Sip of Spring

Look no further than your herb garden or window box for inspiration.

Basil, for example, can add a semi-sweet spiced flavor to your drink; while the menthol in peppermint adds a candy cane-like cooling sensation to the palate. Edible flowers such as daisies, lilacs and pansies can add subtle flavors and top your glass with delicate colorful garnishes you can eat.

El Paso bartender Alexandria Viescas tapped Whiskey Tango Foxtrot’s Natalie Beagle for these spring cocktail recipes you can make at home.

PLANT LADY

4 basil leaves

2 oz Botanist Gin (or preferred floral gin)

¾ oz fresh lime juice

¾ oz of simple syrup

2 dashes of lemon bitters

1/2oz pineapple juice

Muddle basil leaves and 2 oz of gin for a maceration in a shaker tin. Combine lime juice, simple syrup, 2 drops of lemon bitters, pineapple juice and ice and shake vigorously. Strain into 10 oz glass of your choice and garnish with basil or edible flowers. To make simple syrup:  Mix 1 cup of boiling water and 1 cup of granulated sugar and stir. 

PARTY SIZE (8-10 servings)

40 basil leaves

2.5 cups Botanist Gin (or preferred floral gin)

7.5 oz fresh lime juice

7.5 oz of simple syrup

20 dashes of lemon bitters

5 oz pineapple juice

Muddle basil leaves and 2.5 oz of gin for a maceration in a punch bowl. Combine lime juice, simple syrup, lemon bitters, pineapple juice, ice and stir. Garnish with basil or edible flowers. Strain liquid into another bowl and refrigerate without ice to prevent the cocktail from watering down.

PINK LADY

4 mint leaves

1 ½ oz Deep Eddy Ruby Red Vodka (or preferred grapefruit vodka) 

½ oz St. Germain Elderflower Liqueur

¾ oz fresh lemon juice

¾ oz of simple syrup

Muddle 4 mint leaves and 1 ½ oz of Deep Eddy Ruby Red Vodka in a shaker tin. Combine lime juice, simple syrup, ½ oz St. Germain Elderflower Liqueur, ice and shake vigorously. Strain into 10 oz glass of your choice and garnish with fresh mint leaves.

PARTY SIZE (8-10 servings)

40 mint leaves

15oz Deep Eddy Ruby Red Vodka (or preferred grapefruit vodka)

5 oz St. Germain Elderflower Liqueur

7.5 oz fresh lime juice

7.5 oz of simple syrup

Muddle 40 mint leaves and 15 oz of Deep Eddy Ruby Red Vodka for a maceration in a punch bowl. Combine lime juice, simple syrup, St. Germain Elderflower Liqueur, ice and stir. Garnish with mint. Strain liquid into another bowl and refrigerate without ice to prevent the cocktail from being watered down.

ESPADÍN LADY

1 ½ oz Alipús San Andrés Espadín Mezcal (or mezcal of your choice) 

½ oz Peach Schnapps 

¾ oz fresh lemon juice

¾ oz of simple syrup

Combine Mezcal, lime juice, simple syrup, Peach Schnapps and ice into a shaker tin and shake vigorously. Strain into 10oz glass of your choice and garnish with edible flowers and/or a lime wheel.

PARTY SIZE (8-10 servings)

15oz Alipús San Andrés Espadín Mezcal (or mezcal of your choice)

5 oz Peach Schnapps 

7.5 oz fresh lemon juice

7.5 oz of simple syrup

Combine Mezcal, lime juice, simple syrup, Peach Schnapps and ice into a punch bowl and stir. Strain liquid into another bowl and refrigerate without ice to prevent the cocktail from watering down. Garnish with edible flowers and/or lime wheels.