While it's extremely hard to believe, it's somehow now the season of spring. While I don't feel like springing into anything except for my bed to hide out from everyone, I will spring out of my bed to consume any and all of the cocktails that are mentioned in this article.

Purple Rain at Cafe Clover in New York, NY / Created by Head Bartender Kyle Sheridan

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Photo courtesy of Cafe Clover

In a quote from Kyle Sheridan himself, 'Purple Rain' is "a vibrant and refreshing cocktail for the warmer season. It's floral, herbaceous and the antioxidant from the pea flower offers the ideal drink for summer nights." Below contains more details on the drink itself:

Ingredients include:
Butterfly Pea Flower Infused Vodka
1½ bar spoons of Violette liqueur
½ ounce of yellow chartreuse
¼ ounce of lemon juice
Egg whites

Methodology:
Combine the infused vodka with the remaining ingredients.
Dry shake the combined liquid with the egg to break up the protein.
Strain it fine and serve in a coupe glass.
Garnish with a pea flower.

Pêche d'Ange Cocktail at The French Room in Dallas, Texas / Created by Head Bartender Morgan Moore

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Photo courtesy of The French Room

Ingredients include:
Two ounces of Angels Envy Bourbon Finished in Port Wine Barrels
One ounce of Fresh Squeezed Lemon Juice
½ ounce of Giffard Pêche de Vigne
½ ounce of Simple Syrup
Four Dashes Fee Brothers Peach Bitters

Methodology:
Combine all of ingredients in a cocktail shaker and shake with ice.
Strain over fresh ice into a lowball glass.
Garnish with an expressed orange peel or dehydrated peach ring.

Santa Margherita Cocktails
Sparkling Punch– makes six servings

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Photo courtesy of Santa Margherita

Ingredients include:
One 750-ml chilled bottle of Santa Margherita Sparkling Rosé
¾ cup of limoncello
One cup of fresh raspberries
One cup of quartered fresh strawberries
One medium lemon thinly sliced with the seeds removed

Methodology:
Combine the limoncello, raspberries, and strawberries in a pitcher.
Top with the chilled rosé champagne and stir in half of the lemon wheels.
Pour into old-fashioned glass with ice.
Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.

Frozé Watermelon Granita – makes four servings

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Photo courtesy of Santa Margherita

Ingredients include:
One 750-ml bottle of Santa Margherita Sparkling Rosé
One quart of watermelon-rosemary sorbet
Two cups of diced, seedless watermelon

Methodology:
Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes.
Pour the Santa Margherita Sparkling Rosé over the sorbet and melon.
Garnish with mint. Serve immediately with a silver spoon.

Cucumber Lime & Basil Prosecco Spritzer (recipe credit: Santa Margherita)

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Photo courtesy of Santa Margherita

Ingredients include:
One juiced lime
Four basil leaves
Four cucumber slices
One bottle of Santa Margherita Prosecco Superiore DOCG

Methodology:
Muddle lime juice, basil and cucumber in a shaker glass. (For extra flavor, allow the mixture to marinate in the fridge for at least one hour.)
Add ice and shake mixture.
Strain the juice only (about ½ oz.) into a Prosecco glass.
Top with Santa Margherita Prosecco Superiore DOCG and garnish with a basil leaf and cucumber slice.

Hibiscus Cocktail – makes four servings

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Photo courtesy of Santa Margherita

Ingredients include:
One bottle of Santa Margherita Prosecco Superiore
Whole hibiscus flowers, packed in syrup
8 tsps of hibiscus syrup used to pack the flowers

Methodology:
Place a whole hibiscus flower in the bottom of glass.
Fill glass with Santa Margherita Prosecco Superiore to ¾” of the rim.
Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.

Brooklyn Crafted Cocktails
Ginger Apple Cooler

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Photo courtesy of Brooklyn Crafted

Ingredients include:
Two ounces of Crown Royal Regal Apple
One tsp. of maple syrup
One tsp. of lemon juice
Brooklyn Crafted Extra Spicy Ginger Beer
Candied Ginger

Methodology:
Combine Whiskey, maple syrup, lemon juice and ice in a cocktail shaker; shake vigorously.
Serve topped with ginger beer and garnish with candied ginger.

Moscow Mule

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Photo courtesy of Brooklyn Crafted

Ingredients include:
1 ½ ounces of vodka
1 ½ ounces of lime juice
Four ounces of Brooklyn Crafted Extra Spicy Ginger Beer

Methodology:
In a Moscow mule mug, combine ingredients and pour over ice. Stir and garnish with a lime.

Champagne Ginger Beer Punch

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Photo courtesy of Brooklyn Crafted

Ingredients include:
16 ounces of pomegranate juice
12 ounces of cranberry juice
3 tablespoons of lemon juice
8 ounces of peach vodka
One 750ml bottle of champagne
12 ounces of Brooklyn Crafted Ginger Beer Mini, Traditional
One mint leaf

Methodology:
Combine ingredients in a glass with ice.
Stir, add pomegranate seeds and garnish with a mint leaf.

Peach Nectar Ginger Beer

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Photo courtesy of Brooklyn Crafted

Ingredients include:
1 ½ ounces of Handcrafted Peach Vodka
3 ½ ounces of Brooklyn Crafted Ginger Beer Mini in Mango
One Mint Leaf

Methodology:
Combine ingredients, stir and add in peach slices.
Garnish with a mint leaf.