19 Best Spring Cocktails to Try This Season

The best spring cocktails are perfect for celebrating the arrival of warmer weather. They are light, refreshing, and perfect for sipping on a patio or deck. Whether you prefer gin cocktails or wine cocktails, there is something for everyone in this list. So grab your favorite drinkware and get ready to mix up some deliciousness!

What makes the best spring cocktails?

When it comes to spring cocktails, there are a few key ingredients that can make all the difference. First, look for drinks that are light and refreshing, with bright citrus flavors or herbaceous notes. This will help to keep you from feeling weighed down as the weather gets warmer.

Second, don’t be afraid to experiment with seasonal fruits and vegetables – they can add a unique and delicious twist to your cocktail.

Finally, remember that a little bit of bubbly always goes a long way. Whether you choose prosecco, champagne, or another type of sparkling wine, it will add a festive touch to your springtime gathering. So go ahead and mix up something special – your tastebuds will thank you!

Mint Julep

Makes 1 drink

• 1 scant oz. Sugar-free simple syrup is a form of sugar that has been refined by being heated without the addition of water.
• 2 cups crushed ice
• 2 oz. bourbon
• Fresh mint sprig, for garnish

To a highball glass or silver Julep cup, add minted simple syrup, then bourbon, and a few splashes of water. Fill the glass almost to the top with ice. Stir well and garnish with a mint sprig.

Casino Cocktail

Makes 1 cocktail

• 1 ½ oz. London Dry gin
• ½ oz. fresh lemon juice
• ½ oz. maraschino liqueur
• 2 dashes orange bitters
• Garnish: Luxardo cherry

Add all of the ingredients to a cocktail shaker and thoroughly mix until ice cold. Pour into a Nick and Nora glass and garnish with a cherry.

Oaxaca Old Fashioned

Makes 1 cocktail

• 1 ½ oz. reposado tequila (El Tesoro preferred)
• ½ oz. mezcal (Del Maguey San Luis del Rio preferred)
• 1 bar spoon agave nectar
• 2 dashes Angostura bitters
• Flamed orange twist, for garnish

In a mixing glass, combine the tequila, mezcal, agave nectar, and bitters. Strain over a fresh rock in an Old Fashioned glass. Flame an orange peel over the drink for decoration and lay the twist on top as a garnish.

Aperol Spritz

Makes 1

• 3 pitted green olives
• 3 oz. Prosecco
• 2 oz. Aperol
• Splash of club soda

Place the swizzle stick into a martini glass. Fill a rocks glass halfway with ice and then pour Prosecco and Aperol over it. Top with soda and gently stir using the swizzle stick with olives.

Slippery When Wet

Makes 1 drink

• 1 large or 2 small ripe strawberries, halved
• 3/4 ounce fresh lemon juice
• 1/2 ounce undiluted honey
• 2 ounces gin
• 1 heaping teaspoon plain Greek yogurt
• GARNISH: freshly ground black pepper and a vertical slice of strawberry

Muddle strawberries, lemon juice, and honey in a cocktail shaker for about 15 seconds until well crushed. Fill the shaker with ice, then add the gin and Greek yogurt. Shake until completely cold, around 15 seconds. Fill a rocks glass halfway with crushed ice and then double strain the cocktail into it. Grind black pepper on top and garnish with the strawberry slice.

Americano Cocktail

Makes 1 drink

• 1½ oz (45 ml) Campari
• 1½ oz (45 ml) sweet vermouth
• Soda water to top
• Lemon twist for garnish

In an ice-filled rocks glass or highball glass, combine the Campari and vermouth. Stir thoroughly, top with soda water, and garnish with the lemon twist before serving.

Corpse Reviver

Serves 1

• 1 ounce gin
• 1/2 ounce Cointreau
• 1/2 ounce Lillet Blonde
• 3/4 ounce fresh lemon juice
• Dash Absinthe
• Garnish: orange or lemon twist (optional)

In a cocktail shaker, combine gin, Cointreau, Lillet vermouth, lemon juice, and absinthe. Shake until smooth and thoroughly cold. Pour into a chilled cocktail glass and twist if desired.

Gin Rocket

Makes 1 drink

• 1 fennel bulb with fronds
• 1/4 cup packed arugula leaves
• 3/4 ounce fresh lime juice
• 3/4 ounce 1:1 simple syrup (see note)
• 2 ounces gin
• GARNISH: lime wheel, arugula leaf, or peppery flower (such as nasturtium; optional)

1/4 cup (about 1/2 small bulb) thinly sliced fennel bulb is added to a cocktail shaker along with sliced fennel and arugula leaves. In a blender, combine the fennel, lime juice and simple syrup, then muddle until broken. Add the gin and fill with ice. Shake for 12 seconds or longer to blend thoroughly. Garnish with a lime wheel, arugula leaf, or nasturtium if desired.

Paper Plane Cocktail

Makes 2

• 1 1/2 ounces Amaro Nonino
• 1 1/2 ounces Aperol
• 1 1/2 ounces bourbon
• 1 1/2 ounces fresh lemon juice, strained

In a cocktail shaker, add the amaro, Aperol, bourbon, and lemon juice. Fill with ice and shake vigorously until the outside of the shaker is frosty, around 20 seconds. Strain into 2 coupe glasses.

