5 Fresh, Seasonal Cocktails for Spring

Along with sunshine, fresh flowers and some of our favorite holidays, Spring brings a fresh set of new flavors when it arrives each year. Gone are the rich, earthy tastes of winter — instead, we can embrace citrus, fresh herbs and a hint of berry. These 5 cocktails embody some of our favorite flavors of this season. Even if the sunshine hasn’t shown up yet, these cocktails may help Spring arrive at your home.


Herbal Spritzer
Serves 8

1 bottle dry white wine
1 cup water
1 cup fresh lemon juice
1 cup sugar
Zest of 5 lemons
1 bunch fresh lemon thyme or pineapple sage, plus more sprigs for garnish
Chilled tonic water for serving

In a large pot over medium-high heat, combine the wine, water, lemon juice and sugar and bring to a boil. Reduce the heat to medium-low, add the lemon zest and simmer for 5 minutes. Remove from the heat and add the bunch of herbs. Let steep for 15 minutes. Pour the syrup through a sieve into a glass bowl, discarding the zest and herbs. Nestle the bowl in a larger one filled with ice water and let cool. Place in the freezer until the syrup becomes slushy.

To serve, fill a large glass, like our Mason Jar Mug, one-third full with the slushy syrup, then top with chilled tonic water. Garnish each drink with a small herb sprig.

outdoor pitcher

Strawberry Basil Margaritas
from The Kitchn
makes 1 pitcher, or about 8 servings

1 can (12 ounces) frozen limeade concentrate
10 strawberries
8 basil leaves
2 to 2 1/2 cups tequila

Put limeade concentrate into a pitcher. (We recommend our PB Classic Outdoor Pitcher so you can enjoy these outside.) Add 2 1/2 cans of water and 2 cups of tequila. Slice strawberries and put them in the pitcher along with the basil. Crumple the basil a little beforehand to release the flavor. Place the pitcher, covered, in the refrigerator overnight to turn your margaritas a beautiful pale pink.


Lemon Blossom Spritz
Serves 1

1 ounce  yuzu-Meyer lemon cocktail mixer
1 ounce St. Germain or elderflower liqueur
Prosecco, to taste

Combine the cocktail mixer and liqueur and pour into a champagne flute. Top with Prosecco. We recommend using our Caterer’s Box Set of 12 Flutes, so you can serve a crowd with ease.


Spring White Sangria
Serves 6 to 8

1 bottle fruity white wine, such as Chenin Blanc or Gewürztraminer
1 1/4 cups passion fruit juice
1/4 cup fresh lime juice
1 cup white grapes, seeded and halved
1 cup muscat grapes, seeded and halved
1 Asian or Bartlett  pear, cored and thinly sliced
1 can litchis with syrup
2 Tbs. chopped fresh mint
2 Tbs. chopped fresh dill
Ice as needed

Combine all ingredients and their syrup. We recommend making the drink in our Casa Recycled Glass Pitcher. Stir well and refrigerate for at least 2 hours.


Cucumber-Rosemary Gin and Tonic
from The Kitchn
Serves 1

1 cucumber
1 lime
3 sprigs rosemary
2 ounces gin
4 ounces tonic water

Peel one half of a cucumber, and slice a lime into eight wedges. In a high glass (we suggest our Schott Zwiesel Highball), add three slices of the peeled cucumber, 1 spring of rosemary, juice from a lime slice and 1 ounce of gin. Muddle this mixture with the back of a spoon, and strain into a second glass. Add several ice cubes, three slices of cucumber, top with remaining gin and tonic and serve garnished with rosemary springs.


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