Spring is in the air and you should have a cocktail in your hand. As the weather heats up, it’s time to put away those winter classics and bring out a little more ice. Chris Elford, beverage director at amazing eatery and bar Saison gave us a few of the drinks they have on the menu this season!
Queens Park Swizzle – a drink that trumps the mojito in every way:
1 1/2 oz Flor De Cana 4
1/2 oz Clement Agricole Rum
3/4 oz Lime
3/4 oz Demerara
12 mint leaves
First, muddle the mint in the glass. Swizzle all ingredients together, garnish with a mint sprig and mix with crushed ice in a tall glass.
Kingston Julep – an herbaceous and bright refresher:
Jamaican Rum, Amaro Averna, Lavender, Lime Peel, Mint.
1/2 oz Amaro Averna (A herbal, citrusy bitters)
3/4 oz Appleton VX Rum (Jamaican Rum)
3/4 oz Lavender/Lime Infused Wrap & Nephew
12 mint leaves
Muddle the mint and Amaro together, add rums and shake. Mix with crushed ice and serve topped with a mint sprig and a splash of mescal.
“La Paloma,” a classic grapefruit cocktail with a saline twist:
1/2 oz Fresh Lime
3/4 oz Fresh Grapefruit
dash Kosher Salt
2 oz Espolon Blanco (Tequila)
Mix all ingredients together, and shake vigorously. Serve in a Collins glass with your biggest ice cube/s topped with a spritz of salt.
And two more classic favorites we included that are great for parties and can be made ahead of time.
The Gin & Tonic – Extra bonus points for making your own tonic (Saison uses hops in their house made tonic).
Sangria – The further ahead of time you make this, the better it will be. We like this recipe, which upgrades the ever-reliable America’s Test Kitchen classic.