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