3 Cocktails to Welcome Spring

Spring has arrived! We don’t have four seasons here in Las Vegas. We only have two seasons: a cold winter (for us Las Vegans anyway) and a freaking hot summer. I always think it’s Springtime when Easter has arrived. I love light cocktails that remind me of flowers and light fruits like lemons and melons.

The first drink my friend Noelle and I created a lovely raspberry lemonade drink which would be perfect on a warm Spring day.

Lemon Mint Medley

Serving Size – 1

Ingredients

• 2 lemons
• 2 mint leaves
• 1.4 oz Vodka
• 1.4 oz Raspberry
• 1.4 oz Simple Syrup

Method

1. · Squeeze the 2 lemons into a cup and make sure to take out the seeds.
2. · Tear up 2 mint leaves and place in the lemon juice.
3. · Mix and muddle the mint leaves in the cup.
4. · Pour in all ingredients into a shaker.
5. · Shake it up and serve.

I was feeling really buzzed at my Birthday Game Night a few weeks ago and wanted to make a drink. I thought I should create something tasty with Blue Curacao. It was the first version of this drink. Noelle and I decided to create something that would taste good and wouldn’t make you gag from too much alcohol like the original version.

Azure Island Sky

Serving Size – 1

Ingredients

• 1 1/2 oz. Vodka
• 1/2 oz. Raspberry Liqueur
• 1/2 oz. Blue Curacao
• 1.16 oz. Pink Lemonade (I used Trader Joe’s Low-Calorie Pink Lemonade)
• 3 oz. Club Soda or Sparkling Water
• 1 oz. fresh lemon juice
• 1/2 oz. Simple Syrup

Method

1. Make fresh lemon juice by squeezing some lemons. 
2. Mix all the ingredients into a shaker
3. Shake it up and put into a glass.
4. Grate lemon zest on the top of the drink and then serve.

I’ve never heard of Pisco Sour until Ivan and I were travelling in South America during an overlanding trip. It’s a great drink that’s been added to one of my favorite drinks. Pisco is a brandy that is distilled from muscat grapes.

Peruvian Pisco Sour

Pisco Sour – CC BY-SA 2.0Serving Size – 1

Ingredients

• 3 oz. Peruvian Pisco
• 2 oz. key lime juice (called green lemons in Peru)
• 1 Tablespoon egg white
• 1 ¹⁄₂ oz. simple syrup
• ¹⁄₄ cup crushed ice
• 2 –3 drops Angostura bitters

Method

1. In a blender, combine key lime juice with the egg white.
2. Add simple syrup, Pisco, and ice and blend at high speed until frothy.
3. Pour into a sour glass, top with a few drops of bitters and serve.

Original Recipe from Food.com

I hope you enjoy the Spring Cocktails. What’s your favorite Spring Cocktail?

Photography by Noelle C. for the first 3 pictures

Linked up to Tasty Tuesday