Winter is finally over. The days are getting longer and the evenings are milder. The first rays of sunshine and the rising temperatures invite you to go outside, meet up with friends and simply spend more time outside. Life in the streets is blooming again and waking up after hibernation. It's the right time for light and fresh drinks that you can enjoy in good company. In keeping with spring, we have listed 24 cocktail recipes that anyone can easily recreate. This is a perfect way to spend the first warm evenings.
24 cocktail recipes for spring: Lillet Spritz
Ingredients for 8 cocktails:
- 2 cups of orange juice
- 750 ml Prosecco, chilled
- 7750 ml Lillet blanc, chilled
- optional: edible flowers for serving
Mix Prosecco, Lillet blanc and orange juice in a cocktail shaker. Serve in champagne glasses and garnish with edible flowers.
Spicy tequila-grapefruit cocktail
Ingredients for one serving:
- 1/3 cup freshly squeezed grapefruit juice
- 3 tablespoons sugar syrup
- 30 ml Tequila
- Sparkling water
- for garnish: grapefruit, jalapenos, coriander, salt, ice cubes
Put some salt in a flat plate. Just moisten the rim of the glass and then turn it in salt. Add some ice to the glass, then grapefruit juice, sugar syrup, tequila and mix well. Finally garnish with grapefruit and jalapeno slices and fresh cilantro.
Sparkling cocktail with lavender
Ingredients for one serving:
- 14 ml Lavender syrup
- 3 dashes lavender bitters
- 3 dashes of orange bitters
- 2/3 champagne, chilled
- Lavender sprigs and orange peel for garnish
Mix the lavender syrup and the two bitters in a champagne glass. Then add champagne and garnish with lavender sprigs and orange peel.
Raspberry cocktail with beer
Ingredients for 6 servings:
- 3/4 cup frozen raspberries (possibly other types of berries)
- 355 ml beer, chilled
- 355 ml raspberry lemonade
- 1/2 Tasse Vodka
- Ice cubes, lemon slices, raspberries and fresh peppermint for garnish
Mix all ingredients, serve over ice cubes in large glasses and garnish nicely.
Limoncello spritz with strawberries
Ingredients for one serving:
- 1-2 strawberries
- 30 ml Limoncello Liqueur
- Prosecco
- Lemon zest for garnish
Cut the strawberries, put them in a champagne glass, shake Limoncello liqueur over them and fill the glass with Prosecco. Finally garnish nicely with lemon peel.
Limoncello Citrus Sangria
Ingredients for 8-10 servings:
- 1 Orange
- 1 Grapefruit
- 2 lemons
- 750 ml chilled white wine
- 1 1/2 Bags Limoncello
- 3 cups sparkling water or sparkling wine
Wash the orange, grapefruit and lemons thoroughly and then cut them into thin slices. In a large jug, add the wine, citrus fruits and limoncello and stir well. Let cool in the fridge for at least four hours. Before serving, add the mineral water to the jug and garnish the glasses with the citrus fruits.
Grapefruit Mimosa
Ingredients for one serving:
- Saft 1/2 Grapefruit
- Saft 1/2 Orange
- Champagne, chilled
Mix the ingredients in a glass and garnish with a slice of orange or grapefruit.
Little Fiz my Lavender
Ingredients for one serving:
- 6 cl Lillet
- 4 cl lavender syrup
- 3 cl freshly squeezed lemon juice
- fine
Make your own lavender syrup by heating 1/2 cup sugar, 1/2 cup water and 1 tablespoon dried lavender in a saucepan until the sugar completely dissolves. Then let it cool down. Pour the ingredients into a glass and garnish with dried lavender sprigs.
Carrot Mimosa
Ingredients for 1 serving:
- 1 part carrot juice
- 1 part Prosecco
- Carrot greens for garnish
Pour Prosecco and carrot juice into a champagne glass, stir and serve with carrot greens.
Peach-Orange Mimosa
Ingredients for one serving:
- 3 cl peach juice
- 6 cl Smirnoff ICE Peach
- 1,5 cl Smirnoff ICE Orange
- 6 cl orange juice
- 3cl champagne
Mix all ingredients in a glass.
Blutorange Margarita
Ingredients for 1 serving:
- 2 slices of jalapeno
- 3 sprigs of coriander
- 15 ml lime juice
- 45 ml Tequila
- Blood orange lemonade
Jalapeno and cilantroPour into a cocktail shaker and add tequila, lime juice and ice. Mix vigorously for 30 seconds, then pour into a glass and top up with blood orange lemonade. Serve cold.
Clementine Mimosa with Rosemary
Ingredients for the syrup:
- 1 cup sugar
- 1 cup of water
- 3 rosemary sprigs
- 1 tbsp juniper berries
Ingredients for a cocktail:
- 90 ml freshly squeezed celemnine juice
- 45 ml juniper berry rosemary syrup
- Orange lemonade
- a few dashes of orange bitters
- Rosemary sprigs and clementine slices for garnish
Put the ingredients for the syrup in a small saucepan and heat until the sugar completely dissolves. Allow to cool and store in the refrigerator for up to two weeks. Mix the syrup, bitters and clementine juice in a cocktail shaker and then pour into a glass, pour in lemonade and garnish with clementine slices and rosemary.
Virgin Ginger Mimosa
Ingredients for 2 servings:
- 1/2 cup orange juice
- 475 ml sparkling water
- 5cm fresh ginger, peeled and thinly sliced
- 1 clementine, sliced
- Ice cubes
Add ice, orange juice and sparkling water to two glasses. Garnish with fresh ginger and rosemary.
