Small flowers are poking out of the ground, trees are beginning to bud and signs of spring are everywhere we look. Mother Nature’s palette is filled with vivid colors this time of year, inspiring us to find colorful additions for our cocktails.
From Arizona’s Sonoran Desert, to the mountains of New York, historic city charms of Montreal and the seacoast splendor of Massachusetts and Florida, top-notch hotel bars share favorite spring-inspired cocktails to cheer the changing of the winter guard.
We have eleven cocktails to share with you throughout the week and our first three hail from all over the Northern Hemisphere. Happy sipping and bottoms up!
from jade bar at Scottsdale’s fan favorite Sanctuary on Camelback Mountain (Ariz.)
- 5 ounces Titos Vodka
- 2 ounces watermelon liqueur
- splash orange juice, fresh
- splash lime juice, fresh
Combine all ingredients with ice and shake. Strain into a chilled martini glass and garnish with a cantaloupe ball.
From the Renaissance Montreal, Canada’s hottest new hotel as of Jan. 2016
- 5 ounces Hennessy V.S.
- 5 ounces sake
- 1 ounce lime juice
- 1 ounce lemongrass syrup
- 1 ounce pomegranate juice
- 5-ounces egg white
Combine all ingredients and shake vigorously. Filter the drink with a cocktail strainer into an old-fashioned glass, already filled with ice.
painted house margarita
From Henry’s Bar at the 125-year-old Harbor View Hotel (Martha’s Vineyard)
- 2 ounces Silver Tequila
- 1-ounce triple sec
- 2 ounces pomegranate juice
1-ounce homemade sour mix (mix two cups of simple syrup to one cup of lemon juice, one cup of lime juice, and 1/2 cup of grapefruit juice for an ample batch)
Combine tequila, triple sec, sour mix and pomegranate juice over ice in a pint glass and shake back and forth into a metal shaker. Rim the pint glass with salt, pour contents from shaker into the glass. Garnish with a lime wheel.
Thank you for visiting basil & salt!