Spring Cocktail

The days are getting longer, meaning there's more potential daylight for cocktail hour! We have some fruity and fresh cocktails that are perfect for any occasion. 


Lemon Thyme Simple Syrup:
  • 1/3 cup pure maple syrup
  • 1/3 cup fresh lemon juice
  • 1 tablespoon fresh thyme
Each Cocktail:
  • 2 ounces bourbon
  • 1 ounce Lemon Thyme simple syrup
  • Lemon wedge for serving
Make the Simple Syrup
  1. Heat all of the ingredients for the simple syrup in a small saucepan. Bring to a full boil, then reduce the heat to a simmer. Cook at a gentle boil for 5 minutes. Remove from heat and allow syrup to cool to room temperature. Strain syrup with a fine strainer to remove the thyme leaves. Add the pure lemon extract and refrigerate until ready to use. Note: Simple syrup can be saved in a sealed container in the refrigerator for up to 1 month.
Make a Cocktail:
  1. Combine the ingredients for one cocktail in a shaker and fill with ice. Shake vigorously and serve over ice with a lemon wedge. Note: you can also make multiple cocktails at a time, or even a large batch of cocktails.

Orange Hibiscus Mai Tai

  • 1 tablespoon dried hibiscus flowers (or 1 hibiscus tea bag)
  • 4-6 tablespoons honey using to your taste
  • 1 cup orange juice
  • 1 cup no sugar added pineapple juice
  • juice of 2 limes (about 1/2 cup juice)
  • 8 ounce light rum
  • 4 ounces dark rum
  • sparkling water, for topping
  • kosher salt, for rimming (optional)
  • 1. Bring 1 1/2 cups water to a boil in a medium-size pot. Remove from the heat, add the hibiscus flowers or tea bags and the honey, dependent on your taste. Cover and let steep for 10 minutes. Strain into a pitcher and discard the hibiscus flowers/tea bags. 
  • 2. To the pitcher, add the orange juice, pineapple juice, lime juice, dark rum, and light rum, stirring to combine. Chill until ready to serve.
  • 3. Run a lime wedge around the rim of your glasses and coat in salt. Add ice and pour over the Mai Tai. Top off with sparkling water, if desired.

Spring Fling Cocktail Recipe

  • 1 oz gin
  • 3/4 oz st germain
  • 1/2 oz lemon syrup (recipe below)
  • 8 drops rose water
  • 5 oz club soda
  • edible flower ice cubes (such as peonies and marigolds)
Zest lemon. Juice lemons to make 1/2 cup juice. Add to a pot with water and sugar. Bring to a boil and then turn off the heat. Let syrup cool before using.