Check Out These Spring Cocktails From New Orlean’s Best Bartenders

March 20 marks the first day of spring and bartenders are welcoming the season with innovative spring cocktails highlighting floral, fruity, and herbaceous flavors.

From refreshing concoctions with seasonal produce to drinks that utilize good-for-you ingredients, imbibers can savor longer days, warmer weather, and the blooming new flavors of springtime with these creative cocktails.

Check out these spring cocktails from New Orlean’s best bartenders

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Ruby Slipper

Bartender: Brian Chambliss || Outlet: Bayou Bar & Jack Rose

Ingredients:

1 oz Deep Eddy Ruby Red Grapefruit Vodka

¼ oz Lemon Juice

¾ oz Grapefruit Shrub

Sparkling Wine

1 Dash of Angostura Bitters

Directions:

Shake and double strain Deep Eddy Ruby Red Grapefruit Vodka, lemon juice, and grapefruit shrub into a Champagne Flute. Top with sparkling wine and garnish with a dash Angostura bitters. 

 

Copper Bunny

Outlet: Compère Lapin

Ingredients:

¾ oz. Absolut Elyx vodka

¾ oz. Dulce Vida pineapple jalapeño tequila

¾ oz. Giffard pineapple liqueur

¾ oz. Giffard ginger liqueur

1 oz. lime juice

4 oz. champagne

Method: Served over crushed ice in copper bunny 

 

Florio & Fauna

Outlet: Compère Lapin

2oz dashes Bitter Queen’s Thai spice bitters
.25oz simple 1:1
.5oz lemon
.5oz Florio fernet
.75oz Huana guanabana liq
.75oz Dolin blanc
.75oz Drumshanbo gunpowder Irish gin

Shaken / served in a coupe

Garnish with candied hibiscus flower

 

 

Gimme Dat

Beverage Director: Bryson Downham | Outlet: Toups Meatery

1 ½ oz vodka

5 dash fee bros celery bitters

¾ oz lime juice

 ½ oz simple syrup

3 dash saline

Shake and strain into wine glass rimmed with celery salt

 

The Banana Cognac

Beverage Director: Bryson Downham | Outlet: Toups Meatery

2 oz Cognac

1 oz Lime juice

½ oz Giffard Banane du Bresil (banana liqueur)

½ oz “Old English 800 Malt Liquor” syrup*

Method: Combine all ingredients into shaker tin, add ice and shake. Double strain into coupe.

*Old English 800 Malt Liquor syrup: 

2 bottles Old English 800 Malt Liquor

.25 qt Sugar

 

The Brouhaha

Beverage Director: Bryson Downham | Outlet: Toups Meatery

Ingredients 

1.5 oz Strega

.25 oz ginger syrup

.125 oz lemon juice

3 dashes saline

Shake and Strain into short collins glass rimmed with blend of 2/3 fryclone and 1/3 kosher salt

Add ice, top with tonic, then stir

 

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featured image via Compère Lapin