Cucumber Gin Cocktail

Makes 2

• 1 English hothouse cucumber
• 5 makrut lime leaves or four 2-inch strips lime zest
• 2 teaspoons raw sugar
• 4 lemon wheels, divided
• 4 ounces gin
• 1 ounce fresh lime juice
• Club soda (for serving)

Step 1

Shave 4 long, thin ribbons from the cucumber with a vegetable peeler; set aside. Roughly chop a 4″ piece of remaining cucumber and muddle it in a cocktail shaker with makrut lime leaves, sugar, and 2 lemon slices. Fill the shaker with ice and add the gin and lime juice.

Step 2

Place a strainer over a large mixing glass halfway filled with ice. Pour in the juice, then strain it into 2 ice-filled Collins glasses. Stir gently to combine; garnish each with 2 cucumber ribbons and remaining lemon slices.

Cosmonaut

Makes 1 cocktail

• 2 ounces gin
• ¾ ounce lemon juice
• 1 bar spoon raspberry preserves

In a cocktail shaker filled with ice, combine all of the ingredients and shake until cold, about 15 seconds. Strain into a chilled glass.

Sakura Martini

• 2 1⁄2 ounces Dassai 50 sake
• 1 ounce Plymouth gin
• 1⁄2 teaspoon Maraska maraschino liqueur
• Cherry blossom

Combine the liquid components in a mixing glass with ice and mix for 30 seconds. Pour into a chilled coupe; garnish with a cherry blossom.

Sangria Blanca

Makes 8 servings

• 10 green grapes, halved
• 4 fresh strawberries, hulled and sliced
• 1 peach, pitted and sliced
• 1 bottle (750 milliliters) Cava (or dry sparkling wine)
• 1 1/2 cups white grape juice
• 1/2 cup Licor 43 (found at liquor stores)
• 2 sprigs fresh mint

Fill a large glass pitcher halfway with ice and fruit. Pour Cava down the side of the tilted vessel slowly (to keep the bubbles). Add juice and liquor; mix gently. Stir in mint before serving.

Iced tea sangria

Ingredients

• 150ml (we used pinot grigio) white wine
• ½ orange, roughly chopped, plus peel for garnishing
• ½ lemon, roughly chopped
• 2 tea bags chamomile tea
• 2 tbsp runny honey
• 50ml (we used Noilly Prat) dry vermouth

STEP 1

In a small bowl, combine the wine and fruit. Using the end of a rolling pin, lightly mash the ingredients to release some of the juice. Combine in a bowl and chill while you make the iced tea.

STEP 2

Steep the tea bags in 200ml boiling water for 15 minutes, add the honey, and leave to cool (or shake in a cocktail shaker with ice for 30 seconds and strain out).

STEP 3

Fill 2 copa de balon glasses halfway with the fruity wine mix. Mix well, adding the ice, chilled tea (minus the tea bags), and vermouth as needed. Garnish with an orange twist.

Sake cider fizz

Ingredients

• 50ml sake, see notes below
• 1 tbsp yuzu juice
• 75ml dry sparkling cider

STEP 1

Fill a tumbler or old-fashioned glass halfway with ice. Sake, yuzu juice, and dry sparkling cider are added to the tumbler. Before serving, combine thoroughly.

Aviation

• 2 ounces gin
• 1/2 ounce maraschino liqueur
• 1/4 ounce creme de violette
• 3/4 ounce lemon juice, freshly squeezed
• Garnish: brandied cherry

Add all ingredients to a cocktail shaker with ice and shake then strain into a glass. Serve with a maraschino cherry.

Mary’s Apple Pears

Ingredients

• 9 blueberries
• 25ml pear purée
• 150ml fresh apple juice
• 10ml l or ime juice
• a pinch ground pepper
• 50ml Ketel One vodka
•  a few slices apple
• a sprig mint

STEP 1

In a mixing glass, muddle 6 blueberries and then add the other ingredients. Stir before straining into a tall glass filled with ice. garnish with the blueberries, apple, and mint to complete the look.

Pineapple Basil Smash

• 1 1/2 oz. Jameson Irish Whiskey
• 0.25 oz. Chartreuse
• 1 oz. freshly squeezed pineapple juice
• 0.75 oz. simple syrup
• 3 basil leaves
• 0.75 oz. fresh lemon juice

In a shaker with ice, combine 1 1/2 oz. Jameson Irish Whiskey, 0.25 oz. Chartreuse, 1 oz. freshly squeezed pineapple juice, 0.75 oz. simple syrup, 3 basil leaves, and 0.75 oz. fresh lemon juice. Mix well and strain into a rocks glass over ice. Garnish with a pineapple slice and a basil leaf.

The Green Mary

• 1 oz. Ketel One Vodka
• 3 ½ oz. fresh juice made from equal parts celery and cucumber
• ½ oz. fresh lime juice
• Rock salt, pepper, cinnamon, nutmeg, and dried chili flakes to finish

 Stir 1 oz. Ketel One Vodka, 3 ½ oz. fresh juice made from equal parts celery and cucumber, ½ oz. fresh lime juice, and a sprinkle of rock salt, pepper, cinnamon, nutmeg, and dried chili flakes in a tall glass. garnish with a salted cucumber slice and serve over ice.