Cherry Mimosa
Ingredients for two servings:
- 90 ml Kirschsaft
- 90 ml champagne or sparkling wine
- Cherries for garnish
Pour cherry juice and champagne into glasses and garnish nicely with cherries.
Mango Mimosa
Ingredients for 8 servings:
- 1 bottle of champagne
- 5 Mangos
- Ice cubes
Peel and cut 4 mangoes and puree them finely in the blender. This should result in 1 1/2 cups of mango puree. Peel the other mangoes as well and cut them into thin pieces. Place the puree and champagne in a large jug and mix. Garnish the glasses with mango pieces and serve chilled.
Creamy mimosa with strawberries
Ingredients:
- 340g frozen raspberries
- 1/2 cup frozen strawberries
- 3 tsp sweetener
- 1 TL Honig
- 1 cup whipped cream
- 1/8 TL Vanilleextrakt
- 1 bottle of champagne or sparkling wine
Place the frozen fruit in a saucepan over medium heat and heat until completely liquid, about 10 minutes. Then add the honey and sweetener and mix well. Heat for another 5 minutes and then let cool. Then puree finely in a blender and sieve so that the seeds of the fruit are removed. Beat the cream until creamy and add the vanilla extract. Gradually mix in the cream with 2/3 of the fruit and allow to cool. Then put it in an ice cube tray and let it freeze for at least 4 hours. When serving, pour champagne over a few berry cream cubes and garnish with a little fruit syrup.
Grapefruit Bellini cocktail with mint
Ingredients for 6 servings:
- 1/2 cup sugar
- 1/2 cup water
- 1 bunch of fresh mint
- 2-3 cups freshly squeezed grapefruit juice
- 1 bottle of sparkling wine of your choice (champagne, prosecco or sparkling wine)
- edible flowers for garnish
Heat sugar and water in a small saucepan and simmer for 3 minutes. Allow to cool and remove the mint leaves. Mix the syrup and juice and pour into 6 glasses. Fill the glasses with sparkling wine and garnish with the edible flowers.
Mexican Michelada
Ingredients for 4 servings:
- 2 limes
- 3/4 cup tomato juice
- 1 tsp soy sauce
- 1 TL Worcestersauce
- 1 TL Tabasco
- 4 bottles of dark Mexican beer
- Salt to garnish the glasses
Take four glasses and dip only the rim into the water, then turn them in salt. Cut the limes into wedges. Use four columns to garnish the glasses later. In a jug, juice the limes, add the tomato juice and the sauces and mix very well. Then pour the tomato mix into the four glasses and fill with Mexican beer.
Grapefruit Mimosa with Strawberries
Ingredients for two servings:
- 5 whole strawberries, sliced
- 1 large grapefruit, juiced
- 1 tbsp sugar
- 60 ml Tequila
- 1 cup ice cream
- 1/2 bottle of rosé champagne, chilled
- 2 strawberries for garnish
Blend the sliced strawberries, grapefruit juice and sugar in a blender. Sift the mix and then pour it into a cocktail shaker along with the tequila and ice and shake vigorously. Pour into two glasses and fill with champagne.
Easter mimosa with dragée eggs
Ingredients for 4-5 drinks:
- 1/2 cup sugar
- 2 cups of water
- 8 blackberries
- 1 bottle of champagne
- 1 Pkg. Dragee Owner
- 1 handful of edible flowers for garnish
Heat sugar and water in a small saucepan until the sugar melts completely. Then add the blackberries and simmer for 3-5 minutes. Allow to cool and then puree finely with the hand blender. Then sieve and remove the seeds. Add about 3 dragee eggs and some syrup, about 60 ml, to each glass. Fill the glasses with champagne and garnish with strawberries.
Festive Mimosa Punch
Ingredients for 8-10 servings:
- 4 cups of orange juice
- 3 1/2 cups cranberry juice
- 3 Bags of Pineapple Saft
- 2L Ginger Ale
- 2 bottles of sparkling wine of your choice
- 2 star fruits for garnish
Pour all the juices into a punch bowl or large bowl and mix very well. Cut the starfruit, put a few pieces in the punch and use the rest to decorate the glasses beautifully.
Non-alcoholic cocktail with blackberries and lemon
Ingredients for 4 servings:
- 1/2 cup fresh blackberries
- 1/4 cup sugar
- 1 cup of water
- 1/2 cup homemade lemonade
- 1 lemon, juiced
- Sparkling water
- Lemon slices and peppermint for garnish
Place the blackberries in a small saucepan and mash them with a fork. Then add water, sugar and lemonade and heat. Simmer over medium heat for about 10 minutes and then allow to cool. Sift the mixture and remove the blackberry seeds. Pour the cooled syrup into four glasses and top with sparkling water. Garnish with lemon slices and fresh peppermint.
Ananas Mimosas
Ingredients for two drinks:
- 1/3 cup sparkling wine of your choice
- 1/4 pineapple juice
- 1-2 tablespoons lemon or lime flavored soda, such as 7-Up or Sprite
- Pineapple pieces for garnish
Divide the ingredients into two glasses, stir together and garnish with pineapple.
Spicy Peach Margarita with Jalapeno
Ingredients for 2 servings:
For the syrup:
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup fresh jalapenos, sliced
For the cocktail:
- 2 ripe peaches, pitted and peeled
- 2 tbsp freshly squeezed lemon juice
- 1/4 Tassen Jalapeno-Syrup
- 30-60 ml Tequila
First put the ingredients for the syrup in a small pot and heat. When simmering, remove from heat and allow to cool. Sift the syrup and set aside. Puree the ripe peaches in a blender, then add 1/4 cup jalapeno syrup, tequila and ice and blend everything very well. If desired, turn the glasses in salt, decorate with lime wedges and add the jalapeno margarita.
