5 Refreshing cocktails to serve at your next spring gathering

Spring is here, which means flowy dresses, sunshine, and colourful drinks in hand. It’s prime hosting season — friends, family, and good vibes all around — so make sure you’re prepared with the right ingredients to serve up the ultimate spring cocktails for your girls.

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1. Classic tequila sunrise

Ingredients:

• 50 ml tequila (blanco or reposado)

• 100 ml orange juice (freshly squeezed or 100% pure juice)

• 15 ml grenadine syrup

• Ice cubes

• Garnish: Orange slice and a cocktail cherry

Method:

1. Fill the glass: Fill a tall highball glass with ice cubes.

2. Add spirit and juice: Pour in the tequila and top with the orange juice. Stir gently to combine.

3. Create the sunrise: Slowly pour the grenadine down the inside edge of the glass. It will sink to the bottom and gradually rise through the juice to create the signature gradient effect.

4. Garnish and serve: Do not stir after adding the grenadine. Garnish with an orange slice and a cherry, then serve immediately.

Magnific

2. Aperol / Campari spritz

Ingredients:

• 75 ml Prosecco (or any dry sparkling wine)

• 50 ml Aperol (for a sweeter, citrusy spritz) or Campari (for a bolder, bitter spritz)

• 25 ml Soda water

• Ice cubes

• Garnish: Fresh orange or grapefruit wheel (or an olive for a traditional Campari spritz)

Method:

1. Fill the glass: Fill a large wine glass or copa glass with plenty of ice cubes.

2. Build the drink: Pour in the Prosecco first, followed by the Aperol or Campari, and top with soda water. (Pouring Prosecco first prevents the liqueur from settling at the bottom.)

3. Stir and serve: Give it a gentle, brief stir to combine without losing the fizz. Garnish with an orange or grapefruit wheel and serve immediately.

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3. Clover club

Ingredients:

• 50 ml London Dry Gin

• 25 ml Fresh lemon juice

• 20 ml Raspberry or strawberry syrup

• 15 ml Egg white (or aquafaba for a vegan alternative)

• Ice cubes

• Garnish: Fresh raspberries or strawberries on a cocktail skewer

Method:

1. Dry shake: Add the gin, lemon juice, berry syrup, and egg white into a cocktail shaker without ice. Shake vigorously for 10–15 seconds to emulsify the egg white and build a silky foam.

2. Ice shake: Add ice to the shaker and shake hard again until thoroughly chilled.

3. Strain and serve: Fine-strain through a Hawthorne strainer and tea strainer into a chilled coupe or martini glass. Garnish with fresh raspberries or strawberries.

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4. Blue Lagoon / Blue curaçao spritz

Ingredients:

• Classic Blue Lagoon:

  • 50 ml Vodka

  • 25 ml Blue Curaçao

  • 100 ml Lemonade

  • Ice cubes

• Blue Curaçao Spritz (Sparkling Twist):

  • 50 ml Blue Curaçao

  • 75 ml Prosecco or dry sparkling wine

  • 25 ml Soda water

  • Ice cubes

• Garnish: Lemon wheel and a cocktail cherry

Method:

1. For a Blue Lagoon: Fill a tall highball glass with ice. Add the vodka and Blue Curaçao, top with lemonade, and stir gently.

2. For a Blue Curaçao Spritz: Fill a wine glass with ice. Add the Blue Curaçao, pour over the Prosecco, top with soda water, and give a light stir.

3. Garnish and serve: Decorate with a fresh lemon wheel and a cherry.

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5. Bushwacker

Ingredients:

• 30 ml Dark rum

• 30 ml Kahlúa (or coffee liqueur)

• 30 ml Crème de cacao (dark or white)

• 30 ml Baileys Irish Cream

• 60 ml Milk or cream (or coconut cream for a tropical twist)

• 1 cup crushed ice

• Garnish: Whipped cream, chocolate syrup drizzle, and freshly grated nutmeg

Method:

1. Blend: Place the dark rum, Kahlúa, crème de cacao, Baileys, milk (or coconut cream), and crushed ice into a blender.

2. Process: Blend on high speed until completely smooth and creamy (like a rich alcoholic milkshake).

3. Garnish and serve: Drizzle chocolate syrup down the insides of a tall glass, pour in the blended mix, and top with whipped cream and a light dusting of grated nutmeg.

This article was originally published by Lutho Gagamele for Woman & Home.

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