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Cheers to Spring with these Five Fresh Cocktails

by Scamps Toffee |

Cheers to Spring With These Five Fresh Cocktails

The trees are budding, the flowers are popping up and it's time to enjoy the weather with a few friends and a stiff drink! The first step? Choosing from these five spring cocktail recipes, below, that will give everyone the incentive they need to break out of hibernation and into warmer weather. Cheers, everyone! To a sweet, sweet spring. 

 

  • Scamps’ Secret Garden

1.5 oz. Your Favorite Gin

.75 oz. Fresh Lemon Juice

.75 oz. Elderflower Liqueur

5 oz. Sparkling Rosé

½ tsp Scamps toffee sauce

Combine Gin, fresh lemon juice, and Elderflower Liqueur in a cocktail shaker. Add ice and shake. Strain into a flute glass. Top with sparkling rosé. Garnish with a lemon peel.

  • Scampito (pitcher)

10 oz of your rum

4 sprigs fresh mint

3 oz fresh lime juice

5 oz grapefruit soda

1 tsp Scamps toffee sauce

In a large pitcher, gently muddle mint with syrup. Top with lime juice, rosé and soda. Mix well. Serve over ice and garnish with grapefruit slices.

  • Spritz in the City

1.5 oz lemon Starburst

½ oz lemon juice

¼ oz lemoncello

3 oz Champagne

Shake the Lemoncello, juice, and syrup with ice in a cocktail shaker, strain into a chilled coupe, top with sparkling wine. *Infusions: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.

  • April Showers

2 ounces of your favorite gin

3/8 ounce maraschino cherry liquor

3/8 ounce lemon juice

3/8 ounce crème de violet

Fill a cocktail shaker with ice. Add all of the ingredients and shake until chilled. Strain the drink into a coupe glass and garnish with one Marasca cherry.

  • May Flowers

2 oz of your favorite single-malt Scotch

12 oz. homemade chamomile syrup

3 dashes Angostura bitters

Edible flowers and lemon twist, for garnish

 

To make homemade syrup, combine sugar, chamomile, and 14 cup water in a 1-qt. saucepan over medium-high; stir until sugar has dissolved, about 3 minutes. Cool, then strain, discarding flowers. To make the cocktail, combine scotch, syrup and bitters in a cocktail shaker filled with ice; stir, then strain into a rocks glass filled with ice. Garnish with edible flowers and lemon twist.

 

 

 

 

 

 

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