March 30, 2023 — With spring in full swing and Earth Day quickly approaching on Saturday, April 22, we’ve rounded up five spring-themed cocktails with sustainability at their core. Whether it’s using ingredients that are typically discarded, or featuring an eco-friendly spirit, these environmentally-conscious libations are perfect to indulge in this Earth Day (and beyond!).
PRETTY IN PINK
Recipe courtesy of Lee Noble, Art in the Age Mixologist
- 2 oz. Tamworth Garden Damson Gin
- .5 oz. Honey Syrup
- .5 oz. Lemon Juice
- Top with Tonic
Glassware: Stemless Wine Glass
Garnish: Strawberry, Juniper Berry, Seasonal Edible Flower
Instructions: Add ingredients to a stemless wine glass and stir. Garnish with half a fresh strawberry, juniper berries, and an edible flower.
APPLE CORE SOUR
Courtesy of Pekka Pellinen, Finlandia Vodka Global Mixologist
- 1 Green apple core
- 5 oz Finlandia Vodka
- 1 oz. Lemon juice
- .5 oz. Honey
- .5 oz. Chickpea brine
- Pinch of salt
Garnish: Apple slice
Instructions: Muddle apple core in shaker. Add all other ingredients and shake. Fine strain into a rocks glass and garnish.
Recipe courtesy of Jacob Looney, New Liberty Distillery’s Director of Visitor Experience
- 5 oz. Millstone Rye Bottled-in-Bond
- .75 oz. Sweet Vermouth
- .5 oz. Liberty Belle American Picon
- .5 oz. Honey Cola Cordial
Instructions: Chill a mixing glass and coupe in the freezer before assembling the cocktail. When ice cold, add the Millstone Rye and Honey Cola Cordial to the mixing glass and stir without ice. Add the vermouth and Picon, then stir more to incorporate. Strain into the prepared coupe and garnish.
Garnish: Lemon Peel
Courtesy of Fitz Bailey, Brown-Forman mixologist
- 5 oz. Coopers’ Craft Barrel Reserve
- .75 oz. Oleo Clementine Syrup ***
- 3 Lemon wedges
- 8 Fresh mint leaves
Garnish: Mint sprig
Instructions: Add syrup, mint leaves and lemon wedges to shaker and muddle. Add bourbon, fill shaker with ice and stir for 15 seconds. Strain into ice filled glass. Garnish with mint sprig.
** Oleo Clementine Syrup
- 1 cup clementine peels, stripped with a vegetable peeler
- ¾ cup sugar
Combine the citrus peels and sugar in a sturdy bowl, gently muddle, then allow everything to rest for 5-15 hours, do not go over 24 hours, or it will start to pick up bitter elements. Strain out the citrus peels and store the syrup in the fridge for up to a couple of weeks.
Courtesy of Olga Sorzano, Owner and Founder of Baba’s Acid Trip and Baba’s Bucha
- .25 Cup fresh berries (raspberries, strawberries, blueberries)
- 8 Fresh mint leaves
- 1 oz. Baba’s Acid Trip Raspberry Lime Vinegar
- 4 oz. Sparkling water
Glassware: Highball glass
Garnish: Sprig of fresh mint
Instructions: Muddle fresh berries, mint leaves, and Baba’s Acid Trip in the bottom of a highball glass. Add fresh ice and stir to blend all ingredients together. Top up with sparkling water.