Spring has Sprung with these Tasty Cocktails

Our Spring Issue of Bartender, which is viewable on the main page of our site, www.Bartender.com, has a great article on Spring cocktails!  But, there are so many more to see and feature from Bartenders around the world.

We wanted to continue to showcase a few like these ones below!

Filthy Animal
Featured at L.A. Jackson, Nashville, Tennessee

1.5 oz Lairds Brandy
.75 oz PX Sherry
.25 oz Falernum
.25 ozCrème deCacao
.5o z Grenadine
.125 ozGingerSyrup
1oz Cranberry juice
.75oz lemon juice
Splash of Ginger Ale

Start with 1.5oz of Lairds Brandy in a shaker.  Add in .75oz of PX Sherry.  Add in .25oz Falernum.  Add in .25oz of Creme de Cacao. Add .5oz of Grenadine to the shaker.  Add .125oz of Ginger syrup, Add 1oz of Cranberry juice, Squeeze in.75oz of Lemon juice (or half of a small lemon).  Shake.  Then top it off with a splash of Ginger Ale.

NEGRONI BIANCO
Featured at Osteria Lupo, New Orleans, LA 

3/4 oz Plymouth Gin
3/4 oz Suzed’Autrefoi
1/2 oz Alpe Lys
2 bar spoons Rothman & Winter Orchard Apricot
3 drops Bitterman’s Hopped Grapefruit Bitters

Stir and strain over largerock.  Express and garnish with generous grapefruit peel.

Red Seal of Shimoda
Featured at Sushi By Scratch, Coconut Grove, FL

1 oz pomegranate juice
1/4 oz port
1/4 oz lemon
1/2 oz honey
1 1/2 Toki Suntory Whisky

Combine all ingredients in a shaker. Shake and garnish with matcha green tea salt on rim of cocktail glass using lemon juice.  Serve in a Nic & Nora glass.

Looking for more cocktails?  Check out our Instagram @BartenderMagzine and our magazine!