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Recipes

Ten Market Cocktail Recipes to Celebrate Spring

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Mixology is not conceived only in the hushed secrecy of bars: the spring stalls, laden with mouth-watering fruits, vegetables and herbs, inspire the amateur or seasoned bartender. Whether we rely on the classics or give free rein to our naturalistic verve, the vegetable garden, the garden and nature are reaching out to us.

Pimm’S Cup

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Cocktail Pimm's Cup
Apart from forcing on the fruit, there is nothing to change in the traditional recipe for this garden party cocktail. In a tumbler glass or tall tumbler, pour 7 cl of Pimm’s No. 1 and the juice of 1/2 a lemon. Add ice cubes, top with ginger ale (or lemonade) and whatever spring inspires you: cucumber slices, pineapple cubes, sliced ​​strawberries, orange and/or lemon slice, mint leaves or of basil…

Pimm’s liqueur: €17.50, available at wine shops or online at La Maison du Whiskey

Elderberry pet’ nat’

Elderberry pet' nat'
The scent of elderflower evokes all the grace of spring If you are lucky enough to live or stay in the countryside, pick eight elderflower umbels for 4 cocktails. Crush one in a shaker with 3.5 cl of Saint-Germain liqueur, add ice cubes and shake. Pour into a highball glass, add a strawberry cut in half, and top off with a natural white sparkling wine, for example Festejar blanc from Patrick Bouju or a cava from Clos Lentiscus. Garnish with an elderberry umbel. Your guests will think you’re a bit of a wizard.

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Wines: available at wine merchants or on culinaries

Frozen Strawberry Margarita

Frozen Strawberry Margarita
As soon as the strawberries have a little fragrance, choose them very red and very ripe (maras des bois are recommended). For 4 people: 500 g washed and hulled strawberries, mixed in a blender with 20 cl of 100% agave tequila, 12 cl of lime juice, 6 cl of Cointreau and 3 tablespoons of sugar cane syrup. Add a good glass of ice cubes and blend for another 20 seconds. Serve in a pitcher with glasses frosted with fleur de sel mixed with grated lime zest, or directly in the glasses.

” READ ALSO: Cocktails: 10 secrets to revisit the great classics of mixology

Ginger champagne, rhubarb stick

Ginger champagne, rhubarb stick
A very fresh cocktail where the stick gives the only sweet note. Peel a very firm stalk of rhubarb and cut it into 4 sticks 5 mm thick and 15 cm long. Grate 30 g of ginger and squeeze it in your hand to obtain the juice. Divide this juice into 4 champagne flutes, add a dash of rhubarb bitters and fill the glasses with rosé champagne. Dip the rhubarb sticks in brown cane sugar over 3 cm of their length and plant them in the glasses, sugar side up. Serve immediately.

Camaldoli Monastery rhubarb bitter: €17.99, available for take-out at Camaldoli Monastery or online at holyart

Poirini

Poirini
On a Bellini base, this cocktail can be made with European pears, but we prefer the Korean nashi pear or the Chinese yali pear, which are juicier and can be found in Asian stores. Wash 2 or 3 pears, remove the core and stem and pass them through a centrifuge or juice extractor with 1 whole peeled lemon. Filter the juice and divide it into 4 champagne flutes without filling them above a third, add an ice cube. Top with prosecco, cava or white champagne, and garnish the rim of the glass with a thin slice of pear rubbed with lemon juice.

Springtime beetroot

Springtime beetroot
Don’t be afraid of raw beets, even if they dye your hands pink. Wash two large red beets and put them through a juicer or juicer. Pour the juice obtained into a mixing glass, add the juice of a white grapefruit, 10 cl of gin and 4 tablespoons of rosemary syrup, and mix well. Divide this juice into 4 highball glasses containing two or three ice cubes, and top up with sparkling water. Your vegan neighbor will love it.

Rosemary syrup: €9.95 for 25cl available online at syrups-du-barbu

Peter Rabbit

Cocktail Peter Rabbit
In a shaker, combine a few cubes of cucumber, 3 very tender shelled pea pods and their peas, 1 sprig of fresh tarragon and 1 tablespoon of honey. Add 7 cl of vodka or gin, 1 tablespoon of Noilly Prat and the juice of 1/2 lime. Fill with ice cubes and shake with all your might. Strain over crushed ice in a highball glass. Straddling the edge of each glass, place an open pea pod with the peas clearly visible.

Avanie and raspberry

Avanie and raspberry
A cocktail for lovers, so for two. In a shaker, crush 100 g of fresh raspberries with 4 peeled and pitted lychees. Add a few ice cubes, 12 cl of white rum, 15 cl of Lillet rosé, a few dashes of rose water and the juice of half a lemon. Shake well. Lightly rim 2 highball glasses with fleur de sel, carefully pour the mixture into them and top with aranciata rossa (sparkling orangeade with blood orange).

Lillet rosé: €16.50 available from wine merchants or online at vinatis

Avocado Caipirinha

Avocado Caipirinha
The domain of the caipirinha has no limits: all fruits lend themselves to it, and precisely the Hass avocado season begins in the spring. For 1 glass, crush in a shaker the flesh of half a ripe Hass avocado, 1/2 lime cut in 4, 1 pinch of salt, 1 dash of Mexican chili sauce (or Sriracha) and a few sprigs of fresh coriander . Add ice cubes, 10 cl of tonic water, 7 cl of cachaça, and shake vigorously. Strain into a tumbler or highball glass and garnish the rim with a slice of lime.

Mint Julep Passion

Passion fruit mint julep
This revisited Southern classic will change you from the mojito. The julep is traditionally served in a silver goblet, but a glass goblet will do. Add a few fresh mint leaves, passion fruit pulp, 1 dash of Angostura Bitters and 1 tablespoon of cane sugar syrup. Crush gently, then fill the glass with crushed ice and add 7 cl of bourbon or rye whiskey. Mix up and down with a spoon and add a sprig of mint.

The editor recommends:
The return of cinchona, this old drug that has become an aperitif
» How to make a good cocktail? Five pro tips, five mistakes to avoid
» What to serve with tequila and mezcal? Our five best artisanal tequila-mezcal pairings

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