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5 Delicious Spring Cocktails to Kick Start Your Weekend

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Cherry Blossom Martini

Rose & Vanilla-Infused Vermouth
  • 2 cups dry vermouth
  • 1 cup organic dried rosebuds (found in bulk tea sections or online)
  • 2 vanilla beans, split

Add all ingredients into a jar and seal. Shake and let sit to infuse for 5-7 days in a cool, dry place. When ready, strain to remove any flowers. Store in a cool, dry place in an air-tight container lasts for 4-6 months.

For the drinks
  • 1 3/4 oz gin
  • 1/2 oz rose & vanilla-infused dry vermouth
  • 3 1/2 tablespoons cherry jam
  • 1/4 oz lemon juice
  • 1 bar spoon simple syrup

Add all ingredients into a shaker with ice. Shake vigorously to break up the jam for 15 seconds. Strain twice to make the cocktail more clear. Garnish with cherry blossoms.

Cherry Blossom Cocktail

Strawberry Chamomile Paloma

Chamomile Honey Syrup
  • 3/4 water
  • 1/3 cup honey
  • 1-2 chamomile tea bags

Combine water and honey in a small saucepan and bring to a low boil, simmer for 1 minute and remove from the heat. Add the tea bags, cover and steep for 5-10 minutes. Remove the tea bag and allow the syrup to cool completely. Store in the fridge.

For the Drinks
  • 3 ounces fresh grapefruit juice (about half of 1 grapefruit)
  • 2-4 tablespoons chamomile honey syrup depending on your taste
  • 2 ounces tequila
  • 4 fresh strawberries sliced
  • sparkling water for topping off
  • crushed ice
Add the grapefruit juice, chamomile syrup, tequila and strawberries to a glass. Use a muddler, gently push the strawberries down until they release their juices and are lightly smashed. Add a handful of ice and then add sparkling water to top off. Give the drink a gentle stir. Taste and add more chamomile syrup if desired. Garnish with fresh chamomile flowers and strawberries.

Strawberry Camille Paloma

About Figgin’ Thyme

Thyme Simple Syrup
  • 1/2 cup water
  • 1/2 cup sugar
  • 3-4 sprigs freshly cut thyme

In a saucepan, over medium heat, dissolve the sugar in the water. Remove from heat. Add the sprigs of thyme and let the mixture steep for at least 15 minutes. Strain off the solids and let the syrup mixture cool. Store in the refrigerator for up to one month.

For the drinks
  • 2 ripe figs, quartered
  • 1 ounce thyme simple syrup
  • 1 1/2 ounces light rum 
  • 1/4 ounce apricot liqueur
  • 1/4 ounce allspice dram 
  • 3/4 ounce fresh lemon juice
In a mixing tin, muddle the figs with the thyme simple syrup. Fill the tin with ice and add the light rum, apricot liqueur, allspice dram, and lemon juice. Shake well and double strain into coupe glasses. Garnish with a sprig of freshly cut thyme.

 Fig and Time Cocktail

Grapefruit Cardamom Gin Fizz

Infused Gin
  • 1 cup gin
  • 6 cardamom pods

In a small jar with an airtight lid add gin and cardamom pods. Seal to steep for 24 hours.

Rosemary Syrup
  • 1 cup sugar
  • 2 rosemary springs

In a small saucepan bring sugar, water and 2 rosemary sprigs to a simmer until sugar is dissolved. Remove from heat and allow to cool completely. Remove the rosemary and use right away, or store in an airtight container in the refrigerator for up to a week.

For the drinks
  • infused gin
  • 2 oz rosemary syrup
  • 1/2 cup grapefruit juice
  • splash of prosecco
  • rosemary springs
  • grapefruit peel

To make the cocktail add infused gin, rosemary syrup and grapefruit juice over ice in a cocktail mixer and stir. Using a strainer, divide the mixture in two and pour directly into glasses filled with fresh ice. Top with prosecco and garnish with a sprig of rosemary and grapefruit peel.

Grapefruit Cardamon Gin fizz

Rhubarb, Fennel & Vermouth Cocktail

For the rhubarb fennel syrup
  • 3/4 cup thinly chopped rhubarb
  • 3/4 cup chopped fennel bulb
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 teaspoon pinch of orange zest

Add the sugar, water, rhubarb, fennel and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (15 mins). Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb and fennel to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.

 For the cocktail
  • 1 1/2 oz vermouth
  • 1/2 oz lemon juice
  • 1/2 oz rhubarb fennel syrup
  • 1/2 oz gin
  • pinch of salt
  • rhubarb ribbon and fennel frond for garnish

Add the lemon juice, rhubarb fennel syrup, gin, salt, and vermouth to a shaker filled with ice. Shake and strain over new ice into an old fashioned glass. Garnish with a fennel frond and a rhubarb ribbon. (a vegetable peeler works well for making nice long rhubarb ribbons).

Rhubarb Fennel and Vermouth Cocktail

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