In Vancouver, it is absolutely pouring with rain. Pair that with an icy chill and gusty winds and we are seriously ready for that big, beautiful springtime sun. There's nothing better than finally feeling the thaw of your chilly winter bones as flowers bloom and we begin—you guessed it—wedding season.
It's time for our seasonal roundup of our three favourite colourful, cheerful, springtime-y cocktails! Whip up a batch of any of these and enjoy them out on the first sunny afternoon of the year to test them for your big day.
We choose our cocktails based on their versatility, their ease, and how well they come together in batches. These three, based on those criteria (and how delicious they are) make up our top recommendations.
The Peony, from Drinking Hobby.
Think of this one like a more floral, springtime-y version of a classic negroni.
1 Oz Gin
1 Oz Lillet Blanc
1 Oz Aperol
1 Dash Angostura Bitters
1 Lemon Peel
Add the liquid ingredients to a shaker tin or a chilled mixing glass.
Add ice and stir until desired chill and dilution is reached.
Strain over ice or into a chilled cocktail glass.
The Juniper Lime Gin Cocktail (or Mocktail!) from Household Mag.
Just omit the gin to keep this concoction friendly for those not drinking alcohol.
⅓ cup Juniper Lime Spice Soda by Dona Chai
2 oz. Gin by Pomp & Whimsy or spicy ginger beer (for mocktail)
1 piece of candied ginger
1 lime slice
Food safe flowers or herb sprig
1 cup Ice
Fill your glass with ice.
Portion out your gin or spicy ginger beer and add to your glass.
Measure your Juniper Lime Spice soda and pour into glass.
Choose a larger piece of candied ginger, one slice of lime and your sprig of herbs or flowers.
Place into glass and enjoy!
Grapefruit Prosecco Cocktail from The Lively Table.
This one is easy to batch make!
For each Grapefruit Prosecco Cocktail:
1/2 oz (1 tbsp) rosemary syrup (see recipe below)
2 oz (1/4 cup) freshly squeezed WinterSweetz grapefruit juice
About 4 oz prosecco
Rosemary Simple Syrup:
1/2 cup sugar
3/4 cup water
1 rosemary sprig
To make the rosemary syrup, combine the sugar, water and rosemary in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Once dissolved, remove from heat. Allow to cool before straining in to a container with a lid. Store in the refrigerator.
To make a cocktail, add 1/2 oz of rosemary syrup and 2 oz freshly squeezed grapefruit juice to a glass. Top with prosecco and garnish with rosemary.
For a large batch (about 6 drinks):
12 oz (1 1/2 cups) freshly squeezed WinterSweetz grapefruit juice (from about 1 1/2 to 2 grapefruits)
3 oz (6 tbsp) rosemary syrup
1 bottle prosecco
Juice and syrup can be prepared a day or two in advance. To make a large batch, you can mix the grapefruit juice and syrup ahead of time. Then just pour 2 1/2 ounces of the mixture into each glass and top with prosecco when it’s time to serve.